Martha's Stone Soup

 

Today’s Specials

 

Appetizers

Finnan Haddie $10

Smoked Haddock baked in cream with leeks and lemon

Hummus & Potabello Bruschetta $10

Baked on focaccia bread

Beef tongue $8

Thinly sliced in a sauce of mustard and capers

Oyster stew $15

Island Creek oysters, made to order

 

Soup

Vegan black bean soup $7

Clam chowder $9

 

Salad

Organic mesclun greens $12

Tossed with apples, celery. walnuts and mayonnaise

 

Entrees

Potato spinach gnocchi, freshly made from scratch $18

Baked with cream and Hannabells cheese

Corned beef with fresh steamed vegetables $20

Corned in house, simmered in cooking broth

Stewed salt cod $12

Potatoes, onion, carrot and celery

Wild caught fresh cod $16

Topped with cranberry walnut pesto, baked in lobster broth

Wild caught fresh salmon $20

Dried blueberries, lobster broth reduction and lemon butter sauce

Grilled local grass-fed T Bone steak $28

Raised in Conn. topped with caramelized onions

Grilled local grass-fed Flank steak $20

Raised in Vermont topped with butter and garlic

Rolled veggie lasagna $16

Topped with tomato sauce

BBQ pork spare ribs $18

Grilled then braised in home made sauce

Local, organic roast turkey breast $18

Served in rich turkey glaze with local organic cranberry sauce

 

Wednesday, March 17^th, St Patrick’s Day
In addition to the regular Wednesday menu I will be offering in house corned beef dinner. The beef is Vermont raised and grass-fed. Traditional vegetable accompaniments and Irish Soda Bread, all made fresh, $20.
Tuesday, March 23^rd, 5:30, Dessert Class. $35 per person
Teresa will be directing this class with my assistance. We will be preparing Crustada, a free form individual fruit pastry, Crème Brulee and flourless chocolate cake. We will enjoy all of the desserts complimented by a glass of Brigantino, an Italian red sparkling dessert wine.
Piano music every Saturday night with Steve Lanzillotta from 6 to 10

Friday night entertainment starting March 19^th with James Gordan and Marie Gonzoles
I will be serving Easter Dinner, Sunday April 4^th, seatings at 12 noon and 3 PM

Music with James and Marie. The menu focus will be local and organic foods. Regular business hours Wednesday 4-9 with the Martha’s Galley menu, Thursday, Friday and Saturday 11-2:30 and 5 -10