Ash Wednesday falls on February 17th this year, marking the beginning of Lent. If you are one to give up meat during this time, you’ll want to take note of this wonderful menu special.
On Saturday nights during Lent, as one of our specials we will be serving Chef John Hogan’s Roast Venison Loin with Oatmeal Cake, Puree of Apple & Parsnip, Sweet & Sour Red Cabbage and Grand Veneur Sauce.
On Friday nights during Lent, a Papillote dish will be offered. Wrapped in parchment paper, the fish in the Papillote dish is great since the fish steams in its own juices along with the juices from carrots, wild mushrooms, butter (just a wee bit) and white wine. The dish is incredibly aromatic, yet light and flavorful. Depending on availability, we will use Striped Bass, Rosefish or Fluke. For Ash Wednesday, the Papillote will be prepared with Fluke fish. Chef John Hogan will also be serving his New England Clam Chowder on Friday nights for the duration of Lent.
Additionally during this time, there will be a menu option of a second fish special, that will change weekly.
Enjoy these Lent friendly dishes by making a reservation here.
As for the 40 days following Ash Wednesday, or any day, enjoy one of our Fish or Seafood dishes:
Sauteed Halibut: Crusted with Dijon Mustard, Brioche Bread crumbs, Wild Mushroom Sauce and Watercress Coulis 29.95
Dover Sole Meuniere: presented tableside. 45.95
Scottish Salmon: Potato Horseradish Crust, Lentils and Onion Buerre Blanc with Capers 29.95
Grilled Tuna Steak: Asian Barbecue Sauce 36.95
Seared Sea Scallops: Roasted Red Peppers, Ginger, Basil 29.95
Nova Scotia Lobster: See special card for price per pound