Colonel Blackinton Inn

Chilled jumbo shrimp served with a spicy cocktail sauce

Fresh littleneck clams on the half shell served with cocktail sauce, over crushed ice

Served with horseradish, cocktail, and mignonette sauces. Ask your server for selection of the day

Mushroom caps stuffed with seafood stuffing and drizzled with a butter sauce

Yellow Fin tuna encrusted with Cajun spices, quickly seared and sliced. Served over seaweed salad

Served over baby spinach with chipotle aioli

Garnished with capers, red onions, chopped egg, cream cheese and lemon. Served chilled with toast points

Two large clams stuffed with chorizo sausage, bread crumbs, onions and roasted peppers. Served with lemon and tabasco

Littleneck clams topped with breadcrumbs, bacon and pimento, then baked

Thinly sliced and pounded beef tenderloin topped with arugula, capers, shaved Romano cheese and olive oil

Six freshly shucked oysters beer batteredand lightly fried. Served on the half shell with our house made sweet remoulade

Breaded eggplant rolled with mozzarella cheese, then baked and topped with marinara sauce

Served with cherry pepper rings and chipotle aioli

Fresh mozzarella and thinly sliced Parma prosciutto served over toasted peasant bread and finished in the oven Drizzled with balsamic glaze and fresh basil

Sliced French bread with three different toppings: tomato & basil, goat cheese & herb, and olive tapenade

Escargots sautéed in burgundy wine with shallots, garlic, onion, butter and tarragon

Caramelized pear stuffed with blue cheese and served over arugula, sliced tomato and cucumber. Tossed with fresh squeezed lemon, olive oil and balsamic glaze

Layered slices of tomato, fresh mozzarella and basil. Served with grilled peasant bread

Slices of green apple, pear, beets and oranges. Tossed with walnuts, mixed greens and crumbled blue cheese. Served with a Honey Dijon vinaigrette

Romaine lettuce tossed with Romano cheese and our specially blended Caesar dressing

A crisp wedge of iceberg lettuce topped with crumbled blue cheese, bacon, and tomatoes

Served with a crouton and melted Gruyere cheese

Traditional creamy chowder

Finished with sherry wine

The most tender cut of beef

The strip steak is the perfect blend of flavor and tenderness. The cut for a steak lover

This full-flavored steak is cut from the rib section. Its flavor comes from the high amount of marbling

Two tender, 7oz bone-in Frenched lamb chops, rubbed with olive oil, oregano, garlic and rosemary then grilled

Two 10 oz. French cut pork chops grilled then brushed with a maple glaze

Grilled salmon topped with asparagus and lobster meat, in a sherry wine demi glace, finished with Béarnaise sauce

24oz bone in steak. This cut of beef has both the N.Y. Strip and Filet

14oz. Fresh swordfish steak grilled to your liking

A flavorful cut of beef grilled to your liking and sliced thin. Served with a port wine demi glace

10oz free range statler chicken breast. Stuffed with roasted vegetables, spinach, goat cheese and Italian bread crumbs. Topped with a mushroom marsala sauce

New Zealand Rack of Lamb brushed with garlic, rosemary and Dijon mustard. Roasted and finished with lamb demi glace. Served with roasted potato and a side of mint jelly

Tender veal medallions breaded and baked in our house made tomato sauce. Served over linguine and topped with mozzarella cheese

Fresh scrod topped with Ritz crackers and lemon butter

10oz.Fresh sea scallops baked and topped with bread crumbs and lemon butter

Lobster, shrimp, scallops and swordfish baked in a Newburg sauce and topped with Ritz crackers

Fresh jumbo shrimp stuffed with scallops, crabmeat and bread crumbs, topped with drawn butter

Chicken cutlet breaded and baked in tomato sauce. Served over linguine and topped with mozzarella cheese

Chicken breast coated in a light egg batter and pan fried. Topped with ham, sliced tomato, garlic and mozzarella cheese, then baked

Sliced and breaded eggplant baked in a light tomato sauce

Fresh salmon, pan seared and topped with roasted walnuts tossed lightly in maple syrup . A house favorite

Tender veal medallions sautéed in a mushroom marsala cream sauce

Shrimp, calamari, clams, mussels and salmon simmered in a tomato based broth with chourico sausage, onions, potatoesand white beans

Boneless breast of chicken sautéed in a white wine sauce with lemon butter and capers

