Cafe Escadrille
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Speisekarte
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Certified Angus beef® over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
Served with cole slaw and french fries on a grilled roll
Veal cutlets with Madeira demi glaze reduction, served with fresh Julianne vegetables and green peas. Choice of side
Scallops with organic mixed greens, juicy vine ripe tomatoes, fresh burrata mozzarella, balsamic vinaigrette
Twin petite tenderloin steaks pan seared with artichoke, served with sauce Bordelaise, mashed potato and vegetable du jour
Served with steak fries, onion rings, cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of Eggs Benedict and Omelets
two pieces of each
one piece of each
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Certified Angus Beef®, au jus, blackened on request
Broiled 14 oz. Certified Angus Beef®, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Certified Angus Beef® Patties with a tomato, pickle, onion, relish and home made ketchu
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
This creamy cocktail is sure to satisfy your sweet and salty cravings. Van Gogh Caramel Vodka, white chocolate liqueur, and Stoli Vanilla. Served with a caramel-salt rim.
This deliciously-elegant cocktail is the perfect way to start the New Year. Chambord, Grand Marni.er, prosecco, and a splash of peach puree. Topped with a raspberry.
Stoli Vanilla Vodka, Kahlua, Bailey's Irish Cream, fresh espresso.
A unique twist to a traditional cosmopolitan. Titos Vodka, Aperol, and a hint of fresh lime juice.
A refreshing mule to help you w1wind this season. Ketel Botanical Cucumber Mint Vodka, a squeeze of lime, and ginger beer. Garnished with fresh mint leaves.
This is where chocolate and raspberry find perfect harmony. Chocolate liqueur, Chambord, and Stoll Vanilla. Topped off with a chocolate swirl. Pairs perfectly with our chocolate decadence cake!.
Captain-approved, this winter warmer will help you forget all about the last twelve months. Made with Captain Morgan Spiced Rum, Berenzen Apple Liqueur, peach puree, and cranberry juice.
Comparable to the familiar old fashioned, this drink is sweet, spiced, and everything nice. Old Overholt Rye, simple syrup, lemon juice, and a touch of blackberry liqueur. Garnished with a lemon peel.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, St. Germaine, and lemon juice. Topped with a juicy slice of pear.
For the days when you want to visualize yourself somewhere warmer. Herradura Tequila, blood orange liqueur, pomegrru1ate juice, and sour mix. Garnished with a sugar rim.
When peppermint bark just won't cut it, this cocktail will make you feel holly and jolly. White chocolate liqueur, Stoli Vanilla, and peppermint sclmapps. Finished with a chocolate swirl.
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Certified Angus Beef®, au jus, blackened on request
Broiled 14 oz. Certified Angus Beef®, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Certified Angus Beef® Patties with a tomato, pickle, onion, relish and home made ketchu
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Certified Angus beef® over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
Tender chicken breast sautéed with Prosciutto di Parma, sliced mushrooms, chopped tomato in a sage scented sauce and topped with mozzarella cheese.
Mixed greens tossed with balsamic vinaigrette, crumbled goat cheese, watermelon, mango, candied pecans, onion, avocado and carrots.
Mixed greens tossed with orange ginger vinaigrette, strawberries, asparagus, carrots, onion, roasted corn, avocado, quinoa.
Served with sweet mashed potato, pork gravy, and vegetable of the day.
Served with steak fries, onion rings, Cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of Eggs Benedict and Omelets
two pieces of each
one piece of each
When you have spring but want summer this is your drink. Ketel One Peach Orange Botanical, peach puree, orange juice and a touch of sour mix.
A delicious Margarita with just the right Kick! Jalapeno infused tequila, Cointreau and fresh lime juice. Served on the rocks with a chipotle-salt rim.
Ketel One Botanical Cucumber Mint, Cointreau, fresh lime juice and a splash of cranberry. Ketel One Botanicals is made with no artificial sweeteners or flavors, zero carbs and sugars.
A succulent red sangria made from Tempranillo, Cabernet Sauvignon, and ripe citrus fruit juices. Topped with ginger ale and a fresh slice of orange, lemon, and strawberry.
