tuna tartare

by Chef Robert Rabin

• Bistro Dinner
• Luncheon
• Brunch
• Prix Fixe

Appetizers

Fried Rock Shrimp w/ Spiced Remoulade $8.50

Crispy Fried Calamari w/ Spicy Tomato Basil Caper Dipping Sauce $8.50

Wellfleet Oysters on the Half Shell w/ Black Pepper & Ginger Mignonette $12.50

Field Green Salad, Endive, Grape Tomatoes, Red Wine Vinaigrette $7.00

Golden & Red Beet Carpaccio w/ Marinated Goat Cheese $8.00

Whole Leaf Caesar Salad w/ Parmesan Reggiano & Garlicky Cheese Crouton $8.50

Bistro Crab Cake w/ Lemon Chive Sour Cream, Cucumber Julienne, & Ancho Squiggles $12.50

Sautéed Hudson Valley Foie Gras w/ Sun Dried Cherries, Cherry Balsamic & Grilled Brioche $16.50

Four Onion Soup w/ Herbed Chevre Ravioli $6.50

Lobster Bisque w/ Basil Cream & Fried Basil $7.75

Grilled Shrimp with Pico de Gallo and Chipotle Avocado ‘Guac' $12.50

Black & White Truffle ‘Mac & Cheese' with Pamesan Reggiano $9.00

Jumbo Ravioli with Goat Cheese, Spinach & Mushrooms, Truffle Jus. $8.50

Grilled Asparagus w/ Watercress and Enoki Salad & White Truffle Dressing, Seared Fig $9.00

Entrees

Roasted Chicken Breast w/ Basil Rich Chicken Jus., Watercress, & Garlic Whipped Potaoes $17

Seared Tuna w/ Asian Salad, Chinese Mustard Vinaigrette $24

Grilled Swordfish w/ Roasted Tomato Potatoes, Tomato, Olive Caper Relish & Saffron Jus' $24

Seared Salmon w/ Napa Cabbage, Corn & Bacon, Chive Butter and Pea Shoots $23

Seared Halibut w/Roasted Tomato, Spinach, Arrugula & Truffle Vinaigrette $24

Grilled Lamb Loin Chops w/ Parmesan & Herb Risotto, Broccolini and Herb Lamb Sauce $28

Grilled N.Y. Steak w/ Grilled Onions, Whipped Potatoes & Spinach, Truffle ‘Jus" $32.50

Herb de Provence Roasted Pork Loin w/ Garlic Polenta, Apple, Bacon, Corn Ragout, Rosemary $23

Grilled Veal ‘Porterhouse' Chop w/ Wild Mushrooms, Mushroom Risotto, Asparagus & Veal Sauce $36.50

Dessert

Selected Chillingsworth Desserts ...... Your Server will Describe the Choices of the Day.

Brioche

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

Carpaccio

1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Champ

1. noun An Irish favorite of mashed potatoes, green onions and butter.

Chèvre

1. noun French for "goat," as in cheese.

Coulis

1. noun A thick puree or sauce.

Enoki

1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Pico de gallo

1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Porcini

1. noun Smoky, meaty wild mushrooms.

Ragoût

1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Rémoulade

1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto

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