Current Menu at
Late Winter 2010
APPETIZERS
Two handmade cakes of delicate blue crab meat, red bell
peppers and red onion,sautéed in butter and topped
with a homemade roasted garlic and lemon zest aioli. $10
Sweet onions are caramelized and then bledned with a
white wine and beef stock base, simmered all day, and served in a crock with a toasted crouton, and topped with broiled
mozzarella cheese. $8
Italian Onion Soup
Waldorf Salad
Boston Bibb lettuce is topped with a mixture of diced
apples, celery, grapes, dried cranberries, Bleu cheese, and
walnuts, then lightly dressed with a homemade buttermilk
dressing. $8
Five handmade ravioli filled with a puree of sweet potatoes, briefly sautéed in brown butter and accompanied with toasted pine nuts, shallots and fresh sage. $10
Oysters on the Half Shell
Fresh Oysters are shucked, then topped with butter,
Pernod liqueur, scallions, garlic and herbed breading.
This preparation method, sometimes dubbed "Oysters
Rockefeller," gets it name because it is so decadent and luxurious. $12