A crisp white sangria made from Moscato and fresh fruit juices like peach, apple and pineapple. Topped with Sprite, orange, lemon, and strawberry.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
A modem twist on a supreme cocktail. Grey Goose, Chambord, and a dash of pineapple juice. Served up as a martini with a generous float of Prosecco.
Cool down with this tropical libation comprised of Grey Goose L'Orange, Parrot Bay Coconut, peach and pineapple juice.
A culmination of Bombay Sapphire, blood orange liqueur, fresh lemon juice and muddled mint leaves.
Stoli Vanilla Vodka, Kahlua, Bailey's Irish Cream, fresh espresso.
A mash-up of Buffalo Trace Bourbon, fresh lemon juice and strawberries. Shaken and served on the rocks.
A spring favorite! Ketel One Cucumber Mint Botanical with a touch of cranberry juice topped with ginger beer.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, St. Germaine, and lemon juice. Topped with a juicy slice of pear.
Let this light and bubbly cocktail ease you into the warm and dewy spring weather. Made with Peach Sclmapps, Santa Marina Prosecco, and a touch of peach nectar.
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Apricot, red onion relish and goat cheese, grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Angus beef over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
two pieces of each
one piece of each
Boneless chicken breast sautéed with garlic, artichoke, plum tomato, sliced olives, basil, lemon and Dry Vermouth
Sautéed veal cutlet with butter, shallots and mushrooms, in a Brandy cream sauce. Topped with melted Swiss cheese
Sautéed chicken breast, with mushrooms, spinach, Marsala wine sauce with a touch of lemon
Tender beef served with flavorful burgundy gravy, vegetables and mashed potatoes
Served with steak fries, onion rings, Cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of eggs Benedict and omelets
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Angus beef, au jus, blackened on request
Broiled 14 oz. Angus beef, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Angus beef patties with a tomato, pickle, onion, relish and home made ketchup
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
This creamy cocktail is sure to satisfy your sweet and salty cravings. Van Gogh caramel vodka, Chocolat white chocolate, and Stoli Vanilla. Served with a caramel-salt rim.
This is where white chocolate and raspberry find perfect harmony. Chocolat white chocolate, Chambord, and Stoli Vanilla. Pairs perfectly with our chocolate decadence cake! Topped off with a chocolate swirl.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, Canton Ginger, St. Germaine, and lemon juice.
A refreshing mule to help you unwind this season. Absolute vodka, sweet vermouth, cranberry juice, and topped with ginger beer.
For the days when you want to visualize yourself somewhere warmer. Herradura Tequila, blood orange liqueur, pomegranate juice, and sour mix. Garnished with a sugar rim.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
A unique twist to the traditional cosmopolitan. Titos vodka, aperol, and a hint of fresh lime juice.
This deliciously- elegant cocktail is the perfect way to wring in the New Year. Raspberry liqueur, Grand Marnier, prosecco, and a splash of peach puree. Topped with a raspberry.
When its cold outside a great old-fashion is in order. Made with Makers Mark, Chambord, and a dash of chocolate liquor for the sweet.
A traditional Paloma with a Winter twist. Made with Herradura Repasado Tequilla, Grapefruit juice and just a touch of cranberry.
When peppermint bark just won't cut it, this cocktail will make you feel holly and jolly. Chocolat white chocolate, Stoli Vanilla, and green peppermint schnapps. Finished with a chocolate swirl.
The perfect liquid dessert substitute for the traditional, stale gingerbread house. Stoli Vanilla Vodka, Chocolat white chocolate, Disaronno Amaretto, a hint of Goldshlager, and a sprinkle of cinnamon.
Fresh blueberry puree and lemonade.
Passion fruit puree, orange juice, cranberry juice and soda water.
Fresh muddled watermelon and mint leaves with soda water.
