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

Lobster Stuffed Mushrooms
Silver dollar mushrooms stuffed with lobster stuffing then topped with a sherry cream sauce       16 


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

Spinach Salad
Fresh baby spinach, hardboiled egg, purple onions and croutons tossed in a hot bacon 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

Creamy Roasted Garlic Chicken Marsala
Chicken sautéed with mushrooms and prosciutto ham finished with a creamy garlic marsala sauce      26

Parmesan Truffle Seared Scallops
Parmesan cheese and truffle seared scallops served over spinach and tomato risotto     29

Sweet Thai Chili Glazed Salmon
Pan seared salmon filet topped with sweet Thai Chili glaze served over vegetable fried rice and finished with a fresh ginger soy reduction      29

Hunter Style Beef Short Rib
Braised bone in beef short rib, sweet vermouth hunter sauce and creamy parsnip puree       27

Maple Cranberry Pork
Pan roasted Premium Reserve Pork loin topped with maple cranberry pan sauce served with roasted turnips and Brussels sprouts      24

Crab Au Gratin
Colossal crabmeat in a creamy Mornay Sauce topped with Cheddar cheese and toasted bread crumbs     31

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


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 cold water  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 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 under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness~