Starters
Jumbo Shrimp Cocktail – With cocktail sauce and lemon · 12
Spinach & Artichoke Dip – Served warm with melted asiago and grilled naan bread · 11
Mussels & Garlic Spears – Steamed mussels in a caper-butter sauce with white wine · 14
Lamb Lollipops – Pan seared and topped with mint cream sauce · 14
Caesar Salad – Romaine lettuce, Parmesan cheese, croutons, Caesar dressing · 9
Garden Salad – Mixed greens, carrots, cucumbers, tomatoes, red onion, maple vinaigrette · 8
Harvest Salad – Apples, Goat cheese, red onions and toasted almonds with white balsamic vinaigrette · 9
Roasted Tomato Soup – Slow roasted with fresh vegetables, finished with parmesan and croutons · 8
Cream Of Broccoli Soup – Rich, cream based soup topped with Vermont cheddar · 8
Clam Chowder – Traditional New England chowder · 8
Entrées
Grilled Chicken – All natural chicken breast, marinated and grilled
Served over mushroom and chorizo risotto · 28
Seared Duck – All natural New England raised duck, seared to medium,
With roasted potatoes, fresh vegetables and Raspberry-Bordelaise sauce · 30
Bistro Filet – Grilled Teres major with mashed potatoes, warm green bean salad
Finished with a bourbon demi-glace · 30
Surf and Turf – Grilled Filet with lobster arancini,
fresh vegetables and vegetable coulis · 34
Seared Tuna – Yellowfin Tuna, seared rare,
With basmati rice, pickled vegetables and a sweet chili sauce · 30
Grilled Pork & Butternut Squash – All natural tenderloin, grilled and sliced,
Over butternut squash ravioli in a sage cream sauce · 29
Boneless Short Ribs – Braised until fork tender. Served with mashed potatoes,
Braising vegetables and mushroom gravy · 29
Tuxedo Salmon – Atlantic salmon baked with sesame seed crust,
Served over quinoa pilaf with fresh vegetables and balsamic glaze · 29
Lobster Ravioli – North Atlantic lobster mixed with roasted shallots, fresh herbs, ricotta and mascarpone filled pasta.
Sautéed with bay scallops and fresh vegetables in a sherry butter sauce · 32
Baked Seafood Dinner – North Atlantic haddock, bay scallops and shrimp in a white wine sauce.
With herbed bread crumb topping and vegetable risotto · 30
Menu Subject to Change
Christian Pandora, Chef de Cuisine
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.
Steve and Katey Lambert, Owner / Innkeepers
