Vinalia menu

Baby Arugula - Hicke

With berries, goat cheese and raspberry vinaigrette

Mixed Baby Greens

With balsamic vinaigrette

Almost Every Salad

Mix of greens, grapes, nuts, Great Hill blue cucumbers, tomatoes and dried cherries

Traditional Caesar Salad

Baby Arugula - Rare Tuna Loin

With berries, goat cheese and raspberry vinaigrette

Iceberg Wedge w/Buttermilk and Blue Cheese Dressing Roasted Beets

With marinated onions

Baby Arugula - Hrim

With berries, goat cheese and raspberry vinaigrette

Clam Chowder

Quesadilla Du Jour

Cambodian Beef Satay w/Peanut Sauce

Fried Calamari, Pepperoncini, and Pineapple

With lemon caper aioli and sriracha

Coconut Shrimp w/Honey Mustard

Espresso Creme Brulee

With orange and white chocolate biscotti

Maple Pecan Cheesecake

With whipped cream

Bouble Chocolate Cake

With cranberry compote

Fresh Fruit and Berries

With sorbet

Mixed w/Greens with Balsamic, Tomato, Cucumber and Shaved Bermuda

Traditional Caesar Salad

Baby Arugula w/Raspberry Vinaigrette, Chever and Berries

Fresh Mozzarella Stacked w/Vine Ripened Tomatoes and Basil

With herb oil and balsamic syrup

Mizuna w/Balsamic Vinaigrette, Great Hill Blue Cheese

Also with candied pecans, endive, basil and romas

Housemade Potato Frites

Vegetable Tempura

With orange sesame dipping sauce

Hummus

Marinated olives, arichoke, flatbread

Housemade Potato Frites w/Cheese Fondue

Steak Tartare

With toasted brioche points, capers, chopped vidalia and grainy dijon

Wood Grilled Hamburger

With house fries

Fried Calamari, Pepperoncini, and Pineapple

With lemon caper aioli and sriracha

Wood Grilled Hamburger w/Cheese

Choice of American, cheddar, or Swiss cheese; w/house fries

Coconut Shrimp

With honey mustard

Seared Tuna

With ginger mussels, mango salsa and wasabi

Roast Beef Roll-Up

With fried onions, horseradish cheddar, tomato and mayonnaise

Pecan Crusted Baked Brie

With sliced apples, Asian pears and honey cranberry chutney

Crispy Phyllo

With chocolate and banana pudding

Espresso Creme Brulee

With almond biscotti

Pistachio and Mascarpone Cheese Turnover

Warm Apple Berry Crisp

Strawberry and Rhubarb Pie

Petite Sirah, Clay Station, Lodi, California

Pinot Noir

Villa Mt. Eden, Napa, California

Shiraz

Hope, Hunter Valley, Austrailia

Meritage

"Meditrinia", Sodol-blosser, Oregon

Bourgogne

"Les Setilles" Oliver Leflaive, Burgundy

Pinot Noir

Lange, Williamette Valley, Oregon

Chardonnay

Destino, Russian River Valley, California

Le Cigare Volant

Boony Doon, California

Wild Mushroom Ravioli

Tossed sauteed baby spinach and herloom tomatoes, finished w/English pea puree

Grilled Corriander Rubbed Statler Breast

Crispy jalapeno and farmhouse cheddar polenta and jicama slaw

Grilled Salmon

Bedded on housemade basil fettuccine tossed w/sweet corn puree and pea tendrils

Day Boat Sea Scallops

Seared foie gras, mache dressed in tarragon port vinaigretee w/champagne mangoes

Grilled Beef Tenderloin

Great Hill Blue and Vidalia ham, potato puree, grilled asparagus bundles, green peppercorn demi

