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

Lobster and Smoked Gouda Fondue
Maine lobster tossed in a smoked Gouda cheese sauce served with rosemary focaccia   16

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

 

Soups


French Onion
6.50

New England Clam Chowder
cup     5.50       bowl   6.50

 

Salads


*Caprese Salad
Fresh mozzarella cheese and vine ripened tomatoes topped with fresh basil and olive oil   11

*House Deluxe Salad
Iceberg lettuce, red onion, blue cheese crumbles with a blue 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

 

Butcher Block


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

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

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

*Porterhouse
A 16 ounce, grilled Porterhouse basted in a red wine and shallot compound butter   38

 

New Favorites


*Orange Soy Glazed Scallops
Pan seared scallops served with an orange soy glaze and served with green onion and ginger jasmine rice   29

*Smoked Chipotle Blueberry Barbeque Pork Loin
Grilled Premium Reserve pork loin topped with a homemade smoked chipotle blueberry barbeque sauce and served with jalapeno cheddar corn bread and sautéed green beans   26

*Sautéed Crab
Sautéed colossal crabmeat in a sweet sherry butter sauce   31

*Pan Roasted Salmon
Pan roasted Scottish salmon fillet with roasted garlic creamed corn and fried leeks   29

*Grilled Veal Medallions
Grilled veal medallions with spring pea risotto and a wild mushroom cabernet sauce   32

*Grilled Chicken Paillards
Grilled chicken paillards topped with an arugula, mandarin orange, toasted almond and citrus vinaigrette salad   24

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

Ken Pollock Special
A buttery colossal crab cake, a petite filet mignon and our house made potato pancake   34

*Creamy Roasted Garlic Chicken Marsala
Sautéed chicken cutlets tossed in a creamy roasted garlic, mushroom, prosciutto and sweet marsala pan sauce   26

 

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 ounce coldwater lobster tail prepared either broiled or stuffed with crabmeat   Market fare

*Surf and Turf
A center cut tenderloin, prepared to your liking, accompanied by a 10-12 ounce 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

~ Entrees with a star 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 undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.