Saturday Night... Appetizers... Venison and Blueberry Sausage with caramelized onion and bacon jam, pickled grape-radish salad/10 Scallops Semi Crudo with half-seared scallop, carrot vinaigrette, citrus and basil/14 Katama Bay Oysters (Marthas Vineyard, MASS) Plump, briny and smooth oysters fire roasted or raw on the half/3 Roasted Winter Vegetable Salad with roasted parsnip, beet, carrot and Brussels sprout, wild greens, farro grain, sun-dried tomato vinaigrette and Romano cheese/7 Entrees... Stuffed Roasted Sweet Pepper with brown rice, ground duck, herbs, smoked mozzarella over basil pesto-tossed artichoke leaf pasta and shredded zucchini Tomahawk Steak with our USDA Choice, 22 ounce, bone-in Rib Eye Steak grilled over olive wood embers with asparagus, sunny-side up egg and Parmesan-Reggiano cheese/36 Surf and Turf with 8 ounce, grilled filet mignon paired with a crispy, breaded scallop and shrimp ravioli, parmesan cream, demi glaze and broccolini T-Meadow Farm Tamworth Pork Chop with pan seared, long-bone, locally farmed pork chop, grilled oyster mushroom and asparagus, roasted carrot/26 Osso Bucco with twin, braised pork shanks, parmesan risotto and Ragu Nero/25 Wood-fire Roasted Branzini Putanesca with thyme and sea salt, Squid Ink spaghetti, sauteed garlic, caper, pinenut, bell pepper and plum tomato/32
Posted on: Sat, 01 Feb 2014 18:03:31 +0000
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