gazpacho

by Chef Peter Hyde

• Dinner

Palate Teasers

Lump Crab & Cod Cakes
Red Pepper Aioli and Baby Greens 14

French Onion Soup
Topped with Toasted Crouton & Gruyere Cheese 8

Chatham Littlenecks Chowder
Clams in their shells with Yukon Gold Potatoes, Apple Smoked Bacon, Fresh Thyme 12

Great Hill Blue Cheese Three Ways
Stuffed Greek Olives, Au Gratin Fingerling Potatoes & Onion Crouton 12

East Dennis Oysters
6 Oysters served with Chianti Mignonette 14

Herb Grilled Shrimp
Grilled Shrimp with Lemon & Cocktail Sauce 12

Roasted Beets with Baby Lettuces
Warm Spanish Goat Cheese Medallion, Maple Walnut, Balsamic Vinaigette & Fig Essence 10

Baby Spinach Salad
Citrus Vinaigrette, Toasted Almonds, Dried Cranberries & Goat Cheese 8

Traditional Caesar Salad
Focaccia Croutons & Shaved Parmesan 8

Main Courses

Butternut Squash Ravioli
Sundried Tomatoes, Apple Cider Cream Sauce, Carmalized Onions & Shaved Parmesan  14/ 18

Shrimp Scampi
Tiger Shrimp, Lemon Chardonnay Butter Sauce over Linguini 24

Pan Roasted "Center Cut" Salmon
Balsamic Glazed Cippolini Onions, Sauteed Spinach, Wild & Basmati Rice Risotto-Style 25

Clams Linguini
Littleneck Clams in a light Lemon Garlic & Basil Sauce 24

Lobster Ravioli
Lemon & Asparagus Cream 15 / 26

Broiled Native Haddock
Fresh Herb Lemon Brioche Crust & Wild Basmati Rice Risotto-Style 21

Greater Omaha Beef Tenderloin
Burgundy Wine Reduction, House Smoked Applewood Bacon, Asparagus, Truffle Mash Potato 32

Lamb Shank "Osso Bucco"
Braised Lamb with Burgudy Reduction, Saffron Risotto & Baby Vegetables 28

Braised Boneless Cornish Game Hen
Served with Truffle Mash Potato 21

Mediterranean Fish Soup
Tomatoes, Bell Peppers, Cippolini Onions, Yukon Gold Potatoes, Chorizo,Fish & Cilantro 21

Sides

$5 each

Truffle Mashed Potatoes

Wild & Basmati Rice Risotto-Style

Grilled Asparagus

Sautéed Spinach

Braised Carrots

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Chorizo

1. noun Crumbly, spiced pork sausage.

Gâteau

1. noun French cake.

Gratin

1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Nage

1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.

Osso bucco

1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.

Panna cotta

1. noun Italian egg custard.

Prix fixe

1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.