Fall Dinner Menu 2009

First Course

½ Dozen Oysters Special of the Day         16

Champagne Mignonette, Horseradish and Cocktail Sauce

  Stuffed Caramelized Quail 12

Stuffed with Flambe' Cherries, Frisee Salad, Balsamic Reduction

Fried Calamari   14

 Sweet Hot Chili, Cilantro and Sliced Almond Sauce

 Blue Corn Crab Cake   15

With Black Olives, Red Pepper Relish and Basil Vinaigrette

  Gratin Cassoulet 10

Wild Mushrooms

Sautee Duo Foie Gras    25

 Poached Figs and Horseradish Vinaigrette

Petrossian Caviar Service   Mkt Rate

Blinis, Red Onion & Crème Fraîche

Salads and Soups

Soup of the Day 8

Angler’s Classic Caesar Salad   9

Parmesan Croutons

Jumbo Lump Crab & Asparagus Salad   14

Avocado, Toasted Pistachio

Sweetbread Salad   12

Mix Baby Green Lettuce, Lemon and Calamata Olives

Baby Arugula & Artichokes 13

Burrata Cheese, Lemon Dressing

Mixed green salad 8

Mesclun salad with house vinaigrette

Main Course

Seafood

Pan Seared Sea Scallops   32

 Black Truffles Risotto and Lobster Sauce

Pan Roasted Norwegian/Scottish Salmon   26

Sauteed English Peas, Wild Mushroom and Lime Shavings

                                 Seafood Bouillabaisse   30

                 Clams, Shrimp, Scallops, Mussels, Langoustines, Market Fish, Fennel, Aioli

                                 Pan Roasted Halibut   28

                                            Over Braised Leeks with Saffron Sauce

Pasta

Linguini with Clams and Shrimp  26

Small Neck Clams and Shrimp with Pinot Grigio Sauce

Pappardelle with Wild Mushrooms   24

Served with Fresh Wild Mushrooms and Cream Sauce

Meat

Veal Chop 34

With Morel Mushrooms and Polenta

Crusted Rack of Lamb   38

Creamy Quinoa with Peppers, Peach confit, Sauteed Asparagus

Braised Short Ribs   29

On a bed of  Garbanzo Beans, Raisins, Onions, Carrots

Whole Grain Mustard Crusted Farm Range Chicken   25

Fingerling Potatoes, Pearl Onions and Spicy Fresh Tomatoes Sauce

Peppered Filet Mignon   36

Yukon Potatoes Gratin and Sherry and Raisins Sauce

                                     Ask Your Captain About the Chef Tasting Menu and Specials