Dinner Appetizers Spring 2008

To reflect the change of seasons and to support our area growers, we use as much local produce as possible.

APPETIZERS

French onion soup – beef broth, sherry, caramelized onions, croutons, Gruyère cheese 7

New England clam chowder 7

Soup of the day – priced daily

Pan seared crab cakes – remoulard sauce 11

Vietnamese lettuce wraps – pork OR shrimp, rice noodles, lettuce, green onions, carrots, bean sprouts, nuoc mam 12

Antipasto plate – fresh buffalo mozzarella, sliced plum tomato, prosciutto, roasted red pepper, roasted red onion, artichoke hearts, pesto vinaigrette 13 (for two)

Seasonal fruit plate – raspberry goat cheese, grilled baguette 9

Steamed cherrystone clams – white wine, garlic, sautéed leeks 12

SALADS

Organic local garden greens – bell peppers, mushrooms, tomatoes, carrots, cucumbers,
tomatoes, balsamic vinaigrette 7

Caesar salad – hand torn hearts of romaine, house made Caesar dressing, foccacia garlic croutons, parmesan chips (anchovies on request) 7

Baby spinach salad – strawberries, sliced red onion, goat cheese, spiced roasted pecans, poppyseed dressing 8