DINNER MENU
updated 1/16/12


Specials 


ENTREES

Boneless Short Ribs
tender, slow braised ribs, mashed potatoes, carrots, and gravy     23/ 15 half order

Grilled Veal Chop   
all natural and milk fed veal, marinated in white wine and herb, served with fingerling potatoes, asparagus, and veal reduction sauce    32

Stuffed Statler Chicken Breast  
stuffed with goat cheese, sun-dried tomatoes and spinach, red bliss potatoes, glazed brussel sprouts      23.5



Soups

Lobster Bisque 9

Wild Mushroom Bisque 9


Salads
(add chicken 7.5)

Spinach Salad
fresh spinach and radicchio mix, warm bacon vinaigrette, topped with goat cheese wrapped
in toasted walnuts 8.5 / 4.95 half order

Caesar Salad
Traditional style served with Italian white anchovies, Asiago tuille, garlic toast points,
and Parmigiano-Reggiano8.5 / 4.95 half order

Holiday Salad   mixed greens with goat cheese, pecans, pomegranate seeds, dried cranberries, pomegranate vinaigrette   9 / 5.5 half order


Appetizers

Spanish Shrimp
tossed with chorizo, onions, red pepper and garlic, served with toasted parmesan-herb bread   12

Maple Glazed Sea Scallops  
with creamed corn 10.5

Formaggio Platter 
sampling of five artisanal cheeses paired with condiments 16.5

Arnacini
fried risotto balls stuffed with baked ham and asiago cheese, served with marinara   10 / 6 half order

Crab Cakes
served with roast red pepper remoulade and a creamy mustard sauce over mixed greens     12 / 7 half order

Lobster Crepes
2 housemade crepes filled with lobster and mushrooms in a creamy Madeira sauce    14 / 8 half order

Oysters    ½ dozen oysters your choice:
Grilled - garlic butter and Parmigiano Reggiano 14.5
Rockefeller – spinach and cheese-    14.5 
Raw13.5
Mix and Match15

Tenderloin "Bruschette"
grilled tenderloin served on fried eggplant, sauteed arugula, roasted red pepper and a
horseradish cream sauce     12.5


Pizzettes

Original
roasted tomato, goat cheese and basil    12
add shrimp or chicken -   6       housemade sausage -  3  

Steakhouse
roasted tomato, caramelized onion, sautéed mushrooms,
blue cheese and beef tenderloin   18.5

Vegetable
roasted tomato, garlic, caramelized onion, sautéed mushroom,
artichoke hearts, red pepper, and three cheese sauce  14.5


The Staples

Baked Haddock
topped with shrimp and scallop stuffing, served with sauteed spinach and shiitake
mushrooms, and a creamy shrimp sauce     24

Chilean Sea Bass
served Mediterranean style, with roasted tomatoes, onions, calamata olives, roasted garlic,
red potatoes, sautéed spinach, basil oil    29.5

Rack of Lamb  
red wine and rosemary marinated New Zealand lamb served over mashed potatoes, vegetables
and minted sauce 29.5 / 18.5 half order

Parmesan Herb Breaded Pork Chop
our double cut pork chop, baked and served with spinach risotto and baby carrots       25

Wild Mushroom Risotto
topped with Portobello mushroom, roasted red pepper, caramelized onion and sauteed arugula    21 / 14 half order
add grilled chicken 8

Filet Mignon
10 ounce Angus filet served with truffled burgundy sauce, vegetables, lyonnaise potato   32
       *medium well and well done will be presented as two medallions

Petite Filet Mignon
same as above with our 5 ounce filet23

New York Strip
14 ounce grilled Angus sirloin steak prepared your way:
5 peppercorn encrusted with brandy cream sauce ~or~ topped with garlic butter
served with steak frittes and creamed spinach29.5


The Burgers

Truffles Bistro Burger   
grilled Black Angus sirloin served with sautéed onions, mushrooms, chipotle ketchup, bacon, choice of cheese,
steak frittes and  vegetable    14.5

Yellowfin Tuna Burger  
grilled tuna on a sesame flavored bun, served with Asian slaw and wasabi aioli   15


Desserts

Mini Cheesecakes 
sampler of four delectable delights 12.5

Vanilla Bean Crème Brûlée 8

Campfire S’more  8.5
tart with graham cracker crust, dark chocolate ganache
and housemade marshmallow 

Formaggio Platter 16.5
sampling of five artisanal cheeses paired with condiments 

Maple Ice Cream   8
with ginger snap cookies







198 East Main St.  Milford, MA  508-482-1700