MENU INCLUDES:

Erbazonne: Crisp pastry envelops this tart of house-grown Swiss chard, ricotta, garlic and Parmesan cheese paired with Truro Vineyard Sauvignon Blanc.

Warm Cabbage Salad with goat cheese, walnuts and caramelized pear slices paired with Truro Vineyard Chardonnay

Brodetto: Rich seafood stew consisting of local fish and shellfish simmered in tomato, white wine, lemon and basil paired with Truro Vineyards Cabernet Franc

Pere al Forno: Almond paste stuffed pear, baked in Truro Vineyards Triumph wine and served with vanilla ice cream, served with Truro Vineyards Vignoles.

SPECIALS INCLUDE:

Bay End Farms Organic Tomato Salad with Goat Cheese Croutons

Bay End Organic Squash Bisque

Roast Scrod with Scallions, Red Peppers and Tomato

SPECIALS INCLUDE:

APPETIZERS
New England Mussels
Locally-harvested mussels steamed in white wine & garlic butter ($9.95)

Clams Casino
Fresh little neck clams topped with seasoned bread crumbs, bacon & garlic butter ($10.95)

Cape Grown Vine Ripened Tomatoes topped with Bermuda onions, basil & Balsamic vinaigrette ($7.95)

ENTREES
Cioppino
Half lobster, little neck clams, mussels & cod stewed in a spicy tomato broth ($21.95)

Sole Piccata
Lightly floured sole sautéed with lemon, capers, shallots, white wine & garlic ($19.95)

Cape Scallops
Pan-seared Cape scallops topped with a citrus cranberry & caramelized pecan sauce ($18.95)

Toasted walnut & dried cranberry chicken salad
A perfect blend of chicken, cranberries & walnuts on top of fresh, locally grown field greens ($10.95)

MENU HIGHLIGHTS INCLUDE:

Autumn Squash & Apple Cider Soup

Steamed Littlenecks & Grilled Corn with Garlic, Fresh Herbs & Saffron

Fresh Lobster Sautéed with Brown Butter, Corn Fritters & Braised Greens

Pan Seared Sea Scallops, Corn Pudding & Caramelized Butternut Squash

Seared Local Tuna with Grilled Eggplant & Native Tomato Herb Vinaigrette

Pan Roasted Filet of Cod with Autumn Vegetables, Fennel & Leek Cream

Honey & Ginger Poached Fresh Peaches with Our Own Bee Sting Ice Cream

SPECIAL MENU:

APPETIZERS:
Lobster Martini: Fresh lobster salad served on a bed of organic greens with a spicy pepper tomato vodka sauce

Potato Leek and Roasted Garlic Soup

ENTREES
Cedar-Plank Grilled Scallops: Coriander rub, blood orange chili sauce, wilted organic baby arugula, brown basmati rice

Pan-Seared Haddock: Simmered in a ragout of artichoke hearts, roasted tomatoes, endive and basil, served over saffron Israeli couscous

SPECIAL CLASH ENTREE:

Pan-seared Roe Scallops (Geoff Day) with fingerling potato confit, chanterelle mushrooms, caramelized brussel sprouts, American ossetra caviar emulsion ($28.00).

MENU HIGHLIGHTS INCLUDE:

Steamed Local Mussels & Clams with andouille, caramelized fennel and tomatoes, finished with basil aioli sauce (tomatoes from Hemeon's Farm & basil from Cedar Spring Herb Farm)

Cornmeal Encrusted Local Monkfish Medallions atop banana squash puree with Alsacian-style braised cabbage, finished with toasted almond caper brown butter sauce (banana squash from Cedar Spring & cabbage from Cape Cod Organic Farm).

