Issuu on Google+

RAW BAR Shrimp Cocktail, Horseradish Tomato Oysters on the Half Shell* Half Dozen / One Dozen Clams on the Half Shell* Half Dozen / One Dozen Antibes 8 Shrimp, 12 Assorted Oysters, 12 Littleneck Clams* Serves Two

19 18/29 15/25 75

APPETIZERS New England Clam Chowder

12

Pistou Soup

12

Gazpacho

12

Burratta Cream, Pesto Tapenade

Rockland Peekytoe Crab Salad

19

Grilled Watermelon, Avocado,Vegetable Macedoine, Kalamata Aioli, Watercress

Cherry Salad, Toasted Vermont Goat Cheese

17

Mache, Baby Kale , Honey Candied Pistachios, Brioche, Cherry Vinaigrette

Caramelized Pear and Organic Chicken Salad

18

Caramelized Pear with Grilled Local Organic Springer Mountain Farm Chicken, Blue Cheese, Raisins and Walnuts, Balsamic Vinaigrette

Grilled Medium Rare Tuna Niçoise Salad*

19

Roasted Tomatoes, Mache, Kalamata Dust, Peruvian Potatoes, Boquerones, Organic Poached Egg, Basil Lime Vinaigrette

Tomato Burrata Salad

16

Roasted Tomato, Tomato Gazpacho, Pesto Tapenade

Grilled Calamari Steamer Clam Provençal

17

Fresh Chickpeas, Cream of Artichoke, Leek Confit, Extra Virgin Olive Oil

Georges Bank Scallop Tartar

17

Apricot, Mascarpone Courgette, Bouillabaise Jus

ENTRÉES Jumbo Beet Ravioli, Artichoke, Lemon Zest

17

Basil Emulsion

Hand Filled Tortellini, Mascarpone, Sun Dried Tomato, Basil, Pine Nut

16/27

Manchego Crisp, Asparagus, Caramelized Onion Jus

Quinoa Risotto

17/28

Grilled Asparagus, Seasonal Mushrooms, Pistachio Emulsion, Parmessan Cheese Cream

Moules Frites Provençal

21

Bouillabaise Jus, Basil Aioli

Lobster Mentonaise

44

Caramelized Shallots, Fava Beans Purée, Honey Lemon Confit Emulsion

Honey Thyme Georges Bank Scallops*

21/28

Grilled Potato, Confit Summer Squash Purée

Pan Seared Merluza

29

Yukon Potato Crust, Celery Root Purée, Bouillabaise Jus, Lime Thyme Aioli

Pan Seared Atlantic Salmon

33

Roquette, Heirloom Tomato Tartar, Barley Risotto

Roasted Springer Mountain Farms Natural Chicken

29

Tomato Farcie, Natural Jus

Roasted Spiced Duck Magret*

32

Lavender Peach Tart Tatin, Petit Pois Purée, Honey Rosemary Jus

FROM THE GRILL

served with Baby Kale Salad, Asparagus, Roasted Thyme Potatoes

Grilled Shrimp

33

Rosemary Grilled Lamb Chops

33

Grilled Brandt Bavette Steak* (8 oz.)

29

New York Strip Steak* (12 oz.)

39

Bone In Rib Eye* (16 oz.)

44

Grilled Tenderloin * (8 oz.)

42

SIDE DISHES

7

Whipped Potatoes Vegetables Rosemary Roasted Purple Potatoes, Garlic, Olive Oil Thyme Truffle Pomme Frites

Steamed Seasonal Ratatouille Provençal Grilled Asparagus

Before placing your order, please inform your server if a person in your party has a food allergy. *These items contain raw ingredients and are prepared to order.

Brandt Beef: Raised without hormones and antibiotics.

*Massachusetts Food Code requires disclosure that the consumption of raw or undercooked meat, fish or egg products may increase the risk of foodborne illness. 17% service charge and applicable taxes are added to parties of six or more. 20% service charge and applicable taxes are added to private parties booked in the Olive Oil Private Dining Room


Menu dinner may 2014