Dinner Menu Spring 2010

Spring Asparagus & Watercress Soup

                                             with Butter Poached Lump Crab Meat.  Cup 8 /Bowl 15                      

Chilled West Tisbury Oysters

                            with Pomegranate and Blood Orange Mignonettes,  Six /17, Dozen /32

Warm Baby Spinach Salad

with Toasted Sunflower Seeds, Egg & Apple-Wood Smoked Bacon Vinaigrette /14

Chef’s Whim Salad Preparation /15

Sautéed, Sesame-Coated Chesapeake Bay Soft Shell Crab

On Roasted Corn Salsa, Ancho Chili Aioli / 17

Seared, Spice-Crusted Duck Foie Gras

                                      on Silky Parsnip Puree with Seared Oyster Mushrooms /24

Lobster & Sea Scallop Mac & Cheese

with Arugula Salad & Shaved Parmesan /19

Braised Boneless Short Ribs, Tony Meyer’s Style,

    On Soft Polenta, Roasted Tomato & Onion Marmalade /19

Etuvée of Native Lobster

with Lemon Papardelle & Vegetable Sauté, Lobster, Champagne & Parsley Sauce /46

Flash-Seared Atlantic Salmon

on Arugula & Watercress Salad with Horseradish Whipped Potatoes

   Roasted Tomato, Caper & Basil Coulis /24

Roasted, Harissa-Spiced Game Hen

on Quinoa, Corn, Almond & Sweet Pea Mélange, Tangerine-Cilantro Sauce /24

Grilled ½# Prime Beef Burger

    with Port-Onion Jam & Cheddar, White Truffled Frites  /14

Surf & Turf : ½ Lobster Etuvée & Grilled Rib Eye Steak

        with Lemon Papardelle, Shiitake & Spring Vegetable Sauté, Lobster and Cabernet Sauces /39

Grilled, Spiced 13oz Rib Eye Steak

 Roasted Fingerlings & Mixed Vegetable Sauté,  Zinfandel & Thyme Sauce.

                                                                                          half 19 / full 36

Chef's tasting Menu available nightly