Friday May 10, 2019
Blue Points 2.75 ea Norwalk, Connecticut
Medium Salt with a pleasant mineral finish
Fanny Bay 3.00 From off Vancouver Island, B.C.
ull brine with plump meats with a sweet mineral finish
Oyster Kilpatrick 15
Long Island Sound oysters (6) baked on the half shell with
“down under” sauce of Worcestershire
and BBQ , shallots, bacon and gruyere cheese
Soup du Jour
Pork & Vegetable 8
Broccoli Cheddar 8
Surf and Turf Tempura 16
Lobster, Beef Tenderloin,, Avocado, Cream Cheese, Scallion, balsamic drizzle, pickled ginger
Soft Shell Crabs (2) 32
A little pricey with all the transportation issues, but really delicious!
Pan fried, finished with two sauces,
a Brown butter lemon parsley reduction,
and a veal stock bourbon reduction.
Roasted potato medallions and baby carrots
Roast Tenderloin of Venison 32
Syrah juniper berry sauce, roasted baby carrots, caramelized onions,
sautéed mushrooms & rosemary-blue cheese gratin potato
Pasta in Savory Meat Ragu 26
Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished
with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,
or GF Penne(3.00). Try it with the Tuffoli, delizioso!
Korean BBQ Rack of Lamb 32
This is amazing, Full rack, 24 hour marinade, char grilled, it’s sweet and spicy served over Asian
A la Carte Side
Ket0-Friendly Cauliflower Rice 5
Sautéed in lemon juice, garlic, and parsley