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Starters
   
NEW ENGLAND CLAM CHOWDER
cup 5           bowl 6
LOBSTER BISQUE
cup 6           bowl 7
TOMATO BASIL SOUP
cup 4           bowl 5
ARTICHOKE  8
served with a tarragon mustard dipping sauce
WOOD GRILL SALAD   7
artichoke hearts, hearts of palm, bacon and blue cheese on romaine lettuce
BISTRO SALAD   6.5
field greens, spicy pecans, granny smith apples, blue cheese and a cider vinaigrette
HOUSE SALAD   5.5
mixed field greens, pecans, sun-dried tomatoes & parmesan a balsamic vinaigrette
CEASAR SALAD   5
traditional
   
Entrées
   

GRILLED SALMON  12

with a tomato caper relish and asparagus with a lemon dill sauce
GRILLED STRIP LOIN   13
served with mashed potatoes and seasonal vegetables
CHICKEN COBB SALAD   11
hard boiled egg, tomato, apple wood bacon, blue cheese with a red wine vinaigrette
CHEESEBURGER  9
half pound fresh ground beef tenderloin with sharp cheddar cheese,
lettuce, tomatoes, mayonnaise & mustard. Served with roasted potatoes
ROMANO CHICKEN    8.5
pan seared with a tomato basil sauce, linguine and steamed vegetables
PORK MILANESE   9.5
lightly breaded pork tenderloin pan seared topped with lemon butter sauce and capers,
accompanied by roasted potatoes
BBQ SHRIMP  12
new orleans style in a spicy broth & steamed rice 
PECAN CRUSTED TROUT    9
pan seared with a pecan crust, served with tartar sauce - steamed vegetables & potatoes
TILAPIA    9
seasoned and grilled with a lemon butter sauce, steamed vegetables and potatoes
FISH TACOS   8.5
tilapia grilled on corn tortillas with marinated cabbage and spicy mexican cream
served with mixed green salad and pico de gallo
NEW ENGLAND CRAB CAKE   10
tartar and cocktail sauce - steamed vegetables and potatoes