Dinner Menu
| ~~~ SOUPS ~~~ | |
| Lobster Stew Fresh Maine lobster meat in a rich sherry cream, enhanced withour own lobster reduction | |
| ~~~ APPETIZERS ~~~ | |
| Crab Cakes Three of our famous crab cakes on a bed of mesclun greens, served with a lemon shallot mayonnaise |
Baked Escargot With garlic butter and pecorino romano cheese, served with French bread |
| Tuna Tar tare Sushi grade yellow fin tuna seasoned with a hint of soy sauce and sesame oil on a bed of cucumbers, finished with wasabi and micro greens |
Mixed Seafood Cocktail 1/2 Lobster tail, two jumbo shrimp and sea scallop served with cocktail sauce and lemon |
| ~~~ SALADS ~~~ | |
| Garden Salad Fresh garden vegetables on a bed of mixed greens |
Caesar Salad Crisp romaine lettuce tossed with garlic croutons and our own Caesar dressing, topped with pecorino cheese and anchovies |
| ~~~ STEAKS ~~~ | |
| Centercut Filet Mignon From the tenderloin, this is the most tender cut of beef |
U.S.D.A. Prime New York Sirloin Always a favorite, this sirloin strip is bursting with flavor |
| U.S.D.A. Prime Club Sirloin You will love this juicy and succulent cut of prime sirloin The three steaks above can be prepared one of three ways: charbroiled with a bearnaise sauce, pan-seared with Diane sauce or Au Poivre with a brandy cream sauce. | |
| ~~~ SIGNATURES ~~~ | |
| Marsala Chicken Fresh chicken breast with proscuitto ham, fontina cheese and a shitake mushroom-marsala demi glace | |
| ~~~ SEAFOOD ~~~ | |
| Haddock and Maine Shrimp Fresh haddock fillet franchiase in a lemon cream sauce, with Maine shrimp, pecorino romano cheese and parsley |
Charbroiled Chili-Lime Scallops Local sea scallops tossed in a chili-lime marinade, served with a tomato and avocado salsa. |
| Pan Seared Atlantic Salmon On a bed of creamed spinach and leeks, finished with a balsamic vinegar reduction. |
Jumbo Shrimp Scampi With lots of butter and garlic! Served on house-made fettuccine egg noodles. |
| Twin 1-1/4 Lb. Maine Lobsters lobsters Served with drawn butter and lemon | |
| ~~~ DESSERTS ~~~ | |
| Strawberry Rhubarb Tart The sweetness of strawberries and the tartness of the rhubarb are melded together to create this classic New England dessert, served with vanilla ice cream |
Blueberry Financier A moist blueberry cake served in a pool of creme anglaise with a side of mascarpone ice cream |
| Chocolate Mousse Pie A decadent chocolate mousse, flavored with hazelnuts and honey, is layered into a chocolate cookie shell |
Cherry Ganache Tower A rich Belgian chocolate ganache is enhanced with tart cherries and paired with a light cherry mousse and a dark, gooey fudge brownie base |
| Macadamia - Caramel Mousse This rich and smooth mousse is served in a brandy snap cup, that further highlights this desserts rich toasted flavors, served with a pineapple petite for |
Trio of Creme Brulee Our version of the B52 cocktail - three mini brulees;Baileys,Kahlua and Grand Marnier |
| Tropical Cheesecake A mascarpone cheesecake with a passion fruit glaze, served with various fresh fruit garnishes | |