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Appetizers
The Regatta Cheese Plate
This Evening’s Selection of Artisan Cheeses, Fresh Fruit,
& Assorted Crackers* 18.00
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Lobster Bisque
Garnished with Fresh Lobster Meat, Crisp Fennel
& Chive Oil* 12.00
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Regatta’s Caesar Salad
Hearts of Romaine, Shaved Asiago Cheese,
Herbed Buttery Croutons,
Creamy Housemade Dressing & White Anchovy* 9.00
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Heirloom Tomato Salad
Fresh Heirloom Tomatoes Layered &
Accompanied with Ricotta Salata
Basil Oil, Balsamic Glaze, & Baby Greens *10.00
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Six, Freshly Shucked Cotuit Oysters
(America’s Most Famous & Flavorful),
On the Half Shell over Shaved Ice with Orange Chili Sorbet
& Champagne Mignonette* 15.00
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Baked Cotuit Oysters
Oven Roasted on a Bed of Sautéed Baby Spinach
Topped with Fresh Tomato, Brie and Garlic Butter 16.00
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Atlantic Lobster & Spring Tomato Bruschetta
Fresh Lobster Meat Sautéed with Caramelized Shallots,
Roasted Garlic & Fresh Tomatoes
Topped with Asiago Cheese & a Drizzle of Basil Oil* 16
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Our Grand Ravioli
Housemade with Fresh Lobster Meat,
Native Scallops, Boursin Cheese,
Grilled Asparagus & Trois Agrume Beurre Blanc* 15.00
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Maryland Style Crab Cake
Set Atop an Herb Crusted Tomato & Topped with A Micro Salad
Accented with Caper Butter Sauce & Balsamic Reduction* 13.00
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Regatta’s “Signature” Buffalo & Rosemary Crostini
On Grilled Foccacia with Fire Roasted Shiitake Mushrooms,
Warm Bleu Cheese Sauce, & Grilled Figs* 15.00
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Vegetable Napoleon
Summer Vegetables Grilled, Layered, & Topped with Fresh Mozzarella
Finished With Chive Oil & Twelve Year Old Balsamic* 12.00
Entrées
Your Entrée is preceded by a Sorbet Intermezzo & a Basket of Housemade Breads
Caramelized George’s Bank Sea Scallops
Accompanied by Sweet Pea Puree, Sautéed Spaghetti Squash,
& a Goat Cheese Risotto Strudel
Finished With Fine Herb Beurre Blanc * 26.00
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Sesame & Coriander Crusted Tuna Steak
Sushi Grade Tuna Seared Rare,
Served with Ginger Roasted Potatoes,
Crisp Asian Slaw, Soy Butter Sauce and Wasabi* 34.00
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Lobster Pan Roast
1 ½ lb Hard Shell Lobster, Pan Roasted with Shallots & Brandy, Finished with Fingerling Potatoes, Summer Vegetables,
Baby Arugula & Beurre Blanc* 39.00
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Shiitake Dusted Atlantic Halibut
Pan Roasted, Accompanied by a Fresh Asian
Vegetable Roll & Stir Fried Baby Carrots
Finished with a Lobster Ginger Beurre Blanc* 34.00
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Extraordinary Creative Palette
A Trilogy of Fresh Fish & Shellfish with Exciting Sauces & Garnishes* Market
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Seared Filet of North Dakota Buffalo Tenderloin
(America’s Very Best)
Prepared Differently Each Evening & Served with Sauce, Starch & Vegetables* Market
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Cast Iron Seared, Premium Filet Mignon
Accompanied by Roasted Shallot Rosti Potato & Fresh Broccolini
Topped With Wild Mushroom Ragout
Finished with Port Wine Sauce* 34.00
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Slow Roasted Crispy Lacquered Half Duck
With A Ginger Scallion Pancake, Sautéed Baby Bok Choy
And Raspberry Ginger Glaze* 31.00
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Grilled Ribeye of Veal
With Smoked Bacon Risotto, Sautéed Baby Spinach,
Crisp Prosciutto, Roasted Tomato & Madeira Pan Sauce* 36.00
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“36 Hour” Tender Boneless Short Rib
Served with Roasted Baby Potatoes, Haricots Verts &
Cool Roasted Shiitake Mushrooms
Finished with Natural Pan Sauce & Foie Gras Butter* 28.00
ExtraordinaryHousemade Desserts
Regatta’s Signature Chocolate Seduction
Decadent Flourless Chocolate Cake Served with Sauce
Framboise, Chantilly Cream & Fresh Fruit 9.50
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Toasted Almond Mascarpone Cheesecake
Creamy Mascarpone Cheesecake Set Atop a Toasted Almond
Graham Crust, Accompanied with a Fresh Cherry Sauce 9.00
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Citrus Tart Duo
Petite Key Lime & Lemon Meringue Tartlets
Accompanied with Fresh Strawberry & Citrus Salsa
& House Made Orange Mango Sorbet 12.00
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Regatta’s Frozen Mudpie
A Blend of Housemade Chocolate & Coffee Ice Cream
Kicked up with Bailey’s & Kahlua, Covered with Dark Chocolate
Ganache & Set Over a Crisp Chocolate Crust 9.00
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“If You Like Pina Colada…”
Light, Warm Coconut “Fried Dough” Dusted in Sugar
Accompanied by Roasted Pineapple Sashimi, Chocolate Rum
Dipping Sauce, & Raspberry Sorbet 9.50
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Warm Peach Strudel
Topped with A Sweet Blueberry Tile & Vanilla Bean Ice Cream;
Accompanied with Blueberry Buttermilk Crème Anglaise 9.00
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Chocolate Caramel Mousse Cake
Moist, Dark Chocolate Cake Topped with Smoked Caramel Mousse &
Bittersweet Chocolate Ganache, Accompanied by Toffee Crème Anglaise 9.00
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Housemade Sorbet of the Evening
With Fresh Berries & a Cookie 9.50
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Dessert Sampler
A Spectacular Sampling of Three of the Chef’s Favored Desserts,
Adorned with Sauces & Garnishes 20.00
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