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Appetizers
The Regatta Cheese Plate
This Evening’s Selection of Artisan Cheeses, Fresh Fruit, & Assorted Crackers* 18
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Lobster Corn Chowder
Garnished with Fresh Lobster Meat and Crispy Leeks* 12
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Regatta’s Caesar Salad
Hearts of Romaine, Shaved Asiago Cheese, Herbed Buttery Croutons,
Creamy Housemade Dressing & White Anchovy* 9
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Artisan Greens
With Candied Walnuts, Sliced Pears, Maple Poached Cranberries, Crumbled Blue Cheese
And Roasted Shallot Vinaigrette * 12
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Baby Spinach Salad
With Fried Camembert Cheese, Fresh Raspberries, Apples
And Crispy Fennel with an Aged Balsamic Vinaigrette * 10
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Six, Freshly Shucked Cotuit Oysters (America’s Most Famous & Flavorful),
On the Half Shell over Shaved Ice with Orange Chili Sorbet
& Champagne Mignonette* 15
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Seared Hudson Valley Foie Gras
On Grilled Rosemary Bread with Baby Arugula, Blackberry Brandy Compote and Pink Peppercorn Sauce*16
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Baked Cotuit Oysters
Oven Roasted on a Bed of Sautéed Baby Spinach
Topped with Smoked Bacon and Buttery Leek & Pernod Fondue* 16
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Our Grand Ravioli
Housemade with Fresh Lobster Meat, Native Scallops, Boursin Cheese,
Grilled Asparagus & Trois Agrume Beurre Blanc* 15
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Maryland Style Crab Cake
Set Atop Sautéed Baby Spinach, Roasted Tomatoes and Steeped Shallot
With Micro Greens and a Pancetta Butter Sauce* 13
Entrées
Your Entrée is preceded by a Sorbet Intermezzo & a Basket of Housemade Breads
Caramelized George’s Bank Sea Scallops
Accompanied by a Roasted Butternut Squash and Risotto Strudel, Sautéed Asparagus
Crispy Leeks and Pancetta Beurre Blanc * 28
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Prosciutto Wrapped Codfish
On a Bed of Wilted Baby Spinach with Tender Ricotta Gnocchi, Roasted Tomato
Topped with Asiago Cheese and Finished with a Pesto Butter Sauce *30
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Pepper Crusted Salmon
With a Crispy Potato and Arugula Stack, Roasted Cauliflower Puree
And A Balsamic and Herb Butter Sauce*26
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Extraordinary Creative Palette
A Trilogy of Fresh Fish & Shellfish with Exciting Sauces & Garnishes* Market
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Seared Filet of North Dakota Buffalo Tenderloin (America’s Very Best)
Prepared Differently Each Evening & Served with Sauce, Starch & Vegetables* Market
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Grilled Pineland Farms Ribeye
With Saffron Risotto, Sautéed Broccolini and Roasted Garlic
And a Pink Peppercorn Demi Glaze*36
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Cast Iron Seared Premium Filet Mignon
Topped with Great Hill Bleu Cheese & Accompanied with Caramelized Shallot Rosti Potato,
Roasted Winter Vegetables & Cabernet Demi Glaze * 35
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Slow Roasted Crispy Lacquered Half Duck
With A Ginger Scallion Pancake, Sautéed Asian Vegetables
And Raspberry Ginger Glaze* 32
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Sautéed Veal and Lobster
Tender Veal Medallions Pan Roasted with a Half Lobster
Accompanied by Fresh Asparagus, Housemade Spaetzle, Madeira Wine Demi & Béarnaise Sauce* 36
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“36 Hour” Tender Boneless Short Rib
Served with Roasted Baby Potatoes, Haricots Verts & Cool Roasted Shiitake Mushrooms
Finished with Natural Pan Sauce & Foie Gras Butter* 28
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Roast Half Free Range Chicken
A Slow Roasted With “Cape Cod Red “Ale
Served with a Natural Pan Sauce & Roasted Potatoes and Baby Green Beans * 24.00
Extraordinary Housemade Desserts
Regatta’s Signature Chocolate Seduction
Decadent Flourless Chocolate Cake
Served with Framboise Sauce 9.50 |
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Warm Apple Almond Tart
Served with Vanilla Ice Cream
& Drizzled with Caramel Sauce 9.00 |
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Pumpkin Caramel Bread Pudding
In a Cinnamon Caramel Sauce
with Chantilly Cream 9.00
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Classic Tiramisu Sponge Cake
Soaked in Espresso-Kahlua Syrup,
Layered With Mascarpone Mousse,
Served With Chocolate Sauce & Berries 10.
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Orange Grand Marnier Crème Brulée
Topped with Fresh Berries, |
Accompanied by Housemade Cookies 10
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Housemade Sorbet
With Fresh Berries & a Cookie 9.50
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Dessert Sampler
A Spectacular Sampling of Three of the Chef’s Favored Desserts
Adorned with Sauces & Garnishes 20. |
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