Entrees

	Seared Venison Slow Cooked Green Beans and Tomatoes with Bulgur Salad 24.
view other Casablanca dishes at www.BostonChefs.com

Stuffed Fall Squash
Hearty red quinoa and vegetable filling, braised greens, Tzatziki sauce, roasted pepitas   24

Pan Seared Diver Scallops
Parsnip puree, roasted pearl onions and cherry tomatoes, baby bok choy,
pancetta chips, lemon beurre blanc   26

Seared Skate Wing
 Roasted root vegetables, sautéed frisee, wild mushroom demi-glace   27

Monkfish Ossobuco
Braised monkfish with P.E.I. mussels, andouille sausage and white beans,
 kale and tomato broth   26

Roasted Free Range Chicken
Grilled escarole, cannellini bean puree, brown butter-sage sauce   25

Seared Duck Breast *
Oyster mushroom and butternut squash risotto, sautéed spinach, cranberry port sauce, pomegranate seeds   27

Grilled Skirt Steak*
Grilled onions, braised beets, and Pecorino Romano salad, polenta fries, salsa verde   28

Braised Lamb Shank
Mint couscous, sautéed spinach, Greek yogurt, spiced braising reduction   28

Veal Piccata
Roasted red peppers, baby artichokes, fingerling potatoes, mustard greens,
Caper-lemon balsamella   29

SMALL DISHES AND SIDES

Mixed Olives Sicilian, Picholine, Gaeta, Nicoise and Kalamata    5

Roasted Almonds with Sea Salt    5

Veggie Dolmades Rice, Pine Nuts and Golden Raisins    6

Wilted Greens    5
Fried Polenta    5
Ricotta Dumplings    5
Grilled Escarole    5

Minimum Food Charge Per Person in Dining Room is $17.00
18% Gratuity Added to Large Parties Please
Inform Your Server of Any Food Allergies or Dietary Restrictions
*Please be advised raw or undercooked animal foods increasesthe risk
of contracting a food borne illness.