DINNER STARTERS

~ FRESH SOUPS FROM THE KITCHEN ~

prepared daily w/ the freshest local ingredients

~ Autumn risotto~

with mushroom, squash, corn, pepper, spinach & asiago

~ Seafood MARTINI ~

scallops, shrimp & crabmeat on seaweed salad with avocado, mango & cajun remoulade

~ WINE BAR FLAT BREAD PIZZA ~

prosciutto, caramelized onion, goat cheese & fig jam

~ BRAISED BBQ SHORT RIBS OF BEEF ~

apple cider~bourbon b.b.q. sauce & creamy polenta

~ ARTISANAL CHEESE Board ~

3 or 5 cheeses, sliced baguette & seasonal fruit

~ Southwestern Duck Quesadilla ~

with smoked gouda & chipolte peppers with a corn and tomato salsa

~ Grilled Vegetable Napoleon ~

with eggplant, zucchini, yellow squash, red pepper, portabello & goat cheese with roasted tomato coulis

~ Pan Fried Lump Crab Cakes ~

maple-dijon glace, fennel-carrot slaw and pear-cranberry chutney

~ Sauteed Calamari ~

with tomato, olives, garlic, capers, basil and white wine

~ Steamed P.E.I. Mussels ~

kielbasa, tomatoes, garlic, country mustard, cream and CT gewurztraminer

~ Crab, Artichoke and 3 Cheese Fondue for 2 ~

with bosc pear, ciabatta bread and fresh broccoli

~ The Famous 4/14/1912 Iceberg Wedge ~

with chopped tomato, bacon and blue cheese dressing

~ Autumn Roasted Beet  SALAD ~

roasted beets, goat cheese and pine nuts with arugula and balsamic vinaigrette

~ BOSC  SALAD ~

burgundy poached bosc pear, gorgonzola, candied pecans, field greens & cranberry~maple vinaigrette

~ CAESAR SALAD ~

baby romaine, calamata olives, tuscan crostini, shaved asiago cheese & creamy garlic dressing

~ CHOPPED SALAD ~

corn, asparagus, avocado, smoked gouda, carrot, granny smith apple, calamata olive, romaine & roasted tomato vinaigrette

DINNER ENTREES

~ GRILLED New York Sirloin ~

gorgonzola mashed potatoes, autumn vegetable hash and zinfandel crimini mushrooms

~ Sea Bass with Pecans ~

grilled asparagus and autumn risotta with a dry cherry sauce

~ Roast  CHICKEn BREAST ~

stuffed with spinach, smoked gouda and prosciutto with mashed sweet potato, roasted beets and pan roasted au jus

~ Cider and Bourbon B.B.Q. PORK TENDERLOIN ~

roasted beets, creamy polenta and cider ~ bourbon b.b.q. sauce

~ Maple and Cranberry LACQUERED DUCK BREAST ~

autumn vegetable hash, mashed yukon gold and sweet potatoes

~ Pan Seared SALMON FILET ~

pinot noir marinated salmon filet, sauteed spinach and creamy polenta

~ DIVER SCALLOPS & Gulf Shrimp ~

with autumn risotto of wild mushroom, corn, butternut squash, spinach, chipotle pepper adn asiago with a roasted tomato coulis

~ Braised LAMB Shank ~

white bean, lamb sausage and root vegetable cassoulet with guiness

~ Veal Chop with Tomato Ragout~

grilled asparagus and creamy polenta

~ Autumn  PASTA ~

penne with roasted peppers, butternut squash, garlic, corn, portabello and spinach in a gorgonzola cream sauce

LUNCH MENU

~ FRESH SOUPS FROM THE KITCHEN ~

prepared daily w/ the freshest local ingredients

~ Grilled Vegetable Napoleon ~

with eggplant, zucchini, yellow squash, red pepper, portabello & goat cheese with roasted tomato coulis

~ Pan Fried Lump Crab Cakes ~

maple-dijon glace, fennel-carrot slaw and pear-cranberry chutney

~ Seafood MARTINI ~

scallops, shrimp & crabmeat on seaweed salad with avocado, mango & cajun remoulade

