Soups

Soup du Jour cup 5 bowl 6.50
Chowder cup 5 bowl 6.50
Butternut Squash Lobster Bisque cup 6.50 bowl 8.50

Quiche of the Day

Served with orzo salad or mixed field greens
with cucumber, tomato and dill tossed with red wine vinaigrette
or bleu cheese dressing.
11.00

Salads

Baby arugula with grilled calamari, avocado, chopped tomato, red onion, two-pepper marmalade, asparagus, dill and mozzarella in a red wine vinaigrette
- 15.00

Sesame crusted ahi tuna with stir fry baby bok choi, bean sprouts and lo mein noodles tossed with sesame ginger vinaigrette and topped with crisp onion grass served with orange wasabi aioli and soy lime glaze. - 16.50
With chicken - 15.00

Romaine lettuce tossed in a traditional Caesar dressing with garlic flat bread croutons and shaved pecorino cheese - 8.50

Crispy duck breast over baby spinach with shaved pear, grilled pineapple, roasted beets, blood oranges and honey ginger pecans with crisp goat cheese round and apple cider vinaigrette
- 16.50

Mixed field greens with dried cranberries, oranges, mango and candied almonds with orange honey mustard vinaigrette and crumbled gorgonzola
- 8.50

Baby spinach with grilled Tuscan vegetables, tomato, cucumber calamata olives, red onion and crumbled feta in a lemon vinaigrette topped with choice of salmon, shrimp, sea scallops or tenderloin of beef
- 16.00

House salad of mixed greens, tomato, dill, cucumber and carrots in a red wine vinaigrette
-5.50

Mixed Field Salad, House Salad or Caesar Salad:

with Grilled Chicken - 13.00 - with Grilled Salmon - 16.00 - with Shrimp, Sea Scallops, Ahi Tuna or Tenderloin of Beef - 16.50
Blue cheese dressing optional

Paninis

Grilled chicken with Tuscan vegetables, Portobello mushrooms, prosciutto, spinach and mozzarella with tomato chutney spread and balsamic drizzle
- 11.00

Corned beef with sauerkraut, melted swiss, tomato and tangy sauce on grilled rye bread
- 11.00

Grilled salmon with pineapple rings, tomato, baby arugula and pepper jack cheese with a caper dill sauce
- 13.50

Open faced turkey and ham with red pepper, spinach, mozzarella cheese and pesto spread
- 11.00

Tuna salad with bacon, cherry peppers, melted swiss, avocado, lettuce and tomato
- 11.00

Sandwiches

Grilled chicken with roasted peppers, bacon, tomato, melted provolone and pesto spread.
- 10.50

Black angus burger with grilled onions, tomato, bacon, avocado, melted cheddar and creamy chipotle spread.
- 12.00

Smoked Turkey Rueben with roasted peppers, caramelized onion, avocado, swiss cheese and southwestern aioli spread.
- 11.00

Fried corn meal dusted oysters and shrimp with smoked salmon, avocado, red onion, tomato, melted brie cheese and chipotle tartar sauce
- 13.00

Maine lobster club with bacon, tomato, avocado, red onion, arugula and melted brie cheese with lemon basil aioli.
- 17.00

Philly style tenderloin of beef with raw onion, beef tomato, mushrooms, arugula and melted provolone cheese with a creamy horseradish sauce
- 12.00

Wraps

Breaded chicken with eggplant, fresh basil and melted mozzarella with a tomato chutney spread
- 11.00

Pan roasted Colorado lamb with caramelized onions, tomato, spinach and crumbled goat cheese with a cucumber mint raita sauce
- 13.00

Blackened chicken with tomato, avocado, jasmine rice, melted pepper jack cheese and black bean spread
- 10.50

Fried breaded cod fish with avocado, lettuce and tomato with a creamy caper dill sauce
- 10.50

Chicken salad with apples and currants, lettuce and tomato in pita bread
- 10.50

All sandwiches, paninis and wraps are served with crisp french fries tossed with shallot and herb vinaigrette 
OR Tomato cucumber tomato house salad with red wine vinaigrette.  Bleu cheese dressing optional

