Mother’s Day 5/12/13

APPETIZERS

N.E.CLAM CHOWDER   5/8   clams, onions, celery, potatoes, local cream, and dill

PETIT LETTUCES   7   cucumber, tomato, onion pickle, radish, white balsamic dressing

CAESAR SALAD 8.5   romaine, anchovie, Parmesan, & garlic croutons   ADD white anchovies 3

ROASTED BEET SALAD 12   roasted golden and ruby beets, great hill blue cheese, candied nuts, petit lettuces, honey whole grain mustard vinaigrette

RI FORAGED MUSHROOMS 13   sherry wine, caramelized shallot, cultured butter, fresh herbs, & puff pastry

MUSSELS FRITTE 12   white wine, cream, Dijon mustard, onions, cultured butter & hand cut fries

RAW BAR SAMPLER 18   3 littlenecks, 3 oysters, 2 shrimp cocktail, Horseradish cocktail, mignonette, & lemon

SEASONAL SAUSAGES 15   wild boar, duck Armagnac, and venison cherry sausages, cornishons, three mustards, seasonal fruit, & house crisps

N.E. CHEESE TASTING   14   Selection of 3 artisan cheeses, Aquidneck Island honeycomb, candied nuts, & fruit relish

HUDSON VALLEY FOIE GRAS 18   cranberry-pecan French toast, RI maple vinegar, candied pecan dust, & roasted apples

HELIX ESCARGOT  15   organic mushrooms, shallots, red wine butter, Great Hill blue, & baguette

BRUNCH ENTREES

CRAN-PECAN FRENCH TOAST 16   Vermont Syrup, fresh berries, apple wood bacon or sausage, & whipped honey butter

LOBSTER BENEDICT  24   twin poached eggs, native lobster, spinach, spinach, parmesan biscuits, hollandaise & lyonaisse breakfast potatoes

EGGS FLORENTINE 17  twin poached eggs, toasted brioche, shaved coppa, spinach béchamel, & lyonaisse breakfast potatoes

*PRIME FILET AND EGGS 33 poached eggs, roasted tomato hollandaise, spinach, & lyonaisse breakfast potatoes

ENTREES

*BEEF WELLINGTON  39   foie gras pate, puff pastry, potato puree, petit vegetables & Perigueaux sauce

POINT JUDITH SCALLOPS  33   fava beans, morels, pearl onions, quinoa, and charred onion crema

*PRIME HANGER STEAK  34   eggplant caponata, roasted fingerling, roasted broccolini, bordelaise

LOBSTER MAC & CHEESE  22  fresh orchiett, fontina and mascarpone cheeses, Native lobster, asparagus, and truffled  broche crumbs

BLOCK ISLAND FLUKE 32 preserved orange tarragon crumbs, spring vegetable succotash, orange reduction

PORK PORTERHOUSE CHOP   30   preserved orange and garlic marinade, 8 hour Boston beans, chourico cornbread pudding, greens, and greening apple slaw

*PETIT FILET MIGNON 30   bacon wrapped, horseradish potato puree, petit vegetables, & veal glace   Add ½ Grilled Lobster 38 

WHITE HORSE BOUILLABAISSE  39   Lobster, clams, mussels, fluke, scallops, onions, tomatoes, white wine, garlic, saffron, crusty French bread, & rouille 

1/2 CORNISH HEN  27  semi-boneless, brioche and mushroom stuffed, brussel sprout hash, corn puree, honey and truffle

GORGONZOLA WALNUT RAVIOLI 24   roasted garlic, braised greens, unfiltered olive oil  

 Executive Chef Richard Silvia

We are committed to supporting local business and agriculture, as well as showcasing our native ingredients; therefore we strive to procure as much locally as possible when available and in season.

*Raw meat & shellfish or products not cooked to recommend internal temperatures will increase your risk of foodborne illness, especially with certain medical conditions.   

20% gratuity added to tables of 6 or more

Substitutions or Menu Changes Politely Declined.  No Cell Phone Use Please. 

Checks cannot be split more than three ways