C H E F ‘ S   M E N U    for   S W E E T H E A R T S

February 9 – 11 and  14 – 18 (except 16th)

This will be an a la carte menu with special items not normally included in our weekly CHEF’S MENU (menu posted below mid-page photo)

Seatings from 5:30 – 8:30 p.m. nightly

Alternatively, bring your sweetheart to our

 

THE ROMANCE OF ITALY WINE DINNER PARTY

February 16, 6:15 p.m

5-course Pairing – $80 per person (menu to be posted by 2/1/18)

*Rooms available for a 10% discount with Wine Dinner participation

 

GRAZE

Cajun Crawfish Bisque, Cheddar Oyster Crackers  –  $12

Anise, leek and potato soup  –   $10

Organic Market Greens Salad –  house vinaigrette   – $8  

Winter Greens, Blood Orange, Beets, Fennel scanted Sunset Rock Farm Goat cheese  – $12

Kale, grilled radicchio, roast buttercup squash, walnuts, croutons, blue cheese dressing –  $12

NIBBLE

Bread Plate – crisp Tuscan-style rolls house-blended goat butter –   $4    

Local Cheese Platter – selection of local cheese, honeycomb, fig paste, grilled bread  – $16

Farmers’ Cheese & Charcuterie Plate (meant to share) – local cheese, cured meats, house-made pickles, grilled bread, artisanal crackers, accoutrements such as local honeycomb, fig paste, mustard –  $24

Pemaquid Oysters – spicy cocktail sauce, mignonette, fresh horseradish   –  $16

Crispy Fried Blue Point Oysters – Tasso ham, spinach, Creole Mornay sauce   –  $18

Mushroom and house-made sauerkraut Pierogies– chive sour cream –  $14

Pot of Mussels – Henniker ale, local kielbasa, leeks, fennel, orange, garlic – $16

 

FEAST

Buttermilk Fried Chicken  – pumpkin waffle, maple-cider reduction   –  $30

Moroccan Braised Lamb Shank – apricot, dates, tagine broth, couscous   – $36

Winter Risotto – kale, walnuts, mushrooms, roast heirloom squash, pecorino   –  $28

Braised Short Sheppard’s Pie  – creamed spinach – $30

Guinea Hen Casoncelli – Oyster mushrooms, sage cream   –     $32

Scallop, Crawfish ‘n Grits – Pan seared jumbo sea scallops, crawfish, tasso ham, bourbon mushrooms, kale, saffron grits  – $38

Seared Beef Tenderloin– rutabaga mash, roast Brussels sprouts, fingerlings, foie gras butter    – $42

Pan-Roast Citrus Salmon – carrot ginger puree, kale, winter barley, blood orange confit, oil-cured tomatoes   – $30

 

INDULGE   

Chocolate Fondue for Two  – $20

Dessert trio – mini chocolate molten cake, chocolate truffle, chocolate-dipped strawberries  –  $12

Spiced Apple Crisp – house-made maple-walnut ice cream   –   $10

Chocolate Cake with Layers of Sea-Salted Caramel – topped with a snowball of vanilla ice cream, caramel –  $10

Lemon Tartlets with Poached Raspberries & Meringue Caps  – $10