Starters
Lamb Lollipops – Served with an herb yogurt sauce · 14
Jumbo Shrimp Cocktail – Served with house made cocktail sauce and lemon · 12
Rice Flour Dusted Calamari – Flash fried, with banana peppers and sweet chili aioli · 14
Clam Chowder – Traditional New England chowder · 8
Baked Onion Soup – Topped with Swiss cheese and garlic crostini · 7
Caesar Salad – Romaine lettuce, Parmesan cheese, croutons, Caesar dressing · 8
Garden Salad – Mixed greens, cucumbers, tomatoes, red onion, maple vinaigrette · 7
Autumnal Salad – Mixed greens, apple, egg, walnuts, bleu cheese, bacon, shallot and red wine vinaigrette · 8
Entrées
Boneless Short Ribs – Braised until fork tender. Served with mashed potatoes, braising vegetables and mushroom gravy · 29
Surf and Turf – Grilled tenderloin filet and jumbo shrimp served with roasted potatoes, fresh vegetables, finished with bourbon demi-glace · 33
Hanger Steak – Roasted shallot-marinated, grilled and sliced. Served with mashed potatoes, fresh vegetables and mushroom demi-glace · 32
Pan Roasted Statler Chicken – Brined, served with roasted potatoes, fresh vegetables finished with a sage pan sauce · 29
Lobster Ravioli – Sweet 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 · 31
Gulf of Maine raised Salmon – Pan seared filet over quinoa pilaf and fresh vegetables,finished with a red wine pan sauce · 28
Grilled Pork Chop – 10 ounce Frenched chop, brined and grilled. Served with mashed potatoes, fresh vegetables and sherry cream sauce · 29
Menu Subject to Change
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.
Christian Pandora, Chef de Cuisine
Steve and Katey Lambert, Owner / Innkeepers
