| 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 | 7 grilled shrimp 18 | |||
| DEVILED EGGS 9 | salmon~bay of fundy 18 | |||
| whipped with truffle oil, topped with black sea salt | rainbow trout 16 | |||
| SHRIMP COCKTAIL 9 | chicken breast 14 | |||
| traditional chilled gulf shrimp with cocktail sauce | filet mignon 8 ounce 29 | |||
| GRILLED ARTICHOKE 12 | ||||
| with a tarragon dipping sauce | ||||
| AHI TUNA TARTAR 12 | ||||
| ahi tuna diced and marinated in soy, ginger and wasabi, | ||||
| served on rice crackers with smashed avocado | ||||
| Soups & Salads | Side Dishes | |||
| NEW ENGLAND CLAM CHOWDER cup 5 / bowl 6 | collard greens 5 | |||
| LOBSTER BISQUE cup 6 / bowl 7 | sautéed spinach 6 | |||
| baked squash 6 | ||||
| green chile cheese grits 5 | ||||
| SHAVED BRUSSELS SPROUT & KALE SALAD 9 | yukon gold mashed potatoes 5 | |||
| tossed with dried cherries, goat cheese and spanish almonds | twice baked potato 5 | |||
| BISTRO SALAD 8 | mac & cheese 6 | |||
| mix greens, spicy pecans, granny smith apples and blue cheese | grilled asparagus 6.5 | |||
| WOOD GRILL SALAD 9 | carrots, roasted organic 6 | |||
| romaine, artichokes, hearts of palm, bacon and blue cheese | ||||
| HOUSE SALAD 7 | ||||
| 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 tartar sauce | ||||
| GINGER SHRIMP 20 | ||||
| 6 grilled gulf shrimp over a ginger salad with mango & a wasabi aioli | ||||
| SALMON ~ BAY OF FUNDY 19 | ||||
| pan seared with a 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 sauteed spinach | ||||
| PAN-ROASTED CHICKEN 17 | ||||
| semi bone-less half chicken roasted with rosemary & garlic, served over yukon gold mashed potatoes | ||||
| PORK MILANESE 17 | ||||
|
lightly breaded, pan seared & topped with lemon butter sauce & capers |
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| GRILLED PORK CHOP 20 | ||||
| house smoked, accompanied by green chile cheese grits & collard greens | ||||
| CHEESEBURGER 15 | ||||
| grilled medium, smoked bacon, sharp cheddar with oven roasted potatoes | ||||
| 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 | ||||
| served over mashed potatoes with sauteed spinach & roasted mushrooms | ||||
| **PLEASE make your server aware of any food allergies at the table** | ||||
| 18% gratuity will be added to all Parties of 6 or more | ||||
| SPLIT CHARGE - entrees $3.00 - salads $1.00 | ||||