Dinner

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Served Sunday through Wednesday 5pm – 9pm
Thursday through Saturday 5pm – 10pm

Starters

**Soup of the Day   7

Beef Broth French Onion Soup   8

**Burgundy Snails in Garlic, Parsley Butter, half dozen  8,  Baker’s Dozen  15

Fried Calamari with Tartar and Spicy Tomato Sauces   9

*PEI Mussels à la Marinière with Toasted Country Bread  12, with Saffron or Curry  15

**Salad DRC Organic Mesclun with Bleu Cheese, Apple, Caramelized Walnut
and a Raspberry Vinaigrette   8

Deconstructed Organic Romaine Caesar Salad
with Hard Boiled Egg, Fresh Anchovies, Parmesan and Garlic Bread   9

**Locally-Grown Heirloom Tomatoes with Fried Brie, Lemon Verbena and Basil Oil   9

Olli Salumeria Charcuterie Platter and Homemade Pâté
with Cornichons, Mustard & Toasted Bread   14
add 3 Cheeses   21

 Three Cheese Plate with Nuts & Fruit   14

** *6 Raw Oysters on the Half Shell with Mignonette or Cocktail Sauce   17,   12 for 29

**½ pound Steamed U.S. Shrimp served with Aioli or Cocktail Sauce   14

Main Course

** *Fresh Fish of the Day    Market

 **Sautéed Lobster with Lemongrass, Saffron & Oyster Mushroom Broth served with Black Rice   25

* **U10 Diver Sea Scallops served on a Baby Carrot Purée with Fennel and Star Anise   24

2 Wild-Caught Whale Soft Shell Crabs (Fried or Sautéed)
served with a Tomato Caper Sauce & Orzo   28

Seafood Platter ½ Steamed Lobster, *6 Raw Oysters, ¼ lb. Steamed Shrimp, 6 Steamed Mussels,
served with Aioli Sauce, Cocktail Sauce and Toasted Bread   39

**Rotisserie, 1/2 Natural Chicken
with Rotisserie New Potatoes and Seasonal Vegetables au Jus   19

**Filet of Pork Tenderloin, Roasted Butternut Squash with Cranberries and a Honey Mustard Sauce   25

** *7oz Center Cut Angus Tenderloin Steak
with a Brandy Black Peppercorn Sauce and Fries   31

Maple Leaf Duck Breast with a Fig Sauce and Wheat Berries & Cippolini Onion Confit   28

Orzo Pasta Risotto Style and Seasonal Vegetables from Le Bocage Farm   17

Sides

**Rotisserie Potatoes, Creamed Spinach, French Fries, Wild Mushrooms,
Ratatouille, Peas a la Française, Sautéed Brussels Sprouts   5
Orzo Pasta or **Risotto with Seasonal Vegetables   9
Pasta with White Truffle Oil   12

September Daily Dinner Specials

Monday
Roasted Chicken stuffed with Spinach, Feta, Olives & Tomatoes with Thyme Sauce   25

Tuesday
Braised Brisket with Beer Sauce over Fresh Pasta   23

Wednesday
Rabbit wrapped with Apple Wood Bacon & stuffed with Goat Cheese,
served with Mustard Sauce   29

Thursday
Roasted Veal Tenderloin with Chanterelle Sauce   30

Friday
Lamb Loin with a White Bean Ragout and a Garlic & Herb Sauce   26

Saturday
Chef Special   Market

Sunday
1/2 Roasted Cornish Hen with Dried Apricot and Caramelized Onion   25

*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

**Gluten-free.  Many of our dishes can be gluten-free simply by omitting croissants or bread. Please ask.