MOTHER'S DAY SUNDAY DINNER
THREE COURSE TABLE D'HOTE
served 4:00pm-7:00pm
APPETIZERS
OYSTERS
6 chef’s selection chilled oysters, yuzu kosho mignonette
BABY SPINACH SALAD
tender spinach, shaved green asparagus, honey crisp apple, goat cheese,
dried cranberries, toasted almonds, lemon-dijon dressing
GEM LETTUCE SALAD
crisp gem lettuce, grated parmesan, toasted pumpkin seeds,
creamy parmesan-black pepper dressing, crispy shallots, croûton
SALMON TARTARE
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE
hand cut & chopped prime beef filet, traditional flavors & garnishes, crostini
CHICKEN LIVER PÂTÉ
creamy chicken livers, black truffle, onion, sherry, porcini mushroom,
crostini, cornichons
SPRING PEA SOUP
goat cheese crème, sauteed peas, crispy shallot, crouton
CRÊPE
mushrooms, herb beurre blanc, white truffle oil,
add lump crabmeat 10
MAIN COURSE
BUTTERNUT SQUASH 69
dupuy lentils, brussels, dried cranberries, goat cheese, shallot, pomegranate jus
LINGUINE 73
u-12 shrimp, “marinara” sauce, chilies, mint & basil, lump crabmeat, breadcrumbs
“MOULES” 69
p.e.i. mussels, white wine, shallot, fresh herb butter, fries
TROUT 73
“amandine” haricot vert, cauliflower, corn, lemon, celeriac purée,
“beurre noisette”
SALMON 75
roasted & pureed sunchokes, cipollini, apples, cider-thyme jus
HALIBUT 78
farro, kale, hen of the woods, scallion-mushroom broth, smoked olive oil
ROAST CHICKEN 73
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus
DUCK 75
almond crusted honey glazed breast, braised fennel, grilled castelfranco, sunchoke purée, orange-spiced duck jus
STEAK AU POIVRE 85
8 oz. pan roasted filet mignon, glazed carrots, potato purée
sauce “au poivre”