DeepWood invites you to lunch
July 9th, 2008 by Amber
Tuesday through Friday
11:00 am to 3:00pm
Starting Tuesday, July 22nd
See our lunch menu below the cut!
Beverages
PANNA small 4 large 7
PELLIGRINO small 4 large 7
ICE TEA 2
HOUSE-MADE LEMONADE 2.5
cranberry, tomato, white grape, grapefruit, pineapple, orange juices 3.5
APPETIZERS
CHILLED OYSTERS ON THE HALF SHELL *
1.50 each
(Wellfleet, Massachusetts)
citrus cocktail
DUCK CONFIT SPRING ROLL 5
poached plums, plum-apricot reduction
LOBSTER CAKE 10
fresh maine lobster & jumbo lump crab
bellini sauce
TOMATO GAZPACHO 6
citrus smoked prawn & avocado
SOUP & SALADS
CHEF’s SOUP CREATION 5
WARM SPINACH SALAD 7
baby spinach greens, roasted mushrooms, warmed bacon vinaigrette,
sunny side quail egg in brioche
THE OAK 5
red and green oak leaf lettuces,
candied red onions, currants, orange segments, spiced pecans,
blue cheese vinaigrette
signature oak salad with grilled chicken paillard 10
signature oak salad with grilled salmon 12
chef: brian pawlak sous chef: Colin vent
SANDWICHES
All selections are presented with cape cod kettle chips
HOT PRESSED SMOKED SALMON 9.5
Camembert, dill mayonnaise, candied red onion, mache, country bread
HOT PRESSED BRIE 9
brie, tomato, spiced pepper-peach compote, pumpernickel bread
GRILLED HAM & CHEESE 10
Black Forest Ham, Gruyere cheese, whole grain mustard, country bread
AMERICAN BURGER* 10.5
Half pound
American, blue, cheddar or gruyere cheese
dijon mayonnaise, house-made tomato ketchup, onion marmalade
ENTREES
SLOW BRAISED RIBS 12
Baby back rack in honey barbeque sauce, tavern fries
SHRIMP COBB 14
Smoked shrimp, roasted corn, diced tomato,
asparagus tips, hard cooked egg, tarragon potatoes,
peach vinaigrette
STEAK AU POIVRE* 18
peppercorn dusted shell steak, TAVERN FRIES, cognac demi
FETTUCCINE & MUSSELS 12
house-made pasta
spicy sausage, roasted tomatoes, manhattan clam sauce
NEW ENGLAND FISH FRY 14
beer battered filets, “chips”
coleslaw, house-made tarragon malt vinegar
kindly refrain from the use of cellular phones
* the consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase the risk of foodborne illness
1 Comment »
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Seems like a heavy emphasis on meat and meat by-products–how ’bout some nifty creations for those of us who eschew consumption of dead animals?
Comment by Jeff Frontz — July 20, 2008 @ 2:37 am