Dinner Menu

Starters

Sriracha Bourbon Steak Bites

Pan seared beef tips tossed in a sweet sriracha bourbon sauce and topped with green onions and toasted sesame seeds   13

*Baked Brie

Baked Brie cheese, sundried cranberries, raisins, apricots and walnuts topped with a maple honey orange reduction and served with warm French baguettes   13

Onion Battered Fried Green Beans

Crispy onion fried green beans served with zesty ranch   10

*Seafood Cocktail

Jumbo shrimp and colossal crabmeat served with cocktail sauce   17

Calamari

Fresh calamari dipped in a zesty batter and deep fried with Cajun mayonnaise   15

*Prosciutto Wrapped Scallops

Prosciutto ham wrapped scallops tossed in a homemade Jack Daniel’s sauce   15

Clams Casino

Fresh clams topped with buttery cracker crumbs, Applewood smoked bacon, onions and bell pepper mixture   13

Pumpkin Bisque

Homemade pumpkin bisque served in a small pumpkin then topped with a Frangelico froth and cinnamon and sugar croutons   10


Soups

French Onion   crock   6.50

New England Clam Chowder   cup   5.50    bowl   6.50

Soup du Jour   cup   4.50  bowl   5.50


Salads

*Beet Salad
Assorted baby greens, roasted beets, crumbled Goat cheese sundried cranberries, red onion and tossed in a Honey Dijon poppy seed dressing   12

*House Deluxe Salad
Iceberg lettuce, purple onion, Bleu cheese crumbles with a Bleu cheese red wine vinaigrette dressing   9

*Caesar Salad
Crisp romaine lettuce tossed in our creamy caesar dressing with homemade seasoned croutons and Pecorino Romano cheese   9
Add chicken   12      Add shrimp   16


New Favorites

Ken Pollock Special

Buttery colossal crab cake, a petite filet mignon and our house made potato pancake   34

*Seared Scallops

Pan seared Sea scallops, butternut squash puree, and candied red onion jam   29

Scottish Salmon

Fresh Scottish salmon, sweet maple bourbon glaze, apple fennel slaw, vegetable rice pilaf   29

Veal Marsala

Sautéed grass fed veal cutlets, sweet marsala mushroom sauce   24

Hunter Style Beef Short Rib

Braised bone in beef short rib, sweet vermouth hunter sauce and creamy parsnip puree   26

Stuffed Pork

Premium Reserve pork, fresh sage and dried fruit stuffing, brown sugar brandy cream sauce   24

*Liver and Onions

Pan seared calves’ liver with bacon and mushrooms in an onion gravy   21

*Sautéed Crab

Sautéed colossal crabmeat in a sweet sherry butter sauce   31


Butcher Block

*Roasted Prime Rib
A magnificent cut of beef, slowly roasted to perfection and topped with natural au jus
10 oz. Queen Cut   24      14 oz. King Cut   30

*Filet Mignon
An 8 oz center cut tenderloin, prepared to your liking, served with natural au jus   36

*Delmonico
A 12 oz cut, prepared to your liking, topped with melted herb butter   29

 


Classics

*Chicken Francaise
Tender chicken breast cutlets, egg battered and sautéed with a white wine and lemon butter sauce   21

Chicken Parmigiana
Panko breaded chicken breast topped with homemade marinara sauce and melted Mozzarella cheese served with homemade pasta    24

*Chicken and Crabmeat Piccata
Chicken breast sautéed with colossal crabmeat, capers and mushrooms and finished with a white wine and lemon butter sauce    28

Roast Turkey
Herb roasted turkey breast, homemade stuffing, gravy and cranberry sauce   21

Crab Cake Supreme
Two homemade pan seared golden brown colossal crab cakes   31

*Lobster Tail
A 10-12 oz coldwater lobster tail prepared with your choice of broiled or stuffed with crabmeat   Market fare

*Surf & Turf
A center cut tenderloin, prepared to your liking, accompanied by a 10-12 oz coldwater
Lobster tail   Market fare

*Seafood Salad
Jumbo shrimp, colossal crabmeat and an array of garden vegetables over mixed greens with a farm fresh egg and a side of house balsamic vinaigrette   Market fare


Plate Sharing Charge $4.00

 

~Entrees with a asterisk next to them can be prepared gluten free~

 

~Entrees are accompanied with your choice of a potato and your choice

of a garden salad, coleslaw or the vegetable du jour~

 

~Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs

may increase your risk of food-borne illness~