Dinner

Appetizers

Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 12

Spring Carrot Risotto Rolled in Roasted Eggplant with Light Tomatoes
and Toasted Pine Nuts 12

Fresh Foraged Mushroom & Fava Bean Ragu with Baby Onion Sprouts
over Cheesy Cornmeal Porridge 11

North Atlantic ‘Raw’Tuna Salad with Lemon Drizzle and Home Made Garlic Crackers* 14

Pan Seared Soft Shell Crab with a Fiddlehead, Tomato and Caper Berry Sauté,
Lemon Vinaigrette Dressed Arugula, Radicchio & Frisée* 14

Skewered Steak Bites with Horseradish Cream, Arugula
& Slivered Radish Salad on Garlic Crackers* 12

New England Artisanal Cheeses, Homemade Garlic Crackers,
and Tasty Little Garnishes (For selection & prices see Cheese Menu)

The Fireplace Raw Bar – Build a platter
Shrimp Cocktail* 2.75 ea
Wellfleet Littleneck Clams* 2.00 ea
East Coast Oysters (Ask your server for varietals)* 2.75 ea

Soups and Salads

Shrimp & Smoked Haddock Chowder w/New Hampshire Bacon*
Bowl 9, Cup 7

Roasted Vegetable Soup with “Broken” Toasted Garlic Crackers
& Shaved Sugar Bush Farm Cheddar
Bowl 8, Cup 5

Fried Vermont Goat Cheese with Heirloom Beets, Candied Cashews, Dried Apricots, Frisée, Baby Spinach and Vermont Maple Vinaigrette 12

Fresh Fig & Arugula Salad with RI Feta Cheese, Heirloom Radish,
Toasted Pecans & Red Grape Vinaigrette 12

Maine Crab & Artichoke Salad with Cherry Tomatoes, Boston Lettuce & Dijon Vinaigrette 14

Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 7

Classic Caesar Salad with White Anchovies & Grilled Garlic Croutons* 8
Add Roasted Chicken* 17, Grilled Shrimp* (5) 22

Entrees

Grilled ‘House-Aged’ Sirloin with Horseradish Cream, Truffled Scallion Mash,
Caramelized Onions and Sautéed Ben’s Fresh Foraged Mushrooms * 33

Pan Roasted Duck and Cranberry Molasses Sauce, Sweet Potato Purée, with Sautéed Duck Confit & “Buttery” Ramps wrapped in a RI Johnnycake* 32

Bourbon Vanilla Bean & Port Glazed George’s Bank Scallops with Poached Cherries,
Butternut Squash Purée, Sautéed Asparagus & Bacon* 30

Pan Seared Sesame Tuna with a Citrus Apricot Sauce
and Dried Cranberry Wild Rice 32

Braised Beef Short Rib with Cheesy Semolina Porridge, Roasted Pearl Onions
& Sautéed Sugar Snap Peas 29

Citrus Glazed Salmon with Green Beans and Toasted Almonds
over Apple Cider Steamed Quinoa* 28

Mustard & Fresh Herb Crusted Lamb in a Tart Cherry Glaze
with Potato Gratin and Baby Carrots 33

The Fireplace Signature Spit-Roasted, Maple-Glazed Half Chicken
with Mashed Potatoes & Sage Brown Butter* 24

Sweet Pea & Parmesan Ravioli with a Parsnip-Mint Sauce, Cherry Tomatoes
& Eva’s Garden “Pan-Flashed” Pea Tendrils 22

Roasted Spring Vegetable Tower with Red Pepper Sauce, Ricotta Cheese and Micro Greens 22

Lighter Fare

Grilled ‘Bavette’ Steak with Herbed Blue Cheese Butter, Sautéed Broccolini
and Roasted Shallots* 24

Cornmeal Crusted Chatham Cod with Garlic Tarragon Vinaigrette,
Sautéed Baby Carrots, Baby Turnips & Broccoli 23

Grilled Chicken Breast over Honey Glazed Carrots, Topped with Roasted Red Pepper,
Portabella Mushroom, Spinach & Feta Cheese* 21

Sides

$6

Pearl Onions and Sautéed Snap Peas
Mashed Potatoes
Sautéed Broccolini w/Roasted Shallots
Hand-Cut Fries
Green Beans & Toasted Almonds
Glazed Carrots
Sweet Potato Purée
Garlicky Broccoli
Dried Cranberry Wild Rice
Butternut Squash Purée