Specials
Thursday, October 8th
Wine Specialè Panicaut White Blend Côte-Du-Rhōne WE-90 11/38
….an expressive wine with aromas of apricot, fennel and floral scents. The wines roundness is a perfect match for its freshness, with a finish that reveals subtle notes of aniseed..65% Grenache Blanc, 25% Marsanne, 10% Viognier
Oysters
Blue Points Long Island Sound, NY
Medium Salt with a pleasant mineral finish 3.75 ea..
Soup for the Soul
New England Seafood Chowda’ 12
Butternut Bisque 9 GF, DF, V
Small Plates & Shares
From San Damiano’s Garden Heirloom Tomato Caprese 15
Coquille St. Jacque 22
Classic French, Sea Scallops, mushrooms, shallots, mashed Yukon Gold, Cognac Rue and Gruyere cheese
Oldie but Goodie Steakhouse Iceberg Wedge 20
House made “Withersbrook” Vermouth Infused Blue Cheese Dressing. Pancetta and Pickled Red Onion
from our garden Blistered Shishito Peppers 9
Roasted and dashed with British sea salt
Handheld’s
Dave the Butcher (Beacon) Jalapeño and Cheddar Bratwurst 17
Grilled, on a split bun, mustard and Kraut with shoestring fries…..swap a potato pancake add 6
Lobster Roll 36
Simple 4 oz, Old Bay Seasoning, dab of mayonnaise, lettuce on a proper bun, side salad
SMASH BURGER 17 add a Chatham brew for 2 bucks
Our special blend of meat smashed well done, Caramelized Onions, Cheddar Cheese, Italian Hot Sandwich Spread, Bread and Butter Pickles, Burger Bun with French Fries
A “light” Panini, not your everyday panini, but if you were in Florence, Italy? That Panini… 17
I borrowed the recipe….sort of, from La Schiacciata. Scrocchiarella (Roman Bread). Fennel Salumi, Prosciutto Cotto, Gorgonzola Cheese, Arugula, Artichoke heart, olive oil, and balsamic.
BAKED in the oven. Served with a salad. Delicious!
Filet Mignon Steak Sandwich 26
Peter Luger steak sauce, sautéed onions, blue cheese crumbles; with choice of fries or a side salad
Large Plates
Hudson Valley Farms Duck Breast a l’ Orange 38
Classic French, Choice of Two sides
Icelandic Arctic Char 34
Oh my! Oven roasted and finished under flames, lime, garlic, EVO, Rosemary, and dry sherry!
Jumbo Lump Crab Meat over Pasta 34/20
Tender morsels of crab in a creeper garlic pesto over #2 Spaghetti
Hudson Valley Farms Duck Sausage over Orecchiette (Little Ear) Pasta 32
White Wine, EVO, Sundried Tomatoes, Broccoli Rabe, and roasted garlic
5 Ounce Petite Filet Mignon with sauce Au Poivre 32
Choice of two sides
Rosemary Garlic-Butter Baseball Steak (8 oz) 32
Wait until you try this beauty, comes with choice of two sides
Pork Chop Capricciosa 28
Gluten Free Breadcrumbs, pounded, pan fried, topped with a garden-fresh tomato salad
and finished with milky Stracciatella cheese
BBQ Baby Back Ribs Full Rack 30 Half Rack 20
Dry rubbed, slow smoked in Cherry and Apple woods, local Island House BBQ Sauce on the side
Join us for Sunday Brunch with Endless Mimosa’s and Proscecco
Thank you for your support, Bridget & Chris
