20 Joy Street, South Cape
Village Mashpee, MA
Mother's Day 2008
Starters
Silky Native Scallop and Corn Chowder
with parsley butter and toasted focaccia croutons 9
Velvety Spring Asparagus Bisque
infused with a chive pesto and citrus crème fraiche 8
Roasted Gulf Shrimp Cocktail
with a basil & lime vinaigrette, accompanied by a Vermont cheddar
and red pepper quesadilla 13
6 Chilled Cotuit Oysters
on the half shell with a cucumber salsa, lemon tequila sorbet, and shiso leaf 13
Chef's Favorite Salad
of tender spinach, warm smoked bacon vinaigrette,
Granny Smith apples, Great Hill blue cheese and spiced pecans 12
Chef's Caesar Salad
with focaccia croutons and white anchovies, topped with shaved Pecorino Romano cheese 9
Heirloom Tomato Tower
fresh mozzarella, grilled Vidalia onions,
handpicked baby greens, topped with extra virgin olive oil and an aged balsamic reduction 12
Slow Roasted Duck Salad
with baby arugula, goat cheese and roasted yellow peppers, finished with a maple sherry vinaigrette 11
Housemade Lobster & Scallop Ravioli
spinach pasta, filled with hand crafted Boursin cheese, fresh lobster meat, local scallops, topped with crispy basil and pea shoots 14
Firecracker #1 Tuna Sashimi
served with a cucumber wakame salad, pickled ginger
and wasabi miso aioli 14
Pizzetta of Fresh Lobster
mascarpone cheese and caramelized Vidalia onions 13
Entrees
Heather's Bouillabaisse
local fish and shellfish, garnished with a large herb crostini and rouille 25
Seared Maryland Style Crab Cake
with a lemon Creole mustard vinaigrette, house whipped potatoes and grilled corn salsa 25
Parmesan and Almond Dusted Chicken Scaloppine
with an arugula lemon pesto, toasted orzo pasta, and slivered pencil asparagus salad 19
Grilled Marinated Pork Tenderloin
with a crunchy peanut glaze, basmati scallion rice cake and bok choy slaw 19
Low Country Fork Tender Boneless Short Rib
joined with a BBQ vinaigrette,
nestled on fresh cheddar polenta, served with crispy collard greens 28
Roasted Atlantic Swordfish
with lemon caper butter sauce, served with sautéed spinach and roasted fingerling potatoes 28
Roasted Eastport Filet of Salmon
nestled on a bed of sautéed spinach with Boursin cheese,
baby potato gnocchi, and crispy leeks 25
Caramelized Colossal Georges' Bank Scallops
served with a lemon thyme vinaigrette, accompanied by a sweet pea risotto, with Asiago and marinated artichoke salad 28
Native Chatham Sole Almondine
with a brown butter pan sauce, accompanied by basmati rice pilaf, spring peas and carrots 28
Grilled Wolfe's Neck Sirloin
served with housemade steak sauce, mom's scalloped potatoes, haricot vert, and crispy onion lace 36
Slow Roasted Crispy Lacquered Half Duckling
with ginger Hoisin glaze, Hong Kong noodle salad 27