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– DINNER MENU –

– BEGINNINGS –

Mezze Platter, toasted pita, sesame hummus, marinated olives & feta, tzatziki - 19

Beef Carpaccio, lemon aioli, crispy fennel, pomegranate - 14

House Charcuterie Board, traditional accompaniments, crostini - 25

Potato Leek Soup, cheddar cheese, bacon, green onion - 16

Wedge Salad, buttermilk ranch, gorgonzola, smoked bacon, pickled onion - 16

Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 24

Fried Calamari, arugula, pickled chillies, spicy aïoli, limoncello vinaigrette - 17

Misto Del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 23

Caesar Salad, rosemary croutons, parmesan crisp - 13

– FOCUS –

Scituate Fish Cakes, artichoke, fennel, pepper salad, fried kale, smoked tomato coulis - 34

Crispy Chicken Cutlet, vinegar peppers, fingerling potatoes, meunière sauce - 30

Duck Confit Carbonara, bucatini pasta, pecorino romano, fried garlic - 30

N.Y. Strip Loin, spring vegetable risotto, pesto butter, truffle vinaigrette - 42

Mozzarella Stuffed Pork Loin, fried polenta, asparagus, marsala mushroom, black pepper cream - 34

Seared Salmon, lemon and herb croquette, swiss chard, mustard crema, sugar beet salsa - 32

– SIDES –

Asparagus-8 Cauliflower-8 Fries-10 Truffle Fries - 12

– For the Kiddos-10 –

Chicken Fingers & French Fries

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

– SOMETHING SWEET –

Cookie Sandwich, vanilla ice cream, whopper heath bar crumble-10

Profiteroles, chocolate ice cream, chocolate sauce-9

Chocolate Mousse, toasted hazelnuts, sugar cookie-10

*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness