Vining's Bistro

With gorganzola bruschetta, spice walnuts, asian pears and sundried cranberry vinaigette

On a potato horseradish pancake with grain mustard creme fraiche

Chatham littleneck clams skillet roasted with olive oil, garlic and chiles

On a watercress, arugula, asian pear and grape salad, fig & hazelnut, sweet onion vinaigrette

With white wine, onion and parsley

Littleneck clams, sausage and fennel in an aromatic tomato broth

With olive oil, garlic, roasted tomatoes & pine nuts and reggiano parmesan

Fettuccini tossed with chicken, sausage and a habanero infused ying and yang, concoction topped with banana-guava catsup

With spicy sesame dressing

Grilled spiced gulf shrimp on top of a guacamole tostada with black bean mojo, chipotle aioli and mango puree

Served with picante chile cucumber vinaigrette

With salsa fresca and lime crème fraiche

Smaller version

With great hill blue cheese and kalamata olives

With romaine hearts

Smaller version

In a tuscan marinade or rosemary, fennel, olive oil, garlic and a touch of pepper flakes, with house mashed and grilled vegetables

Oven dried tomato, corn and goat cheese bread pudding, roasted red chile demi glace and grilled asparagus

With fire roasted fingerling potatoes, puttanesca relish and basil aioli

With jasmine rice, asian vegetable salad, wasabi and miso ginger glaze

Priced daily

Priced daily

breaded in foccacia crumbs and sauteed in extra olive oil; with an orzo, arugula and roasted corn salad, tomato-preserved lemon salsa and shaved sharp provolone

Chatham little neck clams with olive oil, pancetta, garlic, parsley and a pinch of pepper tossed with linguine fini

Lightly marinated in lime-cilantro garlic and peppers, roasted with aromatic vegetables and chorizo with rice and vegetables

Shrimp, scallops, littlenecks and fish simmered in a aromatic thai curried coconut broth with asian vegetable; served in a clay pot with jasmine rice

Vegetarian style

With apple bacon, mixed mushrooms and balsamic caramelized onion confit roasted potatoes and vegetables

Porcini dry rubbed with grilled portobello mushroom and cabernet-truffle emulsion with house potato and grilled vegetables

Garlic herb crust, grilled baby artichokes, potato cauliflower puree marsala sage demi glace

With strawberry coulis

With creme anglaise