JULY 25: MENU UPDATES

As summer rolls along our menu continues to evolve, taking advantage of nature’s bounty. From A. Russo and Sons in Watertown we’ve been getting some outstanding produce, including local products. And from Captain Marden’s Seafood we’re enjoying some of the finest seafood we’ve ever seen.

The Swordfish from the Mid-Atlantic is some of the finest that we’ve seen. Seared with a mild spice rub, and served with fresh Lemon Fettucine, it’s been a huge hit. Also from the Mid-Atlantic are Sea Scallops SO SWEET that you might be tempted to just pop them in your mouth raw. We brown them lightly, then serve them with a Summer Risotto and a tangy Mango Salsa.

Georgia and Carolina peaches are so fragrant right now, and we’re using them with two different dishes. Pitted peaches pick up a nice smokiness on the grill, then are paired with bitter greens, candied pecans and a sharp Gorgonzola dressing. This makes an excellent backdrop for Grilled Rosemary and Garlic Pork Chops. On a sweeter note, we mark the return of Baked Peach and Blueberry Cobbler, garnished with Mascarpone Cream.

Mussels make an appearance in a very traditional Spicy Marinara with fresh Linguine. On a less traditional note, we celebrate the annual summer appearance of Avocado with two dishes. Grilled Shrimp are paired with Crostini topped with Avocado, salsa, arugula and Goat Cheese. And our favorite Avocado Pesto is tossed with fresh Bucatini, and garnished with a snowstorm of Ricotta Salata cheese.

For more information, go to the Dinner Menu page of this website.

 

 

 

 

 

 

 

 

 

 

 

As summer rolls along our menu continues to evolve, taking advantage of nature’s bounty. From A. Russo and Sons in Watertown we’ve been getting some outstanding produce, including local products. And from Captain Marden’s Seafood we’re enjoying some of the finest seafood we’ve ever seen.

The Swordfish from the Mid-Atlantic is some of the finest that we’ve seen. Seared with a mild spice rub, and served with fresh Lemon Fettucine, it’s been a huge hit. Also from the Mid-Atlantic are Sea Scallops SO SWEET that you might be tempted to just pop them in your mouth raw. We brown them lightly, then serve them with a Summer Risotto and a tangy Mango Salsa.

Georgia and Carolina peaches are so fragrant right now, and we’re using them with two different dishes. Pitted peaches pick up a nice smokiness on the grill, then are paired with bitter greens, candied pecans and a sharp Gorgonzola dressing. This makes an excellent backdrop for Grilled Rosemary and Garlic Pork Chops. On a sweeter note, we mark the return of Baked Peach and Blueberry Cobbler, garnished with Mascarpone Cream.

Mussels make an appearance in a very traditional Spicy Marinara with fresh Linguine. On a less traditional note, we celebrate the annual summer appearance of Avocado with two dishes. Grilled Shrimp are paired with Crostini topped with Avocado, salsa, arugula and Goat Cheese. And our favorite Avocado Pesto is tossed with fresh Bucatini, and garnished with a snowstorm of Ricotta Salata cheese.

For more information, go to the Dinner Menu page of this website.

 

 

 

 

 

 

 

 

 

 

 

Menu