| Starters | Grilled Naked | |||
| GOAT CHEESE BRUSCHETTA 8 | ||||
| goat cheese, roasted garlic & marinated tomatoes | Simply brushed with extra virgin | |||
| MEAT BALLS 9 | olive oil, sea salt & lemon | |||
| braised in a cognac & black peppercorn sauce | ||||
| SHISHITO PEPPERS 8 | tilapia 15 | |||
| blistered in EVOO, tossed with lemon & sea salt | 8 grilled shrimp 18 | |||
| OYSTERS, TEXAS GULF 15 | salmon~bay of fundy 18 | |||
| six, flash fried topped with lemon aioli & jalapeno relish | rainbow trout 16 | |||
| SHRIMP COCKTAIL 9 | chicken breast 14 | |||
| traditional chilled gulf shrimp with cocktail sauce | filet mignon 8 ounce 29 | |||
| GRILLED ARTICHOKE 11 | ||||
| with a tarragon dipping sauce | ||||
| EDAMAME 5 | ||||
| soy beans steamed with sea salt | ||||
| Soups & Salads | Side Dishes | |||
| NEW ENGLAND CLAM CHOWDER cup 5 / bowl 6 | grilled okra 6.5 | |||
| LOBSTER BISQUE cup 6 / bowl 7 | sautéed spinach 6 | |||
| baked summer squach 6 | ||||
| collard greens 5 | ||||
| SHAVED BRUSSELS SPROUT & KALE SALAD 9 | grilled asparagus 6.5 | |||
| tossed with dried cherries, goat cheese and spanish almonds | yukon gold mashed potatoes 5 | |||
| BISTRO SALAD 8 | twice baked potato 5 | |||
| mix greens, spicy pecans, granny smith apples and blue cheese | mac & cheese 6 | |||
| WOOD GRILL SALAD 8.5 | ||||
| romaine, artichokes, hearts of palm, bacon and blue cheese | ||||
| HOUSE SALAD 6.5 | ||||
| field greens, sun-dried tomatoes, pecans and parmesan | ||||
| TRADITIONAL CAESAR 6 | ||||
| Entrees | ||||
| TILAPIA 16 | ||||
| pan seared with an herb crust & lemon butter | ||||
| RAINBOW TROUT 18 | ||||
| pecan breaded & served with tarter sauce | ||||
| SHRIMP BOIL 18 | ||||
| shrimp+sausage steamed with corn & potatoes tossed in butter sauce | ||||
| SALMON ~ BAY OF FUNDY 19 | ||||
| pan seared with horseradish crust and a dijon caper sauce | ||||
| SCALLOPS 24 | ||||
| pan seared with lemon butter, served on sauteed spinach | ||||
| STUFFED CHICKEN BREAST 16 | ||||
| grilled with herbed goat cheese, served on sautéed spinach | ||||
| PAN-ROASTED CHICKEN 17 | ||||
| bone-less half chicken roasted with rosemary & garlic served over mashed potatoes | ||||
| PORK MILANESE 17 | ||||
|
lightly breaded, pan seared & topped with lemon butter sauce & capers |
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| GRILLED PORK CHOP 18 | ||||
| 12 ounce bone-in, with a cranberry-pear relish | ||||
| CHEESEBURGER 14 | ||||
| ground tenderloin, smoked bacon & sharp cheddar cheese served with oven roasted FF | ||||
| FILET MIGNON 5 oz. 22 / 10 oz. 38 | ||||
| grilled topped with roquefort, walnut and apple wood smoked bacon |
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| WOOD GRILLED MEATLOAF 19 | ||||
| grilled topped with roquefort, walnut and apple wood smoked bacon | ||||
| 18% gratuity will be added to all Parties of 6 or more | ||||
| SPLIT CHARGE - entrees $3.00 - salads $1.00 | ||||