Starters

New England Clam Chowder     Cup ~ 5     Bowl ~ 9

Soup du Jour                                    Cup ~ 5     Bowl ~ 9      

♦ Traditional Lobster Stew              Cup ~ 9   Bowl ~ 16      

♦ Prince Edward Island 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 ~  11
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

Warm Spinach and Artichoke Dip ~ 10
served with fresh baked parmesan and herb flat bread chips

♦ Beet Napoleon ~ 7
layers of beets and peppercorn chive goat cheese plated with balsamic reduction, basil oil, and candied walnuts

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
served with wakami, scallions, carrots, daikon radish and pickled watermelon, with a vegetable egg roll accompanied by a ponzu dipping sauce

Pastry Wrapped Baked Brie ~ 13
covered with apple rosemary jam accompanied by toasted almonds, walnuts, fresh fruit, and a sliced baguette

Asparagus and Sunset Acre Goat Cheese Flat Bread ~ 10
arugula, pesto, locally grown shiitake mushrooms, roasted shallots, and fresh herbs

Mediterranean Olive and Hummus Plate  ~ 10
warm mixed olives, roasted walnuts, garlic parmesan hummus, served with herb and olive oil crostinis

Gravlox with Sweet Mustard and Dill Dipping Sauce  ~ 12
house cured organic Scotland salmon served over pumpernickel crostini’s with Sunset Acres goat cheese

♦ Shrimp Cocktail  ~ 11
six lemon poached shrimp served with cocktail sauce

♦ Fresh Oysters on the Half Shell ~ 3 each
served on a bed of Himalayan pink salt with pickled red onions, lemons, and Rosé of Malbec mignonette

 

Salads

♦ Farmers Salad  ~ 7          Demi ~ 5
gourmet greens, cherry tomatoes, cucumbers, shaved red onion, carrots, and croutons tossed with our house dressing

♦ Caesar Salad  ~ 8           Demi ~ 6
fresh romaine lettuce, croutons, and parmesan tossed with a creamy Caesar and finished with Italian white anchovies

♦ Duck Confit Salad  ~ 12
gourmet greens, walnuts, cheddar cheese, apples, and dried cranberries tossed with Maine maple apple cider dressing

♦ Oven Roasted Asparagus Salad ~ 10
wild mushrooms, toasted pine nuts, shallots, garlic, Maine goat cheese, and arugula tossed with balsamic herb vinaigrette

Greek Calamari Salad  ~ 14
fried calamari over gourmet greens, cherry tomatoes, cucumbers, carrots, red onions, Kalamata olives, and feta cheese, dressed with an oregano vinaigrette

Traditional Wedge Salad  ~ 9
iceberg lettuce, cucumbers, cherry tomatoes, blue cheese dressing, with bacon topped with Great Hill blue cheese

Warm Shiitake Mushroom and Corn Salad Frisee  ~ 10
shiitake mushrooms and corn tossed with frisee lettuce in a shallot soy vinaigrette topped with warm sesame encrusted goat cheese and all served over toasted flatbread chips

 

Entrees

♦ Parmesan Encrusted Haddock  ~  22
pan seared haddock with panko bread crumbs and grated parmesan cheese topped with saffron, thyme aioli, and crispy fried leeks served with garlic chive mashed potatoes and house vegetable

♦ Seafood Pasta  ~   25
jumbo shrimp, Maine shrimp, calamari, mussels, cherry tomatoes, mediterranean olives, roasted peppers, garlic, and capers, all tossed together in a house made Malbec marinara over fettuccini pasta

*Moroccan Grilled Organic Scotland Salmon  ~ 24
over winter vegetable couscous with garbanzo beans, almonds, and finished with a spicy Moroccan butter sauce

Braised Bone In Short Rib  ~  30
slow cooked short rib over roasted Anaheim pepper brown rice served with grilled baby zucchini and cheddar corn bread

Maine Lobster Mac and Cheese  ~  28
with an entire 1 ¼ pound lobster picked and mixed with pancetta, cherry tomatoes, periwinkle pasta shells, in a sherry Dijon cheddar béchamel sauce and topped with white truffled cracker crumbs

♦ *Grilled Pork Chop  ~ 22
served over soft parmesan polenta and grilled baby zucchini topped with sautéed cherry peppers, chipollini onions, Backyard Farm roasted tomatoes with an aged balsamic vinegar sauce

Chicken Marsala  ~  22
two all-natural chicken breasts tossed with locally grown shiitake mushrooms, garlic, cherry tomatoes, spinach, and shallots in a sweet Marsala wine sauce over portabella and spinach stuffed raviolis

Vegetarian Moroccan Couscous  ~  18
with garbanzo beans, roasted acorn and butternut squash, sweet potatoes, baby zucchini, bell peppers, onions, apricots, preserved Myer lemons, and toasted almonds  (with chicken $22, with shrimp $26)

♦ Grilled Rack of New Zealand Lamb  ~  36
served with garlic chive mashed potatoes and seasonal vegetables finished with a Pinot Noir and local honey au jus

♦ Pan Seared Rainbow Trout  ~ 20
over a roasted shallot brown rice with cherry tomatoes and asparagus finished with a lemon beurre blanc sauce

                       

Grillhouse Specialty Steaks

served with seasonal vegetables and a choice of:
potato gnocchi with a Great Hill blue cheese sauce, cherry tomatoes, and pancetta or garlic chive mashed potatoes

♦* Dry Aged New York Strip ~ 34     

♦ * All Natural Hanger Steak ~ 24

♦* Center Cut Filet Mignon ~ 30    

♦ *  Balsamic Tenderloin Tips ~ 23

Choose one of the following sauces to top your steak:
Bourbon Brown Sugar Butter, Cabernet Au Jus, Great Hill Blue Cheese Butter, or a Bearnaise Sauce

 

Sandwiches

(served with a garlic pickle and choice of French fries, sweet potato fries, farmer salad, cole slaw, or sweet potato chips)

♦ Grilled Chicken Sandwich ~ 10
topped with bacon, Pineland Farms baby Swiss cheese, baby romaine, tomato, and red onion

♦ Pan Seared Haddock Sandwich ~ 12
panko and parmesan encrusted haddock, romaine, tomato, and sliced red onion on a honey roll with house made tartar sauce

♦ *Roasted Garlic Cheeseburger ~ 12
roasted garlic infused Wolf Neck Farm ground beef with Pineland Farms cheddar cheese stacked with lettuce, tomato, and red onion on a branded honey roll

Additional toppings (.50 each): sautéed mushrooms, sautéed onions, bacon (1.50 each): Great Hill blue cheese or Sunset Acres goat cheese


♦ 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.