Entrees

Garlic and herb marinated tenderloin of beef over mushroom demiglace, horseradish tomato salsa and crumbled gorgonzola served with three cheese potato gratin, broccolini, zucchini and haricot vert
- 16.50

Poached salmon with apple and orange, caper and fennel relish served with scallion and pineapple infused jasmine rice, stir fry baby bok choy, spinach and beets in orange ginger sauce
- 16.50

Sea scallops baked with spinach, Portobello mushrooms and gorgonzola cream sauce served with spinach, pecorino and English pea risotto and seasonal vegetables
- 16.50

Grilled pork tenderloin stuffed with apples, rosemary and pecans over apple cider, fig and port wine reduction sauce served with chipotle and lime sweet mashed potatoes, broccolini, haricot vert and carrots
- 15.50

Breast of chicken stuffed with basil and cheese over mushroom caper lemon butter and herb sherry reduction sauce, served with garlic whipped potatoes, sauteed spinach, broccolini and carrots
- 15.50

House made ravioli filled with spinach, portobello mushroom, mascarpone cheese and vegetable ratatouille in a pomodoro sauce
- 15.00
- With Grilled Chicken - 15.50
- With Shrimp or Sea Scallops - 16.50

*Notice: Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Appetizers

Braised chicken quesadilla with onion, tomato, cheddar cheese and black bean spread served with guacamole, creme fraiche and tomato salsa
- 11.00

Crispy calamari with sweet and sour cucumber relish and orange chipotle aioli ar with garlic dipping sauce and lemon wedges
- 14.50

Duck confit with Anjou pear, almonds and dried cherries over a bed of baby greens with red onion, cranberry and port wine vinaigrette
- 13.50

Ahi tuna tartar with apple and orange segments, mango and capers with lemon olive oil and soy lime glaze.
- 14.50

Fried blue corn meal crusted oysters and shrimp served with smoked salmon garnished with roasted beets, blood orange segments and baby greens with southwestern mayonnaise
- 14.00

Maine crab cakes over pear and apple chutney served with chipotle tartar sauce and citrus aioli garnished with thin potato chips
- 12.50

House made agnolotti stuffed with lobster, butternut squash and mascarpone cheese over sage balsamic brown butter sauce, topped with chopped apple and pine nuts
- 13.50

Grilled avocado stuffed with lobster, tomato, fennel, red onion and melted brie cheese topped with a lemon basil cream sauce and garnished with baby arugula and citrus fruit
- 16.00

Asparagus, spinach and shitake mushrooms with brie and mozzarella cheese wrapped in phyllo with tahini creme fraiche dip garnished with cherry tomatoes, basil and citrus vinaigrette
- 11.00

Shrimp and sea scallop skewers with pineapple and red onion garnished with baby greens, artichokes, cherry tomato and remoulade sauce
- 14.00

Herb marinated Portobello mushroom 'napoleon' layered with spinach, roasted prppers, artichoke hearts and melted goat cheese servied with eggplant and cheese roll-ups and warm tomato chutney
- 11.00


Thin sliced pan seared Ahi tuna with wasabi paste and soy lime sauce served with avocado, grapefruit and picked ginger slaw
- 14.00

Soups

Soup du Jour cup 5 bowl 6.50
Chowder cup 5 bowl 6.50
Lobster Bisque cup 6.50 bowl 8.00

Salads

Baby arugula with avocado, chopped tomatoes, two-pepper marmalade, asparagus, red onion and mozzarella with fresh dill and red wine vinaigrette.
- 8.50

Romaine lettuce tossed in a traditional Caesar dressing with garlic flat bread croutons and shaved pecorino.
- 8.50

House salad of mixed greens, tomato, dill and cucumber in a red wine vinaigrette.
- 6.00

Mixed field greens with dried cranberries, orange segments, candied almonds and mango tossed with orange honey mustard vinaigrette and topped with crumbled gorgonzola 
- 8.50

Baby spinach with shaved pear, grilled pineapple, roasted beets, orange segments and honey ginger pecans with a crisp goat cheese round and apple cider vinaigrette
- 8.50

