Starters
WILD OYSTER STEW boar bacon, duo of sweet potato, saffron, cream 8.
ROPE GROWN MUSSELS tasso, white beans, escarole, fragrant curry butter broth 9.
TROPICAL TUNA TARTARE mango habanero coconut mojo, yucca chips 8.
PEEKY TOE CRAB CAKE roasted garlic chive aioli, peppernata, micro herbs 11.
OXTAIL SPRING ROLLS smoked mozzarella, roasted chilies, blister'd corn, trio of dips 9.
CRACKLIN' CALAMARI spice dusted, lemon caper cherry pepper aioli, basil leaf, candied jalapenos 10.
CRISPY ASIAN RAVIOLIS lemongrass chicken, spinach, ginger'd sweet chile butter 9.
GREENS
CAESAR HAY STACK roasted garlic lemon dressing, roasted bell peppers, croutons, reggiano 7.
HEARTS OF PALM grilled asparagus, spicy copa, heirloom tomato, artisan chevre, truffle oil, lemon 7.
BLEU APPLES local apples, arugula, charred onions, Stilton, spiced walnuts, cider honey vinaigrette 8.
BOSTON BIBB roasted beets, feta, Marcona almonds, pickled pearl onions, green goddess 8.
SIMPLY GREENS organic lettuces, golden raisins, sunflower seeds, herb mustard champagne vinaigrette 6.
PASTA
TORCHIO lobster, pancetta, shiitakes, truffled lemon basil butter 13./25.
ORECCHIETTE King crab legs, San Marzano tomato, lemon confit, mint, shaved pecorino, evoo 11./19.
MILANO LINGUINE country olives, teardrop tomatoes, artichoke, capers, spinach, lemon butter, feta 9./17. add chix or shrimp 14./21.
FREGULA "risotto style", local exotic mushrooms, porcini rouge, roasted pumpkin, reggiano 9./17.
Entrees
STEAK FRITES grilled hanger, burgundy demi, grilled onions, sugar snaps, chipotle k-up 21.
TWO DUCKS grilled breast, chile corn fritters, cipollini jam, leg confit, pomegranate demi 23.
ORGANIC CHICKEN pine nut cous-cous, asparagus, country olives, rosemary orange pan jus 19.
FORBIDDEN SHRIMP Korean bbq'd, black rice, smashed edamame, Chinese sausage, shimeji 21.
SHORT RIBS vindaloo curry braised, raisins, apricots, spaghetti squash, Peruvian purple potato puree, natural jus 22.
FILETS twin petites, chiogga beets, haricot verts, roasted shallot veal demi glace, Maine lobster mac 24.
SEA SCALLOPS grilled, bleu cheese grits, white bean bacon succotash, piri piri, toffee honey 23.
LAMB LOLLIPOPS root vegetable mash, Moxie bbq, bright lights swiss chard, fried shaved garlic 22.
LOCH DUART SALMON rice paper cilantro wrapped, choo chee coconut broth, bamboo rice, sesame spinach 23.
AHI TUNA seared rare, wasabi scented cou-cous, wakami cuke slaw, yuzu citrus mojo, lotus root chips 25.
HADDOCK brioche crusted, Jerusalem artichoke puree, Tuscan kale, chorizo aioli 21.
SIDES
Root vegetable mash 3.
Peruvian purple puree 3.
Bleu cheese grits 3.
Haricot verts, butter, pine nuts, sea salt 4.
Asparagus, shallots, butter, feta 4.
Spinach, sesame, soy, caramelized onions, spinach 4.
Sugar snaps, tarragon, butter 4.
Hand cut frites with chipotle ketchup 5.
Lobster mac 9.
Consumption of raw or undercooked foods may increase risk of food bourne illness
18% gratuity will be added to parties of 6 or more
Dinner 5 to Close Seven days a week
Chef Jeff B. Buerhaus Fall/Winter menu 2009/10
