Valentine's Day Menu
February 14, 2008

Appetizers

Mushroom Risotto
Sautéed Wild Mushrooms in a Creamy Risotto. $8

Lobster Ravioli
Tossed in a Sun Dried Tomato Alfred Sauce. $12

Duck Napoleon
Slow Roasted Duck layered with Phyllo and Fig Marmalade. $8

Butternut Squash Ravioli
Butternut filled Ravioli topped with Amaretto Cream Sauce. $9

Salads

Field Green Salad
Mixed Greens with Cucumber, Dried Cranberries, Blue Cheese
Crumbles, Candied Pecans and Maple Vinaigrette. $7

Caesar Salad
Romaine Hearts topped with Shaved Parmesan, Croutons and
Caesar Dressing. $7

Tomato Salad
Heirloom Tomatoes tossed with Fresh Mozzarella, Basil, Extra
Virgin Olive Oil, and Balsamic Reduction. $8

Soups

French Onion Soup $6
New England Clam Chowder $6
Seafood Bisque $6

Entrees

Publick House Lobster Pie
A Traditional Favorite served with Mashed Potato and
Seasonal Vegetable. $32

Lamb Chops
Pesto Crusted Lamb Chops served over Potato Gnocchi and
Baby Carrots. $24

Chicken Quinn
Pan Seared Chicken Breast topped with Asparagus, Lobster Meat
and Hollandaise Sauce. $29

Roast Prime Rib of Beef
Served with Au Jus, Mashed Potato, and Seasonal Vegetables. $28

Shrimp Steak
Panko and Parmesan Crusted served over Risotto, Sautéed
Spinach and Tomato Coulis. $23

Half Roasted Duck
Over Wild Rice and Sausage Stuffing, Braised Red Cabbage topped
with Dried Cranberry Compote. $25

Bone-in Filet Mignon
Pan Seared topped with Blue Cheese Butter and served with
Hand Cut Potato French Fries. $32

Maltase Chicken
Statler Chicken Breast served over Potato Pancakes and
Broccolini topped with a Maltase Sauce. $22

Coconut Curry Trout
Served over Roasted Potatoes and Baby Bok Choy topped with
a Coconut Broth Roasted in a Banana Leaf. $24