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first course |
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smoked norwegian salmonaccompanied by chopped egg, dill, red onion, tomato, capers, cornichons, black breads and lemon wedges grilled red pepper polenta
topped with spinach and chevre lobster ravioliwith sautéed spinach and sun dried tomato brown butter
seasonal risotto
roasted vegetable terrinelayered with mozzarella cheese new england clam chowder
bakers’ best (almost) famousturkey wild rice and cranberry stew lobster bisque wild mushroom soup
butternut squash bisqueherbed crème fraiche drizzle caramelized onion and feta tart
served with a balsamic reduction seared scallop and wild mushroom risotto cakewith chive and white wine
maine crab cakeswith roasted corn and jalapeno aioli |
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