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Dinner
Specials
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Leisure Lunch
Casual Fine Dining |
DINNER SPECIALS
STARTERS
Crispy buttermilk herb fried calamari with marinara sauce
8.95
Smoked Trout Dip with grilled foccacia, red onions, capers and Kalamata Olives.
8.95
ENTREES
Served with mixed green salad
Bouillabaisse: Our version of the classic French seafood stew. Shrimp, scallops, mussels, clams and fish in a light seafood broth
flavored with saffron. Rouille sauce and grilled French bread served on the side.
25.95
Horseradish Crusted Rack of Lamb served with a grainy mustard sauce, toasted almond/apricot couscous and
broccoli/spinach mousse .
27.95
Mixed Grill with curry Duck Breast with orange reduction, and petite grilled filet with red wine sauce and andouille sausage,
basil mashed potatoes and creamed chard.
27.95
Chicken Cacciatore: Tender chicken sautéed with onions and red peppers in a spicy tomato sauce finished with pesto
and served with basil mashed potatoes.
18.95
Eggplant Moussaka: baked layers of sliced eggplants, ground lamb sauce (lamb, onions, herbs, spices, tomatoes and wine)
and white sauce with cheese, served with fresh vegetables of the day.
19.95
Salmon Picatta: sautéed with white wine, butter, capers, lemon, mushrooms, and
artichoke hearts and tossed with linguini.
22.95
Trout Meuniere: mountain trout sautéed in lemon brown butter and parsley, and served with citrus/scallion Basmati rice
and snow peas with red peppers.
21.95
Scallop Gamberi Pasta: Pan seared scallops with mushrooms, lemon juice, garlic, white wine, red pepper flakes
and tossed with linguini.
20.95
Linguini Primavera with caramelized shallots, asparagus, mushrooms, olives, roasted red peppers, capers and
finished with fresh basil and Parmesan cheese.
16.95
An 18% gratuity will be added to parties of five and more
posted June 10, 2010
STARTERS
Crispy buttermilk herb fried calamari with marinara sauce
8.95
Smoked Trout Dip with grilled foccacia, red onions, capers and Kalamata Olives.
8.95
ENTREES
Served with mixed green salad
Bouillabaisse: Our version of the classic French seafood stew. Shrimp, scallops, mussels, clams and fish in a light seafood broth
flavored with saffron. Rouille sauce and grilled French bread served on the side.
25.95
Horseradish Crusted Rack of Lamb served with a grainy mustard sauce, toasted almond/apricot couscous and
broccoli/spinach mousse .
27.95
Mixed Grill with curry Duck Breast with orange reduction, and petite grilled filet with red wine sauce and andouille sausage,
basil mashed potatoes and creamed chard.
27.95
Chicken Cacciatore: Tender chicken sautéed with onions and red peppers in a spicy tomato sauce finished with pesto
and served with basil mashed potatoes.
18.95
Eggplant Moussaka: baked layers of sliced eggplants, ground lamb sauce (lamb, onions, herbs, spices, tomatoes and wine)
and white sauce with cheese, served with fresh vegetables of the day.
19.95
Salmon Picatta: sautéed with white wine, butter, capers, lemon, mushrooms, and
artichoke hearts and tossed with linguini.
22.95
Trout Meuniere: mountain trout sautéed in lemon brown butter and parsley, and served with citrus/scallion Basmati rice
and snow peas with red peppers.
21.95
Scallop Gamberi Pasta: Pan seared scallops with mushrooms, lemon juice, garlic, white wine, red pepper flakes
and tossed with linguini.
20.95
Linguini Primavera with caramelized shallots, asparagus, mushrooms, olives, roasted red peppers, capers and
finished with fresh basil and Parmesan cheese.
16.95
An 18% gratuity will be added to parties of five and more
posted June 10, 2010