Menu Date: May 2009
Starters
Crab Cakes - Southern Slaw and Cajun Remoulade sauce $13
Crispy Duck Roll - spiced apple chutney and soy-chili glaze $12
Prince Edward Island Mussels Parsley-pastis broth and sourdough toast $16
Narcoossee's Seafood Bisque - Maine rock crab, micro onions, and sourdough crostini $9
Fried Rhode Island Calamari - pepperoncini relish, tomato coulis, and extra virgin olive oil $12
Roasted Beet Salad - watercress, frisee, goat cheese, candied pecans and orange-honey vinaigrette $14
Green Goddess Salad - romaine, cucumber, hearts of palm, tarragon, tomatoes, and avocado dressing $11
Buttermilk Fried Shrimp = green apple-celery root slaw, horseradish dressing, snipped chives $15
Yellowfin Tuna Tartare - fennel, red onion, citrus relish, meyer lemon cream, spice oil $14
Artisan Cheeses - Humboldt Fog, Cashel Irish Blue, and Tete De Moine $15
Chef's Recommendation
Crispy Soft-Shell Crab and Shrimp - fermented black bean sauce, sticky rice and charred beans $34
Entrees
Grilled Filet Mignon - potato gratin, haricot vert, and choron sauce $41
Steamed Whole Maine Lobster - drawn butter, potato gratin and broccolini $59
Saute Lamb - toasted cous cous, sunburst squash, baby carrot, red wine and thyme glaze $30
Grilled Wild King Salmon - melted leeks, baby turnips and heirloom radishes, and red wine sauce $36
Free range Chicken Breast - "loaded" mashed potatoes, spinach, Applewood Smoked Bacon vinaigrette $26
Crab-crusted Alaskan Halibut - crushed Fingerling Potatoes, haricot verts, and Meyer lemon sauce $33
Togarashi Spiced Ahi Tuna - sticky rice, wasabi tobiko, wakame, soy glaze, and vegetable rolls $32
Surf and Turf - twin medallions of filet mignon, butter poached rock lobster tail, potato gratin, and choron sauce $58
Summer Vegetables - grilled tofu, tagine of vegetables, asparagus with parmesan, baby carrots and English pea shoots $20
