Regatta of Cotuit at the Crocker House

Name: Regatta of Cotuit at the Crocker House
Address: 4631 Falmouth Rd./Rte. 28, 02635, MA, 02635
Telephone: 508-428-5715

4631 Falmouth Rd./Rte. 28, Cotuit, MA 02635, US

• Monday: 5:00PM-9:00PM •Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-9:00PM •Saturday: 5:00PM-9:00PM •Sunday: 5:00PM-9:00PM •

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

A la Carte Dinner

Appetizers

Roasted, Native Lobster and Corn Chowder

Garnished with Lobster Meat, Herb Basmati Beignets and Chive cream

Roasted Tomato and Onion Soup

With fresh basil and goat cheese crouton

Regatta’s Caesar Salad

With Shaved Manchego Cheese and Herbed Buttery Croutons Crowned with White Anchovy

Regatta Seasonal House Salad of the Evening

Six, Freshly Shucked Cotuit Oysters

(America’s most Famous and Flavorful), On the Half Shell over Shaved Ice with Orange Chili Sorbet And Champagne Mignonette

Maryland Style Crab Cake Melt

On Crostini with Aged Cheddar, Basil Asparagus Salad and Fresh Avocado

Our Grand Ravioli, Housemade

With Fresh Lobster Meat, Native Scallops, Boursin Cheese, Grilled Asparagus And Three Citrus Beurre Blanc

Sautéed Ricotta Gnocchi

With grilled Mushroom Ragout, Prosciutto Parma and Fresh Sage

Roasted Butternut Squash Risotto

With Sweet Pea Ravioli and Arugula Salad

Entrées

Grilled Short Smoked Salmon

With Sesame Spinach, marinated Rice Noodles and Soya Butter Sauce

Caramelized Georges Bank Scallops

With Basmati Rice Cake, Snap Peas, Ginger Carrot Cream and Aged Soy

Roasted Swordfish Filet

With Baby Gnocchi, Roasted Tomato, Fresh Pesto Broth and Pancetta

Pan Roasted Atlantic Lobster Fettuccini

Out of the Shell, Tossed in a Chardonnay Cream with Fresh Tarragon, Tender Asparagus And Shaved Parmesan

Extraordinary Creative Palette

A Trilogy of Fresh Fish and Shellfish with Exciting Sauces and Garnishes

Fork Tender Boneless Short Rib

With Cool Roasted Shitake Mushrooms, Fingerling Potatoes and Red Wine Pan Sauce

Grilled Thyme Marinated Statler Breast of Chicken

With Roasted Garlic Risotto, Haricot Verte and Rosemary Jus

Slow Roasted Crispy Lacquered Half Duck

With Toasted Wild Rice Salad, Baby Bok Choy and Hoisin Mandarin Glaze

Seared Herb Crusted Filet of North Dakota Buffalo Tenderloin

(America’s Very Best) Prepared Differently Each Evening with Special Sauce, Starch and Vegetables

Our Magnificent, Cast Iron Seared, Premium Filet Mignon

With Boursin Whipped Potato, Sautéed Broccolini and Port Wine Natural Sauce

Herb and Dijon Dusted Lamb Rack

With Rosemary Dauphinoise, Beurre Noir vegetables and Cabernet Demi Glaze

Desserts

Regatta’s Signature Chocolate Seduction Cake

with Sauce Framboise, Hearts of Crème Anglaise, Chantilly and Fresh Mint

Warm Apple Spring Rolls

with Caramel Sauce and Cinnamon Chantilly

Orange Blossom Cheesecake

with Raspberry Pomagranite Sauce and Candied Orange Dust

Fabulous Old Fashioned Cotuit Ice Cream Sundae

Flavor of the Evening, Warm Chocolate Fudge Sauce, Crowned with Chantilly and Delicious Housemade Fudge Brownie

Espresso and Vanilla Bean Crème Brulée

Garnished with Chocolate Covered Espresso Bean and Fresh Fruit

Our Pastry Chef’s Extra Special Fruit Tart of the Evening,

Always Creatively Sauced and Garnished

Beautiful Dessert for Two to Share

A Spectacular and Loving Sampling of Three of the Chef’s Favored Desserts with Sauces and Garnishes

Regatta’s “Awesome” Dessert Coffee

Frangelico, Bailey’s, Crème de Cacao and Fresh Whipped Cream

Espresso

Cappuccino

French Roast Coffee

Tap Room

Appetizers

Caesar Martini for Two

Crisp Romaine with Housemade dressing and Shaved Manchego Cheese

Regatta’s Wedge of Buttercrunch Lettuce

With Great Hill Bleu cheese Dressing, Sweet Cranberries, Smoked Bacon and Crisp Onion

Chilled Oyster Shooters

With Pink Cocktail Sauce and a Drizzle of Champagne

Tequila Fired Shrimp

With Angel Hair Pasta, parsnip ribbons and lime Beurre blanc

Crispy Georges Bank Scallops

With Italian Herb Risotto and Buttery Chardonnay Sauce

Buffalo and Rosemary Crostini

On Grilled Flatbread with Fire Grilled Oyster Mushrooms and Warm Bleu Cheese Sauce

Regattas Lobster Pizzetta

With Herb Goat Cheese, Caramelized Onion and Arugula Pesto

Regatta’s Pizzetta of The Evening

Entrees