FIRST COURSE

FRENCH ONION SOUP 8-
Sweet onions and thyme with melted gruyere

SEAFOOD CHOWDER 8-
Whitefish, scallops, shrimp, and clams with a bacon-leek cream

DUCK SPRINGROLLS 12-
With spicy aioli

STEAMED MUSSELS 12-
With sautéed garlic, shallots, parsley, plum tomatoes and white wine

CRISPY FRIED CALAMARI 12-
With Dunaway tartar sauce

LOBSTER & ARTICHOKE SOUFFLE 12-
With toast points

SAMPLER PLATE 14-
Chef's selection of cured meats, pate, terrines and assorted cheeses, with homemade mustard and country bread

 

CAESAR SALAD 10-
Crisp romaine tossed in Caesar dressing and topped woth croutons and parmesan

CAPRESE SALAD 10-
Mixed olives and basil, tomatoes, fresh mozzarella, and Italian dressing

MIXED GREENS 9-
Field greens, tomatoes, chevre cheese with a house smoked tomato vinaigrette

 

SANDWICHES

BLACK ANGUS ROAST BEEF 10-
Roast beef with Cotswold cheese on rosemary focaccia

KOBE BEEF BURGER 14-
8oz. of Wagyu beef char-grilled with lettuce, tomato, onion on a sourdough roll with cheddar and smoked bacon. Served with pommes frites

LOBSTER ROLL 20-
Fresh Native lobster in a light lemon dressing served on a butter grilled bun

CHICKEN SALAD WRAP 10-
Chicken salad with dried cherries, cashews, whole grain mustard and mayonnaise in a wrap with lettuce and tomato.

CHICKEN & BRIE 12-
Grilled chicken breast with melted brie, caramelized onions, avocado aioli, on a French roll

HERB TOSSED POMMES FRITES 3~

ENTREES

FISH & CHIPS 16-
Tempura battered haddock and pommes frites served with cole slaw

SHRIMP LINGUINI 16-
Tomato, lemon, garlic

ASPARAGUS RAVILOI 14-
Homemade Serrano ham, blue cheese

Evan Hennessey - Executive Chef

Please inform your server of any food allergies. A 20% gratuity will be added to parties of 6 or more