1640 HART HOUSE
DINING ROOM MENU
served with both a traditional cocktail sauce and a horseradish crème fraiche
served with an apple, cabbage, poppy and mustard seed slaw
served with grain mustard, capers, red onion jam and toast points
eggplant layered with over roasted tomatoes and fresh mozzarella, drizzled with pesto
chicken and Asian vegetables served with a sweet chili dipping sauce
served with sautéed baby spinach and smoked bacon finished with a pernod cream sauce
sautéed and served with a grilled crustini, finished with a garlic parsley sauce
artichokes and chesses baked and served with toasted pita chips
with garlic, fennel, tomatoes, herbs and white wine
ponzu marinated tuna served with a seaweed salad, sticky rice, a spicy aioli and a crispy wonton garnish
served with Vermont goat cheese, pears and toasted walnuts finished with an apple cider vinaigrette
crisp iceberg topped with blue cheese dressing and apple smoked bacon
served with prosciutto and balsamic vinaigrette dressed greens finished with an aged balsamic drizzle
tossed with croutons and parmigiano-reggiano
With mixed field greens, beer battered goat cheese and pecans, finished with a creamy tarragon vinaigrette and a balsamic drizzle
thin cream base with bacon, clams and potatoes
roasted cord, potatoes and cream with lobster
shrimp, scallops and haddock in a thick rich white chowder
croutons and gruyere cheese
traditional chicken pie with a puff pastry crust
served with sticky rice and baby spinach, finished with lobster and a lobster basil sauce
roasted lamb rack served with asparagus and mashed potatoes, finished with a roasted shallot demi glaze
finished with traditional crumbs served with roasted root vegetables and mashed red potatoes
grilled New York strip finished with brandy and cream, served with asparagus and fried potatoes
pan seared, served with baby greens and sticky rice, finished with a sesame soy and honey vinaigrette
served with mashed potatoes and asparagus finished with a red wine demi glaze
sautéed with artichokes, scallions, mushrooms and tomatoes, tossed with fresh pasta finished with a white wine parmesan cream sauce
served with sticky rice and pea shoots finished with spiced rhubarb gastrique
served with roasted fingerling potatoes and broccolini, finished with a tomato, caper, and basil beurre blanc
served over mixed greens with sticky rice and a sesame, honey and soy vinaigrette
pasta, spinach, eggplant, baked with a three cheese white sauce, finished with a roasted tomato and basil sauce
served with rice pilaf and corn on the cob, finished with a caramelized Asian bbq sauce.
with fresh pappardelle pasta, fresh thyme and asparagus, finished with a sherry lobster sauce
(please be advised that this entrée has a sauce prepared with shellfish)
served with basmati rice and sautéed string vegetables, finished with a red Thai coconut sauce
finished with gorgonzola and a red wine demi glaze, served with mashed red potatoes and asparagus
lobster, shrimp, and scallops cooked with rich risotto rice, cream, asiago cheese and fresh herbs served with asparagus
lemon and herb rubbed chicken served with mashed potato and roasted root vegetables, finished with natural pan juices
served with mashed red potatoes and asparagus finished with a lemon caper sauce
pork medallions breaded with crumbs and parmesan cheese, pan fried and finished with a lemon beurre blanc served with arugula and ricotta dumplings
shrimp, scallops, mussels and potatoes in a tomato saffron fennel broth, served with a crostini
FRIDAY AND SATURDAY NIGHT ONLY
English Cut $27 | Regular Cut $30
served with mashed red potatoes and vegetables
quinoa, roasted sweet potatoes, roasted beets, avocado, and pickled onions, finished with a tahini vinaigrette
ADD TO PROTEIN TO YOUR BOWL:
GRILLED CHICKEN $6 GRILLED SHRIMP $10 *STEAK TIPS $9 PAN SEARED SALMON $10 OVEN ROASTED TURKEY $5
