MOTHER'S DAY MENU
Sunday May 8th
Reservations, please call 508-482-1700
Starters
ARANCINI
4 fried risotto balls stuffed with ham and asiago cheese served with marinara sauce 10
SPANISH SHRIMP
shrimp, chorizo, onions, red pepper and garlic 12
TENDERLOIN "BRUSCHETTE"
grilled tenderloin served on fried eggplant, sauteed arugula, roasted red pepper, horseradish cream sauce 12.5
MUSHROOM BISQUE 9
ASPARAGUS SALAD
mixed greens with green and white asparagus drizzled with extra virgin olive oil vinaigrette 9.5
SPINACH SALAD
spinach and radicchio, bacon vinaigrette, goat cheese wrapped in toasted walnuts, eggs, mushrooms 8.5
Entrees
PETIT FILET AND EGGS
5 ounce grilled Black Angus Beef Tourenado served with eggs over easy and roasted red bliss potatoes 22
NEW ORLEANS STYLE EGGS BENEDICT
2 crab cakes topped with poached eggs, hollandaise and Creole sauces, and roasted red bliss potatoes 16
CHICKEN CAESAR SALAD
grilled chicken, Asiago tuille, garlic toast points, Italian white anchovies, Parmigiano-Reggiano 16
TRUFFLES BISTRO BURGER
Black Angus sirloin, sautéed onions, mushrooms, bacon, choice of cheese, steak friites and vegetable 14.5
BAKED HADDOCK
topped with shrimp, scallop and ritz topping, served with basmati rice and vegetable 24
PARMESAN HERB BREADED PORK CHOP
our double cut pork chop, baked and served with spinach risotto and vegetables 24
BROILED RED COHO TROUT
served with lemon caper sauce over mesculan greens, grape tomatoes and red onion 19.5
CHICKEN CACCIATORA
chicken, onions, peppers, mushrooms, stewed in thick tomato sauce, served over linguini 19
FILET MIGNON
truffled burgundy sauce, vegetables, lyonnaise potato 28.5
CHILEAN SEA BASS
roasted tomatoes, onions, calamata olives, roasted garlic, red potatoes, sautéed spinach, basil oil 28.5
RACK OF LAMB
red wine and rosemary marinated New Zealand lamb served over mashed potatoes, vegetables and minted sauce 28.5