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Apricot, red onion relish and goat cheese, grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Angus beef over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
two pieces of each
one piece of each
Sautéed veal cutlet, topped with imported Prosciutto di Parma, tomatoes, mushrooms, mozzarella and sage demi glaze
Sautéed chicken cutlet with butter, shallots and spinach, in a creamy Amaretto sauce and butternut squash ravioli
Scallops with organic mixed greens, juicy vine ripe tomatoes, fresh Burrata mozzarella, balsamic vinaigrette
Stuffed chicken breast with Prosciutto di Parma, spinach, roasted red peppers, Mozzarella cheese, and chicken velouté sauce. Served with mashed potato and vegetable of the day
Served with steak fries, onion rings, Cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of eggs Benedict and omelets
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Angus beef, au jus, blackened on request
Broiled 14 oz. Angus beef, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Angus beef patties with a tomato, pickle, onion, relish and home made ketchup
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
This creamy cocktail is sure to satisfy your sweet and salty cravings. Van Gogh caramel vodka, Chocolat white chocolate, and Stoli Vanilla. Served with a caramel-salt rim.
This is where white chocolate and raspberry find perfect harmony. Chocolat white chocolate, Chambord, and Stoli Vanilla. Pairs perfectly with our chocolate decadence cake! Topped off with a chocolate swirl.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, Canton Ginger, St. Germaine, and lemon juice.
A refreshing mule to help you unwind this season. Absolute vodka, sweet vermouth, cranberry juice, and topped with ginger beer.
For the days when you want to visualize yourself somewhere warmer. Herradura Tequila, blood orange liqueur, pomegranate juice, and sour mix. Garnished with a sugar rim.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
A unique twist to the traditional cosmopolitan. Titos vodka, aperol, and a hint of fresh lime juice.
This deliciously- elegant cocktail is the perfect way to wring in the New Year. Raspberry liqueur, Grand Marnier, prosecco, and a splash of peach puree. Topped with a raspberry.
When its cold outside a great old-fashion is in order. Made with Makers Mark, Chambord, and a dash of chocolate liquor for the sweet.
A traditional Paloma with a Winter twist. Made with Herradura Repasado Tequilla, Grapefruit juice and just a touch of cranberry.
When peppermint bark just won't cut it, this cocktail will make you feel holly and jolly. Chocolat white chocolate, Stoli Vanilla, and green peppermint schnapps. Finished with a chocolate swirl.
The perfect liquid dessert substitute for the traditional, stale gingerbread house. Stoli Vanilla Vodka, Chocolat white chocolate, Disaronno Amaretto, a hint of Goldshlager, and a sprinkle of cinnamon.
Fresh blueberry puree and lemonade.
Passion fruit puree, orange juice, cranberry juice and soda water.
Fresh muddled watermelon and mint leaves with soda water.
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Angus beef, au jus, blackened on request
Broiled 14 oz. Angus beef, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Angus beef patties with a tomato, pickle, onion, relish and home made ketchup
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
This creamy cocktail is sure to satisfy your sweet and salty cravings. Van Gogh caramel vodka, Chocolat white chocolate, and Stoli Vanilla. Served with a caramel-salt rim.
This is where white chocolate and raspberry find perfect harmony. Chocolat white chocolate, Chambord, and Stoli Vanilla. Pairs perfectly with our chocolate decadence cake! Topped off with a chocolate swirl.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, Canton Ginger, St. Germaine, and lemon juice.
A refreshing mule to help you unwind this season. Absolute vodka, sweet vermouth, cranberry juice, and topped with ginger beer.
For the days when you want to visualize yourself somewhere warmer. Herradura Tequila, blood orange liqueur, pomegranate juice, and sour mix. Garnished with a sugar rim.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
A unique twist to the traditional cosmopolitan. Titos vodka, aperol, and a hint of fresh lime juice.
This deliciously- elegant cocktail is the perfect way to wring in the New Year. Raspberry liqueur, Grand Marnier, prosecco, and a splash of peach puree. Topped with a raspberry.
When its cold outside a great old-fashion is in order. Made with Makers Mark, Chambord, and a dash of chocolate liquor for the sweet.
A traditional Paloma with a Winter twist. Made with Herradura Repasado Tequilla, Grapefruit juice and just a touch of cranberry.
When peppermint bark just won't cut it, this cocktail will make you feel holly and jolly. Chocolat white chocolate, Stoli Vanilla, and green peppermint schnapps. Finished with a chocolate swirl.
