APPETIZERS
Cheese Board: Assorted cheese and locally grown fruits. Serves 2-4
Salmon: Smoked over grapevines, accompanied with corncakes, sieved hard-cooked eggs, lemons, red onion, capers and creme fraiche.
Crab Cakes: Seared crab served on a bed of greens and topped with our "Summer Salsa".
Eggplant Mother Lode: Thinly sliced, lightly breaded and stuffed with ricotta cheese and Italian herbs.
Mushroom Tart: Sautéed wild mushroom with garlic, shallots and brandy, reduced with a glaze de viande, finished with cream and presented
in a puffy pastry shell with melted fresh mozzarella.
Hummus and Crackers: Served with sliced summer fruit.
Soups
Made here from fresh ingredients.
Tomato Basil and Garlic
Black Lentil
Roasted Corn Chowder
Mushroom Bisque
SALADS
Lisa Marie's: Crisp romaine lettuce, cucumber, tomato, beets, garbanzo beans, crumbled gorgonzola and red onion tossed in "Lime Rock Orchard" walnut oil and balsamic dressing.
Pat’s Favorite Salad: Assorted greens with pears, oranges, toasted walnuts and Gorgonzola cheese, tossed in champagne and citrus vinaigrette.
House Salad: Mixed Greens with red onions and house cured olives tossed in apple thyme dressing.
Caesar: Crisp romaine with traditional Caesar dressing, home made croutons, anchovies and tossed in a garlic rubbed bowl.
Root Vegetable: Leaf of lettuce with beets, carrots, parsnips and topped with almond encrusted goat cheese, tossed in an walnut oil balsamic vinaigrette dressing.
PASTAS
Angel Hair: Olive oil and julienne garden vegetables or with tomato, basil and soft mozzarella.
Fettuccini Alfredo: Handmade egg noodles in a cream sauce with garlic and Parmesan cheese.
With your choice of: Chicken
Filet Mignon
Salmon
Fettuccini Bolognaise: Our hearty beef sauce with sauteed tomato, onions, celery,
carrots and garlic.
SEAFOOD
Wild Caught Salmon Filet: Wrapped in eggplant with julienne vegetables and served with harvest rice.
Wild Caught Salmon: Seared and served with a herbed butter on rice and Chef's choice garden
vegetables.
Filet of Dover Sole: Topped with Prosciutto and served on a bed of seasoned jasmine
rice with a tomato and herb sauce.
Seasonal Seafood: Ask your server. Market Price.
POULTRY
Stuffed Chicken: Chicken stuffed with Prosciutto, Pecorino cheese, spinach and
roasted red bell peppers, finished with a glaze de volaille, served with garlic mashed
potatoes.
Sliced Chicken Breast : In a orange-ginger citrus sauce, served with garlic mashed potatoes
and Chef's choice garden vegetables.
Chicken Picatta: Sauteed and finshed with white wine, capers and lemon juice, served with garlic mashed potatoes
and fresh seasonal vegetables.
Beef
Rib Eye: Seasoned and seared, served with garlic mashed potatoes and seasonal stuff.
Stuffed Rib Eye: Gorgonzola centered with wild mushrooms and red wine sauce accompanied with garlic mashed
potatoes and Chef's choice garden vegetables.
Filet Mignon: Stuffed with horseradish cheddar wrapped in bacon,served with garlic
mashed potatoes and garden vegetables.
Tournedos of beef ala Nomande: Two petit filet-mignons sauteed with apples, mushrooms, glace de viande,
brandy and cream, served with garlic mashed potatoes and a seasonal vegetable.