Entree Salads

Any salad above topped with:

with Grilled chicken - 13.00 -  with Salmon - 16.00  - with Ahi Tuna, Shrimp, Scallops or Tenderloin of Beef - 16.50

Sandwiches

Maine lobster club with tomato, bacon, avocado, red onion, arugula and melted brie cheese with a lemon basil aioli spread. 
- 17.00

Black angus burger topped with bacon, grilled onion, avocado, melted cheddar cheese, lettuce and tomato with a creamy chipotle spread
- 12.00

Grilled chicken with roasted peppers, bacon tomato and provolone cheese with pesto mayonnaise spread. 
- 10.50

All sandwiches are served with shallot and herb tossed crispy fries or a garden tossed salad.

Entrees

Pan seared arctic char over apple and orange, fennel and caper relish served with stir fry baby bok choy, spinach and beets in an orange ginger sauce and chipotle lime sweet mashed potatoes
- 28.50

Lightly blackened Chilean sea bass with lobster, avocado, tomato and grapefruit slaw with pomegranate lemon vinaigrette, served with carrot and English pea risotto, baby bok choy, snow peas anbd asparagus
- 29.50

Sea scallops done one of two ways: Herb dusted and pan seared with grilled mango, braised cherry tomatoes and passion fruit buerre blanc or Baked with Portobello mushroom, spinach and gorgonzola cream sauce
Both served with lobster and truffle oil whipped potatoes and seasonal vegetables
- 27.50

Braised veal osso bucco in a celery, carrot and merlot jus served with garlic whipped potatoes, sauteed broccoline and haricot vert with mushrooms
- 29.00

Pan seared rib eye pork chop stuffed with apple, rosemary and pecans with an apple cider and fig port wine reduction sauce served with chipotle lime mashed sweet potatoes, grilled broccolini, haricot vert and carrots
- 27.00

Panko and herb crusted rack of lamb marinated with garlic, herbs and Dijon mustard over natural jus and cucumber mint raita served with twice baked potato stuffed with goat cheese, sweet onion and poblano pepper, sauteed asparagus and vegetable ratatouille
- 32.50

Garlic and herb marinated tenderloin of beef with horseradish-tomato salsa and crumbled gorgonzola over a mushroom demiglace served with three-cheese potato gratin, broccolini, zucchini and haricot vert
- 27.00

Combination of jumbo shrimp stuffed with calamari and crab meat topped with a lobster bearnaise sauce and tenderloin of beef with sweet onion port wine demiglace served with truffle oil, arugula and potato gratin, grilled asparagus and broccolini with carrots
- 30.00

Pan seared French breast of chicken stuffed with cheese and basil with caper, mushroom herb and sherry reduction sauce served with garlic whipped potatoes and seasonal vegetables
- 23.00

Slow roasted organic half duckling with orange ginger grand marnier sauce served with apple and almond infused jasmine rice, glazed carrots and beets, sauteed spinach and asparagus
- 29.00

House made raviolli filled with portobello mushroom, spinach mascarpone cheese and vegetable ratatouille in a zesty pomodoro sauce
- 18.50
- Add Grilled Chicken - 21.00
- Add Shrimp or Sea Scallops - 24.50

Sesame crusted Costa Rican Ahi tuna served with stir fry vegetables dressed with ginger vinaigrette, served with pineapple and scallion infused jasmine rice, avocado and mango salsa, wasabi and orange aioli and soy lime glaze
- 28.00

Homemade Desserts

Mixed berries & kiwi-lime tart

Macadamia mini tart filled with white chocolate and cream cheese topped with fresh fruit

Warm lava cake with cappuccino gelato and almond crackle

Blueberry crème brulèe or traditional vanilla bean crème brulèe

Oatmeal cookie sandwich with mint chocolate chip ice cream

Chocolate mousse cake

Strawberries and coconut chiffon tart

Lemon or orange sorbet

All desserts 8.50

Appetizers

Pair of shrimp with heirloom tomato, mozzarella, fresh basil, calamata olives with olive oil and balsamic drizzle.
- 13.50

Chicken quesadilla with onion, tomato, chipotle black bean spread, melted provolone cheese served with crème fraiche and guacamole.
- 10.00

