Mother’s Day Menu Sunday, May 8th
Enjoy the ambiance of the Belfry serving 11:45am to 5:00pm on Mother’s Day
Reservations on line or call 508-888-8550
APPETIZERS
Lobster Corn Chowder Croutons & Herb Oil 12 |
Crab & Avocado Sphere Lemon Aioli / Herb Oil / Parmesan Crisp 18 |
Iced Wild Caught Shrimp Classic Cocktail Sauce 15 |
Maine Lobster Gnocchi Roasted Lobster Fumet 20 |
Sesame Spiced Tuna Sashimi Seaweed/ Ginger / Wasabi 18 |
Duck Confit Spring Roll Papaya Slaw / Plum Wine Sauce 17 |
WILD MUSHROOM TART Goat Cheese / Balsamic Onion / Truffle Oil 15 |
Port poached fig bruschetta Cambozola Cheese / Sage Honey 15 |
SALAD
VINE RIPE TOMATO & BURATTA Basil Pistou / Balsamic / EVOO 15
|
STRAWBERRY SALAD Baby Arugula / Goat Cheese / Almonds / Lemon Honey Vinaigrette 12 |
APPLE & BABY SPINACH Gorgonzola / Walnuts / Raspberry Vinaigrette 12 |
ENTRÉE
BLACK ANGUS FILET MIGNON Golden Pommes Gratin / Asparagus / Wild Mushroom Bordelaise Sauce 42
|
ORANGE GLAZED FAROE SALMON Parsnip Mousseline / Asparagus / Blood Orange Buerre Blanc 32 |
RACK OF NZ LAMB PROVENCAL Roasted Asparagus / Burgundy Jus / Lamb Eggplant Moussaka / Tomato Marmalade 42 |
SWEET PEA RAVIOLI Goat Cheese / Parmesan Asparagus / Pea Sprouts / Carrot Jus 30 |
SEARED NEW BEDFORD SCALLOPS Lobster Risotto / Asparagus / Lobster Fumet 39 |
DESSERT
DARK CHOCOLATE PROFITEROLE Vanilla Bean Gelato / Berries 11 |
KEY LIME TART Salted Caramel / Lemon Sorbet 11 |
ESPRESSO TIRAMISU Mocha Cream / Chocolate Gelato 11 |
MEYER LEMON SORBET
Spring Berries / Lemon Curd |
Executive Chef Nicci Tripp
*Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.
Please tell your server if anyone in your party has a food allergy.
DON’T WANT THE EVENING TO END? — STAY WITH US!