Harbor View Debuts Fall Deals And Dishes

Savvy travelers know that warm "Indian summer" temperatures, stunning blue sky days and crowd-free beaches make autumn the ideal time to explore Martha's Vineyard. The Harbor View Hotel in Edgartown is offering midweek fall deals, with room rates beginning at $159 each Sunday through Thursday, now through October 26, 2006. For guestroom reservations, call 800-225-6005.

Harbor View's executive chef, Joshua Hollinger, welcomes fall with a new menu at The Coach House, featuring his signature Rabbit Bolognese lasagna. The hearty dish showcases meat and cheese from Vineyard farmers, layering hand-rolled egg pasta with tender rabbit, truffle-chive chhvre and a crisp top layer of pasta for a delightful mingling of textures.

A full fall menu follows. For dining reservations, call 508-627-3761.

Note to editors: Photographs of Hollinger's Rabbit Bolognese lasagna and interviews with Chef Hollinger are available. Please contact Jo Lipstadt at 617-577-8098 or jo@civettacom.com with media inquiries.

The Coach House at the Harbor View Hotel
Fall Dinner Menu

First Course

Edgartown Clam Chowder
a traditional favorite with Cape Poge littlenecks 5/7

Whippoorwill Snipped Greens
cherry tomatoes, grilled onions and gazpacho vinaigrette 9

Warm Spinach Salad
roasted shallots and beets, toasted walnuts and warm citrus-bacon vinaigrette 12

Oven Roasted Tomato Salad
arugula and fresh mozzarella with fig and balsamic vinaigrette 16

Cod & Crab Cake
fennel salad, sherry vinaigrette and warm lobster cream 17

Tuna Tartare
soba noodles, cucumber, avocado, pepper and herb vinaigrette 17/32

House Cured Salmon Platter
pickled eggs, diced red onion, grilled toast and caper foam 16

Main Course

Farfalloni Pasta
warm chow-chow vegetables with stewed tomatoes and fresh herbs 25

Vineyard Clambake
1 1/2 lb. lobster with clams, mussels, baby potatoes and corn-on-the-cob poached in fennel broth Mkt.

Chicken and Dumplings
organic free range chicken, hand rolled Mennonite dumplings, pan gravy and braised greens 28

Roasted Monkfish
butternut squash and Peruvian lima bean stew with braised pork belly 26

Seared Day Boat Scallops
roasted cauliflower, wild mushrooms, asparagus and sweet onion jam 28

Rabbit Bolognese Lasagna
truffle-chive chhvre layered with hand rolled egg pasta 28

Herb Dusted North Atlantic Halibut
smoked lentils, ugly ripe tomatoes, roasted lemon vinaigrette and sweet potato chips 28

Braised Venison Shank
grilled venison bratwurst, juniper whipped potatoes and choucroute 30

The "Pounder"
Chef's daily cut of USDA Prime beef with your choice of two sides Mkt.

Side Dishes

Lima beans and squash 8
Chow-chow vegetables 10
Whipped potatoes 10
Braised greens 7
Hand cut fries with white truffle oil and Parmesan 10