Crispy calamari topped with sweet and sour cucumber relish and chipotle aioli.
- 14.00

Pan seared ahi-tuna sliced then drizzled with soy lime glace served with orange segments on a bed of jicama, picked ginger and wasabi paste.
- 14.00

House made agnolotti filled with lobster, sweet mascarpone cheese over fresh sage balsamic brown sauce sprinkled with toasted almonds.
- 14.00

Fried oysters topped with smoked salmon and a jicama cucumber avocado slaw with a dill lime crème fraiche.
- 13.00

Pair of Maine crab cakes over pear and mango chutney with chipotle and citrus aioli and crispy wonton strips.
- 12.00

Open face lobster and sea scallop ravioli with chopped tomatoes, asparagus in a truffle oil lemon butter sauce.
- 14.50

Creole coconut crusted jumbo shrimp over ripe pineapple rings and coconut curry sauce.
- 13.00

Pulled BBQ free range chicken spring rolls with an orange ginger sauce.
- 10.00

Summer Salads

Sesame encrusted Ahi-Tuna over stir fried spring vegetables and lomein salad tossed in sesame ginger vinaigrette topped with onion grass and orange wasabi aioli.
- 16.00

Baby Arugula, broiled calamari, shaved red onion, chopped tomato, avocado strips, fresh dill and pecorino cheese with red wine vinaigrette.
- 14.00

Romaine lettuce tossed in a traditional Caesar dressing with garlic croutons and shaved pecorino.
- 8.50

House mix green salad with red wine vinaigrette.
- 5.00

Mixed field greens with candied almonds, fresh Jicama, kiwi and orange segments, gorgonzola with a citrus mango passion fruit vinaigrette.
- 8.50

Wild Salmon and shrimp broiled over baby spinach, grilled Tuscan vegetables, calamata olives with crumbled feta cheese tossed with olive oil, lemon vinaigrette.
- 15.50

Baby Spinach, strawberries, pineapple, Jicama and toasted peanuts in a garlic balsamic vinaigrette topped with a crispy goat cheese cake.
- 8.50

Mixed Field or Caesar Salads above:

with Grilled Chicken - 12.50 with Salmon - 14.00 with Shrimp, Scallops, Ahi Tuna or Tenderloin - 16.00


All sandwiches served with salad or fries


Served as a Sandwich or a Wrap

Black Angus burger with tomato, raw onion, avocado, bacon, pepper jack cheese.
- 11.00

Maine picked lobster with bacon, tomato, baby arugula, avocado, melted brie with citrus aioli.
- 17.00

Grilled chicken roasted peppers, melted provolone cheese finished with a pesto mayonnaise.
- 10.50

Smoked turkey Rueben with roasted peppers, caramelized onion, avocado, melted swiss with southwestern aioli spread.
- 11.00

Corn beef on rye with tomato, sauerkraut, melted swiss and Dijon mustard spread.
- 10.00

Smoked turkey with herb aioli, smoked bacon heirloom tomato, avocado, melted swiss.
- 11.00

Pan seared sea scallops and shrimp with pineapple, spinach, Jasime rice, melted brie and BBQ drizzle.
- 13.50

Chicken blackened with black bean spread, mango salsa and jasmine rice with melted cheddar cheese.
- 10.00

All sandwiches, paninis and wraps are served with crispy french fries tossed in shallot herb vinaigrette or cucumber tomato house salad


