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Appetizers |
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Soft-Shell Crabs
On
a bed of baby arugula, shaved Vidalia onion and sweet pear tomato
in a roasted red pepper sauce
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11.00 |
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Grilled
Tomato Soup
Rich, creamy tomato soup served with gremolata
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5.00 |
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Encrusted
Sea Scallops
Graham cracker encrusted sea scallops on a tomato and spinach
salad served with a zesty horseradish-lime sauce |
12.00 |
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Summer
Salad
Belgian endive, asian pear, herbed goat cheese and fava beans
in a jerez vinaigrette |
8.00 |
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Tomato
and Spinach Salad
Vine ripe tomato on a bed of radicchio and baby spinach layered
with buffalo mozzarella, basil in a pesto vinaigrette
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9.00 |
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Mesclun
Salad
Baby lettuce and fresh herbs tossed with a raspberry vinaigrette
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6.00 |
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The
"Pillared" Caesar Salad
Romaine hearts and house-made croutons tossed with roasted garlic
Caesar and topped with white Italian anchovy |
7.00 |
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Crab
Cakes
Fresh Maine crab cakes with an avocado salad and an orange aioli
drizzle |
9.00 |
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Clam
Chowder
Fresh Ipswich clams and red bliss potatoes served New England
style |
5.00 |
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Jumbo
Shrimp Cocktail
Chilled shrimp served with zippy house cocktail sauce |
9.00 |
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Onion
Soup
Rich broth, carmelized onions, and fresh herbs baked with a
bubbly brown Jarlsberg crust |
6.00 |
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Seafood
Bisque
Fresh seafood in creamy lobster broth garnished with a Maine
Jonah crab claw |
7.00 |
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Smoked
Seafood Antipasto
Smoked
salmon, scallops and mussels on a bod ofBelgian endive frisee
and carrot topped with a lemon creme fraiche |
10.00 |
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Hot
Soufflé
Baked Fresh To Order
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7.00 |
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Entrees |
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Grilled
Halibut
Delicate whitefish on a vidalia onion chutney topped with a
radish sprout and fennel salad |
23.00 |
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Pan
Seared Yellow Fin Tuna
Served on top of a watercress, radish, and cucumber salad dressed
with a sesame soy vinaigrette |
26.00 |
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Grilled Portabella
Grilled Marinated Portabella Cap and steamed vegetables in a
mushroom essence |
17.00 |
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Grilled
Rack of Lamb
Served with blue cheese whipped mashed potatoes in a rosemary
jus |
30.00 |
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Pan-Roasted
Calves Liver
'Filet of calves liver on top of steamed parsley potatoes with
smoked bacon and pearl onion ragout |
18.00 |
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Pan-Seared
Chicken Breast
Free range chicken with a
carrot and beet "pancake" in a roasted garlic jus |
18.00 |
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Grilled
Filet Mignon
On creamy whipped Yukon gold potatoes and Great Hill blue cheese
with a brandy and green peppercorn demi |
29.00 |
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Grilled
Veal Chop
Marinated veal chop on wild mushroom risotto, haricot verts
and a balsamic demi |
27.00 |
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Pan-Seared
Salmon
On toasted Israeli cous-cous, topped with a tomato, cucumber
and caper salsa |
22.00 |
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Shrimp
and Scallop Pasta
Sauteed in white wine with water-cress, tomato and yellow bell
pepper on a bed of llinguine finished with a shallot-chive butter |
28.00 |
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Lobster
Risotto
Fresh Maine lobster, roasted asparagus, sun-dried tomato, prosciutto,
and fresh herbs with creamy carnaroli rice and a truffle oil
drizzle |
30.00 |
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Oven
Roasted Pork Tenderloin
Served with grilled summer vegetables and a potato gallette
finished in a cabernet-thyme demi |
24.00 |
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Desserts |
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Daily
Selections
from Our Pastry Chef's Tray |
5.50 |
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Dessert
Trio For Two
A tasting of a chocolate Chambord torte,Tahitian vanilla creme
brulee, and mini profiterole with raspberry sauce |
11.00 |
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Seasonal
Sorbet
House-made changing sorbets |
4.00 |
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Pillar
House Ice Cream
Choice of house-made chocolate, Tahitian vanilla bean, or daily
selection |
5.00 |
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Ice
Cream Profiterole
House-made ice cream with rich chocolate sauce |
5.50 |
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Creme
Brulee
Choice of either Tahitian vanilla or lemon with blueberries |
5.50 |
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Anise
Honey Roasted Peach
Stuffed with marscarpone with a lavender ice cream tulip and
honey bamb sauce |
5.50 |
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Cappuccino
Mousse Torte
Cinnamon walnut graham cracke crust, chocolate ganache, mocha
mousse and coffee whip cream served with chocolate and coffee
sauce |
6.00 |
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Cheese
Plate
Changing selection of cheese served with red flame grape relish
and crostini |
11.00 |
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