~ Sauteed Calamari ~

with tomato, olives, garlic, capers, basil and white wine

~ Steamed P.E.I. Mussels ~

kielbasa, tomatoes, garlic, country mustard, cream and CT gewurztraminer

~ ARTISANAL CHEESE Board ~

3 or 5 cheeses, sliced baguette & seasonal fruit

~ Mac and Cheese ~

penne with lobster, prosciutto, truffle and cheese

~ Crab, Artichoke and 3 Cheese Fondue for 2 ~

with bosc pear, ciabatta bread and fresh broccoli

~ Autumn Roasted Beet  SALAD ~

roasted beets, goat cheese and pine nuts with arugula and balsamic vinaigrette

~ BOSC  SALAD ~

burgundy poached bosc pear, gorgonzola, candied pecans, field greens & cranberry~maple vinaigrette

~ CAESAR SALAD ~

baby romaine, calamata olives, tuscan crostini, shaved asiago cheese & creamy garlic dressing

~ CHOPPED SALAD ~

corn, asparagus, avocado, smoked gouda, carrot, granny smith apple, calamata olive, romaine & roasted tomato vinaigrette

~ Seared Tuna Salad ~

seared tuna, field greens, green beans, egg, yukon gold potato, roasted tomato, caperberries, and balsamic vinaigrette

~ Grilled Steak Salad ~

grilled steak, field greens, roasted red pepper, portabello mushroom, roasted tomato, blue cheese and balsamic vinaigrette

~ The Famous 4/14/1912 Iceberg Wedge ~

with chopped tomato, bacon and blue cheese dressing

~ SOUP & ½ SANDWICH ~

cup of soup & ½ sandwich of your choice

~ Turkey Meatloaf ~

with sauteed spinach and mashed sweet potatoes

~ Grilled Chicken Breast Sandwich ~

with prosciutto, green apple, smoked gouda and cranberry aioli on country 7 grain bread ~ served with maple syrup

~ WINE BAR FLAT BREAD PIZZA ~

proscuitto, caramelized onion, goat cheese & fig jam

~ SALMON BURGER ~

lettuce, tomato, red onion & cilantro vinaigrette on brioche roll w/ fennel & cabbage slaw

~ FISH & CHIPS ~

pan sautéed, potato encrusted salmon filet w/ roasted vegetable ragout

~ B.B.Q. PUlled Pork Sandwich ~

with apple cider~bourbon b.b.q. sauce and smoked gouda on ciabatta with fennel~carrot slaw

~ WINE BAR STEAK ~

new england b.b.q. baked beans, red wine jus & truffled fries

~ Lamb Sliders ~

2 with arugula, goat cheese and herbaioli with fennel~cabbage slaw

~ Southwestern Duck Quesadilla ~

with smoked gouda & chipolte peppers and a pineapple-mango salsa

~ BLT SANDWICH ~

applewood smoked bacon, roasted tomato arugula & herb aioli on 7grain bread

~ GRILLED STEAK BURGER ~

bacon, gorgonzola, caramelized onion, roasted tomato, wholegrain mustard on brioche roll with truffled steak fries

~ Braised B.B.Q. Short Ribs of Beef ~

cider~bourbon b.b.q. sauce and creamy polenta

~ GRILLED VEGETABLE SANDWICH ~

grilled portabello mushroom, red pepper, yellow squash, zuchinni, arugula, carmelized onion, goat cheese & herb aioli on ciabatta bread

~ Autumn PASTA ~

penne with roasted red peppers, garlic, butternut squash, portabello and spinach in a gorgonzola cream sauce with blackened chicken breast

~ DIFFERENT SANDWICH or SALAD ~

almost every day please ask your server

DESSERTS

~ CHEESE PLATE W/SEASONAL FRUITS ~

~ CRÈME BRULEE ~

with kirsch soaked tart cherries
in a silky-rich vanilla custard, caramelized on top with cherry-almond biscotti

~ SORBET & ICE CREAM ~

a trio of daily flavors
presented w/ tuille cookies

~ CHOCOLATE SAMPLER ~

an assortment for those with a passion for chocolate served w/caramel & vanilla sauces

~ SPICED APPLE CHEESECAKE ~

New York style cheesecake topped with
caramelized apples and caramel sauce

~ PEAR NAPOLEON ~

riesling poached bosc pear layered with vanilla ice cream & cranberry fig chutney with walnut crisps and honey-maple glaze

~ BREAD PUDDING ~

with caramelized banana, pear, white chocolate and marscapone served warm with vanilla bean ice cream

~ Peach and blueberry Cobbler for 2 ~

peaches and blueberries baked with a sweet crust served with vanilla bean ice cream and two spoons