20 Joy Street, South Cape
Village Mashpee, MA
dinner
Starters
Velvety Silver Queen Corn Bisque
with lobster confetti, chive pesto and citrus cream fraiche 11
Garden Heirloom Tomato Tower
fresh mozzarella, grilled Vidalia onions, handpicked baby greens, topped with extra virgin olive oil and an aged balsamic reduction 12
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 11
Heather’s Chilled Gazpacho Soup
accompanied by lump crab cocktail and focaccia croutons 11
6 Chilled Cotuit Oysters
on the half shell with a tequila lime sorbet, cucumber salsa, and shiso leaf 14
Seared Maryland Style Crab Cake
joined with a lemon Creole mustard vinaigrette, served with a grilled corn salad and micro herbs 14
Savory Herb Encrusted Kobe Beef Carpaccio
accompanied by a shallot soy vinaigrette and a cool roasted shiitake mushroom salad 14
Marinated Gulf Shrimp Cocktail
accompanied by creamy avocado, feta cheese and baby tomatoes, finished with a white balsamic vinaigrette 13
Firecracker #1 Tuna Sashimi
served with a cucumber wakame salad, pickled ginger and wasabi miso aioli 14
Young Rocket Arugula Greens
joined with marinated Georgia peaches, whipped chevre cheese, shaved red onions, dressed in an Almondine vinaigrette 12
House made Lobster & Scallop Ravioli
spinach pasta, filled with hand crafted Boursin cheese, fresh lobster meat, local scallops, topped with crispy basil and pea shoots 14
Chef’s Favorite Salad
of tender spinach, warm smoked bacon vinaigrette, Granny Smith apples, Great Hill blue cheese and spiced pecans 12
Entrées
Grilled Marinated Pork Tenderloin
with a crunchy peanut glaze, basmati scallion rice cake and bok choy slaw 19
Colossal Caramelized Georges’ Bank Scallops
served with a summer basil vinaigrette, accompanied by a sweet corn risotto, finished with a watercress and Asiago salad 30
Roasted 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 heirloom tomato salad 19
Low Country Fork Tender Boneless Short Rib
joined with a BBQ vinaigrette, nestled on a fresh cheddar polenta, served with crispy collard greens 28
Heather’s Slow Roasted Crispy Lacquered Half Duckling
with ginger hoisin glaze, Hong Kong noodle salad, and marinated snow peas 31
Pan Seared Filet of Halibut
accompanied by a key lime butter sauce, nestled on a bed of lobster mashed potatoes, served with a sea bean salad 34
Organic, North Dakota Buffalo Tenderloin
accompaniments change nightly 37
Roasted Eastport Filet of Salmon
nestled on a bed of sautéed spinach with Boursin cheese, baby potato gnocchi, and crispy leeks 25
Cast Iron Seared Blade Steak
with a house made steak sauce, buttermilk whipped potatoes, Lancaster County mushrooms and broccolini 27
Charred #1 Tuna Sashimi
served rare with a wasabi white soy beurre blanc, forbidden rice, cucumber noodles and crispy plantain chip 32
Grilled Veal Sirloin
accompanied by butter basted lobster and corn salad, resting on a bed of orzo pasta with béarnaise aioli 34
Desserts
Theresa’s Smore
with spiked chocolate mousse, graham cookie, topped with fluffy marsh mallow 9
Luscious Lemon Sorbeto
served with fresh fruit and house made cookie 9
Hawaiian Coconut Cake
raspberry sorbet, pineapple ravioli and cassis coulis 9
Seasonal CrÈme Brulee
served with a home made butter cookie and fresh fruit 9
Chocolate Fudge and Walnut Brownie Sundae
accompanied by ice cream of the evening, warm chocolate sauce, and chantilly cream 9
Summer Tart & Seasonal Fresh Fruit
pecan struesel and whipped sweet mascarpone cheese 9
Honey Caramel Upside-down Cheese Cake
served with a molasses cookie and fresh fruit 9