Soups and Applitizers | Salads | Entrées | Desserts

Soup and Appetizers

New England Clam Chowder/ Soup du Jour
Cup 5 Bowl 6

Wild mushroom and goat cheese mini turnovers served in warm buttered phyllo leaves with a cranberry-roasted fennel salad and cherry glaze
9

Sesame encrusted Tuna Sashimi with a mustard micro green and enoki mushroom salad, ginger-carrot puree, soy gastrique and wasabi paste
14

Fresh Maine crab cakes with black bean corn relish, radicchio salad and roasted red pepper coulis
10

Escargot baked with garlic-herb butter and brie cheese
9

Steamed Mussels with garlic and shallots in a white wine smoked tomato marinara
10

Four wild white Jumbo Shrimp Cocktail with cocktail sauce and lemon zest
14

Smoked Salmon served on mini potato cakes with a cucumber cilantro crema

12

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Salads

Caesar Salad with romaine, garlic croutons, and aged parmesan in a tangy dressing

8

Vine ripened red and yellow Tomato Salad with buffalo mozzarella, baby field greens and a basil pesto dressing
9

House Salad with balsamic vinaigrette, baby field greens, English cucumbers, shaved red onion and cherry tomatoes

8

Shaved prosciutto over mesclun greens tossed in a champagne tarragon dressing with English cucumbers and vine ripened cherry tomatoes

9

Baby field greens with a cranberry dressing, crumbled blue cheese, shaved red onions, and spiced walnuts

9

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Entrées

Herb dusted Salmon with garlic smashed potatoes, grilled baby bok choy, sherry-lobster bisque and lobster rang-goon

26

Blackened Chicken Breast tossed with penne pasta, garlic, roasted tomatoes, shallots, and asparagus in a white wine herb sauce topped with aged parmesan cheese

20

Pan seared Veal Scalloppini with melted mozzarella cheese, wild mushroom ravioli, roasted peppers, red onions and spinach in a garlic butternut squash puree

25

Oven roasted Rainbow Trout with crab and artichoke-caper stuffing, saffron jasmine rice, rasted plum tomatoes and a lemon beurre blanc sauce

25

Montreal rubbed 14oz grilled Sirloin Steak with a goat cheese-barley risotto, grilled asparagus and port wine demi glace (add a skewer of shrimp 5)

30

Grilled Filet Mignon with a bacon-truffle cheese twice baked potato, grilled asparagus and bearnaise sauce (add a skewer of shrimp 5)

32

Baked Haddock with Ritz cracker crumbs, garlic smashed potatoes and mixed vegetable ratatouille, topped with lemon beurre blanc

19

Pan seared Statler Chicken Breast over saffron jasmine rice and vegetable ratatouille topped with a balsamic herb glaze

19

Grilled Pork Chop with garlic smashed potatoes, grilled asparagus, charred onion mustard cream sauce and cherry drizzle

22

Sauteed Shrimp tossed with cavatappi pasta, olives, feta cheese, roasted shallots and mixed herbs in a roasted red pepper white wine butter sauce

23

( Add a petite salad from our selection to any meal 5.00)

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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Desserts

New York Style Cheesecake
Classic cheese cake with a cookie dough crust, candied walnuts and raspberry sauce

8

Creme Brulee

Vanilla custard with caramelized sugar in the raw, sliced strawberries and whipped cream

8

Chocolate Lava Cake
Rich Dutch chocolate cake filled with a semisweet chocolate liquid center with fresh whipped cream and vanilla ice cream

8

Carrot Cake
Baked with diced walnuts, raisins, and Califonia carrots topped with a sweet butter cream cheese frosting

8

Apple Crisp

Warm oven roasted sliced apples with a cinnamon oatmeal crust, topped with vanilla ice cream

8

Chocolate Opera Cake

Chocolate cake layered with mocha mousee, chocolate ganache and whipped cream

8

Prices and availability subject to change

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