Townsend's Restaurant



		DINNER MENU MOULES & FRITES Moules & frites together 14 Pomme Frites, choose a style 6 -Townsend's traditional with ketchup & truffle Parmesan mayonnaise -Spicy Cajun with chipotle lime mayo & chili ketchup -American fries with shredded cheddar, bacon bits & a side of chive sour cream -Canadian Poutine with cheese curd & chicken gravy PEI Moules, choose a style:9 -Townsend's Traditional broth of Smithwick's red Ale, sliced garlic & shallots with butter & lemon -PBR lager infused with Sambal chili paste, ginger, lemongrass & fresh orange juice -Bavik Pilsner, rendered Pancetta, chopped vine-ripe tomatoes, capers & olive oil -Spicy green curry with Dogfish IPA, coconut milk & lime juice SMALL PLATES Fall greens with red beets, Gorgonzola crouton, candied walnuts & maple sherry vinaigrette 7 Grilled romaine hearts dressed with Caesar, white anchovies & fresh croutons8 Soup of the day7 Rhode Island fried Calamari with sides of spicy mayo & marinara10 Stephen's "almost famous" tomato stewed meatballs with melted mozzarella crostinis12 Chili & duck liver pate with pickled mushrooms & braised endive9 Dublin Coddle over roasted spuds topped with a fried egg8 Handmade truffled Pappardelle with red currants & wild mushrooms12 Entrée portion18 Butternut Gnocchi's with roast sugar pumpkins & crushed gingersnaps10 Entrée portion15 Irish style Bolognese with ground lamb, beef & Pancetta over Bucatini14 Entrée portion21 ENTREES New Shepard's pie layered with braised beef & lamb, corn cake & Duchess potato top18 Berkshire Porter & scallion battered fish & chips17 Braised Lamb Shank stew with fingerling potato, turnips and red lentils20 Grilled beef rib eye steak & country mashed potato with Brussel sprouts23 Hudson Valley Mullard duck three way with sweet potato pancake and wild mushrooms21 Wagyu beef burger with aged cheddar, the works, on grilled focaccia with fries15 Sesame encrusted Yellowfin Tuna with baby shrimp and bok choy stir-fry23 Slow Braised beef short rib with celery root pure and baby carrots22 Twin Berkshire Pork chops with sweet and sour cabbage and roast Granny Smith apples21 Grilled salmon with lemon caper butter, au'gratin spuds & grilled asparagus19 Mozzarella stuffed baby chicken in a nest of Linguine and marinara18 SIDES Country mashed, red bliss potatoes, roasted garlic, cream & butter4 Brussel sprouts with rendered Pancetta5 Grilled asparagus with lemon butter4 Glazed baby carrots with brown sugar & mint5 Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of food born illness. All parties with 6 or more guests will be subject to 18% gratuity. Executive Chef: Stephen Hoddinott