*Notice: Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Wines by the Glass

Available by the bottle - 25.00

Shadow Brook Chardonnay - 7.50

Ripe pear, peach and pineapple

Glass Mountain Chardonnay - 8.00

Ripe fruit with a long finish

Shadow Brook Pinot Grigio - 7.50

Fresh lemon and orange notes

Jeffrey’s Pinot Grigio - 7.50

Bright fruit with a crisp finish

Gato Negro Sauvignon Blanc - 7.50

Stone-fruit flavors, grassy and herbal notes

Lauquita Sauvignon Blanc - 8.00

Bright acidity with a fruit filled finish

Fünf Riesling - 8.00

Ripe Fruit flavors of peach and green apple

Charming Life Prosecco - 7.50

Vibrant, crisp and fun

Shadow Brook White Zinfandel - 7.50

Sweet flavors of apricots and berries

Jeffrey’s Pinot Noir - 7.50

Bright fruit with a lingering finish

Mount Pellier Pinot Noir - 8.00

Cherry fruit flavors with oaky finish

Gato Negro Malbec - 7.50

Ripe rich blackberry flavors

Shadow Brook Merlot - 7.50

Flavors of plums and cherries

Robert Mondavi Private Selection Merlot - 9.00

Bright plum fruit with a deep finish

Shadow Brook Cabernet Sauvignon - 7.50

Flavors of black currant and oak

Grayson Cabernet Sauvignon - 9.00

Flavors of black currant and chocolate

Twisted Vine Zinfandel - 7.50

Ripe, sweet cherry and berry flavors

Porta Sole Montepulciano - 7.50

Black cherry notes with a long finish

- Reserve Wine List -

Sparkling & White Wine

Veuve Clicquot Yellow Label N/V - Champagne (France)

Beautiful golden yellow color with a nose of white fruit and raisins. This wine is well structured with a round finish.		 Seventy-nine dollars

Mionetto Sergio N/V Brut - Valdobbiadene (Italy)

This fully-sparkling wine is pale gold with greenish tints and a full and consistent perlage. Refined, light and delicate, it has a long-lasting aroma and fruity, crisp taste that recalls green apples.		 Thirty-five dollars

Mionetto Prosecco Rose Frizzante - Valdobbiadene (Italy)

This sparklers aromatic nose provides floral scents and a touch of anise. The rich, creamy mouthfeel ends slightly sweet, making this an enjoyable beverage.		 Forty-five dollars

2007 Conundrum By Caymus - Napa (California)

Powerful aromas of green apples, tangerines and honeysuckles in the nose. Core flavors of apricots, melons, pears and vanilla are beautifully balanced with bright acidity and citrus fruit.		 Fifty dollars

2007 Robert Mondavi Fume Blanc - Napa (California)

Rich aromas of lemon, verbena, delicate orange blossoms and a touch of minerality. This wine is vibrant and expressive with a perfect balance of weight and acidity.		 Thirty-six dollars

2008 Nobilo “Icon” Sauvignon Blanc - Marlborough (New Zealand)

A brilliant burst of lime, grapefruit and green apple rides easily on a racy, acidity-fueled texture, persisting into the long, vibrant finish with hints of wet stone and citrus peel.		 Thirty-two dollars

2007 Louis Latour Pouilly Fuisse - Burgundy (France)

The color is a sparkling pale gold. The nose is seduced by its aromas of white fruits, notably peaches, to which Chlorophyll notes add themselves. The fruitful aromas are rounded out by specific mineral notes.		 Forty-five dollars

2008 Domaine Talmard Macon Chardonnay - Burgundy (France)

This is a luscious, deep straw-colored wine showing scents and flavors of butterscotch, honey and lemon with a distinct mineral taste on the finish that identifies it as French.		 Thirty-two dollars

2008 Raymond Chardonnay Reserve - Napa (California)

This wine opens with delicate floral aromas of honeysuckle and orange blossom followed by lemon, lime and pear notes amid toasted almond, orange zest and vanilla. A rich, full mouth feel with balanced acidity and bright pear, peach, honey, lemon and passion fruit flavors followed by a smooth vanilla finish.		 Thirty-five dollars

2006 Landmark “Overlook” Chardonnay - Sonoma (California)

The balanced acidity and creamy fleshy texture suggest a wine that will continue to age beautifully. Green apple, floral, lime and citrus blossom scents give this full-bodied Chardonnay a distinctive edge.		 Fifty-five dollars

2008 Danzante Pinot Grigio - Veneto (Italy)

The bouquet is intense with enticing fragrances of fresh citrus fruit and flowers. On the palate, its silky, well-balanced body is enhanced with hints of pineapple, grapefruit and spices that carry through to a crisp, dry finish.		 Twenty-seven dollars

