St. Botolph Dinner Menu
Beginings
Grilled Asparagus
in lemon & garlic with roasted sweet
peppers & shiitake caps
7.50
Lobster Ravioli
tomato-basil butter
9.50
Wild Mushrooms
filled with lobster & crab, pesto butter
8.75
Maine Crab Cake
with jalapeno tartar sauce
8.95
Grilled Eggplant & Tomatoes
with mozzarella in creamy pesto sauce
8.00
Duck Ravioli
in a hoisin beurre blanc, garnished
with fresh strawberries
7.95
Grilled Garlic Sausage
with roasted vegetable anitpasto
8.50
St. Botolph's Clam Chowder
4.50
New England Seafood Chowder
5.50
Hearty Lentil Soup
with cobb smoked bacon
4.50
Caesar Salad
5.75
Garden Salad
4.25
Red Leaf Lettuce
with herbed goats cheese & walnuts
5.95
Entrees
Grilled Eggplant, Yellow Squash & Zucchini
served over Pignoli nuts, brown rice & toasted Quinoa
with lemon, basil & olive oil
14.50
Pan Seared Filet Mignon
with roasted peanut fingerlings potatoes, garlic Au Jus
& spring asparagus
23.00
Baked Mahi Mahi
served with mussels puttanesca & saffron linguini
17.50
Broiled Atlantic Salmon
with roasted eggplant & sundried tomato
ravioli in a butter & parsley sauce
29.50
Filet of Sole
stuffed with shrimp, crabmeat & lobster
served with braised leek and tomato broth & Arborio rice
22.00
Sauteed Pork Tenderloin
with jalapenos, hoisin sauce, yellow peppers, snow peas
mu shu pancake & Asian slaw
18.50
Grilled Chicken Breast
served with mesclun greens, fried black bean rice cake &
pinapple ginger vinaigrette
16.00
Sauteed Veal Medallions
with a fresh plum tomato sauce served with wild mushroom fettucini
22.00
Soft Shell Crabs
sautted with fresh basil pesto served over
farfalle pasta tossed with spinach & radicchio
22.00
8/96