SPECIALS:

APPETIZER SPECIAL:
Oysters Ceviche:
Three Wellfleet Oysters (Billingsgate Shellfish) with lime, red pepper, red onion & cilantro ($5.00)

DINNER SPECIALS:
Grilled Bluefish & Vegetable Tower:
grilled local Bluefish fillet (Charlie Wahl, Jr. & Paul DiDomenico) & grilled seasonal vegetables, Dijon-scallion cream sauce ($15.00)
(many vegetables from Hawk's Wing Farm, Yarmouth & Cedar Spring Herb Farm, Harwich)

Coconut-Curry littlenecks & mussels:
Wellfleet littlenecks (Everjay Shellfish, Inc.) & Eastham mussels (Native Cape Cod Shellfish, Inc.) with red peppers, red onions & coconut curry sauce over linguine ($15.00)

(thank you to Judy from THE LOFT in Eastham (Local Organic Food To Go)
for acquiring the produce for us for this event)

MENU INCLUDES:

Amuse Bouche of Wasabi-fried oysters

Lobster Bisque with sherried lobster
Field greens, cranberries, toasted walnuts with a citrus vinaigrette

Pan-seared Monkfish & artichokes over angel hair pasta

Great Hill blue cheese buerre blanc

SPECIALS INCLUDE:

BREAKFAST
Cobb Webb Farm Roasted Pumpkin Pancakes, with whipped Cinnamon Butter & Candied Pumpkin Seeds ($6.50)

Chatham Jam and Jelly's Cape Cod Cranberry-Strawberry stuffed French Toast With Cream Cheese, Pecans & Vermont Maple Syrup ($7.00)

Cape Cod Organic Farm Omelet: Three Farm Fresh Eggs, Heirloom Tomato, Arugula, Carrots & Basil with Organic Mozzarella, Sweet Potato Home Fries,
& Multi Grain Toast ($9.50)

LUNCH
Cobb Webb Farm Pumpkin Bisque ($3.50)

Chatham Hooked Cod, fried on grilled bulkie roll with heirloom tomato, melted American, caper-mayo spread & sweet potato fries ($8.25)

Cape Cod Organic Farm roasted beets with arugula, red onion, toasted walnuts, goat cheese & The Daily Paper's maple Balsamic vinaigrette ($9.00)

The Daily Paper's sweet potato & toasted cinnamon ravioli with Parmesan cream & spinach ($8.25)

Kayak Cookie topped with Katie's Vanilla Ice Cream ($3.25)

MENU INCLUDES:

Lobster Salad Napoleon
Freshly shelled local lobster meat, organic field greens and caramelized celeriac on a giant crouton, finished with a lemon tarragon aioli.

Macumber White Turnip Bisque
Paired with a smoked bluefish cake garnished with sweet potato straws
and arugula oil.

Pan Roasted Cod Filet accompanied by fingerling potatoes, roasted wild mushrooms and baby heirloom tomatoes naped with an oyster jus.

SPECIALS INCLUDE:

LOCAL LIBATIONS:
Cape Cod Red Amber Ale
North American style amber ale brewed right here on Cape Cod ($4.50)

APPETIZER SPECIAL:
Scallops & Bacon - native Chatham Sea scallops wrapped in hickory smoked bacon ($8.99)

DINNER SPECIAL:
Cape Cod Lobster Dinner - One pound native lobster, linguica, red bliss potatoes & locally grown corn on the cob with drawn butter ($19.99)

Captain's Dinner - Add a cup of clam chowder, beverage (glass of beer or wine), & your choice of dessert for only $10.00 more

DESSERT SPECIAL:
Baked Northern Spy Apple - Grown locally at the Crow Farm in Sandwich. Baked with our oatmeal & brown sugar crisp topping & served warm with Brigham's vanilla ice cream

MENU INCLUDES:

APPETIZER
Barnstable SeaFarms Littlenecks with Roasted Fingerling Potatoes, Local Arugula, Portuguese Linguica and Drunken Cippollinni Onions, Drizzled with a Seven Grain Mustard Sauce ($16)

SALAD
Griddled Fresh Mozzarella Salad Served with E&T Farms Basil, capeAbilities Farm Tomatoes over Local Spring Mix Lightly Tossed in an Olive Oil & Balsalmic Drizzle ($14)

ENTREE
Chatham Day Boat Cod Steamed in Ginger Coconut Milk over a Minted Feta Israeli Cous Cous and House Garden Carrot Puree ($26)

