Beginnings

 

Smoked Salmon Plate                                                   Eight

Smoked Atlantic Salmon with Capers, Red Onion, Lemon and

French Bread Croistini

 

Shrimp & Lobster Martini                                         Thirteen

Jumbo Shrimp and Main Lobster with Lemon and Cocktail Sauce

 

Chilled Country Pate Plate                                            Eight

With Stone Ground Mustard, Cornichons, Stone Crackers, and

French Bread Croistini

 

Oysters on the Half Shell                                             Seven

Six Fresh New England Blue Point Oysters with Lemon and

Cocktail Sauce

 

Oysters Rockefeller                                                     Eight

New England Blue Point Oysters with a Traditional Creamy

Spinach Topping

 

Soups

 

French Onion Soup Gratin                                                        Five

Classic Onion Soup with a Garlic Crouton and Melted Cheese

 

Soup Du jour                                                                               Five

The Chef’s Daily Creation

 

Lobster Bisque                                                             Six

Garnished with Fresh Lobster & Crème Fresh

 

Salads

 

Pesto Chicken Caesar Salad                                                   Seven

Tender Romaine Tossed in Our Own Caesar Dressing with

Shredded Asiago And Basil Pesto Grilled Chicken

 

Grilled Organic Scottish Salmon

or Boneless Chicken Cobb Salad                                             Nine

Flaked Atlantic Salmon or Chicken on Mixed Field Greens with

Diced Avocado, Tomato, Cucumber, Hard Boiled Egg and Bacon

with a Fresh Herb Ranch Dressing

 

Chilled Pasta, Shrimp, & Salmon Salad                          Eight

Smoked Salmon, Jumbo Shrimp & Baby Shell Pasta Tossed with Tomato Tarragon Vinaigrette

 

Mediterranean Tuna Salad                                             Nine

Grilled Yellow Fin Tuna Salad Served with Roma Tomatoes,

Fresh Buffalo Mozzarella and a Mediterranean Dressing

 

Baby Spinach & Duck Salad                                          Eight

Roast Duck on a Bed of Baby Spinach with Fresh Raspberries, Mandarin Oranges, Pecans and Raspberry Vinaigrette 

 

Sliced Tropical Fruit Plate                                            Eight

Served with Fruit Yogurt

 

Sandwiches

All Sandwiches Served with Pasta Salad, Fresh Fruit or Garlic Parmesan Fries

 

Grilled Portabella Sandwich                                         Eight

Balsamic Marinated Portabella Mushroom with Roasted

Peppers, Lettuce, Tomato, and Pesto, on Grilled Focaccia

 

Lump Crab Cake Sandwich                                             Nine

On Grilled Ciabatta Bread with Lettuce, Tomato, and a Lemon

Aioli

 

New York Strip Steak                                                     Nine

Butcher Block Black Angus Steak Open Faced on French

Baguette with Lettuce, Tomato, and Fried Onions with Basil Aioli

 

Tuscan Chicken Sandwich                                             Eight

On Grilled Focaccia with a Romano Basil Breading, Mixed lettuce, Tomato And A Fresh Basil Pesto

 

Honey Baked Turkey Club                                            Seven

On Grilled Rustic White with Apple Smoked Bacon, Swiss Cheese, Lettuce, Tomato and Cranberry Mayonnaise

  

Entrée’s

 

Fettuccini Jambalaya                                                                     Ten

Chicken, Shrimp, Andoulli Sausage, and Vegetables Tossed in a

Cajun Tomato Cream Sauce

 

Reggiano Crusted Chicken Breast                                             Nine

Reggiano Breaded Breast of Chicken with Capellini and a Roasted Tomato Basil Sauce

           

Grilled Sirloin Steak                                                                      Ten

Marinated in Garlic and Fresh Herbs with Vegetable and Yukon

Gold Parmesan Mashed

 

Grilled Seafood Brochette                                                        Eleven

Fresh Seafood and Vegetables Grilled and Served Over Rice

Pilaf with a Lemon Caper Sauce

 

Eggplant Raviolis                                                                        Eight

Striped Pasta Pockets Filled With Cheese and Eggplant on a

Bed of Spinach with a Roasted Red Pepper Cream Sauce

 

Broiled Tilapia Florentine                                                         Nine

Sundried Tomato Florentine Sauce with Rice Pilaf and Vegetable