Menu
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Fall menu 2011 updated November 2011
APPETIZERS
Nantucket Bay Scallop Ceviche with Coconut Thai 8
Braised Mussels with Ginger and Sweet Chilis 8
Crispy Shrimp with Orange-Radish Dipping Sauce 9
Grilled Calamari with Greens, Fennel and Lemon Preserves 8
Tuna Tartar with Cilantro Soy, Wasabi Caviar and Crispy Rice Noodles 10
Barnegat Bay Little Neck Clams with Jalapeño, Apple Wood Smoked Bacon and White Wine Garlic Broth 13
Vermont Goat Cheese Raviolis with Sugar Beet Puree and Toasted Pumpkin Seeds 8
Chef’s Selection of Three Appetizers 24 (Served on a three tiered rack for sharing your server will describe).
SALADS
Romaine with Caesar Dressing and Olive Crostini 7
Baby Spinach with Saga Blue, Apples, Sugar Glazed Walnuts and Maple Vinaigrette 8
Mixed Greens with Dried Cranberries, Toasted Almonds, Radishes, Goat Cheese And Champagne Vinaigrette 9
SOUPS
New England Clam and Apple Wood Smoked Bacon Chowder 6
Butternut Squash with Candied Walnuts and Ginger Butter 6
Three Onion with Gruyere and Sherry 7
SIDES
Steamed Rice
Macaroni & Cheese
Mashed Potatoes
Creamed Spinach
Seasoned Vegetables
Macaroni & Cheese with Cayenne & Truffle Oil
ENTREES
Black Pepper Alaskan Cod with Chorizo Green Lentils, Corn Nage 26
Pan Seared Rib Eye Steak with Matchstick Potatoes, Yukon Gold Puree And Parsley Shallot Butter 29
Black Pepper Crusted No. 1 Tuna with Sweet Chili Cucumbers, Avocado And Miso Mirin Emulsion 28
Free Range Chicken Breast with Goat Cheese and Ricotta Stuffed Tomato Roasted Red Pepper and Garlic Coulis 20
Crispy Seared Red Snapper with Ginger, Garlic, Cilantro Soy And Sesame Sticky Rice 28
Fillet of Salmon Charcroute, Napa Cabbage and Apple wood Smoked Bacon, Mustard Veloute 26
Jack Daniel’s BBQ Short Ribs with Vegetable Chips and Potato Puree 30
Sweet and Spicy Szechwan Shrimp with Shredded Noodles and Peppers 25
Rosemary Crusted Rack of Lamb with Herb Mashed and Merlot Jus 34
Lobster Butter Seared Day Boat Sea Scallops With Squash and Potato Tart, Cauliflower Puree 33
Hand Dipped Southern Fried Chicken with Mashed and Gravy 18
Grilled Mahi Mahi with Basil Pesto and Autumn Vegetable Cous Cous 28
Pastrami Spiced Pork Chop with Creamy Polenta, Garlic Confit And Autumn Vegetable Chips 24
CHILDRENS SELECTIONS
CHICKEN FINGERS, HONEY MUSTARD
GRILLED CHICKEN, STEAMED VEGETABLES
PASTA WITH TOMATO SAUCE OR BUTTER
BOARDWALK GRIDDLE DOG WITH FRIES
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