| Soups |
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Tomato and Dill Bisque
Soup du Jour
French Onion
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| Appetizers |
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Carpaccio of Beef Tenderloin - Razor thin slices marinated and drizzled with fruity olive oil, topped with shaved Reggiano Parmigiano cheese, accompanied with a robust whole grain mustard sauce |
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Beer Braised Duckling "Pot Roast" - Succulent duck legs, beer braised until rosy tender, garnished with lemon and fennel gremolata |
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Scallops and Wild Salmon Wrap - Delicate day boat scallops and wild king salmon wrapped in Savoy cabbage with a delectable red bell pepper sauce |
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Shrimp Cocktail - Plump chilled shrimps with a zingy American cocktail sauce |
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Hazelnut Crusted Brie - Golden baked, served with cinnamon-spiced apple cranberry compote
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| Salads |
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Martha's Vineyard - Mixed gourmet greens with raspberry vinaigrette, blue cheese, and candied walnuts (with or without chicken) |
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Club Wedge - Crisp wedge of iceberg with tender artichoke hearts, fresh tomato, cucumber, bell pepper and onion confetti, crowned with a roasted tomato vinaigrette |
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Chef's Garden - Mixed salad of gourmet greens, pears, pine nuts and warm goat cheese dressed with walnut raspberry vinaigrette |
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Classic Caesar Salad - Crisp romaine lettuce tossed with parmesan croutons and traditional Caesar dressing
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| Entrees |
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Pan Roasted Venison Medallions - With irresistible tangerine glaze and flecked with roasted jalapeño and red onion jam |
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Oven Roasted Rack of Lamb - Rubbed with Dijon mustard and fragrant garlic herb crumbs, served with a full-flavored pinot noir sauce and mint virgin olive oil |
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Linguini Fruitti di Mare - Plump scallops, shrimps, mussels and fresh fish of the day bathed in a lightly whipped lobster brandy cream |
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Beef Tenderloin Steak - Fire seared and draped with a racy sauce of smoked bacon and bourbon (6 oz. or 8 oz.) |
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Bacon Wrapped Trout - Well-seasoned ruby trout presented with rosemary and tomato au jus |
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Porcini Crusted Scallops - Jumbo day boat scallops porcini dusted and pan seared, set atop a lively spinach puree and scattered with lemon vinaigrette |
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California Blue Quail - Delicately stuffed with chorizo sausage, baby carrots and cipollini onions, set on an earthy bed of rutabaga puree |
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Chilean Sea Bass - Pan grilled and showered with a silky crab mustard sauce |
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Two By Land and One By Sea - Two beef tenderloin tournedos and one almond grilled lobster tail |
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Primal Steak - Center-cut bone-in strip steak, house marinated, fire grilled and topped with merlot infused butter |
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Winter Chicken - Breast of chicken sauteed with fresh Fuji apples, dried cherries and toasted walnuts, finished in a tangy bourbon sauce |
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Veal Striploin - Pan roasted and flavor-heightened with a kick of apple brandy, sprinkled with diced Granny Smith apples |
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Double Cut Pork Chop - Char-grilled and presented over Tuscan white bean cassoulet |
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Sesame Crusted Tuna - Pan seared rare and accompanied by pickled ginger, wasabi and sweet chili glaze |
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Angry Lobster - Cranky crustacean, dusted with pepper flour, pan seared and cradled with a spicy orange and basil cassoulet |
