Peppermill Restaurant

by the cup, homemade with all lump crabmeat

fresh romaine lettuce with croutons, caesar dressing and shaved Romano cheese

fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing

oysters wrapped in bacon and breaded, deep fried and served with homemade tiger sauce

a robust cut of aged corn fed angus beef, slow roasted in house; served au jus

a six ounce filet charbroiled and topped with sautéed mushrooms, served with our five ounce crab cake

all jumbo lump crab meat blended with our mix, baked and topped with an imperial sauce

fresh North Atlantic halibut pan seared with jumbo shrimp and capers in a lemon and white wine sauce

a five ounce all jumbo lump crab cake, your choice broiled or fried

an eight ounce pork rib eye lightly seasoned with olive oil, salt and pepper; grilled to your liking and served with a sweet potato with butter and brown sugar

fresh oysters individually hand patted, deep fried and served with cocktail sauce

fresh North Atlantic salmon broiled, laquered with a Jack Daniel's bourbon sauce

fresh sea scallops wrapped in bacon and broiled with homemade barbecue sauce

served by the cup

by the cup, homemade with all lump crabmeat

fresh oysters steamed in a buttery, savory broth

jumbo shrimp steamed with Old Bay

flatbread baked with mozzarella and Romano cheese, fresh tomato, red onion and pesto

fresh romaine lettuce tossed with croutons, caesar dressing and shaved Romano cheese

fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing

by the cup, homemade with all lump crabmeat

fresh top neck clams broiled with garlic herb butter and bacon

large shrimp flash fried and tossed with a sweet chili and Sriracha sauce

French cut New Zealand lamb chops marinated in olive oil and rosemary

jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce

a wedge of iceberg lettuce with fresh tomatoes, bacon bits and our chunky bleu cheese dressing

fresh baby spinach with mushrooms, grape tomatoes, bacon bits and hard boiled egg; your choice of dressing

an eight ounce angus burger charbroiled, then topped with bacon and jalapeno pepper jack cheese; served on a brioche roll with lettuce, tomato and french fries

with Old Bay seasoning, garnished with egg wedges and grape tomatoes

a single five ounce New England cold water lobster tail, broiled and served with drawn butter

beer battered cod, deep fried and served with a seafood dipping sauce and french fries

thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus with french fries

fresh North Atlantic salmon, blended with scallions and fresh dill, broiled and served with a lemon dill sauce

strips cut from the tenderloin, sautéed with fresh broccoli, snow peas, onions, mushrooms and red peppers; served over rice with a teriyaki glaze

fresh North Atlantic salmon, broiled in garlic butter and served over fresh baby spinach

a lite fare portion of fresh oysters individually hand patted, deep fried and served with cocktail sauce

boneless chicken breast sautéed with mushrooms in a marsala wine sauce, served over Barilla angel hair pasta

a junior cut of aged corn fed angus beef, slow roasted in house, served au jus

farm raised

a five ounce all jumbo lump crab cake, your choice broiled or fried

a dinner portion of fresh oysters individually hand patted, deep fried and served with cocktail sauce

a combo of orange roughy and sea scallops broiled in lemon and butter and jumbo shrimp broiled in garlic butter

jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce

all lump crab meat, sautéed with fresh mushrooms, scallions and tomatoes, served over Barilla angel hair pasta with a light cream sauce

a six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with a five ounce New England cold water lobster tail

sautéed in butter, served with onions and bacon

broiled in lemon and butter; orange roughy stuffed with lump crab meat, broiled and topped with imperial sauce $23.95

orange roughy dipped in egg, sautéed in butter and served with a lemon and white wine sauce

a six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with our five ounce crab cake

homemade meatloaf served with mashed potatoes and brown gravy

fresh eggplant breaded with panko, fried and topped with marinara sauce and mozzarella cheese: served with a side of Barilla angel hair pasta

jumbo shrimp stuffed with jumbo lump crab meat, broiled and topped with imperial sauce

fresh North Atlantic salmon broiled, topped with champagne sauce

fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs

a Frenched center cut pork chop breaded and baked

two five ounce lump crab cakes, your choice broiled or fried

tenderloin tips and jumbo shrimp sautéed and topped with bearnaise sauce over rice

a ten ounce aged center cut corn fed angus sirloin steak

a six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms

two five ounce New England cold water lobster tails, broiled and served with drawn butter

an eight ounce pork rib eye seasoned with olive oil, salt and pepper; grilled to your liking and served with a sweet potato

a robust cut of aged corn fed angus beef, slow roasted in house; served au jus

a full rack of French cut New Zealand lamb, marinated in olive oil and rosemary

boneless chicken breast lightly breaded with panko, sautéed and topped with marinara sauce and mozzarella cheese, served with Barilla angel hair pasta

boneless chicken breast with jumbo lump crab meat, fresh mushrooms and mozzarella cheese in a light cream sauce

a classic presentation of a creamy homemade custard with a crystalized sugar topping

ask your server for today's selection

a classic creamy New York style cheesecake available plain or with a cherry topping

a high topped pie

homemade by our pastry chef Tina, ask your server for today's selection

French vanilla ice cream topped with hot fudge, whipped cream and a cherry

premium French vanilla or chocolate ice cream

cool and refreshing

coffee with Bushmills Irish Whiskey and Kahlua, topped with whipped cream

coffee with Kahlua, Bailey's Irish Cream, and Grand Marnier, topped with whipped cream

coffee with Bailey's Irish Cream and Frangelico, topped with whipped cream

coffee with butterscotch schnapps, and Bailey's Irish Cream, topped with whipped cream

Van Gogh espresso vodka, Bailey's Irish Cream, and Godiva chocolate liqueur chilled, served up

coffee with Bailey's Irish Cream, buttershots schnapps and a splash of cinnamon schnapps

vanilla ice cream blended with Godiva liqueur and Korbel Brandy

vanilla ice cream blended with Amaretto Di Saronno and Kahlua

single serve bottle

single serve bottle

single serve bottle

single serve bottle

single serve bottle

single serve bottle

single serve bottle