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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  10
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  14

with a tomato caper relish and asparagus with a lemon dill sauce
GRILLED STRIP LOIN   14.5
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  11
half pound fresh ground beef tenderloin with sharp cheddar cheese,
lettuce, tomatoes, mayonnaise & mustard. Served with roasted potatoes
ROMANO CHICKEN    10.5
pan seared with a tomato basil sauce, linguine and steamed vegetables
PORK MILANESE   10
lightly breaded pork tenderloin pan seared topped with lemon butter sauce and capers,
accompanied by roasted potatoes
 SHRIMP SCAMPI  12
served over linguini with white wine, lemon, garlic, asparragus & tomatoes   
PECAN CRUSTED TROUT    10
pan seared with a pecan crust, served with tartar sauce - steamed vegetables & potatoes
TILAPIA    9.5
seasoned and grilled with a lemon butter sauce, steamed vegetables and potatoes
FISH TACOS   10
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