Mains
"Blanquette" of Veal
Veal & veal sweetbreads, braised with white wine, cream, veal demi-glace & an assortment of mushrooms and spring vegetables.
Roasted Vegetable Lasagna
Chef’s selection of roasted fresh vegetables, pesto & feta, folded in a tender pasta sheet & topped with marinara and Fontina béchamel.
Chicken Scaramouche
Grilled breast of chicken, stacked with Fontina cheese, pancetta & arugula & finished in the oven. Served with basil risotto.
Tuna
Togarashi crusted tuna, seared rare. Served with a mango ponzu & a sweet pea-wasabi drizzle.
Scallops Paradiso
Pan seared scallops, served with coconut tomato risotto, lump crabmeat, basil oil, mango salsa.
Pan Roasted Sea Bass
On a bed of Mediterranean-style aromatic vegetables and olives, served with cauliflower "risotto."
Chesapeake Bay Crab Cakes
Two sautéed crab cakes, made with fresh, Maryland jumbo lump crabmeat, served with citrus aioli.
Monkfish Cioppino
Roasted monkfish medallions with chorizo sausage & PEI mussels in a seafood stew of saffron, tomatoes, white wine & fresh herbs. Finished with a garlic rouille sauce.
Lamb 2 Ways
Dijon mustard & herb crusted rack of lamb AND confit of slow-braised lamb leg with ratatouille, Vt. goat cheese, smoky carrot-Zinfandel sauce.
From the Grill
24 oz Porterhouse
12 oz 28-Day dry aged Sirloin
8 oz Center cut Filet Mignon
10 oz Hanger Steak
Topped with a choice of:
Maitre d’ Hotel Butter
Au Poivre Sauce - green peppercorns, shallots, demi-glace & Cognac
Chimichurri - Argentine sauce of minced fresh herbs, chilies, garlic, olive oil & sherry wine vinegar
