Eclipse Restaurant
From the Mind, Through the Heart, to the Hand.
if you want to track me down i will be working at: BLACKBURN INN in worthington, MA. a beautiful place out in the middle of nowhere. Great opportunity and i can't wait to see you!
if it is from groupon, gazette etc. get in touch with those companies for more information if they are from us we are trying to figure it out
people with gift coupons can get a hold of the places they came from
Eclipse closed
Join Eclipse for our grand re-opening on Tuesday January 15th where 10% of our proceeds will go to Big Brothers, Big Sisters
Eclipse will be closing from January 7th until January 13th for new renovations. please join us on January 15th for our grand re-opening
Eclipse New Years Eve
Pate
Country style duck liver mousse made with apples and cognac
Caesar Salad
Traditional romaine salad with garlic parmesan dressing, topped with anchovies and polenta croutons
Carrot Ginger Bisque
Pork Spring Rolls
Pulled pork confit stuffed spring rolls served with apple slaw and a cider reduction
Salmon Croquettes
Salmon, mashed potato, capers, and fresh herb cakes deep fried and served on a bed of greens drizzled with a lemon aioli
Chef Salad
Sliced turkey and pickled egg served on a bed of iceburg lettuce tossed with a bacon-gorganzola dressing
Pan Seared Salmon
Served on a bed of greens with jasmine rice and a saffron hollandaise
Espresso Chicken Marsala
Chicken leg quarter braised with bacon and mushrooms in an espresso scented marsala gravy
New Year’s Steak
Shoulder cut Loin cooked to order served with mashed potato, fresh vegetables and a plum demi-glace
Baingan Bharta
Roasted eggplant puree with a touch of curry and green peas
Shrimp Celebration
Black tiger prawns sautéed with artichoke hearts, roasted red peppers, and caramelized onions in a champagne cream sauce tossed with penne and pecorino
Crème Brulee
Vanilla bean Custard topped with caramelized sugar
Flourless Chocolate Torte
Rich chocolate espresso cake topped with housemade caramel and whipped cream
Cardamom Apple Crisp
Served with vanilla ice cream
Need last minute gift ideas now 10% off gift certificates from now until Christmas
Bread Pudding is back!!!!!!!!!! Fresh out of the oven just now with bourbon sauce to boot!!!
Live Jazz Starts Tonight and continues every Thursday from 8:00 pm to 10:00 pm
new web site up and running
visit us at www.eclipserestaurant186.com
new web site almost here
sunday october 7 th we will be running beef wellington
Join us october 25 for live jazz
todays menu
First Course
Cream of Wild Mushroom Soup 5. Chicken of the woods
Blue Salad 6. Mixed greens tossed with roasted tomato dressing topped with gorgonzola and caramelized onion
Raspberry Salad 6. Mixed greens with sweet house raspberry vinaigrette topped with goat cheese and candied walnuts
Caesar Salad 6. Traditional romaine salad with garlic parmesan dressing topped with anchovies and polenta croutons
Sautéed Mushrooms 8. Crimini mushrooms sautéed with garlic, fresh herbs, red wine, and duck stock served over crostini with gorgonzola butter
Chocolate Steak Tips 10. Seared steak tips served with chocolate ganache and caramelized oni0n
Kielbasa 8. Seared and roasted served on a bed of braised red cabbage with Dijon drizzle
Duck Confit Hash 10. Pulled duck leg confit seared with diced potato and fresh herbs served on a bed of celery root puree drizzled with duck demi-glace
Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk of food borne illness
Please inform your server of any food allergies prior to ordering
18% gratuity will be added to parties of 6 or more
Entrees
Pepper Steak 22. Black pepper encrusted, cooked to order, and served with mashed potato, fresh vegetables, and Dijon cream sauce
Duck Breast 22. Boneless duck breast pan seared to medium rare served with mashed potato, fresh vegetables, and duck gravy
Chicken Marsala 16. Boneless breast of chicken sautéed with mushrooms and marsala wine served with potato croquettes and fresh vegetables
Pork Mignon 19. Boneless center cut pork loin seared and roasted served with fresh vegetables, bacon-potato gratin, and apple-vanilla compound butter
Pan Seared Salmon 21. Served on a bed of greens with jasmine rice, basil pesto, and lemon-caper cream
Blackened Whitefish 17. Haddock fillet lightly dusted with Cajun seasoning served with jasmine rice, fresh vegetables, and roasted corn salsa
Stuffed Pepper 16. Stuffed with braised spinach, pecorino, olives, roasted garlic, and jasmine rice served on a bed of greens and topped with cream sauce
Tomato Basil Alfredo 15. Tomatoes and fresh basil sautéed in parmesan cream sauce tossed with penne and fresh mozzarella
new web site coming soon
Come join us every Monday for half off appetizers
Nightly Special 20.