2007 Alois Lageder Pinot Grigio - Alto Adige (Italy)

Traditional aromas of flowers with somewhat spicy notes. Rich flavored in the mouth, with a slight smokiness at the back and a great minerality throughout.		 Thirty-five dollars

2008 Terredora Di Paolo Falanghina - Campania (Italy)

This wine offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.		 Thirty-five dollars

Red Wine

2007 Acacia Pinot Noir - Carneros (California)

Plum, blackberry, red rose and violet notes weave through the enticing aromas, mingled with warm nuances of vanilla and toasted oak from barrel aging. Silky, elegant flavors echo the aromas, adding blueberry and plum to the rich fruit complexity.		 Forty-five dollars

2006 Martin Ray Pinot Noir - Santa Barbara (California)

This wine has a brilliant garnet color and aromas of berries and vanilla. The palate is full and sensual with ripe raspberry and strawberry, elegantly balanced with vanilla. The mouth boasts creamy, supple texture and opulent fruit, fused with smooth but bright flavors on the finish.		 Forty-five dollars

2006 David Bruce Pinot Noir - Sonoma (California)

Cherries, cranberries, rose petals, cinnamon and vanilla fill the nose. Red cherry, plum, vanilla, citrus, toasted pecan can be detected on the palate. This Pinot Noir possesses fine tannin structure and a long finish.		 Fifty dollars

2005 Milbrandt Legacy Merlot - Columbia Valley (Washington State)

A smorgasbord of ripe blackberry, spice, tobacco, plum, cherry and coffee. It is dense, lush and voluptuous. Small amounts of Cabernet Sauvignon and Petit Verdot are blended for additional structure, color and weight. The wine finishes with a dash of oak, a hint of cassis and a dollop of cedar.		 Thirty-nine dollars

2005 Whitehall Lane Merlot - Napa (California)

Aromas of blackberry, violet and oak. It gains its depth from a combination of plum, wild berries and cola flavors that are beautifully balanced and lingering.		 Forty-five dollars

2007 Duckhorn Merlot - Napa (California)

Aromas are dominated by ripe fruit-blackberries, plums and cherries accented by notes of toasted oak, vanilla, cedar and tobacco. The flavors are rich with chocolate, blackberry, blueberry, plum, cassis, white pepper and dried herbs.		 Eighty dollars

2003 E. Guigal, Chateauneuf Du Pape - Rhone (France)

Dark pungent flavors of black cherry and spiced plum are richly prominent, constantly referring back to a deeply gripping minerality that tethers the complex aromas of fruit, spice, fresh meat and black tea. It feels like a sphere, seamless and harmonious, staining the palate with its long, fragrant length.		 Sixty dollars

2006 Chateau Tourelles Longueville - Pauillac (France)

This lovely, supple, seductive, Merlot-dominated wine has fresh, crunchy, ripe fruit, very gentle tannin, and excellent length.		 Seventy dollars

2007 Justin Cabernet Sauvignon - Paso Robles (California)

Aromas of cherry, plumb, cinnamon, leather and a touch of forest floor fill the glass. A soft, fruit forward entry combines with balanced acidity and low alcohols to coat your mouth with a multitude of flavors. Layers of red and black fruit segue into a finish accented by vanilla, caramel and a hint of butterscotch from the new American Oak.		 Forty-five dollars

2006 Robert Mondavi Cabernet Sauvignon - Napa (California)

Tannins are chewy and mouth-coating, merging with engaging flavors of blackberry, black plum, cassis and just a hint of black olive. All this power is knit together into a harmonious whole to create a well-structured wine that makes a bold statement and culminates in a very long, satisfying finish.		 Fifty-two dollars

2006 Hess Collection Block 19 Cuvee - Mt Veeder (California)

(Bordeaux Blend) Flavors of bright red fruit, spice and a fleshy round palate, integrated with French oak and a satin finish.		 Fifty-five dollars

2006 Opus One - Napa (California)

(Cabernet Blend) Opus one offers concentrated aromas of blackberries, rose petals, white truffles, licorice and nutmeg. The wine offers flavors of cassis, black olives, raspberries and dark chocolate with a long lingering finish.		 Three hundred dollars

