Sample Fri-Sat Dinner

saturday evening

snacks-
burrata cheese plate
grilled watermelon | heirloom tomatoes | sliced procuitto | chive oil
13-

soup
nightly selection
9-

little neck clams
andouille | white wine | roasted garlic | herb butter
15-

grilled pizza
crab | olive oil | fresh herbs | mozzarella | parmesan
12-

five-spice duck drumettes
honey- chipotle pepper glaze
13-

from the garden-
baby romaine wedges
breakfast radish | toast points | green goddess dressing
12-

local mixed greens
candied walnuts | goat cheese | roasted shallots | blueberry vinegarette
11-

roasted beet salad
baby arugula | fresh herbs | toasted pistachios | orange-honey splash
12-
additions- beef 8- | chicken 6- | lobster 11-

mains-
polenta
grilled | basil pesto | summer garden ragout
17-

grilled tenderloin of beef
jack daniel’s -roasted garlic-herb butter
29-

oven roasted half- chicken
crème fraiche glaze | lemon confit
19-

day boat scallops
heirloom tomatoes | confit garlic | parsley | portuguese oil
28-

grilled tomahawk pork chop
sugar plum & green olive compote
27-

stuffed halibut
local farmstand kale & feta pesto
30-
{each traveling with nightly starch and farm stand vegetable}