The Flint Hill Public House offers a multi-course dinner menu which features traditional foods served with a contemporary flair. Our chefs share a passion for creating unique entrées that feature exceedingly fresh seasonal and regional foods, simply cooked and brilliantly accented with fresh herbs, oils, vinegars and sauces.

Dinner is served from 5:30 p.m. until 9:00 p.m. on Monday, Tuesday, and Thursday; from 5:30 p.m. until 9:30 p.m. on Friday and Saturday; and from 4:00 p.m. until 8:30 p.m. on Sunday.

Spring 2007 Dinner Menu

Appetizers
Fried Ipswich Clams with fried lemons & tartar sauce - 9
Asparagus & Goat Cheese Strudel asparagus & goat cheese wrapped in phyllo dough - 7
Korean Beef Skewer served with jasmine rice - 6
Potato Rösti with herbed sour cream & lumpfish caviar - 5
Soft Shell Crab Tostada on a fried corn tortilla with pureed black beans & fresh tomato salsa - 10

Soup & Salad
Today’s Soup - 5
Caesar Salad - 6
Asparagus & Cured Salmon Salad cured atlantic salmon wrapped around spring asparagus with fennel vinaigrette - 7
Mixed Lettuces with Balsamic Dijon Vinaigrette - 6

Main Course
USDA Prime Top Sirloin
with fork-mashed yukon gold potatoes & topped with your choice of grilled onion relish, blue cheese or sautéed mushrooms. can’t decide on one side? add an extra side for $4. - 25
Monkfish Saltimbocca
monkfish wrapped with fresh sage & proscuitto served with rapini stuffed polenta cakes - 24
Hanger Steak
with grilled shiitake mushrooms & "caesar" potatoes gratin - 22
Jambalaya Risotto
risotto with a creole accent. shrimp, chicken, andouille sausage & tomatoes - 19
Soft Shell Crab
a sure sign that spring is turning to summer! served fried with
hoppin’ john orzo & hot pepper jelly - 25
Veal Chop
with a mushroom risotto cake & sautéed spinach - 28
Atlantic Salmon
with pureed white beans, sautéed swiss chard, fennel & lemon-
berry butter - 20
Jerked Pork Tenderloin
with fried plantains & sautéed spinach - 18
Scallop & Asparagus Linguine
scallops with sautéed asparagus & goat cheese tossed with linguine - 23

May Wine Selections
Each of these wines were chosen specially to complement the menu. Enjoy these by the glass, bottle or try any other of the fine wines available on our list.

White
Kali Hart Chardonnay Monterey Valley 2005 – Monterey, California - 7/28
The Black Chook VMR (Viognier-Marsanne-Roussanne) 2006 - Australia - 7/28
Pierre Boniface Apremont Vin de Savoie 2005 - France - 5/522
Heimberger Riesling 2004 - Alsace, France - 6/24
Chateau des Tourtes Sauvignon Blanc 2005 - Bordeaux, France - 4/18

Red
Finca El Reposo Malbec 2004 - Mendoza, Argentina - 5/22
Cartlidge & Browne Merlot 2004 - California - 5/22
La Rendola Pineta 2001 - Italy - 6/24
Tin Roof Mourvedre-Grenache-Syrah 2005 - Australia - 7/28
La Corte Negroamaro 2002 - Puglia, Italy - 6/24

Rosé, Dessert & Sparkling
il Gufo Barbera Rosato 2005 - California - 5/20
Domaine du Loou Rosée de Printemps 2006 - Provence, France - 4/18
Rosenblum Black Muscat Gallagher’s Reserve 2005 – 375ml
- California - 9/28
Steindorfer Trockenbeerenauslese Scheurebe 2002 – 375ml
- Provence, France - 16/48
Marques de Monistrol Cava Brut Reserva - Spain - 4/18

Prices and selections may change without notice. Plates may be split for a nominal charge. 18% gratuity may be added to parties of 6 or more - please, no substitutions.