Weekly Specials

Seduction

Week Specials

Appetizers

Field Greens with Strawberries

and Shaved Haan’s End Cheese

Fresh cut field greens tossed gently with a balsamic vinaigrette – fresh

strawberries, cucumber, local Haan’s End cheese and garlic roasted croutons

Small 5.00 Large 8.00

Asparagus Salad

Chilled asparagus salad dressed with crispy garlic, shredded parmesan,

croutons, crushed egg and a drizzle of extra virgin olive oil  9.00

Lazy Man’s Lobster Salad

The claws and tails of a one pound lobster – steamed, picked and chilled –

Served with a small salad and melted butter 12.00

Warm Goat Cheese Cake with Beet Mousseline

A warm goat cheese cakes served on roasted garlic crostini with red beet mousseline

and fresh clipped greens with Maple Balsamic vinaigrette 11.00

Asparagus Soup with Almonds

The wonderful flavors of fresh asparagus, topped with soft

whipped cream and toasted almonds

Cup 5.00 Bowl 8.00

Sandwich

Warm Pastrami and Provolone on Rye

A classic sandwich with shaved red onion  – served with a Morse’s

dill  pickle and sea salt and vinegar potato chips 11.00

Pasta Entree

Spaghetti in a Vodka Cream Sauce

Delicious with sun dried tomatoes, fresh asparagus,

basil and roasted garlic 14.00

Fish Entrées

Succulent Lobster and Asparagus Risotto

Deeply satisfying – served with warm roasted garlic bread

Small 12.00 Large 20.00

Sesame Crusted Yellow Fin Tuna

A main course salad made with a seared tuna filet basted with a crushed

calamata olive and caper vinaigrette – served atop a field greens salad

dressed with Maple Balsamic Vinaigrette 16.00

Meat Entrees

Cocoa and Coffee Seared Duck Breast

A richly flavorful seared duck breast served with a warm sharp,

cheddar cheese polenta cake – topped with a sweet

and sour orange pistachio glaze 20.00

Grilled Garlic Marinated Lamb

A tender, native, marinated lamb steak is grilled and served

with two sauces – a creamed fennel sauce and a burgundy sauce –

fresh vegetables and scallion mashed potatoes 22.00