First Course

Soup du Jour 6-

Local organic baby green salad with toasted pinenuts and goat cheese croutons 7.50-

Classic caesar salad with housemade dressing and white marinated anchovies 8-

Ruby red and golden beets with Coach Farm goat cheese finished with toasted almonds 8-

Duck confit salad with baby arugula, pancetta, pickled red onion, walnuts and Parmesan 10-

Chilled white asparagus with poached shrimp, hearts of palm, mint and lemon dressing 10-

Seared Maine sea scallops with spring sweet pea puree with potato-fava bean relish 12-

Spanish style mussels with smoked paprika, chorizo, shallots, and white wine 9-

Second Course

Vegetalbe Melange: Chickpeas, artichokes, zucchini, roasted red peppers, and hearts of palm
stewed with savory red curry over basmati rice 16-

Hazelnut-spice crusted wild black sea bass with coconut braised bok choy and mint oil 24-

Sweet white shrimp with pancetta, roasted garlic, tomato, and gremolata over bucatini pasta 19-

Tuscan spiced organic chicken breast over braised swiss chard with spring artichoke broth 19-

Grilled rosemary lamb skewers over herbed cous cous, yogurt sauce and cucumber-almond salsa 21-

Grilled hanger steak with red wine-porcini butter, haricot vert with olives
and homemade french fries 21-

Black iron skillet roasted natural N.Y. strip steak with balsamic grilled red onions
served with creamy potato gratin 28-

Morgan Burger: Locally raised, organic burger with our homemade french fries 13-
served with any of the following: caramelized onions, bacon,
Grafton cheddar or Great Hill blue cheese