Cape Sea Grille Menu

atop mesclun with smoked bacon, grilled corn & tomato, finished with lemon vinaigrette

with stuffed swiss chard purse, roasted beets & red wine glace

seared dry-rubbed cod with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli

with pickled red onions, cornichon & mustard

tossed with ginger-lemon vinaigrette & served with creme fraiche, grilled corn, cucumber and avocado

with avocado & pickled banana peppers

with house-made dressing, crispy polenta croutons & italian white anchovies

with mignonette & cocktail sauce

tossed with watercress and red onion, drizzled with balsamic syrup and fresh basil

atop grilled corn risotto with sauteed red peppers and grilled pineapple

atop greens with cucumbers, watermelon, & poblano peppers tossed in pickled radish vinaigrette, finished with black pepper aioli

selections available from formaggio kitchen

with grilled pineapple couscous and a salad of watercress, grilled tomatoes, andouille, grilled red onion, cucumber & toasted pecans, tossed in cape cod lavander farm vinaigrette

atop brandade in velvety corn broth with littleneck clams, sea beans, smoked bacon, snap peas & roasted sunburst squash with microgreens in lemon vinaigrettette

with pancetta, potatoes, grilled asparagus & calvados-saffron reduction

with olives, capers, tomatoes, cucumbers, grilled asparagus, seared potatoes & roasted garlic beurre blanc

tossed with fresh pasta, peas, asparagus, caramelized fennel & carrots in sweet chili cream sauce

with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce& chili oil

with herbed pomme frites, a salad of baby arugula, pickled peaches, red peppers, jicama & grilled corn tossed in lemon vinaigrette, finished with raspberry-chipotle cream sauce

with an heirloom tomato & foie gras tart and a saute of grilled vidalia onions, zucchini, summer squash & mache, finished with bing cherry demi-glace

with arugula risotto cake, saute of chanterelle mushrooms, poblano peppers, roasted beets & spinach, finished with demi-glace & kalamata olive creme fraiche

served with a toasted almond-blue cheese compound butter, seared potato cake, sauteed spinach & oven roasted tomato-caramelized onion pan sauce

in carrot and roasted garlic broth with cheeseless basil pesto & truffle oil.(vegan)

with almond crust & poached peaches

with fresh strawberries, vanilla bean mascarpone cream & strawberry-rhubarb puree

layered with espresso mousse and covered with dark chocolate ganache

tuille with key lime curd, fresh berries lavender honey

with chantilly cream

(seasonal sorbets, chocolate, french vanilla & seasonal flavor ice cream)

selections from formaggio kitchen