Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
24 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
the water tower 42 |
4 oysters on the half shell, 4 clams, 4 shrimp, smoked salmon, colossal crabmeat& market ceviche |
for 2 or more |
|
|
rams head inn salad 12 |
arugula, pear, endive salad, enoki mushrooms & fresh breakfast radishes, sweet vinaigrette dressing |
|
|
|
wedge salad 13 |
iceberg lettuce, tomatoes, egg, bacon & bleu cheese |
|
|
|
baby green endive spring salad 9 |
walnuts, apples, cranberries, enoki mushrooms, baby heirloom tomatoes, balsamic vinaigrette dressing |
|
|
|
baby spinach salad 12 |
wild mushrooms, organic egg & strawberries; dijon mustard, apples, smoked bacon & pancetta dressing |
|
|
|
roasted beets 12 |
herbed goat cheese & balsamic vinaigrette |
|
|
|
traditional caesar 12 |
prepared tableside & followed by a sorbet |
12 per person |
|
|
pan seared filet of salmon 29 |
baby bok choy, fresh summer vegetables, potato with teriyaki beurre blanc |
all served with a potato and fresh spring vegetables |
|
|
baked jumbo stuffed shrimp 32 |
stuffed with lump crabmeat, with lemon beurre blanc |
all served with a potato and fresh spring vegetables |
|
|
vegetable risotto |
parmesan cheese & fresh local vegetables 25 with jumbo shrimp or crabmeat 32 |
all served with a potato and fresh spring vegetables |
|
|
rack of lamb 39 |
herb encrusted with mint pesto & fresh summer vegetables potato basket |
all served with a potato and fresh spring vegetables |
|
|
veal scaloppini with crab meat 36 |
risotto & fresh summer vegetables |
all served with a potato and fresh spring vegetables |
|
|
roasted organic half chicken 25 |
vegetable fed, with pomodoro risotto & fresh summer vegetables |
all served with a potato and fresh spring vegetables |
|
|
sauteed pork tenderloin 28 |
brussels sprouts, apples, cranberries & applewood smoked bacon, sweet and sour glaze |
all served with a potato and fresh spring vegetables |
|
|
filet mignon 39 |
potato, summer vegetable medley & fresh mushroom, cabernet reduction |
all served with a potato and fresh spring vegetables |
|
|
chicken pot pie 25 |
fresh vegetables & dumplings in creamy gravy, served in a copper kettle |
|
|
|
roasted duck with solerno orange sauce 29 |
served with wild rice and fresh summer vegetables |
|
|
|
crab cakes with dijon mustard sauce 29 |
potato pancake and a fresh summer vegetable medley |
|
|
|
beef wellington 38 |
seared filet with mushroom duxelle, encased in a golden pastry, fresh summer vegetables and a cabernet reduction |
|
|
|
chateaubriand for two 39 |
fresh summer vegetables & fingering potatoes, carved tableside |
39 per person |
|
|
polenta 8 |
side orders |
1 |
|
|
risotto 9 |
side order |
2 |
|
|
baby spinach 8 |
side order |
3 |
|
|
baby bok choy 8 |
side order |
4 |
