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~Appetizers ~
Cape Cod Chowder
Finished With Smoked Bacon & Chive Oil*10
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Golden Quinoa & Fresh Plum Salad
Tossed with Baby Arugula, Toasted Walnuts &
Sweet White Balsamic Vinaigrette
Finished with a Sliver of Brie* 9
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Caesar Martini for Two
Crisp Romaine with Housemade Dressing,
Shaved Asiago Cheese & Savory White Anchovies* 16
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Regatta’s Wedge of Baby Iceberg Lettuce
With Great Hill Bleu Cheese Dressing, Sweet Cranberries,
Smoked Bacon & Crispy Onions* 9.50
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Tap Oysters
Six, Freshly Shucked Cotuit Oysters on the Half Shell,
Set over Shaved Ice
With Lemon & Cracked Peppercorn Mignonette &
Horseradish Sorbet* 15
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Garlic Shrimp
Tiger Shrimp Sautéed with Thyme Poached,
Roasted and Fresh Garlic
Finished with White Wine, Baby Spinach and Roasted Tomato* 12
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Pan Roasted Potato Gnocchi
Sautéed with Portobello Mushrooms,
Roasted Peppers & Fresh Tomato
Finished with Baby Spinach and Garlic Cream* 9
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Kings Risotto
Creamy Risotto with Fresh Lobster Meat, English Peas & Fresh Herbs
Finished with Fresh Shaved Asiago Cheese* 17
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Duck Confit Raviolis
House made Confit of Duck Enveloped in Fresh Pasta
On Wilted Baby Arugula with a
Madeira Poached Cranberry Demi Glaze* 12
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Regatta’s Signature Buffalo & Rosemary Crostini
On Grilled Focaccia with Fire Roasted
Shiitake Mushrooms and Warm Bleu Cheese Sauce* 15
~Consuming Raw and Undercooked Meats, Poultry, Fish and Shellfish May Increase Your Risk of Food Borne Illness~
~Lighter Fare ~
Vegetable Pizzetta
Grilled Summer Vegetables with Arugula Pesto, Baby Spinach, Parmesan & Cheddar Cheese* 17
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The Tap Burger
A Half Pound of the Finest Ground Beef,
Topped With Great Hill Bleu Cheese,
Grilled Vidalia Onions & Our Housemade Smokey BBQ Sauce,
Served with Gaufrette Potatoes* 12
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Chef’s Favorite, The Tap Salad
Our Famous Tap Burger Set Atop Baby Greens With
Vine Ripened Tomatoes, English Cucumbers &
Sweet Balsamic Vinaigrette* 16
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Tap Room Surf & Turf
Grilled Tap Room Burger on Fennel Foccacia
Topped with Fresh Lobster Meat & Béarnaise,
Accompanied by Grilled Red Bliss Potato Salad* 21
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Ahi Tuna Salad
Sushi Grade Tuna Pan Seared Rare
Set Atop Mesclun Greens Tossed with Snap Peas,
Carrot Sticks, Water Chestnuts,
& Baby Bok Choy in A Citrus & Rice Wine Vinaigrette
Topped with Micro Wasabi Greens & Crisp Rice Noodles* 24
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Crispy George’s Bank Scallops
Macadamia Crusted and Pan Seared
With Lo Mein Salad, Fresh Pineapple,
Shaved Coconut and Citrus Soy Dressing
Finished with a Mango Beurre Blanc * 16
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Pan Seared Sesame Smoked Tiger Shrimp Pad Thai
Over Rice Noodles with a Ginger Scallion Sauce & Fresh Broccolini* 18
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Basil Crusted Chicken Breast
Set Atop Linguine, Roasted Pear Tomatoes,
Grilled Summer Vegetables & Fresh Garlic in a White Wine Sauce* 18
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Grilled Short Smoked Salmon
With Roasted Fingerling Potatoes, Baby Spinach & Crisp Fennel
Finished with Fine Herb Beurre Blanc* 18
~Consuming Raw and Undercooked Meats, Poultry, Fish and Shellfish May Increase Your Risk of Food Borne Illness~
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