THE JUICE WILL COLLABORATE WITH SEVEN FARMS ACROSS THE CAPE TO OFFER A RANGE OF STARTERS, ENTREES, AND DESSERTS INCLUDING:

Smoked Wellfleet bluefish pate with heirloom watermelon wedges and homemade watermelon yogurt

Broiled Wellfleet oysters over hydroponic greens with honey vinaigrette and roasted Long John chilies

Provincetown bluefin tuna skewer with roasted eggplant baba ganoush, tomato salsa and homemade pita bread

Cornmeal encrusted pan-seared Provincetown sole served with mashed potatoes and sauteed Asian greens

Broiled Provincetown dayboat scallops over Swiss chard pesto risotto served with oven-roasted tomatoes and edible flowers

Raspberries and key lime tart with raspberry topping and fresh whipped cream

Dark chocolate truffles with spicy chili ganache.

SPECIAL CLASH MENU:

STARTERS
Corn and Tomato Salad:
Sweet cherry tomatoes from the garden of Woods Hole Passage B&B, fresh, oven roasted niblets from Tony Andrews Farm, garlic & herb croutons, basil leaves from the chefs' garden & charred tomato vinaigrette ($5.00)

Coonamessett Salad:
Mixed fresh field greens from Coonamessett Farm, spiced, caramelized walnuts, dried Cape Cod cranberries, diced apples & cider vinaigrette ($5.00)

ENTREES
Roasted Grouper: Delicious Nantucket grouper with sautéed French green beans, bi-colored carrots, fingerling potatoes & balsamic drizzle ($18.00)

Grilled Swordfish: Line caught fresh fish with heirloom tomato salsa,
Bourbon-baked baby sweet potatoes & red onions ($17.00)

5-COURSE, PRIX FIXE TASTING MENU, INCLUDING:

Seared Cape Cod Bay Sea Scallop with Roe: dayboat scallop with truffle-mashed potato and slice summer truffle with scallop glace

CapeAbilities Farm Tomato Salad: Cape-grown vine-ripened tomatoes, Maplebrook Farms fresh mozzarella, fresh basil drizzle of extra virgin olive oil and 12-year old Balsamic

Baked Dayboat Haddock: Caught by Eric Hesse on the FV Tenacious with wilted baby arugula and roasted tomato vinaigrette

Border Bay Junction Farm Lamb: Raised and pasture fed in West Barnstable. Assorted slices of roast lamb with lamb and herb jus and a ragout of Cape Cod Organic Farm vegetables

Cape Cod Frozen Cranberry Souffle

MENU INCLUDES:

Cape Cod Organic Farms fresh arugula salad with roasted baby beets, Vermont goat cheese, balsamic glaze & extra virgin olive oil

Matts Organic Farm tomatoes, imported Buffalo Mozzarella Salad with fresh basil, coarse sea salt, freshly ground black pepper, extra virgin olive oil & balsamic glaze

Barnstable Sea Farms little neck clams sauteed with chorizo & roasted garlic, then steamed in Cape Cod Red beer served with grilled ciabatta crostini

Chatham codfish pan fried in a spicy cornmeal crust, finished with lemon caper aioli and served with organic sweet potatoes roasted with fresh ginger, orange & honey

Hemeon Farms corn & golden tomato risotto with local black back flounder roasted in a lemon thyme oil

Tonight's vegetable is roasted butternut squash & sweet onions

Hemeon Farms apple and cranberry crisp with Buffy's homemade Vanilla Ice Cream

Cape Cod Beer available by the Glass - Red or IPA

SPECIALS INCLUDING:

SOUP OF THE DAY:
Haddock Chowder

APPETIZER OF THE DAY:
Sliced local tomatoes with fresh mozzarella & basil over local lambs lettuce drizzled with a Balsamic & extra virgin olive oil ($6.95)

Grilled Wellfleet oyster with local lemon-leek sauce ($8.95)

ENTREES:
Bamboo-steamed Yellowtail snapper over arugula salad with sugar snap peas, enoki mushroom, carrots, yellow peppers with a ginger-lime vinaigrette dressing ($21.95)

