Appetizers

Crab Cakes
Honey Truffle Aioli, Pine Nuts, Jicama-Fuji Apple Slaw   12

Prince Edward Island Mussels
With White Wine, Roasted Garlic, and Parmesan Cheese   15

Tasso Ham and Goat Cheese Ravioli
With Spinach and Mushroom Cream   11

Fried Calamari
With a Pepperoncini Dressing   12

Chilled Shrimp
With Cucumber-Avocado Salsa   13

Soups and Salads

Mixed Greens
With Grape Tomatoes, Goat Cheese, Toasted Pine Nuts, and Honey-Balsamic Vinaigrette   9

Romaine Hearts
With Caesar Dressing and Parmigiano-Reggiano Cheese   9

Seafood Chowder
A hearty soup with Fish, Shellfish, Potatoes, and Cream   9
 

Entrees

Sautéed Shrimp served with Farfalle Pasta and a Creamy Herb Pesto   30

Grilled Wild Salmon with Smashed Yukon Gold Potatoes, Wilted Chard, Toasted Pistachios, and Madeira-Saffron Sauce   36

Roasted Atlantic Halibut with a Creole Tomato Sauce and Citrus Rice Pilaf   32

Seared Five Spice Ahi Tuna with Stir-fry Vegetables, Soba Noodles, and Soy-Mirin Glaze   34

Grilled Filet Mignon with Potato Gratin and a Green Peppercorn-Brandy Sauce   35

Surf and Turf Grilled Filet and Poached Caribbean Lobster Tail with Potato Gratin and a Green Peppercorn-Brandy Sauce   52

Whole Maine Lobster Steamed with Drawn Butter and Roasted Asparagus   54

Tanglewood Chicken Breast with Cream Corn Polenta, Black Bean Sauce and Mango-Cilantro Salsa   26

Side Dishes

Sautéed Wild Mushrooms  6
Sautéed Green Beans  4
Roasted Asparagus 4
 

Menu as of July 2006

TIPS AND SNEAKY TRICKS