current menus
at Falmouth Country Club
Executive Chef: Nicholas Verdisco
Sommelier: Erica Archer
Pastry Chef: Sarah Miller
Dinner
Starters
Fresh Chickpea Hummus
Mint, Toast, Olive Oil - 10
Lobster Toast
Toast, Lobster, Dill, Radish, Garlic Aioli - 14
Meat or Cheese Board
With Accompaniments - 9/17
Buratta
Meyer Lemon Curd, Basil, Chorizo Oil, Honey Wheat Bread - 14
PEI Mussels
Saffron-Citronelle Sauce, Cauliflower and Toast - 12
Soups & Salads
Thai Coconut Chicken Soup
Mushrooms, Cilantro, Scallions - 10
Seafood Chowder
Maine Seafood - 10
add Bread Bowl - 3
Black Truffle Caesar Salad
Pecorino, Croutons, Lemon - 12
Add: Chicken Paillard - 5
Add: Market Fish - 8
Winter Citrus Salad
Grapefruit, Blood Orange, Cara Cara,
Fennel, Greens, Beets, Mint, Citrus Dressing - 7/12
Add: Market Fish - 8
Cobb Salad
Chicken Paillard, Avocado, Bacon, Blue Cheese, Tomato, Egg - 15
Pasta
Substitute: Zucchini Noodles
Pappardelle
Duck Ragu, Preserved Tomatoes, Olives, Arugula, Gremolata - 25
Linguini & Meatballs
Pecorino, Basil - 20
Cavatelli
Bolognese, Ricotta Salata, Basil - 24
Entrées
Half Chicken
Lightly Smoked, White Bean, Bacon, Kale, Pecorino - 25
Braised Short Rib
8 oz., All Natural Short Rib, Confit Carrots, Beets, Bok Choy, Orange Glaze - 30
Market Fish
Haricot Vert, Quinoa, Cippolini Onions, Romesco - 28
Bacon Wrapped Meatloaf
Sweet Potato, Parsnip, Mushroom - 22
Bistro Burger
Swiss, Mushrooms, Avocado, Truffle Mayo, Brioche, Hand Cut Fries - 16
Seared Lamb Loin
10 oz. Loin, Harissa, Broccolini, Sweet and Sour Pearl Onions, Herbed Fingerling Potatoes - 34