Christmas Eve Dinner 2009

The Fireplace will be open Christmas Eve from 11am till 10pm and Christmas day from noon till 9pm. The restaurant will be decorated with Winter Holiday Spirit and we will be serving a specialty menu complete with specialty dishes that reflect our New England inspired cuisine. Reservations highly recommended.

Appetizers

Pan Seared Foie Gras over Crispy Rhode Island Johnnycake
and Stewed Apple Cranberry Compote TBD

Filet Mignon Steak Bites with Horseradish Cream, Arugula & Slivered Radish Salad
on Garlic Crackers* 16

Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 15

Hearth Baked Oyster Rockefeller* 16

Maple Glazed Acorn Squash & Caramelized Leek Tart
w/ Goat Cheese and Toasted Walnuts 12

Pan Fried Salmon Cakes with Hearty Greens & Dijon Scallion Mayo* 15

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

“Treat Yourself” Tower
Tiers and Tiers of Fresh Local Shellfish
Small $50, Large $100

Build a Raw Bar Platter
Shrimp Cocktail* 3.00 ea
Pat Woodbury’s Wellfleet Littleneck Clams* 3.00 ea
East Coast Oysters* (Ask your server for varietals) 3.50 ea
Little Pearl (sustainably raised) American Caviar-Nantucket Red & Black /Cornmeal Johnnycake Blini (crispy and soft) Market Price

Soups and Salads

Savory Lobster Bisque with American Caviar* 18

Butternut Squash Bisque with Vanilla-Hazelnut Cream
& Crushed Hazelnuts- Bowl 11, Cup 6

Fried Vermont Goat Cheese with Heirloom Beets, Candied Cashews, Frisé,
Baby Spinach and Vermont Maple Vinaigrette 14

Winter Pear Salad with Arugula, Cranberries, Pomegranates, Spiced Walnuts
and Pomegranate-Walnut Vinaigrette w/Blue Cheese Cream 14

Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 8

Classic Caesar Salad with White Anchovies,
Buttered Brioche Croutons & Shaved Asiago* 9

Entrees

Christmas Eve Specials

Rack of Lamb with Port Cherry Sauce, Chive-Truffled Mashed Potatoes
& Toasted Almond Green Beans * 39

Grilled Filet Mignon with Sauce Béarnaise, Cheesy Potato & Crispy Potato
with Garlicky Broccolini * 37

Proper Lobster Mac & Cheese, a Cup of Lobster Bisque
with Caramelized Brussels Sprouts & Bacon 48

Brown Sugar & Maple Glazed Ham over Hashed Brown Potatoes
with a Golden Raisin Rum Sauce, Roasted Chestnuts and Brussels Sprouts 37

“Treat Yourself” Tower
Tiers and Tiers of Fresh Local Shellfish
Small $50, Large $100

Winter Menu

Pan Roasted Duck and Cranberry Molasses Sauce, Sweet Potato Purée,
with Sautéed Duck Confit & Swiss Chard wrapped in a RI Johnnycake* 35

Braised Beef Short Rib with Cheesy Semolina Porridge,
Bacon & Mustard Braised Cabbage and Caramelized Cauliflower 35

Vanilla-Fig & Port Glaze Scallops with Butternut Squash Purée,
Sautéed Brussels Sprouts & Bacon* 34

Citrus Glazed Salmon with Green Beans and Toasted Almonds
over Apple Cider Steamed Quinoa* 34

The Fireplace Signature Spit-Roasted, Maple-Glazed Half Chicken
with Mashed Potatoes & Sage Brown Butter* 28

Carrot & Fresh Thyme Risotto with Honey & Apple Braised Red Cabbage,
Toasted Almonds & Rhode Island Feta 25

Sides

$8

Garlicky Broccolin
Butternut Squash Puree
Sautéed Spinach
Ben’s Fresh Foraged Sautéed Mushrooms
Caramelized Brussels Sprouts & Bacon
Boston Baked Beans & Brown Bread
Glazed Carrots & Chives
Crispy Risotto Cake
Sweet Potato Mash
Mashed Potatoes
Wood-Smoked Baked Potato w/Caviar & Sour Cream
Green Beans w/Toasted Almonds