The perfect liquid dessert substitute for the traditional, stale gingerbread house. Stoli Vanilla Vodka, Chocolat white chocolate, Disaronno Amaretto, a hint of Goldshlager, and a sprinkle of cinnamon.
Fresh blueberry puree and lemonade.
Passion fruit puree, orange juice, cranberry juice and soda water.
Fresh muddled watermelon and mint leaves with soda water.
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Apricot, red onion relish and goat cheese, grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Angus beef over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
two pieces of each
one piece of each
CLICK HERE (Lunch Only) https://www.cafeescadrille.com/stpatricks-day-menus
VIEW OUR ST. PATRICK'S DAY SPECIAL MENU CLICK HERE (All Day) https://www.cafeescadrille.com/stpatricks-day-menus
Chicken with organic mixed greens, juicy vine ripe tomatoes, fresh Burrata mozzarella, balsamic vinaigrette
Sautéed chicken cutlet with butter, shallots and spinach, in a creamy Amaretto sauce and butternut squash ravioli
Served with steak fries, onion rings, Cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of eggs Benedict and omelets
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
Served warm with vanilla ice-cream.
Salted caramel mousse with dark chocolate ganache in a short bread crust
With a graham cracker crust and rum raisin sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice-cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Angus beef, au jus, blackened on request
Broiled 14 oz. Angus beef, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Angus beef patties with a tomato, pickle, onion, relish and home made ketchup
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
This creamy cocktail is sure to satisfy your sweet and salty cravings. Van Gogh caramel vodka, Chocolat white chocolate, and Stoli Vanilla. Served with a caramel-salt rim.
This is where white chocolate and raspberry find perfect harmony. Chocolat white chocolate, Chambord, and Stoli Vanilla. Pairs perfectly with our chocolate decadence cake! Topped off with a chocolate swirl.
This crisp, thirst-quenching cocktail is made with Grey Goose La Poire, Canton Ginger, St. Germaine, and lemon juice.
A refreshing mule to help you unwind this season. Absolute vodka, sweet vermouth, cranberry juice, and topped with ginger beer.
For the days when you want to visualize yourself somewhere warmer. Herradura Tequila, blood orange liqueur, pomegranate juice, and sour mix. Garnished with a sugar rim.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
A unique twist to the traditional cosmopolitan. Titos vodka, aperol, and a hint of fresh lime juice.
This deliciously- elegant cocktail is the perfect way to wring in the New Year. Raspberry liqueur, Grand Marnier, prosecco, and a splash of peach puree. Topped with a raspberry.
When its cold outside a great old-fashion is in order. Made with Makers Mark, Chambord, and a dash of chocolate liquor for the sweet.
A traditional Paloma with a Winter twist. Made with Herradura Repasado Tequilla, Grapefruit juice and just a touch of cranberry.
When peppermint bark just won't cut it, this cocktail will make you feel holly and jolly. Chocolat white chocolate, Stoli Vanilla, and green peppermint schnapps. Finished with a chocolate swirl.
The perfect liquid dessert substitute for the traditional, stale gingerbread house. Stoli Vanilla Vodka, Chocolat white chocolate, Disaronno Amaretto, a hint of Goldshlager, and a sprinkle of cinnamon.
Fresh blueberry puree and lemonade.
Passion fruit puree, orange juice, cranberry juice and soda water.
Fresh muddled watermelon and mint leaves with soda water.
