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
Sandwiches
(served with a garlic pickle and choice of French fries, sweet potato fries, farmer salad, cole slaw, or sweet potato chips)
♦ Dry Aged Prime Rib Sandwich ~ 14
with a roasted Anaheim pepper and Dijon aioli topped with Great Hill Farm blue cheese on a toasted honey roll
Maine Lobster Grilled Cheese ~ 14
with hand-picked lobster meat and St. Andre cheese on sage butter grilled Tuscan bread
♦ Warm Herb Roasted Turkey ~ 10
with a rosemary apple jam, melted St. Andre cheese, and fresh sliced apples on toasted walnut-raisin wheat bread
Sicilian Grilled Chicken Caponata Wrap ~ 10
with rosemary garlic marinated chicken, lemon basil aioli, frisee lettuce, and shaved parmesan
Grillhouse Cubano ~ 10
with roasted pork, sliced ham, citrus Dijon aioli, melted Pineland Farms baby Swiss cheese, and sweet and sour red cabbage all pressed between grilled whole wheat bread
Roasted Moroccan Winter Vegetable Flat Bread Panini ~ 10
with acorn and butternut squash, Backyard Farms tomatoes, baby spinach, locally grown shiitake mushrooms and Sunset Acres Farm goat cheese
Maine Crab Cake Sandwich ~ 14
with a Sicilian rémoulade, roasted red pepper and caper marmalade, baby romaine, Backyard Farms tomatoes, and sliced red onion on a honey roll
♦ 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
Entrees
Fish and Chips ~ 15
golden fried haddock and hand cut fries served with cole slaw and house made tartar sauce
Herb Roasted Turkey Pot Pie ~ 12
with potatoes, onions, celery, carrots, winter squash, and locally grown shiitake mushrooms topped with a biscuit
♦ *Grilled Hanger Steak Entrée ~ 17
8 oz. all natural grilled hanger steak finished with a cabernet 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
♦ Panko and Parmesan Encrusted Haddock ~ 15
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 seasonal vegetables
♦ 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.