Pan Seared East Coast Halibut Over Risotto

With grilled shrimp and sun dried tomato pesto w/ramps

Braise Fiddleheads and Tarragon Beurre Blanc

Braised Spring Lamb Shank

Over Great Hill Blue and Vidalia ham, potato puree, broccoli raab and fig demi

Tomato, Basil and Mozzarella

Grilled Chicken, Roasted Red Peppers, Spinach and Feta

Grilled Vegetables, Pesto, Caramelized Onions and Goat Cheese

Italian Sausage, Sauteed Peppers and Onions

With smoked mozzarella

Portobello and Asparagus

With basil cream and balsamic reduction

Smoked Turkey Club

With maplewood smoked bacon, watercress, tomato and cranberry chutney

Warm Grilled Vegetable Wrap

With goat cheese and roasted tomato champagne dipping sauce

Wood Grilled Hamburger

Woodgrilled Turkey Burger

Wood Grilled Hamburger w/Cheese

Choice of American, cheddar, or Swiss cheese

Wood Grilled Turkey Burger w/Cheese

Choice of American, cheddar, or Swiss cheese

Buttermilk Chicken Breast

With provolone, capicola and cilantro aioli

Roast Beef Roll-Up

With fried onions, horseradish cheddar, tomato and mayonnaise

Chicken and Spinach Cannolloni

With vodka tomato cream sauce

Lobster Gazpach

Steak Tartare

With toasted brioche points, capers, chopped vidalia and grainy dijon

Fried Calamari

With pineapple, pepperoncini, lemon caper cioli and sriracha

Seared Tuna

With chilled ginger mussels, mango salsa and wasabi

Chilled Wood Grilled Shrimp Cocktail

With a trio of sauces

Tomato, Basil and Mozzarella

Grilled Chicken, Spinach, Feta and Roasted Red Peppers

Asparagus and Portobello w/Basil Cream and Aged Balsamic

Grilled Vegetables w/Pesto, Chevre and Caramelized Onions

Sweet Italian Sausage w/Peppers and Onions and Smoked Mozzarella

Chorizo, Mahogany Clams, Manchego and Herbs Fines

Tomato, Basil and Mozzarella

Grilled Vegetables w/Pesto, Chevre and Caramelized Onions

Italian Sausage, Sauteed Peppers and Onions

With smoked mozzarella

Grilled Chicken, Spinach, Feta and Roasted Red Peppers

Portobello and Asparagus

With basil cream and balsamic reduction

Chorizo, Mahogany Clams, Manchego and Herbs Fines

Wild Mushroom Ravioli

With sauteed baby spinach and English pea puree

Sauteed Chicken

Tossed w/red peppers, artichoke hearts and fusilli pasta, finished w/white wine garlic sauce

Harpoon Beer Battered Cod and Chips

With cole slaw and tartar sauce

Grilled Teriyaki Steak Tips

With jasmine and sweet and sour vegetables

Grilled Salmon

With roasted vegetable cannolloni and sweet corn puree

Roasted Chicken Breast Stuffed

With spinach, roasted red peppers and feta over mashed potatoes w/grilled asparagus

Pan Seared Scallops Tossed

With roasted corn, romas and rapini finished w/balsamic sage butter and bowtie pasta

Lunch #1

Mixed baby greens w/pear tomatoes and balsamic vinaigrette, herbs de provence sauteed chicken breast over broccoli rabe and maderia shallot sauce

Lunch #5

Ricotta and basil stuffed pasta triangles over Swiss chard and tomato garlic sauce, sauteed Chilean sea bass over scallion ginger and saffron sauce

Lunch #4

Vine ripe tomato carpaccio w/pesto arugula salad and pinenuts, veal picatta over lemon scented basmati rice and caper sage sauce

Lunch #2

New England clam chowder, panko breaded sweet onions, stuffed crispy chidken w/butternut squash, spinach and chardonnay reduction

Lunch #3

Sweet shrimp ravioli w/grilled plum tomato and roasted leeds, wood grilled flank steak over garlic whipped potatoes and vegetable ratatouille

Lunch #6

BBQ duck breast over watercress, corn and parsnips, chargrilled sea scallops over carmelized fennel, baby bok choy and pepper ragout

Three Courses

Choice of appetizer (ex. mixed greens, caesar salad), choice of entree (ex. grilled salmon, grilled petit sirloin), choice of dessert (ex. lemon sorbet, chocolate torte)