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Harvard beet salad 9.
pickled organic beets
with Stilton & toasted pecans,
served over greens with honey-balsamic dressing
caesar salad 7.
crisp Romaine with garlic croutons,
shaved Asiago
& traditional Caesar dressing
roasted spinach salad 9.
fresh spinach roasted with feta,
garlic marinated olives & red bell peppers,
(grilled chicken, 3 / grilled shrimp, 5 / grilled salmon, 6
may be added to any of the salads above)
S A N D W I C H E S
* “breadless” chicken club 13.
boneless chicken breast
layered with spinach, pancetta,
Monterey Jack & paprika mayo
*smoked salmon BLT 13.
bacon, lettuce & tomato with smoked salmon
& dill crème fraiche on wheat bread
*Maine crab cake sandwich 13.
with chipotle-caper remoulade
best of both worlds 14.
enjoy today’s soup & a half *sandwich
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mushroom phyllo 9.
sautéed mushrooms baked in golden phyllo,
served warm with scallion - vermouth cream
butternut squash & potato torte 9.
with rosemary-chevre sauce
pan-seared sea scallops 11.
served over roasted parsnip & chestnut puree
finished with sage brown butter
crispy duck spring roll 9.
with roasted pulled duck,
Napa cabbage & scallions,
served with soy-ginger-cilantro sauce
P A S T A ~ E N T R E E
linguini con carciofi 14. / 24.
artichoke hearts, arugula, plum tomatoes,
garlic & crushed red pepper; house-made linguini
add grilled chicken,3 / add grilled shrimp,5
slow-braised beef goulash pappardelle 14. / 24.
with cremini mushrooms,
smoked paprika & sour cream;
house-made pappardelle
spinach ravioli filled with
wild mushrooms & ricotta 15. / 25.
with roasted elephant garlic & Gruyere cream
grilled salmon filet 15. / 25.
with mango mustard seed coulis
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L O B S T E R
lobster carbonara 15. / 26.
linguini tossed with farm fresh eggs, sauteed bacon, fresh lobster meat & parmesan
lobster risotto 25.
prepared with fresh lobster meat, Swiss Chard & Bel Paese
lobster bisque 19.
fresh lobster tail & claw meat, with potatoes, cognac, scallions & crème fraiche
traditional steamed lobster 26.
with coleslaw, red bliss potatoes & drawn butter
grilled lobster 26
brushed with toasted coriander-fennel oil, served with roasted garlic-saffron aioli
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