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~Appetizers ~
Caesar Martini for Two
Crisp Romaine with Housemade Dressing & Shaved Asiago Cheese* 14.00
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Regatta’s Wedge of Baby Iceberg Lettuce
With Great Hill Bleu Cheese Dressing, Sweet Cranberries, Smoked Bacon & Crisp Onion 9.00
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Fire & Ice Oysters
Six Delicious Cotuit Oysters Topped with a Spicy Garlic Lime Vinaigrette Accompanied by a Lemon & Lime Sorbet* 15.00
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Thai Chicken; Chicken in a Light Curry Marinade;
Skewered & Seared, Served With a Ginger Basmati Cake
& Peanut Dipping Sauce* 10.00
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Flounder Goujonettes; Native Flounder “Fingers”
Lightly Breaded & Deep Fried,
Accompanied with a Remoulade Sauce* 13.00
~Tap Room Fare ~
Fresh Lobster Pizzetta
With Herb Goat Cheese, Caramelized Onion & Arugula Pesto* 13.00
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Crispy George’s Bank Scallops
Pan Seared; Accompanied with Asiago Risotto, Sautéed Snow Peas
& Fine Herb Beurre Blanc* 16.00
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Topped With Great Hill Bleu Cheese, Grilled Vidalia Onion & Our Housemade Smokey BBQ Sauce
Served with Gaufrette Potatoes* 12.00
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Chef’s Favorite, The Tap Salad: Our Famous Tap Burger
Set atop E & T Farm Greens
With Vine Ripened Tomatoes & Drizzled with a Sweet Balsamic Vinaigrette* 16.00
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“Scampi”; Tender Shrimp Sautéed with Sun Dried Tomato,
Broccolini & Julienne of Carrot
Finished with Garlic Glace, Chablis, Butter & Fresh Herbs
Served Over Angel Hair Pasta* 18.00
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Tap Room Roast Chicken;
A Slow Roasted Wellington Farm Half Chicken Naturally Raised
Served with an Herb Chicken Jus & Roasted Vegetables * 24.00
*Consuming Raw and Undercooked Meats, Poultry, Fish and Shellfish May Increase Your Risk of Food Born Illness
~Extraordinary Housemade Desserts~
Regatta’s Signature Chocolate Seduction
A Decadent Flourless Chocolate Cake Served With Sauce Framboise, Hearts of Crème Anglaise, Chantilly and Fresh Mint 9.00
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Peanut Butter Cheesecake
Creamy Layers of Cheesecake Set Atop Chocolate Covered Peanut Sable, Served With Carmelized Bananas 9.00
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Chocolate Espresso Charlotte
Chocolate Ladyfingers Laced with Chambord &
Filled with Fresh Raspberries & Espresso Bavarian Cream 9.00
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Chocolate Hazelnut Pyramid
Layers of Hazelnut Cake & Chocolate Mousse
Enveloped in a Crisp Chocolate Shell 9.00
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Vanilla Bean Crème Brulee
Accompanied by Fresh Fruit & a Cookie 9.00
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Apricot Mascarpone Tart
Pecan Ginger Sable Filled with Mascarpone Cream
& Apricot Compote 9.00
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Dessert for Two: A Spectacular Sampling of Three
of the Chef’s Favored Desserts, Adorned with Sauces
& Garnishes 20.00
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Housemade Sorbet of the Evening With Fresh Berries
& Cookie 8.75
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Regatta’s “Awesome” Dessert Coffee: Frangelico, Bailey’s,
Crème de Cacao & Fresh Whipped Cream 9.75
Espresso 3.75 Cappuccino 4.50 French Roast Coffee 2.50
Specialty Coffee Drinks
Irish Coffee - Bushmill’s Irish Whiskey 9.50
Spanish Coffee - Kahlúa & Brandy 9.50
Dutch Coffee - Vandermint 9.50
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