| eat |
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| Sample Menu |
appetizers $6 - 8
main course $14 - 18 |
| celery root and parsley soup with roasted black trumpet mushrooms |
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| spring greens and mixed herbs dressed with champagne vinaigrette |
| dandelion salad and shaved red onion with warm pancetta and parmesan crisps |
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| portabello carpaccio with a tiny herb salad, green peppercorns and truffle vinaigrette |
| flat pizza with aged provolone, oven roasted tomatoes and basil |
| risotto and olive stuffed calamari with pached tomatoes and red wine |
| grilled portuguese sardines with artichokes and green-garlic salad |
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| baked eggplant, tomato & orzo casserole with grated cheese and oregano |
| seared grey sole with morels and fava beans, served with new potatoes and sorrel sauce |
| roasted wooffish and crab cake with leeks in sauce vert |
| seared sea scallops with asparagus and oyster mushrooms, served with parsnip puree and citrus sauce |
| pan seared chicken with thyme and lemon. served with garlic mash and seared spinach |
| grilled double cut pork chop with foie gras butter, aligote potatoes and haricot vert |
| braised lamb shanks with creamy orzo and vidalia onion rings |
| grilled club steak served with creamed spinach, arancini with roast pork and gruyere |
| Desserts |
| creme brulee | | $5 |
| brownie sundae | | $5 |
| trio of sorbets with cookies | | $5 |
| apple tart tartin with creme fraiche ice cream | | $5 |
| bourbon root beer float | | $6 |
| hot cider with brandy or bourbon | | $6 |
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