Lobster Bisque

 Prepared with lobster meat and scallion oil…7

Caesar Salad

With garlic herb croutons, Caesar dressing and shaved reggiano… 8

Organic Mixed Greens

With toasted almonds, grape tomatoes, brie crostini and raspberry vinaigrette… 8

 Fried Goat Cheese & Spinach Salad

Fried goat cheese atop spinach salad with balsamic vinaigrette

and locally grown dried cranberries… 9

Grilled Shrimp Skewers

Accompanied by grilled peaches, a spicy mango sauce

and crispy wonton strips… 12

Foie Gras

 Seared and paired with rosemary pancake, apple cranberry chutney

and a port wine reduction… 15

Sea Scallops

 Scallops wrapped in prosciutto. Served with a

caramelized shallot risotto and sun dried tomato puree… 13

Crab Cake

 Accompanied by spinach salad, orange and grapefruit segments,

and a citrus vinaigrette… 14

ENTREES

 Sea Scallops

 Seared with a mango bacon crust. Served with jasmine rice,

sugar snap peas, and carrot beurre blanc… 28

 Day Boat Sea Bass

 Dusted with pistachios. Served with lavender buttered leeks,

spinach and fingerling potatoes… 27

Atlantic Salmon Filet

 Seared salmon filet with a pineapple citrus sauce,

curried coconut risotto and baby green beans… 26

Center Cut Filet Mignon

 Seared and served with a cognac sauce, horseradish mashed potatoes,

asparagus, and blue cheese sauce… 34

Chicken Breast

 Served with smoked gouda potato gratin,

rosemary garlic sauce and baby zucchini… 25

Whole Lobster

1 ¼ pound out of shell, butter poached lobster tail, tempura fried claws,

 with sweet corn polenta, broccolini slaw… Priced Nightly

Rack of Lamb

 Herb and porcini mushroom dusted, roasted rack of lamb. Served with

spinach and goat cheese couscous and mushroom demi-glace… 33

Artichoke and Spinach Risotto

Red pepper bowl and spring vegetables with a basil sauce… 24

Innkeeper / Owner, Christopher Wilson

*Cooked to order: Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.

For your convenience we add an 18% Gratuity to Parties of six or more

Please refrain from Cell Phone use in the dining room