salad

by Chef Weldon Fizell

• Dinner
• Tap Room Dinner

Appetizers

Chefs Nightly Soup Creation
Made from the Flavors of the Season Market

Regatta's Caesar Salad
Crowned with Shaved Asiago Cheese, Herbed Buttery Croutons & White Anchovy 8.50

Baby Arugula Salad
With Fresh Pomegranate, Shallot Vinaigrette, Grilled Brie and Crispy Parsnips 10.00

Six, Freshly Shucked Cotuit Oysters (America's most Famous & Flavorful),
On the Half Shell over Shaved Ice with Orange Chili Sorbet & Champagne Mignonette 15.00

Regatta's "Signature" Buffalo and Rosemary Crostini
On Grilled Flatbread with Fire Roasted Shitake Mushrooms & Warm Bleu Cheese Sauce 13.00

Baked Cotuit Oysters
On a Bed of Sautéed Baby Spinach with Warm Brie, Prosciutto and Leek Butter 16.00

Our Grand Ravioli
Housemade with Fresh Lobster Meat, Native Scallops, Boursin Cheese, Grilled Asparagus & Trois Agrume Beurre Blanc 15.00

Fresh Chatham Lobster Tempura
With Orange Ginger Risotto, Soy Beurre Blanc and Fresh Scallions 15.00

House Made Ricotta Gnocchi
Pan Seared with Fire Roasted Peppers, Sun Dried Tomatoes, Baby Spinach And Portobello Mushroom Pan Sauce 13.00

Entrees

Caramelized Jumbo Sea Scallops
Accompanied By Crispy Baby Potatoes, Sautéed Arugula and Sweet Fennel In an Orange Vodka Cream Sauce 29.00

Pan Roasted Cod
Accompanied by Sautéed Baby Spinach and a Roasted Beet and Wild Mushroom Flan, And Finished with a Caper and Fine Herb Beurre Blanc 28.00

Pan Seared, Horseradish Crusted Swordfish
Served with Chive Risotto, Vegetable Mélange and Citrus Butter Sauce 29.00

Extraordinary Creative Palette
A Trilogy of Fresh Fish & Shellfish with Exciting Sauces & Garnishes Market

Seared Filet of North Dakota Buffalo Tenderloin (America's Very Best)
Prepared Differently Each Evening with Special Sauce, Starch & Vegetables Market

Cast Iron Seared, Premium Tournedos of Filet Mignon
Topped with Fine Herb Duxelle and Served with Sautéed Broccolini, A Leek and Lobster Tartlet and Port Wine Natural Sauce 34.00

Slow Roasted Crispy Lacquered Half Duck
With A Toasted Wild Rice Cake, Asian Vegetables & a Raspberry Ginger Glaze 31.00

"36 Hour" Tender Boneless Short Rib
Topped With Foie Gras Butter and Served with Smoked Bacon Risotto, Sautéed Asparagus and Cool Roasted Shitake Mushrooms 28.00

Herb and Dijon Crusted Rack of Lamb
Roasted and Served with Caramelized Onion Dauphinoise Potato, Fresh Asparagus And Cabernet Demi Glace 32.00

Extraordinary Housemade Desser

Regatta's Signature Chocolate Seduction
Decadent Flourless Chocolate Cake Served with Sauce Framboise & Hearts of Crème Anglaise 9.00

Warm Banana Dumplings
Accompanied by Toasted Walnuts, Creamy Caramel Sauce And White Chocolate Chopsticks 9.00

Black Forest Cheesecake
Creamy Vanilla Cheesecake Set Atop a Chocolate Crust, Wrapped in Chocolate Shavings and Topped With Cherry Compote 9.00

Apple Butterscotch Molten Cake
Warm Butterscotch Cake Topped With an Apple Phyllo Purse And Sweetend Mascarpone Cheese; Finished with a Port Gastrique 10.00

Housemade Sorbet of the Evening With Fresh Berries & a Cookie 8.75

Cookie Melange
Housemade Sampling of Cookies Accompanied by Assorted Chocolates 10.00

Dessert Sampler
A Spectacular Sampling of Three of the Chef's Favored Desserts, Adorned with Sauces & Garnishes 20.00

The Regatta's Cheese Sampler
This Evening's Selection of Artisan Cheeses, Chocolate Truffles & Fresh Fruit 20.00

Asiago

1. noun Semi-firm Italian cheese made from cow's milk.

Beurre blanc

1. noun A thick sauce of butter, white wine and vinegar.

Compote

1. noun Slow-cooked fruit in syrup.

Crostini

1. noun The Italian word for "little toasts" (referring to bread, not grappa).

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.

Framboise

1. noun French for raspberry.

Mascarpone

1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Risotto

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

Rösti

1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.

Tempura

1. noun Batter-dipped, deep-fried fish, poultry or vegetables.