Third Course

Lamb Rack (Parmesan Risotto, Roasted Wild Mushrooms, Pan Juices) - 38
Surf & Turf (12oz prime rib, butter poached lobster, rosemary au Gratin potatoes, asparagus) - 55
Slow Roasted Prime Rib of Beef au jus (Rosemary au Gratin potatoes, seasonal farm vegetable, creamy horseradish) - 35
Butter & Herb Seasoned Center Cut Filet (Roasted garlic & sour cream whipped potatoes, sauteed spinach, wild mushrooms, Cabernet demi, frisee, Truffle oil ) - 35
Lemon-Ginger Roasted Half Chicken (Fresh ginger, lemon, rosemary, thyme, fresh garlic, white wine, olive oil, roasted garlic & sour cream whipped potatoes, seasonal farm vegetable) - 24
Braised Boneless Short Ribs of Beef (Roasted garlic & sour cream mashed potatoes, vegetable hash, parsnip chips, horseradish, Gremolata, Cabernet demi ) - 28
Cape Cod Bay Scallops (Ritz crumbs, white wine, butter, wild rice pilaf, seasonal farm vegetables ) - 34
Panko Haddock (Two butter roasted shrimp, citrus beurre blanc, roasted potatoes, asparagus) - 29
Sea Scallop Risotto (pan seared Scallops, butternut squash risotto, bacon lardons ) - 31
Roasted Atlantic Salmon (honey-mustard glaze, cranberry compote, roasted potatoes, asparagus) - 28 (gf)