Soups
Sweet Corn And Spicy Crab Bisque
7
Soup of the Day
6
Appetizers
Great hill Blue Cheese And Walnut Terrine
Pressed Blue Cheese and Whole Parkland Walnuts,
over Fig Jam and Warm Crouton ……………………………………….. 9
Short Rib
Slow braised Pork Short Ribs, glazed in a
Pineapple BBQ sauce on a bed of Rice Pilaf …………………… 14
Pao Pao Shrimp
Crispy Shrimp Skewers with Red Curry Crust
and a Mango Vinaigrette……………………………………………………. 13
*Ahi Tuna Tartar
Glistening sushi grade Tuna served with sweet
Soy, Sriacha, Wasabi “foam” and Wakame Salad…………… 14
Calamari
Flash Fried Point Judith Calamari with Hot Peppers,
Lemon and sweet Garlic Chili sauce……………………………………. 11
Coquille St. Jacques “Deconstructed”
Scallops baked with Parmesan Gratin and served
with Mushroom Duxelle and melted Leeks
s……………………….. 13
Steamed PEI Mussels
Prince Edward Island Mussels steamed
in a Toasted Garlic Broth……………………………………………………… 11
Crab Cakes
Fresh Jumbo Lump Crab Cakes served over a bed
of crisp greens with a spicy Remoulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Daily Fresh Raw Bar – Our Service Staff Will
update You On Our Fresh Selections
Salads
house Salad
Tender Baby Greens tossed with Grape Tomatoes,
shaved Radishes and Sherry-Dijon Vinaigrette ………………….. 7
*Caesar Salad
Torn Romaine Lettuce with Garlic Croutons and
Parmigiano Reggiano Cheese ……………………………………………… 8
Add Grilled Chicken……………………………………………………………………. 4
Add Grilled Prawns…………………………………………………………………….. 6
Add Seared Salmon……………………………………………………………………. 8
The Wedge
Iceberg Lettuce, Tomatoes, Kalamata Olives, Danish Blue
Cheese and Applewood Smoked Bacon Vinaigrette………… 9
The Garden
Spring Mix of Fresh Greens, tossed in Balsamic
Vinaigrette, chock full of Tomatoes, Carrots,
Green Peppers, Cucumbers and Swiss Cheese…………………… 12
Poached Pear Salad
Anjou Pears poached in spice Port Wine and served with
Spinach Candied Walnuts and Sherry Wine Vinaigrette …. 10
Roasted Beet and Almond Crusted Goat Cheese
Salt Roasted Beets with Preserved Fennel, Warm Almond
Crusted Goat Cheese and a Truffle Vinaigrette ………………… 11
Baby Arugula and Fraise’ Salad
Baby Arugula and fresh Strawberries tossed in a
Champagne Vinaigrette with Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Sandwiches
Chef ’s Panini of the Day
Our Chef’s daily creation…………………………………………………. M/P
*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 ………………………… 13
Add Cheese ………………………………………………………………………………….. 1
Classic Reuben
Shaved Corn Beef, Sauerkraut, Swiss Cheese and Russian
Dressing on Rye with House Cut Fries…………………………………. 11
PO Boy
Fried Shrimp or Oysters with a Spicy Remoulade,
Lettuce and Tomato on a Warm French Bread
with House Cut Fries …………………………… Shrimp 12 Oysters 13
Cajun Chicken Sandwich
Grilled Cajun Spiced Chicken Breast on Sourdough
Bread with a Raspberry and Gorgonzola Aioli,
with lettuce and tomato ……………………………………………………… 11
Entrées
Statler Breast
Seared Breast of Chicken, Peppercorn and
Sea Salt, Crusted over Fresh 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
*Steak Frites
Grilled Flat Iron Steak with a Compound Butter
and House Cut Fries…………………………………………………………….. 16
Seafood Crepes
Crepes Filled with Scallop Mousse, Baked in a
Lobster Infused Mornay Sauce, Served
with a Mixed Greens Salad …………………………………………………. 14
Rigatoni Bolognese
Sweet Italian Sausage and San Marzano Tomato Sauce
Mixed with Rigatoni Pasta and Parmigiano…………………….. 14
Chef’s Fish and Chips
Ale Battered Fresh Cod with a Caper & Dill
Tartar Sauce with House Cut Fries ……………………………………… 11
Vegetarian Risotto
Ask your Server about Today’s Selection……………………………. 11
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 a light Nantua Sauce over Pasta……………………. 16
- Executive Chefs – Frank O’Malley Jr. & Niles Talbot-
*Thoroughly Cooking Meat, Poultry, Seafood, Shellfish And Eggs Reduces The Risk Of Food Borne Illness