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Apricot, red onion relish and goat cheese, grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Angus beef over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
two pieces of each
one piece of each
Sautéed chicken with butter, basil, garlic, diced prosciutto, green peas and white wine cream sauce tossed with Tortellini
Sautéed veal cutlet, topped with imported Prosciutto di Parma, tomatoes, mushrooms, mozzarella and sage demi glaze
Sautéed chicken with butter, garlic, basil, julienne vegetables and green peas. Served in a white wine and chicken broth sauce with penne pasta
Twin petite tenderloin steaks pan seared with artichoke, served with sauce Bordelaise, mashed potato and vegetable Du Jour
Served with steak fries, onion rings, Cole slaw and tartar sauce
Served with tartar sauce
Lunch menu with added selection of eggs Benedict and omelets
Thin slices of grilled rare tuna with black pepper and ponzu sauce
Taro flake on the spicy tuna served with miso sauce and tobiko scallions
Spicy salmon with cilantro tomato roe / taro chips
Fried wonton skin topped with crunchy spicy tuna
With yuzu ponzu sauce
Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions
3 pieces shrimp tempura and 3 pieces sweet potato tempura
Choice of tuna, salmon, yellow tail with tobiko avocado
Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy
Five pieces of assorted fresh raw fish over rice
Six pieces of assorted fresh raw fish
Fried lobster avocado cucumber wasabi tobiko. Fried Garlic on the top.
With avocado eel sauce and mayo
Seasoned seaweed salad topped with tobiko
Shrimp, crab stick, octopus, tobiko and spicy mayo
Spicy crab stick, tobiko, cucumber, with avocado
Shrimp tempura, cucumber, fish eggs, and avocado, with miso sauce and sweet soy sauce
Shrimp tempura, avocado, cucumber in soybean paper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce
Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo
Shrimp tempura, cucumber wrapped with spicy king crab
Spicy tuna roll topped with avocado, spicy king crab and tobiko
Salmon, white tuna, asparagus and tempura flake topped with tuna
Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce
Shrimp tempura roll topped with eel, avocado, eel sauce and fish eggs
Eel cucumber roll topped with thinly sliced avocado and eel sauce
Spicy tuna, tempura flake, topped with tuna, avocado and spicy mayo. No seaweed
Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce
Soft shell crab, avocado, cucumber wrapped with tuna and tobiko, eel sauce
Crab stick, cucumber and avocado covered with an assortment of thinly sliced sashimi
Sweet potato avocado, cut in eight pieces and topped with jalapeno, spicy tuna and mango
Spicy crab stick, tempura flake roll. Topped with avocado, tobiko, tuna and chef special sauce
Spicy crunchy tuna, topped with shrimp
Cucumber, avocado and mango topped with tuna, salmon and spicy king crab, tobiko
Yellow tail and salmon cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top
Spicy king crab, mango, cucumber, tempura flake roll in soybean paper topped with thinly sliced avocado
Spicy tuna, tempura and avocado topped with taro, tobiko and chef's special sauce
Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail and topped with jalapeno. Touch of yuzu sauce and tobiko
Sweet potato, avocado wrapped with tuna, salmon, yellowtail, white tuna, albacore tuna, sweet jalapeno and chef's special sauce
Salmon avocado roll with shrimp tempura. Topped with mango and wasabi sauce. Yellow soy paper
Tuna, cucumber, tempura crumbs, topped with avocado, tobiko, white seaweed, and wasabi mayo
Spicy yellowtail. Topped with avocado, taro, scallions and tempura crumbs
Tuna, salmon, avocado, radish, tobiko, soy paper, and taro
Spicy tuna, salmon, yellow tail mango, tempura crumbs. Rolled in pink soy paper
Salmon, white tuna, and avocado with yellowtail on top and spicy king crab tempura crumbs inside
Fourteen piece nigiri sushi with California roll, spicy tuna roll and avocado maki
Twelve piece sashimi, fourteen piece nigiri sushi with tuna maki, salmon maki and rainbow roll
Each week is different
Assorted sushi and sashimi, four pieces sushi and ten pieces sashimi
Assorted sashimi served with white rice, ten pieces
Five pieces of sushi with choice of roll: spicy tuna, sweet potato, California or Alaskan
Choose two or three different rolls from the following: california roll, spicy california roll, spicy tuna, spicy salmon, avocado cucumber roll, tuna avocado, veggie maki, Philadelphia roll, sweet potato roll, tuna maki, salmon maki, or yellowtail maki
Chef's selection of sashimi on bed of seasoned rice
Ten pieces chef's selection nigiri sushi and tuna roll
Eighteen pieces chef's selection sashimi
Six pieces sushi and 10 pieces sashimi and tuna roll
Tuna, Salmon, Yellow tail
Tuna sashimi on a bed of sushi rice
Salmon sashimi on a bed of sushi rice
Broiled eel over seasoned rice
With garlic, fennel, spicy tomato and dry Vermouth
French Helix snails in burgundy butter served with garlic bread
