20 Joy Street, South Cape
Village Mashpee, MA
dinner
Starters
Silky Caribbean Pumpkin Bisque
with Gosling Rum cream fraiche and spiced cinnamon pumpkin seeds 10
House made Lobster & Scallop Ravioli
spinach pasta, filled with fresh lobster meat, local scallops, and hand crafted Boursin cheese, topped with crispy basil and pea shoots 14
Roasted Autumn Pears
wrapped in prosciutto Parma, Great Hill bleu cheese, candied cranberries, balsamic reduction and baby greens 13
Seared Maryland Style Crab Cake
with creamy Creole mustard vinaigrette, grilled corn salsa, and fresh pea shoots 13
Heather's House Salad
Coonamessett Farm greens, baby tomatoes, and roasted beets with a champagne vinaigrette 9
Fire roasted Heirloom Tomato Soup
garnished with fresh Maine crabmeat, tortilla lace, and basil pesto 10
6 Chilled Cotuit Oysters
on the half shell with tequila lime sorbet, cucumber salsa and shiso leaf 14
Hot Flashed Baby Mussels
sautéed in a Sam Adams and Raye's Sea Dog mustard broth, served with slivered shallots and a house made crostini 13
Panzanella Salad
traditional bread salad of local handpicked greens with assorted seasonal produce, and fresh mozzarella cheese 12
Roasted Gulf Shrimp
roasted yellow pepper vinaigrette with sweet potato and cheddar quesadilla 13
Savory herb encrusted Kobe Beef Carpaccio
with cranberry red onion jam, ice wine reduction and micro rainbow greens 14
Entrees
Grilled Maple Roasted center cut Pork Chop
with an apple cider Madeira au jus, braised red cabbage, scalloped potatoes 19
Caramelized Colossal Georges' Bank Scallops
in a brown butter pan sauce, served with a creamy sage polenta, parsnip lace and crispy bacon lardoons 30
Low Country fork tender Boneless Short Ribs
with BBQ vinaigrette, fall corn risotto and tender haricot verts 28
Heathers Slow Roasted Crispy Lacquered Half Duckling
with a ginger hoisin glaze, Hong Kong Noodle salad and roasted baby bok choy 31
SautÉed Atlantic Swordfish
with lemon caper butter sauce, served with sautéed spinach and roasted fingerling potatoes 29
Parmesan and Almond Dusted Chicken Scaloppine
with an arugula lemon pesto, toasted orzo pasta and sweet fall tomato salad 19
Pan Seared Filet of Gray Sole
with tomato leek fondue, angel hair pasta flan, and sautéed broccolini 28
Roasted Eastport Filet of Salmon
on boursin spinach with baby potato gnocchi and crispy salsify lace 25
Roasted Loin of Lamb
with a brandied cherry demi-glace, roasted fingerling potatoes, haricot vert and cranberry chutney 29
Grilled Marinated Sirloin Steak
served with chef's homemade steak sauce, Lancaster County Mushrooms, buttermilk whipped potatoes, and crispy Vidalia onion lace 28
Organic, North Dakota Buffalo Tenderloin
accompaniments change nightly 36
Heather's Bouillabaisse
local fish and shellfish, garnished with a large house made herb crostini and roasted red pepper rouille 25
Desserts
Theresa's Camp Fire Smore
with Kahlua and Crème de Cacao spiked chocolate mousse, graham cookie crust and toasted marsh mallow fluff 9
Autumn CrÈme Brulee
served with a homemade butter cookie and seasonal fresh fruit 9
Warm Chocolate Fudge and Walnut Brownie Sundae
accompanied by ice cream of the evening, warm chocolate sauce, and chantilly cream 9
Raspberry Sorbet
with fresh fruit and coconut macaroon cookie 9
Decedent Chocolate Peanut Butter Torte
with candied peanuts and crème anglaise 9
Heather's Dessert Palette
selections change nightly 15