The Earle

121 W. Washington St. | Sunday: 5pm - last seating at 8pm, Monday: Closed, Tuesday-Thursday: 5pm - last seating at 8:30pm, Friday: 5pm - last seating at 9pm

Chef’s Highlight

Price Varies by entree choice | Dine-In Only

— CHOICE of STARTER —

Tossed Dinner Salad (GF): mixed greens and tomato with a balsamic vinaigrette

Bean Soup: a hearty white bean soup simmered with vegetables, pork and pasta and topped with parmesan cheese

— ENTRÉE SELECTIONS —

Duck Breasts (GF): medium rare, pan sauced with applejack brandy, cider, apples and brown sugar, with rum plumped raisins. Served with potato turnip purée | $48

Whitefish: coated with ground hazelnuts and breadcrumbs, sautéed and sauced with a walnut vinaigrette on a bed of sautéed spinach. Served with potatoes | $39

Grilled Salmon with Shrimp (GF): on sautéed spinach, in a white wine, shallot and lemon sauce, with fresh tarragon and chives. Served with potatoes / $39

Linguine with Garlic Sausage: Linguine tossed with crumbled garlic sausage, Capicola ham, sliced hot peppers, olive oil, and Romano cheese | $30

Winter Squash Penne: Penne tossed with sautéed mushrooms, spinach, butternut squash and a splash of cream, enhanced with nutmeg and topped with goat cheese and breadcrumbs | $30

— CHOICE of DESSERT —

White Chocolate Cheesecake

Raspberry Chocolate Mousse (GF)

Chocolate Ganache Cake

Sorbet (GF)