Professional Documents
Culture Documents
Dinner Menu
Dinner Menu
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APPETIZERS
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B U R G E R S & F L A T B RE A D S
VERMONT CHEDDAR CHEESE BURGER 20
bacon-parmesan vinaigrette
ORGANIC GARDEN SALAD 12
Crisp Flatbreads
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CURED HAM, DANISH BLUE, FIG JAM 19 MAIN STREET TOMATO, MOZZARELLA, PESTO 18 TRUFFLED MUSHROOM, MOZZARELLA, ONION 18 MAINE LOBSTER, ARTICHOKE, GRUYRE, LEMON 21
spicy aioli
Classics
SEARED LICORICE-HONEY GLAZED CHICKEN 26
DAILY SPECIALS
Monday
DUCK CONFIT PAPARDELLE 25
roasted vegetables
fries
SMOKED PORK CHOP 25
Tuesday
PORK MILANESE 24
Wednesday
BRAISED BEEF SHORT RIB 26
Thursday
BEEF FILET STROGANOFF 27
Friday
WHOLE GRILLED BRANZINI 29
Saturday
PROVINCIAL ROASTED LEG OF LAMB 31 SHRIMP SCAMPI WITH LINGUINI 29
Sunday
roasted squash, three cheese sauce
POTATO GNOCCHI 22
sweet & sour cucumber, steamed white rice lemon beurre blanc
STEAMED MUSSEL POT 26
MAINE LOBSTER
2 # WHOLE STEAMED MAINE LOBSTER 48
SIDES
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OLD BAY POTATO CHIPS 7 DOUBLE TRUFFLE FRIES 8 MAC & CHEESE 8
*These items contain raw or undercooked ingredients and will be cooked to your specification. Please be informed that the consumption of raw or undercooked foods may pose certain health risks.
09/11