Elements Global Cuisine

(ask for today's special)

(substitute for house salad for 3) romaine lettuce tossed with home-made dressing, garlic croutons & anchovy

mesclun greens, cucumber, mandarins, grape tomatoes, caramelized walnuts, shaved parmigiano, hearts of palm

(add to any appetizers for only 3) mesclun green grape tomatoes & julienne carrots (dressing: choice of home-made gorgonzola or balsamic vinaigrette or creamy roasted garlic)

vermont cheese on mesclun greens with mandarin slices, in-house roasted bell pepper, topped with pine nuts & a blackberry vinaigrette infusion

jumbo shrimp wrapped in prosciutto di parma. wood grilled & finished with fresh basil. oj, grand mariner

dusted with bronzing spices, lightly fried, served with spicy sesame ginger sauce & asian chile dip

braised in a kona espresso kahlua glaze till fork tender served over gorgonzola polenta

wood grilled duck breast, sliced , served over mesclun greens, maple caramelized walnuts, crumbled gorgonzola & drizzled with raspberry vinaigrette

sauteed with home- made pesto, roasted garlic, white wine, olive oil & madagascar pepper flakes, served over a pesto crusting

wood grilled sea scallops & jumbo shrimp perched on a buttermilk, cornmeal cake. infused with thinly sliced scallion, served in a pool of spicy chipotle pepper butter

crab meat blended with celery, herbs, spices, pan sauteed, drizzled with a spicy remoulade

portobello, button, parcini mushrooms, pan sauteed in a reduced madeira wine, served over crispy puff pastry

pan sauteed & topped w/fresh strawberries & aged modena balsamic vinegar reduction

chicken tossed with fresh vegetable medley in a spicy thai peanut sauce served over basmati rice

pan sauteed veal scallopine & chicken breast finished with a sherry reduction, tarragon & demi-glace

all natural, wood grilled a sliced, served w/chef jose luis' chimichurri sauce (roasted garlic, parsley, meyer lemon, martinique red pepper flakes, virgin olive oil)

seafood platter filled with mussels, fish, squid, shrimp, marinated with roasted garlic, fresh basil in a mildly spicy marinara sauce over linguine

pork tenderloin medallions pan sauteed with wild mushrooms, touch of cream and madeira reduction

tossed in a spicy madras curry reduction, diced granny smith, sweet dried cape cod cranberries

haddock filet enveloped with a mashed potato crust, served with a chipotle roasted red pepper sauce, that has a touch of smoky heat

half a Peking duck roasted till crispy with creme de classic, maine blueberries, pomegranate juice infusion

grilled & tossed with artichoke hearts, sundried tomato, fresh tomato tossed with white wine, lemon

wood grilled with gorgonzola. hot chipotle butter & wild mushroom sauce

layered with roasted garlic potato mash, baby spinach, roma tomato, porcini & button mushroom, provolone

chilean seabass, encrusted in white and black sesame seeds, finished with a japanese ponzu sauce (say, rice wine, vinegar, citrus), ginger & grilled green onion