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2010 Dinner Menu |
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Appetizers |
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Petite
Lobster Pot Pie
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Fresh
shucked lobster, peas and pearl onions in a
tarragon, sherry lobster
cream
with
puff pastry cap
16.00 |
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Mussels
Provencal
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Cultivated
mussels, garlic, fresh basil, grape tomatoes
and shaved fennel in a white wine
parsley butter
12.50 |
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Tuna
Tartare
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Chilled
seared sesame seed crusted Ahi tuna, sliced
and served with wasabi cilantro
cream
and pickled-ginger Asian slaw
14.00 |
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Lamb Ribs
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Spicy
glazed lamb riblets with minted barbeque
demi-glace
11.00 |
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Maine
Crab Cakes
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Fresh
picked crab meat in a classic New England
preparation with corn relish and
Louisiana
style remoulade sauce
14.00 |
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Carpaccio |
Seared
peppered beef tenderloin, fried Spanish
capers, smoked paprika olive oil,
Manchego
cheese shards and roasted red pepper, onion
and olive relish
13.00 |
Baked
Oysters
Two
Two Ways
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A
quartet of oysters Rockefeller and Casino
14.00
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Soups |
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French Onion Soup au Gratin |
Caramelized
shallots, Spanish and Bermuda onions in a
rich Burgundy broth baked with seasoned
crouton and Swiss Gruyere. 9.50 |
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Lobster Bisque
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A savory creamed lobster stock with fresh
Maine lobster 16.00 |
Maine
Fish
Chowder |
Local
white fish, soft shell clams and Maine
shrimp in a hearty cream chowder with
crisp bacon and chive garnish 12.00 |
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Salads |
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Classic Caesar Salad |
Romaine
lettuce, garlic parmesan lemon dressing, herbed
croutons, anchovy
and Pecorino Romano garnish 9.00 |
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Diamond’s Edge Salad
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Baby spinach, poached pear, caramelized
walnuts, grape tomatoes, goat
cheese and sherry vinaigrette 10.00 |
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Italian
Ice |
Iceberg
lettuce wedge, Gorgonzola cheese dressing
and crisped pancetta 8.50 |
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Entrees
-
All entrées served with chef's accompaniments |
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Filet Mignon |
Grilled 8 oz tenderloin with forest mushroom Bordelaise and Rösti potato cake
35.00
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| Pan
Roasted Halibut
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Pan
roasted, Summer vegetable gazpacho and
Romesco sauce 30.00
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| Roast
Game Hen
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Apricot,
spinach stuffing and dark roasted chicken
jus
25.00
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East Coast
Salmon
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Speck
wrapped filet with fresh sage on fettuccine
with smoked salmon cream
29.00
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| Duck
Breast
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Roasted
spice rubbed Long Island duck breast, sweet
potato hash and maple barbeque
28.00
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Seared Tuna
Steak |
Seasoned
with herbes de Provence, pan seared and
served with vegetable Tian and chive
and watercress puree
32.00
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| Baked
Stuffed Haddock |
Local
catch baked with our crabmeat, Maine shrimp,
scallop and haddock Ritz cracker stuffing finished
with lobster sauce. A Diamond’s Edge
Tradition
28.00
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Diver Scallops BLT
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U-10
dry scallops, smoked bacon cream, sun-dried
tomato and spinach risotto, and finished
with bacon chips and fresh basil aioli
30.00
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New York Strip Steak |
14oz hand cut Angus Strip Steak
with roasted shallot, scallion
and Worcestershire compound
butter 33.00
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| Maine
Lobster |
1.5
lb. Hard shell Maine Lobster steamed or
baked stuffed Market Price
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[dinner]
[lunch] [function
& wedding] |
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18%
Gratuity Added for 6 or More Guests
and checks cannot be split
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Gift
Certificates Available
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Special
Requests Always Accommodated
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Ask
Your Server About Homemade Desserts
& After Dinner Libations
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