ArtBar

autumn + winter

Soups + Salads + Appetizers

• clam chowder, new england-style, neuske’s smoked bacon 8
• roasted butternut squash bisque, toasted pumpkin seeds, fig syrup 8
• caesar, baby romaine, roasted garlic dressing, parmesan-reggiano, white anchovy & artichoke croustade 8
• boston bibb salad, spicy pecans, goat cheese, roasted pears, vermont maple vinaigrette 10
• warm poached pear, toasted walnuts, brie, port wine reduction 10
• crab cakes, creamed leeks, local apple slaw 12
• lobster mac & cheese raviolis, black truffle and mascarpone, parmesan cheese fondue 14
• pan seared sea scallops, braised oxtail, chanterelle mushroom risotto, white truffle oil 14

Entrees

• pomegranate & thyme glazed salmon, purple rice, white asparagus, meyer lemon beurre blanc 26
• new england seafood stew, ½ fresh lobster, scallops, shellfish and shrimp, garlic toast points 29
• vegetable phyllo assemblage, spinach, wild mushrooms, pine nuts, feta, turnip puree, barley succotash 24
• baked cod filled with lump crab, whipped potato, wild mushrooms, wilted swiss chard, white truffle oil 27
• 12 oz naturally raised sirloin, parmesan green pea risotto, st. andre demi-glace 30
• fresh ziti, rich bolognese sauce, basil, mascarpone cheese 19
• fresh pappardelle, organic chicken, sundried tomatoes, pancetta, spinach, vodka cream sauce 18
• free–range statler chicken, stuffed with apple sausage, dried cranberries & pecans, stone ground polenta, pommery mustard jus 24