Please note this is a sample menu, we change nightly to use the most of local seasonal products.
Starters
Terrine of Duck Rillette
with toasted brioche and pineapple confit
7
Italian Bresaola
paper thin slice of air-dried beef tenerloin with strawberry papya, aged balsamic, extra virgin olive oil
7
House-Marinated Nicoise Olives
notes of lemon, garlic, fennel
2
Field of Greens
mixed bby lettuce, shallots, garden herbs, sherry vinaigrette
6
Baby Spinach
candied bacon, maytag bleu cheese, walnuts, balsamic vinaigrette
6
Hearts of Romaine
pecorino romano, foccichia croutons, roasted garlic dressing
7
New England Clam Chowder
bacon, parsley, carrots, baby red potatoes
6/12
Main Course
Certified Angus Hanger Steak Frites
"Butcher's Tenderloin" with sautéed baby spinach, pomme frites, red-wine shallot sauce
18
Winter Squash Ragout
butternut, acorn, delicia squash stewed with carrots, fennel, broccoli over sage-lemon polenta
15
Roasted Breast of Chicken
Yukon gold potatoes, carmelized fennel, fine herbs, roasted chicken jus
16
Basil 'Pesto' Linguine
toasted pinenuts, parmesan cheese, garlic 3 ways, extra virgin olive oil
14
Dill Crusted Filet of Salmon
asparagus risotto, golden beets, roasted pepper coulis, aged balsamic
18
Tenderloin of Lamb
toasted Isralili couscos, local asparagus, green peppercorn demi glaze
19
Desserts
-6.00-
Red Velvet Cake
with cream cheese frosting
Dark Chocolate Mousee
sprinkled with fleur du sel
Classic Carrot Cake
with marscapone cream + walnuts
'Tutti Frutti' Ice Cream
made in-house with pistiachio butter cookies
S'Mor Crème Brulee
layered graham crackers, chocolate, homemade marshmallow
18% Gratuity will be added to parties of six or more.... Please consider the Essanay for your holiday parties