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Restaurant Week 2010 Menu
3 course Prix Fixe Menu 29.95*
Choose one for each course
Restaurant Week Mixed Green Salad
Mixed greens, fresh tomatoes, cucumbers, red onions, dried cranberries & crumbled bleu cheese tossed
in our balsamic & cider vinaigrette.
French Oyster Soup
A rich oyster soup with a savory crouton & Swiss cheese topping, baked until golden brown.
Steamed PEI Mussels
With a ginger saffron cream, lemongrass, scallions, jalapenos, tomatoes, garlic, shallots & fine herbs.
Smoked Salmon Rangoon
House smoked salmon mixed with cream cheese, minced red peppers, capers & lemon zest, fried up
crispy & hot. Served with a spicy mustard sauce.
Roasted Pear & Radicchio Salad
A Gorgonzola filled pear, oven-roasted and served with dressed radicchio, dried cranberries,
pepitos & a port wine glaze.
Jay’s Crab Lasagna
Our housemade crab lasagna loaded with crabmeat, fresh vegetables & served with a lobster veloute
sauce.
Pan Roasted Local Cod Filet
Served over rich & creamy lobster rissoto with roasted portobello mushrooms & finished with a
poblano pepper coulis.
Grilled Stuffed Atlantic Salmon
Grilled salmon with a baby shrimp & andouille sausage stuffing. Topped with a fresh tomato salsa &
finished with an avocado tzatziki sauce.
Vegetarian Plate
A Napoleon of marinated grilled portabello mushrooms, red onion, roasted red peppers, goat cheese &
basil atop creamy wild mushroom polenta with fresh oregano oil.
Spiced Pumpkin & Raisin Square
Served hot with Shain’s of Maine Vanilla Ice Cream & fresh whipped cream.
Pear & Apple Crisp
Served hot with Shain’s of Maine Vanilla Ice Cream & fresh whipped cream.
Mini Sorbet of the Day
Garnished with fresh fruit.
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*Menu may change without notice
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