Chef's Tasting Menu

Your choice of an appetizer, entrée and dessert for forty-eight dollars
Available to parties of 6 or less through 7 PM seating on Sundays through Friday ONLY


Appetizers

Grilled Chicken Summer Roll

With spicy Asian dippping sauce, bean sprout salad and ginger soy dressing

Prince Edward Island Mussels
Presented with spinach risotto, tomato concassé and garlic cream

Caesar Salad

Garnished with mini croutons and anchovy

Clams Casino
Four top necks prepared in the traditional manner with garlic butter, bacon and red peppers

Chilled Gazpacho

Made with cucumber, tomato, onion, red pepper and a touch of tequila

Soup du Jour

Chef's daily selection


Entrées

Sautéed Trout Livornaise
Topped with black olives, tomato concassé and caper beurre blanc; served with blended wild rice and seasonal vegetables

Sautéed Shrimp, Crab and Mussels
Shrimp, mussels and crab over penne pasta with a creamy marinara sauce

Wild Mushroom Phyllo
Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop

sauteed spinach with red pepper tomato coulis and pesto oil

Grilled Latin Rubbed Pork Chop
Served with citrus supreme melange, fennel and red onion salad, with chorizo and infused red lentils

Veal Scaloppini
Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with rosemary glaze,

accompanied by potato hash and seasonal vegetables

Grilled Beef Tenderloin
Served with sweet corn and red pepper relish, roasted jalapeno bacon mashed potatoes and asparagus, finished with red wine glace

Grilled Breast of Chicken
Served with cipollini onions and summer vegetables, saffron, ancho and golden beet risotto, finished with

an oregano, bacon and grapefruit chimichurri sauce


Desserts

Chef's daily selections

 

**No substitutions are allowed for items on this menu**

No coupons, groupons, rest.com gift certificates, charity gift certificates or discounts of any kind can be used with this menu

 

Brian Boston- Executive Chef / Proprietor

Mauricio Chacon - Sous Chef

 

Spring / Summer 2013