Cape Sea Grille - Fuld menu

with avocado pickled banana peppers

atop brandade in velvety corn broth with littleneck clams, sea beans, smoked bacon, snap peas roasted sunburst squash with microgreens in lemon vinaigrettette

with house-made dressing, crispy polenta croutons italian white anchovies

topped with creme fraiche and wild mussels

with ginger-scallion rice and a saute of wild mushrooms, napa cabbage, grilled peaches edamame beans, finished with basil- lime vinaigrette lotus chips

with tuile

with fresh strawberries, vanilla bean mascarpone cream strawberry-rhubarb puree

layered with espresso mousse and covered with dark chocolate ganache

with almond crust poached peaches

(seasonal sorbets, chocolate, french vanilla seasonal flavor ice cream)

tuille with key lime curd, fresh berries lavender honey

served with a toasted almond-blue cheese compound butter, seared potato cake, sauteed spinach oven roasted tomato-caramelized onion pan sauce

atop grilled corn risotto with sauteed red peppers and grilled pineapple

atop mesclun with smoked bacon, grilled corn tomato, finished with lemon vinaigrette

tossed with watercress and red onion, drizzled with balsamic syrup and fresh basil

atop greens with cucumbers, watermelon, poblano peppers tossed in pickled radish vinaigrette, finished with black pepper aioli

with mignonette cocktail sauce

with chantilly cream

seared dry-rubbed cod with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli

with grilled pineapple couscous and a salad of watercress, grilled tomatoes, andouille, grilled red onion, cucumber toasted pecans, tossed in cape cod lavander farm vinaigrette

with pancetta, potatoes, grilled asparagus calvados-saffron reduction

with olives, capers, tomatoes, cucumbers, grilled asparagus, seared potatoes roasted garlic beurre blanc

with herbed pomme frites, a salad of baby arugula, pickled peaches, red peppers, jicama grilled corn tossed in lemon vinaigrette, finished with raspberry-chipotle cream sauce

tossed with fresh pasta, peas, asparagus, caramelized fennel carrots in sweet chili cream sauce

with arugula risotto cake, saute of chanterelle mushrooms, poblano peppers, roasted beets spinach, finished with demi-glace kalamata olive creme fraiche

in carrot and roasted garlic broth with cheeseless basil pesto truffle oil.(vegan)

with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce& chili oil

with stuffed swiss chard purse, roasted beets red wine glace

with an heirloom tomato foie gras tart and a saute of grilled vidalia onions, zucchini, summer squash mache, finished with bing cherry demi-glace

with pickled red onions, cornichon mustard