pub Menu
Sweet Corn and Spicy Crab bisque
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Soup of the Day
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Caesar Salad
Torn Romaine Lettuce with Garlic Croutons and
Parmigiano Reggiano Cheese
Add Grilled Chicken 4 – Grilled Prawns 6 – Grilled Salmon 8
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poached pear Salad
Anjou Pears poached in spice Port Wine and served with
Spinach Candied Walnuts and Sherry Wine Vinaigrette
. . . . . . . . . . . . . . . . . . . 10
The Wedge
Iceberg Lettuce, Tomatoes, Kalamata Olives, Danish
Blue Cheese and Applewood Smoked Bacon Vinaigrette
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baby Arugula and Fraise’ Salad
Baby Arugula and fresh Strawberries tossed in a
Champagne Vinaigrette with Almonds
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The Garden Salad
Spring Mix of Fresh Greens, tossed in Balsamic Vinaigrette, chock full of
Tomatoes, Carrots, Green Peppers, Cucumbers and Swiss Cheese
. . . . . . . . . . 12
Roasted beet and Almond Crusted Goat Cheese
Salt Roasted Beets with Preserved Fennel, Warm Almond
Crusted Goat Cheese and a Truffle Vinaigrette
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Calamari
Flash Fried Point Judith Calamari with Hot Peppers,
Lemon and sweet Garlic Chili sauce
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Coquille St. Jacques “Deconstructed”
Scallops baked with Parmesan Gratin and served
with Mushroom Duxelle and melted Leeks
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
*Ahi Tuna Tartar
Glistening sushi grade Tuna served with sweet Soy, Sriacha,
Wasabi “foam” and Wakame Salad
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
pao pao Shrimp
Crispy Shrimp Skewers with Red Curry Crust
and a Mango Vinaigrette
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Short Rib
Slow braised Pork Short Ribs, glazed in a
Pineapple BBQ sauce on a bed of Rice Pilaf
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Steamed peI Mussels
Prince Edwards Island Mussels steamed in a Toasted Garlic Broth
. . . . . . . . . . 11
baked Connecticut Oysters
Four local Oysters Stuffed with Spinach, Andoulle Sausage
and Parmesan Cheese
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Crab Cakes
Fresh Jumbo Lump Crab Cakes, served over a bed
of crisp greens with a spicy Remoulade
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
baked brie en Cruet
Creamy Brie Cheese wrapped in a Puff Pastry, served with
a Fresh Berry Compote, Roasted Garlic and Toast Points
. . . . . . . . . . . . . . . . . . 13
Gluten Free Menu Available
- executive Chefs – Frank O’Malley Jr. & niles Talbot-
*Thoroughly Cooking Meat, Poultry, Seafood, Shellfish And Eggs
Reduces The Risk Of Food Borne Illness.
pub Menu
International Cheese and Fruit board
For Two
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Cajun Chicken Sandwich
Grilled Cajun Spiced Chicken Breast on a Sourdough Bread with
a Raspberry and Gorgonzola Aioli, with Lettuce and Tomato
. . . . . . . . . . . . . 11
po boy
Fried Shrimp or Oysters with a spicy Remoulade, Lettuce, Tomato
on a Warm French Bread with House Cut Fries
. . . . . . . . Shrimp 12 Oysters 13
Classic Reuben
Shaved Corn Beef, Sauerkraut, Swiss Cheese and
Russian Dressing on Rye with House Cut Fries
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
*The House burger
10oz. Black Angus Burger, Grilled, Served With Sautéed Mushrooms,
Vermont Cheddar Cheese, Lettuce and Tomato with House Cut Fries
. . . . . 11
*bison burger
8oz ground Bison Burger served on a Toasted Bun, Lettuce,
Tomato and our House Cut Fries
Add Cheese
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
panini of the Day
Our Chefs Daily Creation
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Statler breast
Seared Breast of Chicken, Peppercorn and Sea Salt, Crusted
over French Poppyseed Gnocci, Lemon and Caper Sauce
. . . . . . . . . . . . . . . . . 13
*Atlantic Salmon
Filet of Atlantic Salmon (Blackened or Roasted) with White Bean
& Swiss Chard Ragout served with a Sweet Pepper Broth
. . . . . . . . . . . . . . . . . 14
Chef’s Fish and Chips
Ale Battered Fresh Cod with a Caper & Dill
Tartar Sauce with House Cut Fries
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Rigatoni bolognese
Sweet Italian Sausage and San Marzano Tomato Sauce
Mixed with Rigatoni Pasta and Parmigiano
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
*Steak Frites
Grilled Flat Iron Steak with a Compound Butter and House Cut Fries
. . . . . 16
Tenderloin Tips Over Herb Risotto
Seared Tenderloin Tips with a Champignon
Sauce over Herbed Risotto
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Scallops or Shrimp provencal
Seared Scallops or Shrimp in a light Lemon, Dry Vermouth and
Butter Sauce, with sautéed Leaks and Tomato on a bed of Rice
. . . . . . . . . . 16
Seafood pasta nantua
Shrimp, Sweet Sausage, Zucchini, Onion and Peppers
in Nantua Sauce over Pasta
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Gluten Free Menu Available
- executive Chefs – Frank O’Malley Jr. & niles Talbot-
*Thoroughly Cooking Meat, Poultry, Seafood, Shellfish And Eggs
Reduces The Risk Of Food Borne Illness.