Spring menu 2012
Small Plates
Hot and Spicy Moroccan Marinated Olives 9.50
Chickpea Hummus with Garlic, Hot Peppers and Lime … Salty Tortilla Chips 9
Smoked Salmon Roulade with Horseradish Sauce 10
Tiny Duck Meatballs in Sherry Broth and Parmesan 12
Appetizers
* New England Shellfish: Oyster, Clam, Lobster, Mussel,
Shrimp, and Scallop with Cocktail and Mignonette 26
Crispy Soft Shell Crab with Spring Greens and Caper Aioli
Shaved Prosciutto, Balsamic Marinated Sweet and Sour Strawberries,
and Salted Marcona Almonds 15.50
Jason's Pâtés and Terrines with Pickles, House Made Mustard and Toasts 20
Crispy Duck Confit with Spring Garlic Custard and Rhubarb Aigre-Doux 18.50
Hamersley's "Fenway Sausage" with Onions, Peppers
and Mustard on a Toasted Bun 12
Vegetarian
Mixed Greens with Citrus Vinaigrette and Crispy Goat Cheese 14.50
Young Arugula and Upland Cress Salad with Green Herb Couscous,
Radish, Sugar Snap Peas and Peppers … Tarragon Vinaigrette 14
Wolfgang's Beet and Goat Cheese Napoleon
with Sherry Vinegar and Toasted Hazelnuts 14.50
Green Pea and Sorrel Soup with Creamy Morels and Garlic Croutons 12
Roasted Artichoke and Ricotta Crêpes with Spring Vegetables,
French Lentils and Parmesan-Chive Sauce 25.50
Entrées
Seared Sea Scallops and Foie Gras with Braised Endives,
Cipollini Onions and Roasted Lemon Sauce 38
Skillet-Cooked Pink Salmon-Trout with Radish, Arugula and
Grapefruit Salad … Red Currant and Pine Nut Vinaigrette 27
Spicy Halibut and Clam Roast with Bacon Braised Greens,
White Beans and Black Trumpet Mushrooms 39.50
Pan-Roasted Silver Hake with Fennel Infused Brandade, Shaved Fennel,
Pickled Peppers and Watercress … Black Olive Tapenade 25
Roast Chicken with Garlic, Lemon and Parsley 27.50
Spring Rabbit with Persian Spiced Chickpeas, Preserved Lemon,
Green Peas and Pistachios 30
Vermont Lamb Three Ways … "Printanier" with Truffled Mashed Potatoes 44
Grilled Archer Farms Skirt Steak with Asparagus,
"Bistro" Potatoes and Anchovy Butter 29
Side Orders
Buttery Peas and Onions with Mint 8
Roasted Asparagus with Blue Cheese Dressing and Toasted Crumbs 8
Creamy French Lentils with Carrots and Leeks 8
Garlicky Mashed Potatoes with Manchego 8
Desserts
Ripe Cheeses with Walnuts and Toasted Breads 16.50
Rhubarb-Frangipane Tart with Golden Meringue 11
Strawberry Shortcake with Chantilly Cream and Caramel Sauce 11
Warm Chocolate Molten Cake with Raspberry Ice Cream 11
Fritters with Lemon-Raspberry Compote and Honey Ice Cream 11
Caramelized Pineapple with Mint Sorbet and Citrus Biscotti 11
Trilogy of Spring Sorbets with Biscotti 11
*This menu is an example of our ever-changing dishes. Please call us if you would like to know our current offerings.