Grilled baby lamb chops served with a sweet mint sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Mango Salsa
Fresh Jonah crab served with remoulade and mango salsa
Baked with lightly seasoned crumbs, casino butter and bacon
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Baked mushroom caps with fresh Maine crabmeat stuffing
Served with a flavorful lobster bisque
Maine lobster with a blend of three cheeses
Freshly shucked to order
A New England Tradition
With cocktail sauce and fresh lemon
Tender Lobster Meat served with Fresh lemon and cocktail sauce
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
A selection of local New England Artisanal And Farmstead Cheese
Imported Prosciutto Di Parma, Soppressata, Capicola, Pâte Champagne and extra sharp Cheddar with Cornichons, grain mustard and toasted Baguette
A grand feast of the finest shellfish. King Crab Legs, Lobster, Jumbo Shrimp, Littleneck Clams, and oysters
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Tossed with our famous Caesar dressing
Topped with blue cheese dressing and bacon bits
Fresh burrata with juicy vine ripe tomatoes, fresh basil, arugula, balsamic vinaigrette dressing
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with bouquetiere vegetables, Duchess potatoes. Served with minted lamb demi glaze
One and a half pounds of large split crab legs served with bread crumbs and drawn butter
8 oz. center cut Angus Filet Mignon with your choice of sauces and Baked Alaskan King Crab Legs served with drawn butter
The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquetiere of fresh vegetables, Duchess potatoes and Sauce Béarnaise
Grilled Beeler's all natural pork chop, Mostarda glaze, vin cotto. Braised red cabbage, garlic mashed potato
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms. served with fresh pasta
Sautéed tender veal in a creamy Madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts
Native haddock baked with seasoned crumbs, butter and parsley
Grilled salmon with dill cream
Served with fresh cucumber relish, blackened on request
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice
Broiled deep sea scallops with seasoned cracker crumbs and butter
Jumbo Gulf shrimp stuffed with our Chef's delicious seafood stuffing and drawn butter
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese
Steamed, broiled or baked stuffed
Swiss chard, baby carrots, fingerling potatoes, chicken jus'
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese
Crisp tender roast Long Island duckling with a zesty orange glaze
Three lamb loin chops, grilled to your specifications and topped with minted demi glaze
Large cut of Angus beef, au jus, blackened on request
Broiled 14 oz. Angus beef, Maître D'butter, tomato garni
Broiled center cut of beef tenderloin with sauce Béarnaise and mushroom cap
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail
Seasoned with a touch of amaretto and served over spinach with Tomato Concasse, toasted sage cream and parmesan cheese
A selection of local New England Artisanal and Farmstead cheeses. Great with one of our fantastic wine selections!
Crusted Brie cheese served with Raspberry Coulis, sliced almonds and French bread
Fresh baked with creamed spinach and mushrooms, flavored with Pernod
Casino butter and bacon
Fresh Jonah Crab served with remoulade and mango salsa
With garlic, fennel, spicy tomato and dry Vermouth
Thinly sliced with Vermont Chevré cheese, Bermuda onion and pumpernickel bread
Golden battered fried, gently tossed with tangy & sweet peppers with lemon, garlic and white wine butter sauce
Baked with Maine crabmeat stuffing
Angus beef patties with a tomato, pickle, onion, relish and home made ketchup
Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato and onion strings
Canadian bacon, fried egg, American cheese
With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips
Balsamic Vinaigrette
Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing
Maine lobster with a blend of three cheeses
Tenderloin tips sautéed in Burgundy Wine Sauce
With blue cheese dressing and celery. Buffalo style on request
Served with steak fries and orange sauce. Buffalo style on request
Grilled baby lamb chops with a sweet mint sauce
Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries
Served with cole slaw and potato chips or steak fries
Sweet mustard horse radish dipping sauce
Tossed with a sweet honey-pepper sauce, served with wasabi cream, gorgonzola cheese
Made fresh daily
Baked to a golden brown
Our own version, thick and creamy
Freshly shucked to order
A New England tradition
With cocktail sauce and fresh lemon
A selection of local New England Artisanal and Farmstead cheeses
Tender lobster meat served with fresh lemon and cocktail sauce
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread
Traditional style deviled eggs topped with fresh local Jonah crab
Watermelon wrapped with parma prosciutto ham. Topped with fresh buffalo mozzarella cheese and basil. Drizzled with balsamic glaze.