Filet Mignon with local chicken-in-the-woods mushrooms & roasted shallot Cabernet demi-glace ($21.95)

Quarterdeck encrusted bluefish with seared local tomato & fresh basil puree ($17.95)

Barbeque spice-rub pork tenderloin with local corn & lima bean succotash ($17.95)

Woods Hole U 10 seared scallops with local cherry tomatoes, garlic & basil over linguine with fresh herb Chardonnay Sauce ($20.95)

Sesame-encrusted tuna over Napa asian slaw served with pickled ginger wasabi soy ($21.95)

DESSERT OF THE DAY:
Homemade Peach Cobbler

SPECIALS INCLUDE:

STARTERS:
Roast Acorn Squash & Sage Bisque
Not Enough Acres Farm Squash, Red Pheasant Sage

Baked Barnstable Oysters with organic arugula, nasturtiums, shallots & olive oil
Not Enough Acres arugula, Red Pheasant nasturtiums

Butternut Squash Raviolis with sage browned butter & Asiago Fresco
Not Enough Acres Farm Squash

ENTREES:
Wolfneck Farms Delominco steak with native shiitake mushroom sauce
Wolfneck Farm, Maine

Pan Roasted Chatham Cod with Not Enough Acres braised Swiss Chard & tomatoes; white balsamic vinegar beurre blanc

MENU INCLUDES

Chilled Cotuit oysters on the half shell with cranberry, lemon verbena sorbet and champagne mignonette paired with Westport Rivers Blanc de Blanc

Heirloom tomato sampler with wild baby leeks and house-made mozzarella drizzled with balsamic oregano reduction and topped with hand picked Coonamessett farm greens paired with Joseph Carr Chardonnay

Pan-seared locally-caught halibut filet and lobster mashed potatoes with Henri Bourgeois 'Bonnes Bouches' beurre blanc, accompanied with a local sea bean salad paired with Henri Bourgeois Sancerre 'Bonnes Bouches'

Roasted loin of lamb with lamb confit, herb and sweet garlic glaze, red onion jam and natural Madeira sauce paired with Qupe Syrah, Central Coast

Theresa's s'mores with warm Valrhona chocolate chipotle sauce paired with Alvear Solares 1927 Pedro Ximinez Sherry.

MENU INCLUDES

Cape Scallop Ceviche
Lime and Cilantro Marinated with Red Chili and Scallion

Heirloom Tomato Caprese Salad
Fresh Mozzarella, Arugala, Balsamic Reduction and Basil Oil

Roasted Haddock
With Fennel and Tomato Risotto

Cape Cod Cioppino
Bluefish, Little Necks and Mussels in a Tomato-garlic Broth
Garnished with Oregano Croutons

SPECIAL APPETIZERS AND ENTREES INCLUDING:

Mussels Fra Diavolo: fresh mussels sauteed with shallots, garlic and fresh herbs, simmered in a spicy chili tomato sauce and served over pasta.

Haddock Topped with Lobster Sauce: fresh fillet of haddock floured and dipped in egg, sauteed golden brown and baked with white wine. Topped with sun-dried tomatoes and chucks of lobster meat, simmered in a vintage port wine lobster sauce.

Sea Scallop Carbonara: fresh sea scallops sauteed with shallots, pancetta, and fresh herbs, simmered in a parmesan cheese cream sauce and served over pasta.

Risotto Lobster Pie: creamy Italian rice simmered with white wine and truffle oil, sauteed with chunks of fresh lobster meat and sun dried tomatoes, served over a bed of spinach.

MENU INCLUDES:

APPETIZER:
Chatham Lobster Croquettes with Boursin creamed leeks

ENTREES:
Sweet Potato Crusted Provincetown Cod with sauté of Brussels sprouts, steamed local mussels, grilled chorizo & thyme scented pan sauce

Pan roasted Pork loin with buttered broccolini, butternut squash risotto, apple confit & cider reduction

DESSERT:
Pumpkin panna cotta with toasted pumpkin seed brittle, fresh berries & whipped cream