2005 Monsanto Chianti Classico Reserva - Tuscany (Italy)

Sweet scent with ripe, warm cherries and notes of dry earth and tobacco, and an elegant palate full of bright cherry and berry fruit, dry, ripe tannins and great acidity.		 Forty-seven dollars

2003 Castero Brunello De Montalcino - Tuscany (Italy)

Great structure with intense ruby red color and garnet reflections. It offers the palate an elegant, dry and velvety taste.		 Sixty dollars

2004 Damilano, Barolo Lecinquevigne - Piedmont (Italy)

This wine has deep red-ruby color with slight orange hues. The nose has intense aroma of vanilla and licorice. On the palate, the wine is dry and full-bodied with a warm and elegant texture with a fresh and persistent finish.		 Sixty-five dollars

2003 Masi Costasera Amarone - Valpolicella (Italy)

Strong bouquet of baked fruit, plums and cherries,which provide the fruit flavors on the palate are accompanied with attractive hints of coffee and cocoa. Excellent balance between supporting acidity and soft tannins that melt into an intriguing softness.		 Ninety-five dollars

2006 Rosenblum Zinfandel - Paso Robles (California)

Dark in color, the wine displays notes of black cherry, raspberry, rhubarb, violets and cracked white pepper spice in the bouquet. Full-bodied, the wine reveals dense and juicy dark fruits in the mouth, as supple tannins melt into a lingering finish.		 Forty dollars

2006 Condado de Haza Tempranillo - Ribera Del Duero (Spain)

Bright ruby color with hints of raspberry, blackberry, anise and flowers. The juicy dark berry flavors are complemented by succulent herbs and dark chocolate, becoming sweeter with air. The finish leaves strong floral and berry notes.		 Fifty-five dollars

2004 Muga Reserva Tempranillo - Rioja (Spain)

The nose combines vanilla, smokiness with cranberries and just the right amount of horse blanket and leather. In the mouth, the tannins make a ripe blanket on top of tart cherry fruit.		 Fifty-nine dollars

$20 per person
Includes your dish of choice from any of the selections,
dessert, coffee, tea and a complimentary cocktail…

Entrée Selection:

Pair of Poached Eggs with grilled prosciutto and asparagus with a parmesan lemon vinaigrette

~

Poached Salmon with cucumber yogurt

~

Eggs Benedict on an english muffin with sliced ham or bacon finished with a béarnaise sauce

~

Pan seared Chicken Breast on an english muffin with sautéed mushrooms and onions finished with a marsala sauce

~

Pan Seared Tenderloin of Beef with a pair of poached eggs finished with a red wine sauce

~

Pancakes with a choice of Strawberry Syrup, Blueberry Sauce or Banana Foster

~

Pecan French Toast with topping choices of Maple Syrup, Blueberry Sauce, or Banana Foster

~

Strada of the Day with a choice of bacon or sausage

~

Quiche of the Day

Omelet Selection:

Cheese: swiss, cheddar, mozzarella, brie, goat or pepper jack

Additions: spinach, mushrooms, peppers, onions , ham, smoked salmon

Salad Selection:

Farro Salad - barley, cherry tomatoes, and parsley

Jeffrey’s Salad - beets, artichokes and feta cheese

Sandwich Selection:

Bagel with a pair of eggs, smoked ham or turkey covered with cheddar cheese

~

Bagel with scottish smoked salmon, cream cheese, shaved red onion and capers

~

American grilled cheese with tomato and ham

Panini Selection:

Sliced Prosciutto, arugula and provolone cheese

~

Tuna Salad with artichokes, tomato, cherry peppers and melted swiss cheese

~

Chicken Salad with avocado and melted swiss cheese

All dishes are served with homemade potato cubes with tomatoes and fresh herbs

Dessert Selection:

Chocolate Dense Cake

~

Crisp of the Day

desserts are served with coffee and tea

Cocktail Selection:

Bloody Mary, Prosecco, Mimosa or Bellini
© 2009 Jeffrey's Restaurant By Claudio
501 New Haven Ave
Milford, CT 06460
(203) 878-1910