With garlic, fennel, spicy tomato and dry Vermouth
Maine lobster with a blend of three cheeses
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod
Mango salsa
Fresh Jonah crab, remoulade and mango salsa
Baked mushroom caps with fresh Maine crabmeat stuffing
Thick slices of smoked bacon, Great Hill blue cheese, port-berry jam
Grilled baby lamb chops, sweet mint sauce
Crusted French Brie cheese, raspberry coulis, sliced almonds and French bread
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce
Baked with lightly seasoned crumbs, casino butter and bacon
French Helix snails in Burgundy butter served with garlic bread
Served with your choice of dressing
Tossed with our Chef's own Caesar dressing
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese
Chopped romaine hearts tossed with fresh strawberries, mango, papaya, Bermuda onion, spiced pecans and poppy seed dressing
Sliced Angus hanger steak over a freshly tossed mixed green salad with juicy vine ripe tomato, roasted Portobello mushroom and Great Hill blue cheese. Balsamic vinaigrette dressing
Tender marinated lamb tips served over a freshly tossed Greek salad
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens
Seared rare, over field greens, English cucumber, tropical fruit, Bermuda onion, mandarin sesame-ginger dressing
Lobster salad in a crowned tomato over mixed greens, cucumbers, and hard boiled egg
Lettuce, tomato, sliced onion, cheddar cheese, crisp bacon strips
Cajun blackened, crumbled blue cheese, lettuce, tomato, sliced onion, blue cheese dressing
Canadian bacon, fried egg, American cheese
Pepper Jack Cheese, Chipotle BBQ Sauce, avocado, lettuce, tomato, onion strings
A generous portion of lobster salad on a grilled roll with cole slaw
Lean corned beef or fresh roasted turkey on marble rye with sauerkraut, Russian dressing and Swiss cheese
Fresh native swordfish steak lightly blackened on one side. On a brioche roll with tomato, savoy and remoulade
Apricot, red onion relish and goat cheese, grilled on Tuscan pane with mixed salad greens and Vermont chèvre cheese
Grilled chicken breast on brioche roll with lettuce, tomato and red onion. Honey mustard dressing on the side
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise. Sliced Turkey | Hamburger* | Tuna Salad
Garlic and balsamic roasted Portobello mushrooms and red bell peppers on Tuscan pane with fresh mozzarella, arugula and basil aioli
Tuna salad on white, wheat or multi grain with sliced tomato and Grafton Village, Vermont smoked cheddar cheese
Chicken salad with a touch of tarragon and Dijon mustard with bacon, lettuce and tomato, on your choice of bread
Bacon, lettuce and sliced tomato on toasted white, wheat or multi grain
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonade with honey mustard. Served on a white or wheat tortilla
Smoked ham, turkey, and Swiss cheese, on French Toast. Served with maple syrup
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta
Panko crusted chicken cutlet with imported prosciutto, spinach, fontina cheese And sweet marsala mushroom marinara sauce
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce
Bourbon marinated turkey tenderloin tips served with rice pilaf and steamed broccoli, or a freshly tossed Garden or Greek salad
Sliced chicken breast tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside. Served with rolls and butter
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce. Served with rolls and butter
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice
Scallops, shrimp and lobster meat in a spicy Marinara sauce over linguini. Served with rolls and butter
Skinless native haddock fillet baked with seasoned crumbs and butter
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice
Marinated Atlantic swordfish skewered, seasoned with crumbs, fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf. Blackened on request
Fresh sweet scallops rolled in cracker crumbs and butter
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce
Maine lobster served piping hot in a sherry-cream broth
Diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg
Smothered in caramelized onions with crisp bacon
Tender marinated lamb served over rice pilaf with vegetable du jour
Served au jus with a mushroom sauce
8 oz. Angus beef over toast points with crumbled Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides
8 oz. center cut served with vegetable du jour and choice of potato
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour
two pieces of each
one piece of each
Sautéed veal cutlet with butter, shallots and mushrooms, in a Brandy cream sauce. Topped with melted Swiss cheese
Sautéed chicken with butter shallots, two shrimp and artichokes, in a Madeira cream sauce
Tender beef served with flavorful burgundy gravy, vegetables and mashed potatoes
Knockwurst and Veal Bratwurst with warm potato salad, sauerkraut, beets and Pumpernickel, mashed potato and vegetable Du Jour
Served with steak fries, onion rings, Cole slaw and tartar sauce.
