Appetizers

Brandied Lobster Stew Cup -- 6 -- Bowl -- 8
Lobster, lobster stock, brandy, onions, leeks, corn, potatoes, thyme and cream

Buttercup Squash Bisque Cup -- 5 -- Bowl -- 7
Roasted squash, leeks, onions, thyme, sage, garlic, duck stock, cream, shredded confit of duck and chives

Roasted Beet Carpaccio -- 7
Thinly sliced red and golden beets, mixed greens, Heart Song Farm’s goat cheese, curried walnuts, prosciutto crisps and aged sherry vinaigrette

Mia’s Caesar Salad -- 6
Romaine, ciabatta croutons, our own Caesar dressing, and Parmigiano Reggiano

Pan Fried Crab Cake -- 9
Maine crabmeat, cornbread crust, lemon-chive aioli and field greens

Confit Leg of Duck -- 7
Crispy duck confit, mixed greens and apple-balsamic vinaigrette


Entrees

Pan Roasted Chicken -- 15
All natural chicken, mushroom-barley risotto, sautéed Swiss chard and rosemary-Marsala reduction

Grilled Pork Chop -- 18
Double cut pork chop, seared potato-apple rosti, sautéed vegetables and spicy mustard fruit compote

Butter Poached Lobster -- 22
Roasted apples, fennel, shallots, spinach, fingerling potatoes and a brandy-vanilla bean butter sauce

Cornmeal Crusted Flounder -- 20
Pan fried flounder fillet, housemade lobster agnaloti, broccolini and Sambuca-tomato cream sauce

Braised Short Rib -- 20
Slow cooked boneless beef short rib, roasted garlic mashed potatoes, sautéed vegetables and Burgundy reduction

Seared Scallops -- 22
Roasted vegetable galette, truffled potato pierogies and tomato coulis

Pan Seared Cod -- 20
Fillet of Atlantic cod, ratatouille, matchstick potatoes and olive tapenade

Pan Seared Duck -- 24
Seared breast of Long Island duck, broccolini, buttercup squash gnocchi and ruby port-duck reduction

* Consuming raw or undercooked meats or seafood may increase the risk of food borne illness.
** Menus are subject to change to accomodate seasonal items