Boneless breast of chicken sautéed in a mushroom marsala cream sauce

Chicken breast sautéed in a sherry wine sauce topped with fresh lobster meat and asparagus spears, finished with béarnaise sauce

Fusilli topped with our house made meat sauce. Served with meatballs and topped with parmesan cheese

Tenderloin tips sautéed with mushrooms, roasted peppers and spinach. Served in a gorgonzola cream sauce and tossed with pappardelle pasta

Shrimp, clams, mussels and calamari, sautéed in a basil, garlic, white wine, and tomato sauce

Fresh lobster meat and jumbo shrimp sautéed with garlic, white wine, and a spicy tomato sauce. Served over fusilli pasta

Little necks sautéed in garlic, oil, and white wine. Finished with your choice of a white or red sauce. Served over linguine pasta

Porcini filled ravioli served with your choice of sauce: Marinara, garlic and oil, or parmesan cream

Potato gnocchi tossed with sauteed mushrooms, peas and pancetta. Served in a traditional carbonara sauce: egg yolk, cream and pecorino romano

Omelets and Belgium waffles to order, includes a hot side station, quiche, fresh fruit, muffins and much more. Ask your server for a complete description.

Toasted croissants topped with Canadian bacon and poached eggs. Finished with Hollandaise sauce and asparagus spears

Four ounces of grilled filet mignon served on Brioche bread. Topped with poached eggs, lobster meat, asparagus and a sherry wine sauce. Finished with Bearnaise sauce.

Black beans topped with two poached eggs, shredded cheddar cheese, sour cream and homemade salsa. Served with warm buttered corn bread.

Three large pancakes served with maple syrup. Your choice of plain, blueberry, or apple cinnamon.

Served with maple syrup.

5 oz. Filet Mignon served with eggs cooked to your liking.

Poached eggs, served over crab cakes with Hollandaise sauce, and asparagus.

Two eggs served any style over our house made corned beef hash topped with a cheddar cheese sauce. Served on a sizzling iron skillet.

A corn tortilla topped with salsa verde, home fries and two poached eggs. Topped with sliced avocado, and a dollop of sour cream.

Comes with home fries and a fruit cup Choice of bread: white/wheat toast, bagel, English muffin, brioche or wrap Style of eggs: scrambled, fried, or poached Choice of breakfast meat: Bacon, Sausage, Ham Choice of cheese: Mozzarella, Cheddar, Pepper Jack, Gruyere, cream cheese. Additional toppings: $0.50 each: Avocado, sautéed onions, mushrooms, and peppers, sautéed spinach, jalapenos, sliced tomato, asparagus, salsa, salsa verde, sour cream, Hollandaise sauce. Additional Topping $1 each: Corned beef hash, extra bacon or sausage, chorizo sausage 5oz. Filet add or Lobster meat add $10 Smoked Salmon $3.

Pan seard haddock topped with crab meat and a dill cream sauce. Served over sauteed spinach.

Boneless breast of chicken and caper sautéed in lemon, butter, and white wine. Served over angel hair pasta.

Fresh salmon, pan seared and topped with roasted walnuts tossed lightly in maple syrup.

Generous portion of tender white and dark meat. Served with a side of gravy.

Sliced and breaded eggplant baked in a light tomato sauce. Served over linguine and topped with mozzarella cheese.

Mixed greens topped with sliced avocado, hard boiled egg, crumbled bacon, cucumber, tomato, and grilled chicken. Served with a side of our house-made blue cheese dressing.

Our Burgers are a mix of tenderloin, New York strip, and ribeye, and are ground in house daily. All burgers are served with lettuce, tomato, onion and your choice of the following: Cheese: Cheddar, Mozzarella, Pepper Jack, or Blue Cheese. Toppings: Avocado, bacon, fried egg, sautéed mushrooms, sautéed onions, grilled pineapple, fried onion ring.

Sliced turkey and ham with tomato, lettuce, and bacon. Served on Brioche with a side of hand cut French fries.

Sliced North Country Smoke House black forest ham and gruyere cheese sandwiched between two slices of French toast. Lightly egg washed and fried. until golden brown Served with a side of maple syrup.

Sliced haddock fried or pan seared, topped with shredded lettuce, pico de gallo, sliced jalapeno pepper, chipotle aoli, and fresh lime. Served with a side of black beans, sliced avocado and sour cream.