Served with tartar sauce
Lunch menu with added selection of eggs Benedict and omelets
Warm chocolate chip cookie served with chocolate sauce and whipped cream.
Brioche and raisins in a cinnamon vanilla custard. Served warm with a brown sugar sauce and vanilla ice cream.
New York cheesecake with Graham cracker crust, topped with salted caramel sauce
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt Cream" dating from the 1860's.
Large puff filled with cappuccino or French vanilla ice cream, smothered with hot fudge, whipped cream and toasted almonds.
Moist chocolate cake with rich chocolate frosting
Fudgy flourless cake, with a layer of raspberry jam, and chocolate ganache.
Fresh seasonal berries over angel food cake, Grand Marnier, with freshly whipped cream.
Topped with hot fudge or strawberry sauce, if you desire.
375ml
375ml
A combination of Cacao, Mint and Raspberry Liqueurs
Kahlua – Brandy – Grand Marnier
Jameson Irish Whiskey
Brandy – Tia Maria – Dark Cacao
(Regular or Decaffeinated)
Cappuccino with a touch of chocolate
Espresso with a generous serving of frothy steamed milk
Espresso with a small amount of steamed milk on top
One scrumptious cocktail. Stoli Blueberry vodka, house made blueberry puree, lemonade and topped with Sprite incorporated with our St. Germain-soaked blueberries.
This cocktail is just the right balance of sweet and spicy. Made with Herradura Reposado, Ancho Chile Liqueur, mango puree, and served with a chili rim.
This southern delight is sure to please any palate. Makers Mark Bourbon, peach puree, Iced tea and the perfect touch of simple syrup.
Light and refreshing, perfect for a hot day. Ketel One Grapefruit Rose vodka, St. Germain, Prosecco, and grapefruit juice.
Shipped from the coast of South America, this award-winning rum creates the best painkiller you've ever had the privilege to sip on. Pusser's rum, orange and pineapple juice, with a hint of coconut.
When craving a touch of tequila, this perfectly balanced cocktail is all you need. Made with Patron Blanco tequila, Aperol, pineapple juice and a touch of simple syrup.
This may bring to mind, a spiked strawberry lemonade, but it's so much more. Tito's vodka, Sogno Di Sorrento Lemoncello, fresh lemon juice, and a dash of strawberry puree.
A unique fresh and bubbly drink, reminiscent of a beverage to enjoy by the pool. This delicious cocktail is made with Stoli Raspberry, Lemoncello, a touch of pomegranate juice and topped with soda water.
A crisp white sangria made from Moscato and fresh fruit juices like peach, apple and pineapple. Topped with Sprite, orange, lemon, and strawberry.
A succulent red sangria made from Tempranillo, Cabernet Sauvignon, and ripe citrus fruit juices. Topped with ginger ale and a fresh slice of orange, lemon, and strawberry.
Our house specialty! Stolichnaya vodka infused with mouth-watering pineapples. Simply chilled and served as a martini.
Peach Schnapps, Santa Marina Prosecco, and a touch of peach nectar.
Fresh blueberry puree and lemonade.
Passion fruit puree, orange juice, cranberry juice and soda water.
Fresh muddled watermelon and mint leaves with soda water.
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