Starters
WILD OYSTER STEW boar bacon, duo of sweet potato, saffron, cream 8.
ROPE GROWN MUSSELS tasso, white beans, escarole, fragrant curry butter broth 9.
TROPICAL TUNA TARTARE mango habanero coconut mojo, yucca chips 8.
PEEKY TOE CRAB CAKE roasted garlic chive aioli, peppernata, micro herb salad 11.
LOBSTER SPRING ROLLS Maine lobster, shredded mango, jicama, spicy nam pla 10.
CRACKLIN' CALAMARI spice dusted, lemon caper cherry pepper aioli, basil leaf, candied jalapenos 10.
CRISPY ASIAN RAVIOLIS lemongrass chicken, spinach, ginger'd sweet chile butter 9.
GREENS
CAESAR HAY STACK roasted garlic lemon dressing, roasted bell peppers, croutons, reggiano 7.
STRAWBERRY FIELDS strawberries, arugula, charred onions, Mizithra, spiced cashews, poppy seed clover honey vinaigrette 8.
HEIRLOOM CAPRESE tomato, old world mozzarella, crisp crouton, sweet pea fondue and garlic scape basil pesto 8.
BOSTON BIBB roasted beets, feta, Marcona almonds, pickled pearl onions, green goddess 8.
SIMPLY GREENS organic lettuces, golden raisins, sunflower seeds, herb mustard champagne vinaigrette 6.
PASTA
TORCHIO lobster, pancetta, shiitakes, truffled lemon basil butter 13./2
MILANO LINGUINE country olives, teardrop tomatoes, artichoke, capers, spinach, lemon butter, feta 9./17. add chicken or shrimp 14./21.
PAPPARDELLE braised rabbit, roasted pearl onions, thumbelina carrots, natural jus, grainy mustard creme fraiche 12./23.
GNOCCHI FUNGI local exotic mushrooms, pan crisped gnocchi, lemon, parsley, pine nuts and a touch of cream 9./19.
Entrees
STEAK FRITES grilled skirt, burgundy demi, grilled red onions, sugar snaps, frites with chipotle ketchup 21.
DUCK Long Island duck breast, scallion ginger arancini, corn, haricot verts, tomato, Thai curry and white soy glazes 23.
ORGANIC CHICKEN pine nut couscous, asparagus, country olives, rosemary orange pan jus 19.
FORBIDDEN SHRIMP Korean bbq'd, black rice, smashed edamame, Chinese sausage, shimeji 21.
VOODOO STEW chicken, shrimp, mussels, chorizo, tomatoes, white beans, escarole, dark beer lime butter, dirty rice 24
FILETS purple Peruvian chevre mash, English stilton fondue, veal demi glace, king oyster mushrooms and arugula 24.
SEA SCALLOPS fregula, grape tomato and spinach, butternut squash puree, pepitas and roasted pumpkin oil 25.
PORK TENDERLOIN Spanish paprika rubbed, creamy corn grits, shrimp, tomato, andouille and spicy tasso gravy 23.
AHI TUNA seared rare, bamboo rice, black skillet baby bok choy and carrot, yuzu plum sauce 24.
HADDOCK brioche crusted, herb ricotta crab stuffed French crepes, horseradish parmesan cream and smoked tomato coulis 21.
SIDES
Scallion ginger arancini and glazes 5.
Peruvian purple chevre puree 4.
Haricot verts, butter, pine nuts, sea salt 4.
Asparagus, shallots, butter, feta 4.
Spinach, sesame, soy, caramelized onions, spinach 4.
Sugar snaps, tarragon, butter 4.
Hand cut frites with chipotle ketchup 5.
Lobster mac 9.
Forbidden rice, edamame, Chinese sausage 6
Braised baby bok choy, togarashi 5.
Fregula, grape tomatoes, spinach 4.
Bamboo scented sticky rice 4.
Creamy corn grits with tasso gravy 5.
Consumption of raw or undercooked foods may increase risk of food bourne illness
18% gratuity will be added to parties of 6 or more
Dinner 5 to Close Seven Days a Week
Chef Jeff B. Buerhaus Summer 2010
