Breakfast
(served with choice of home fries or farmer salad)
♦Smoked BBQ Pulled Pork Benedict ~ 14
house smoked pork shoulder in a spicy maine root beer bbq sauce served over grilled sweet potato biscuits and topped with two poached eggs and a roasted jalapeño hollandaise
♦Wood Grilled Garden Benedict ~ 14
grilled portabella caps with tomatoes, zucchini, basil pesto topped with two poached eggs and a sun-dried tomato hollandaise
*Wood Grilled Bistro Steak Benedict ~ 16
bistro steak medallions served over grilled tuscan bread and baby spinach topped with two poached eggs and a creamy shiitake mushroom brandy sauce
♦Traditional Eggs Benedict ~ 10
two poached eggs over a grilled english muffin and smoked canadian bacon topped with hollandaise sauce
Maine Seafood Jambalaya Scramble ~ 16
fresh picked maine shrimp and crab meat, smoked chicken, three scrambled eggs, bell peppers, and onions in a spicy tomato sauce served on a warm corn tortilla
♦Bacon Cheddar Mushroom Omelet ~ 10
three egg omelet stuffed with apple smoked bacon, roasted shiitake mushrooms, and pineland farms cheddar cheeseBiscuits and Gravy ~ 12
apple, bacon, and onion biscuit, topped with sausage gravy and poached egg
Maine Lobster Quiche ~ 14
fresh picked maine lobster meat with spinach and melted pineland farm baby swiss cheese
Whole Grain Pancakes Topped With Brandy Cherries ~ 10
short stack whole grain pancakes topped with cinnamon brandy plumped cherries, pure maple syrup, and butter
Maine Lobster Cake Benedict ~ 16
two panko encrusted lobster cakes on a bed of wilted baby spinach topped with two poached eggs and hollandaise
Crunchy French Toast ~ 12
french toast stuffed with a whipped cream cheese, brie, and orange marmalade filling topped with apricots, pecans, and orange liquor maple syrup
♦Corn Beef Hash and Eggs ~ 13
slow cooked corn beef with yukon gold potatoes, onions, and fresh herbs topped with two eggs any style and hollandaise sauce
Grill House Breakfast ~ 10
two eggs any style, toast, home fries, and choice of bacon or sausage
Additional Breakfast Sides
♦Cup of Fresh Fruit ~ 5 ♦ Bacon ~ 3 ♦ Sausage ~ 3 Toast ~ 2
Starters
New England Clam Chowder Cup ~ 5 Bowl ~ 9
Soup du Jour Cup ~ 5 Bowl ~ 9
♦ Traditional Lobster Stew Cup ~ 9 Bowl ~ 16
♦Maine Mussels small ~ 8 large ~ 14
sautéed in sweet Madeira wine and butter sauce with fresh garlic, herbs, plum tomatoes, and served with fresh baked bread
Sea Salt and Vinegar Calamari ~ 12
fried calamari tossed with chives and parmesan cheese served over gourmet greens with pepperoncini aioli
Hand-Picked Maine Crab Cakes ~ 13
on top of sicilian rémoulade with a roasted red pepper and caper marmalade
Crispy Soft-Shell Crab ~ 14
served on frisee with a bell pepper-fennel slaw, apple wood bacon, and chipotle aioli
Truffle Cheese Fries ~ 7
hand cut russet potatoes tossed in peppercorn infused white truffle oil, sea salt, oregano, basil, and shredded parmesan
♦ *Sesame Encrusted Tuna ~ 14
sashimi style tuna served with jicama slaw, wasabi aioli, pickled ginger, and fried wontons
Warm Maine Crab Strudel ~ 10
baked pastry shell stuffed with crab meat, artichokes, spinach, cream cheese, and brie, over a cherry tomato and frisee salad
Maine Lobster Ravioli ~ 11
ravioli filled with maine lobster and house-made ricotta finished with local mushroom cream sauce
♦Shrimp Cocktail ~ 12
six lemon poached shrimp served with cocktail sauce
♦Fresh Oysters on the Half Shell ~ 3 each
served on a bed of crushed ice with pickled red onions, lemons, and rosé of malbec mignonette
♦*House Cured Pastrami Salmon ~ 12
toasted house-made marbled rye, topped with thinly sliced salmon, mustard dill sauce, and sweet pickled radishes
♦Farmers Salad ~ 7 Demi ~ 5
gourmet greens, cherry tomatoes, cucumbers, red onions, carrots, and croutons tossed with roasted shallot and herb vinaigrette
♦Caesar Salad ~ 8 Demi ~ 6
fresh romaine lettuce, croutons, and aged argentinian parmesan with italian white anchovies
♦Duck Confit Salad ~ 12 Demi ~ 10
gourmet greens, walnuts, vermont cheddar, apples, and dried cranberries tossed with maine maple apple cider dressing
♦Baby Spinach & Quinoa Salad ~ 8 Demi ~ 6
dried apricots, cashews, and tri-colored bell peppers tossed in a honey and orange dressing
♦Wedge Salad ~ 8 Demi ~ 6
iceberg lettuce, local tomatoes, cucumbers, and shaved radish topped with warm apple wood bacon, great hill blue cheese, and a green goddess dressing
♦Smoked Seafood Cobb Salad ~ 14 Demi ~ 9
romaine and baby spinach, chopped tomatoes, red onions, cucumbers, apple wood bacon, asparagus, hard boiled eggs, and olives served with an avocado dressing
Add Salad Proteins: Calamari $6, Hanger Steak $8, Haddock $9, Lobster Meat $12, Chicken $6, Shrimp $8, Salmon $11
Sandwiches And Entrees
sandwiches served with a house made pickle and choice of french fries, sweet potato fries, or cole slaw or substitute a farmer salad or caesar for $1
♦ Chicken Salad Wrap ~ 11
oven roasted chicken, pistachio pesto, curried mayo, golden raisins, and shaved carrots with baby spinach and swiss cheese
♦ Pan Seared Haddock Sandwich ~ 13
panko encrusted haddock, lettuce, tomato, and sliced red onion, house made tartar sauce served on a honey roll
♦Sazón Grilled Chicken Sandwich ~ 10
topped with apple wood bacon, pineland farms baby swiss, chipotle mayo, lettuce, tomato, and shaved red onion on a honey roll
♦Pulled Pork Sandwich ~ 12
maine root beer bbq pulled pork topped with a grilled pineapple slice and a carolina slaw, served on a honey roll
♦ *Roasted Garlic Cheeseburger ~ 12
garlic infused pineland farms ground beef with cheddar cheese stacked with lettuce, tomato, and red onion on a honey roll
additional toppings: (.50 each): sautéed mushrooms, sautéed onions (1.50 each): blue cheese, sunset acres goat cheese, bacon
♦ Wood Grilled Hanger ~ 20
roasted shallot marinated steak with cippollini au jus served with garlic chive mashed potatoes and seasonal vegetables
♦*Mrs. Wilson’s Salmon Entrée ~ 16
6 oz. organic scotland salmon grilled with lemon pepper oil and served with garlic chive mashed potatoes and sliced beets
♦Upon the request of the patron, all efforts will be made to accommodate gluten allergies for dishes notated by this symbol.
Such requests must be clearly communicated prior to ordering.
