APPETIZERS

Linnell Chowder
"The Best"

Bourbon Lobster Bisque

Maine Crab Cake
With a lemon-chive
beurre blanc

Portobello Mushroom
Grilled with a sun-dried
tomato-basil reduction

Wellfleet Oysters -- Iced
With cocktail or
mignonette sauce

Escargot
With mushrooms, rich stock
and a touch of cream

Pope's Mussels
With Linguica & plum tomato
in a garlic broth

ENTRÉES

Atlantic Salmon
Grilled with a Belgium endive
& fennel marmalade

Bouillabaisse
Cod, shrimp, mussels,
littlenecks, scallops with
tomato, leek and a saffron
scented broth

Sole
Panko crusted with lump
blue crabmeat and a
Chardonnay reduction

Yellowfin Tuna
Peppered and pan-seared
with wasabi and a ginger
teriyaki sauce

Scallops and Shrimp
Sautéed with tarragon
lobster sauce

Duckling
Roasted 1/2 semi-boneless
with raspberry, clove and honey
demi-glace

Pork Tenderloin
Sautéed with a maple
demi-glace and
carmelized onions

Veal with Crab
Sautéed with artichoke hearts
& shiitake mushrooms

Veal Milanese
Sautéed lightly breaded
cutlet with capers and rich
veal demi-glace

Filet au Poivre
Grilled Black Angus with a
Zinfandel peppercorn sauce

Rack of Lamb
Roasted with herb mustard
crust and a Pinot Noir sauce