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 | ||||