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Appetizers
Fresh Fruit Cocktail
Cantaloupe,
Honeydew, Pineapple, Watermelon and Seasonal Melon in a wine goblet topped with
a Strawberry |
 |
French Onion Soup
Carmelized
Spanish Onions, slow simmered until golden brown in Dark Beer and Beef Stock
with a Swiss and Vermont Cheddar Cheese |
|
New England Clam Chowder
Our
own blend of Clams, Potato and Light Cream |
|
Chilled Jumbo Shrimp
Four
Shrimp on a bed of Field Greens, Lemon Wedge, Curly Parsley and Traditional
Cocktail Sauce |
(add $5.00) |
Lobster Bisque
A blend of
Lobster Stock, Lobster Meat, Light Cream and Sherry |
(add $3.00) |
Crab Cakes
With Corn, Black
Bean Salsa and Roasted Red Pepper Aoli |
(add $5.00) |
| Wild Mushroom and Scallion Risotto |
(add $2.00) |
Lobster Ravioli
With Brandy
Cream |
(add $5.00) |
| (Choice of one
appetizer) |
Salads
House Salad
A combination of mixed Field
Greens garnished with Cherry Tomato, Cucumber, Mushrooms and Grated Carrots.
Chef's Vinaigrette |
|
Caesar Salad
Crisp Romaine, Parmesan
Cheese, Croutons and Creamy Caesar Dressing, finished with Fresh Shredded
Parmesan |
|
Mozzarella Salad
Mixed Field Greens,
Vine-Ripe Tomatoes, Roasted Red Peppers, Cucumber and Fresh Mozzarella Cheese
with Balsalmic Vinaigrette |
(add $2.00) |
| (Choice of one
salad) |
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