Three Service List

Main Menu

• Spring Menu 2008 - Soup & Salad

  • Wilted Baby Spinach

    baby spinach wilted in extra virgin olive oil flavored with garlic and pine nuts

    $6.00

  • Mixed Field Greens

    toasted sunflower vinaigrette, housemade croutons, crumbled goat cheeses

    $6.00

  • Arugula With Crispy Potatoes

    baby arugula and crispy fingerling potatoes tossed with apple cider vinaigrette and grilled onions

    $6.00

  • Salad Nicoise

    fresh albacore tuna, quail eggs seasonal vegetables

    $8.00

  • Spring New Potato Soup

    finished with cheddar and fried leeks

    $5.00

  • Asian Scented Chicken Soup

    garnished with shrimp, shitake mushrooms, scallions

    $6.00

• Spring Menu 2008 - Small Plates

  • Mediterranean Mixed Olives

    marinated with roasted peppers, herbs, garlic

    $5.00

  • Zucchini Cakes

    flavored with feta and dill, served with cucumber yogurt dip

    $6.00

  • Fried Eggplant Puttanesca

    thinly sliced eggplant, lightly fried with melted pecorino and buffalo mozzarella, puttanesca sauce.

    $6.00

  • Duck Egg Crepe

    springfield farm duck egg, fried and served atop a crepe with ham and gruyere

    $7.00

  • Asparagus Bundles

    asparagus wrapped in breseola, dressed with tarragon vinaigrette and topped with pecorino

    $7.00

  • Beef Meatballs

    served with spring peas and morel cream sauce

    $10.00

  • Pork Ribs

    with bacon and bourbon sauce, fried garlic chips

    $10.00

  • Blackened Venison

    potato puree, bing cherries and butter rum

    $12.00

• Spring Menu 2008 - Entrees

  • Lemon Risotto

    topped with grilled asparagus

    $14.00

  • Caribbean Jerk Pork

    braised pork shoulder served with zucchini banana bread and mango relish

    $18.00

  • Free Range Chicken Duo

    grilled marinated chicken breast and braised chicken leg served in an artichoke and fava bean ragout

    $18.00

  • Greek Style Braised Lamb

    lamb shoulder slowly baked in extra virgin olive oil, served with feta, olives, and grilled zucchini

    $19.00

  • Cajun Fried Rabbit

    springfield farm rabbit marinated in buttermilk seasoned with cajun spices, served with red beans and herb puree

    $19.00

  • Bison Strip Loin

    served with horseradish scallion butter, spring vegetables, and fried fingerling potatoes

    $32.00

• Spring Menu 2008 - Fresh Daily Seafood Selection

  • Grilled Calamari

    tossed with tomatoes, olives, and oregano

    $8.00

  • Mussels

    steamed in ale, garlic, basil

    $10.00

  • Shrimp Cakes

    served with sauteed corn, chives whole grain mustard cream sauce

    $10.00

  • Sicilian Involtini

    yellow fin tuna stuffed and rolled with raisins, capers, pinenuts, lightly grilled lemon herb sauce.

    $12.00

  • Fresh Cod Au Gratin

    pan seared over potato puree gratin with gruyere cheese

    $12.00

• Winter Menu 2008 - Small Plates, Soups, Salads

  • Grilled Cheese "Sandwich"

    grilled haloumi cheese layered with sesame toast, served with arugula and red wine vineagrette

    $6.00

  • Mixed Field Greens

    toasted sunflower vinaigrette, housemade croutons, crumbled goat cheese

    $5.00

  • Vegetarian Lentil Soup

    topped with crumbled goat cheese

    $5.00

  • Blood Orange Salad

    served with shaved fennel, olives, and mint

    $6.00

  • Apple Walnut Salad

    celery, smoked trout, and walnut vineagrette

    $7.00

  • Pineapple And Parmesan

    served with spicy coppa and pistachio oil

    $6.00

  • Fried Eggplant Puttanesca

    thinly sliced eggplant, lightly fried with melted pecorino and buffalo mozzarella, puttanesca sauce

    $6.00

  • Mediterranean Mixed Olives

    roasted red peppers, herbs and garlic

    $5.00

  • Mushroom Fritters

    fried in chickpea batter with roasted garlic aioli

    $6.00

  • Cream Of Mushroom Soup

    shitake, portobella, and cremini mushrooms finished with thyme and whole grain mustard

    $5.00

  • Arugula With Crispy Potatoes

    baby arugula and crispy fingerling potatoes tossed with apple cider vinaigrette and grilled onions

    $6.00

  • Beef And Scallion Rolls

    grilled medium rare and served with sesame soy dressing

    $9.00

  • Blackened Venison

    potato puree, port soaked cherries and butter rum

    $12.00

  • Pork Ribs

    with bacon and bourbon sauce, fried garlic chips

    $9.00

• Winter Menu 2008 - Sandwiches And Entrees

  • Meatball Sandwich

    pork meatballs stuffed into a sandwich loaf, with mozzarella, pecorino, and puttanesca sauce.

    $9.00

  • Grilled Andouille And Tasso Sandwich

    grilled andouille sausage, spicy pork tasso grilled onions, roasted garlic aioli

    $9.00

  • Free Range Chicken Sandwich

    lightly breaded and fried with melted swiss scallion aioli and kosher dill slices

    $10.00

  • Duck And Sausage Gumbo

    served over rice, scented with file

    $16.00

  • Chef's Seasonal Game

    inquire with your server about today's preparation

  • Moroccan Style Braised Lamb Shank

    flavored with peppers, apricots, and toasted almonds

    $20.00

• Winter Menu 2008 - Fresh Seafood Selection

  • Mussels

    steamed in ale, garlic and basil

    $10.00

  • Crab Risotto

    creamy risotto with jumbo lump crab, roasted tomatoes and parmesan

    $10.00

  • Shrimp Cakes

    served with sauteed corn, chives whole grain mustard cream sauce

    $10.00

  • Blackened Scallops

    over butter rum sauce scented with andouille and chives

    $12.00

  • Sicilian Involtini

    yellowfin tuna stuffed and rolled with raisins, capers, pinenuts, lightly grilled lemon herb sauce.

    $12.00

  • Grilled Flounder

    over smoked paprika potato salad with arugula puree

    $12.00

  • Fisherman's Stew

    chef's signature dish which entails a medley of seafood, in a rich seafood broth, served with grilled baguette and roulle.

    $20.00