Blackened Whitefish Tilapia fillet lightly dusted with Cajun seasoning served with jasmine rice, fresh vegetables, and roasted corn salsa
Served with your choice of salad and dessert
First Course
Potato Leek Soup 5.
Blue Salad 6. Mixed greens tossed with roasted tomato dressing topped with gorgonzola and caramelized onion
Raspberry Salad 6. Mixed greens with sweet house raspberry vinaigrette topped with goat cheese and candied walnuts
Caesar Salad 6. Traditional romaine salad with garlic parmesan dressing topped with anchovies and polenta croutons
Petit Lamb Rack 8. Seared and roasted served with Mom’s plum chutney
Sautéed Mushrooms 8. Crimini mushrooms sautéed with garlic, fresh herbs, red wine, and duck stock served over crostini with gorgonzola butter
Chocolate Steak Tips 10. Seared steak tips served with chocolate ganache and caramelized oni0n
Kielbasa 6. Seared and roasted served on a bed of braised red cabbage with Dijon drizzle
Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk of food borne illness
Please inform your server of any food allergies prior to ordering
18% gratuity will be added to parties of 6 or more
Entrees
Pepper Steak 19. Black pepper encrusted shoulder loin cut, cooked to order, and served with mashed potato, fresh vegetables, and Dijon cream
Duck Breast 22. Boneless duck breast pan seared to medium rare served with mashed potato, fresh vegetables, and duck gravy
Pork Mignon 19. Boneless center cut pork loin seared and roasted served with fresh vegetables, bacon-potato gratin, and apple-vanilla compound butter
Chicken Marsala 16. Boneless breast of chicken sautéed with mushrooms and marsala wine served with mashed potato and fresh vegetables
Pan Seared Salmon 21. Served on a bed of greens with jasmine rice, basil pesto, and lemon-caper cream
Stuffed Pepper 16. Stuffed with braised spinach, feta, and jasmine rice served on a bed of greens and topped with cream sauce
Tomato Basil Alfredo 15. Tomatoes and fresh basil sautéed in parmesan cream sauce tossed with penne and fresh mozzarella
Nightly Special 20.
Chicken Francaise Boneless breast of chicken egg battered and pan seared with capers, garlic, lemon, and white wine served with mashed potato and fresh vegetables
Served with your choice of salad and dessert
bar menu kickoff tomorrow
• ½ price on Mondays
Cheese Plate 12. Chef selection of artisan cheeses served with crackers, fruit, and homemade grapefruit marmalade
Warm Olives 6. Medley of warm olives served with bead, roasted peperoncini, and caramelized onion
Kielbasa 6. Seared and roasted served on a bed of braised red cabbage with Dijon drizzle
Roasted Garlic 4. Served with fresh thyme and crostini
Pate 8. Country style duck liver mousse made with apples, figs, and marsala
Caprese 6. Fresh mozzarella, heirloom tomatoes, and fresh basil
Panzanella Salad 6. Tomatoes, peppers, and croutons tossed in roasted pepper vinaigrette with fresh herbs and mixed greens
Chips & Salsa 4. House made tortilla chips served with roasted corn salsa
new bar menu kickoff with 1/2 price appetizers Monday September 24 2012
Entrees
Pepper Steak 19. Black pepper encrusted shoulder loin cut, cooked to order, and served with mashed potato, fresh vegetables, and Dijon cream
Duck Breast 22. Boneless duck breast pan seared to medium rare served with mashed potato, fresh vegetables, and duck gravy
Pork Mignon 19. Boneless center cut pork loin seared and roasted served with fresh vegetables, bacon-potato gratin, and apple-vanilla compound butter
Chicken Marsala 16 Boneless breast of chicken sautéed with local red chanterelle mushrooms and marsala wine served with mashed potato and fresh vegetables
Crown Rack of Lamb 30. Seared and roasted served with mashed potato, fresh vegetables, and homemade plum chutney
Eclipse Haddock 19. Haddock fillet sautéed with garlic, capers, white wine, and red grapes served with jasmine rice and fresh vegetables
Pan Seared Salmon 21. Served on a bed of greens with jasmine rice, basil pesto, and lemon-caper cream
Stuffed Pepper 16. Stuffed with braised spinach, feta, and jasmine rice served on a bed of greens and topped with cream sauce
Tomato Basil Alfredo 15. Tomatoes and fresh basil sautéed in parmesan cream sauce tossed with penne and fresh mozzarella
First Course
Potato Leek Soup 5.
