Ram's Head Summer Menu

FIRST COURSE

Lobster Sausage 15
melted leek tart, cauliflower puree

Heirloom Tomato and Avocado Mousse 12
frisee, lemon ~ parmesan dressing

“Oysters Rockefeller” Salad 14
oysters, baby spinach, fennel, bacon, blue cheese, pernod

Green “Gazpacho” 12
crab, cucumber, green grapes, almond, green apple

Mushroom Ravioli 13
truffle oil, chanterelles

Simple Salad 8
Satur farms baby lettuces, Banyuls vinaigrette

Stuffed Squash Blossoms 12
pulled pork, peppercorn vinaigrette

SECOND COURSE

*Long Island Duck Breast with Fresh Cherries 29
parsnip dumplings, endive, haricot vert

*Seared Striped Bass 30
fennel, asparagus, oyster mushrooms, vanilla ~ brown butter vinaigrette

Roasted Pork Tenderloin with Peppered Melon 27
arugula, sesame seeds, citrus ~ caramel vinaigrette

Grilled Swordfish 29
beet ~ orange relish, olive tapenade

*Halibut “Moule Frites” 32
potato crust, mussel ~ green chile broth

*N.Y. Strip Steak with Three Sauces 33
chipotle bbq, horseradish cream, smoked onion bordelaise

Smoked Chicken Gumbo 28
shrimp, andouillie, collard greens risotto

*This item may be cooked to order. Consuming raw or undercooked meats, fish or
shellfish may increase your risk of food borne illness especially if you have certain medical conditions.