Blue Salad 6. Mixed greens tossed with roasted tomato dressing topped with gorgonzola and caramelized onion
Raspberry Salad 6. Mixed greens with sweet house raspberry vinaigrette topped with goat cheese and candied walnuts
Caesar Salad 6. Traditional romaine salad with garlic parmesan dressing topped with anchovies and polenta croutons
Sautéed Mushrooms 8. Crimini and red chanterelle mushrooms sautéed with garlic, fresh herbs, red wine, and duck stock served over crostini with gorgonzola butter
Chocolate Steak Tips 10. Seared steak tips served with chocolate ganache and caramelized oni0n
Duck Confit 11. Duck leg quarter, cured and slow-roasted in its own fat served on a bed of greens with lemon and e.v.o.o.
Caprese 7. Fresh mozzarella, heirloom tomatoes, and fresh basil
Panzanella Salad 7. Tomatoes, peppers, and croutons tossed in light vinaigrette with fresh herbs and mixed greens
Autumn Salad 7. shaved parmesan, roasted beets, and pickled onion served on a bed of blanched kale, collards, and chard tossed with fig balsamic dressing
New Bar menu Starting Monday September 24 also new three course prefix menu daily
something new tonight--pork tenderloin wrapped in bacon, stuffed with red wine infused figs and gorgonzola, served with mashed potatoes and fig-sage cream sauce. so good and good for you!
Tonight we have local grass fed beef eye round pot roast slow braised in sage stock with pan gravy. Mmmmml
We have a new salad premiering tonight, 'The Salad of the Earth.' A bed of kale with locally foraged chicken-of-the-woods mushrooms, pickled onion, and homemade tomato marmalade. Cool off with Fruit & Mint Soup!
Tonight we have a uniquely delicious appetizer special--seared steak tips covered with chocolate ganache, as well as our signature duck confit and duck pate and many others. Entrees tonight include pork mignon, coq au vin and seared duck breast (we like duck a lot around here). Come by and let Carrie and Jen serve you in air conditioned comfort!
~La Nourriture Est L’Amour~
~Appetizers~
-Raspberry Salad
-Fresh greens with a sweet house-raspberry vinaigrette topped with elderberry candied walnuts and crumbled gorgonzola
-Beet Soup
-Roasted and puréed simmered in cream with a cucumber and dill garnish
-Paté for two
-Savory and smokey country style paté served with a plethora of accoutrements
~First Course~
-Pork Spring Rolls
Sweet and spicy, pulled pork confit wrapped and fried with fresh vegetables atop a bed of apple slaw drizzled with our cider reduction
-Brie En Croute For Two
A smooth melted slice of brie wrapped in crispy puff pastry and oven baked accentuated with rose petal demi glaze
-Fried Oysters
Breaded and deep fried on a bed of fresh endive with roasted tomato and horseradish aioli
~entrées~
-Rack of Lamb for Two
An oven-roasted crown rack of lamb drizzled with a strawberry demi-glaze
-Land and Sea
A black pepper-encrusted fillet mignon topped with a fried scallop and caressed by an oyster cream sauce
-Roasted Vegetable Stuffed Shells
Roasted vegetables smoked mozzarella and risotto
-Merluza Napoleon
Pacific merluza fillet baked between layers of deep-fried potato with goat-cheese pesto and roasted red peppers
-Chicken Cordon Bleu
Stuffed with pancetta and gruyere
~Dessert~
Chocolate Soup For two
The most chocolate dish on the menu with a sexy touch*
Poached Pears
A colorful duet of pears poached in both red and white wine on a bed of crème anglaise
Cheesecake
Topped with rose-blood coulis
Chocolate Chilé pot de crème
A rich chocolate custard kissed with heat and topped with whipped cream
Flourless White Chocolate Torte
Drizzled with dark chocolate cherry cream sauce
New Year's Eve Party at Eclipse starting at 10:00 pm. Alex Snydman Trio with Moonlight Davis, free hors d'oeuvres and Prosecco toast at midnight!!
Lunar Eclipse tonight! The same night we get our beer and wine license back! So, come in and celebrate!!!