Lunch    |    Sunday brunch    |     Desserts    |    Wine & Spirits

Appetizers

Soup of the Day .  4
made with fresh Maine grown ingredients

New England Clam Chowder .  5
our Chef's classic recipe

Maine Crab Cakes .  13
with a smoked lemon herb aioli and a garnish of mixed greens

Sautéed Prince Edward Island Mussels . 13
with a garlic herb butter, tomatoes and Vidalia onions

Jamaican Pork Empanadas. 8
filled with slow braised prok, dried cranberries and caramelized onions, served wtih a Jamaican watermelon relish

Baked Stuffed Oysters . 10
locally harvested Flying Point Oysters served warm with a lemon chive oil

Fresh Maine Steamers . 12
locally harvested Flying Point Oysters served warm with a lemon chive oil

Baked Brie and Fresh Fruit . 14
baked in home-made pie dough served with fresh fruit, nuts with mixed greens and fresh bread

Salads

Salad of Baby Mixed Greens . 6
with house-made croutons and a roasted shallot vinaigrette

Traditional Caesar Salad . 7
with chicken . 12
served with shrimp . 13
served with salmon . 14

Heirloom Tomato and Fresh Mozzarella Salad .10
served with fresh basil, extra virgin olive oil and twenty-year-old balsamic vinegar

Strawberry and Baby Spinach Salad . 8
served with a lemon poppy seed vinaigrette, toasted almonds and fresh Maine goat cheese

Wedge Salad . 8
iceberg lettuce topped with bleu cheese dressing, tomatoes, cucumbers and bacon

Duck Confit, Apple and Toasted Walnut Salad .  10
with dried cranberries, Vermont Cheddar and a maple cider vinaigrette

 

 

Main Course

F R O M  T H E  W O O D  G R I L L

Hand - Cut Hanger Steak . 19
served with whole roasted fingerling potatoes, sauteed shiitake mushrooms, baby spinach and a grilled Roma tomato

Bistro Steak  and Jumbo Shrimp. 23
served with three potato hash and a grilled bean salad

16 oz. Black Angus New York Strip Steak .34
balsamic and grilled onion rings with Gorgonzola mashed potatoes and grilled asparagus

10 oz Tenderloin of Beef. 36
served with garlic mashed potatoes, asparagus and a mushroom demi-glace

Wood Grilled Long Island Duck 28
with wild mushroom risotto, steamed broccolini and finished with white truffle oil

Barbecued Baby Back Ribs 19
with vegetable slaw and corn bread, served with maple sage butter

Atlantic Salmon Filet 19
served over fresh lemon and herb basmati rice, julienne carrots, pea pods, red peppers, red onion, bean sprouts and finished with a sesame ginger soy glaze

O V E N -  R O A S T E D  A N D  S A U T E E D  D I S H E S

Seafood Cioppino . 20
with shrimp, scallops, fresh fish, calamari and mussels, in a spicy red wine tomato fennel broth, topped with a cappelini pasta net

Pan Seared Scallops . 26
wilted spinach salad with caramelized red onions, bleu cheese and almonds, tossed with a pomegranate vinaigrette, garnished with a grilled peach

Chicken Saltimbocca . 20
pan seared chicken breast with proscuitto di parma, fresh sage and provolone cheese acoompanied by wild mushrooms, tomatoes, baby spinach and lingui tossed in a lemon garlic white wine butter sauce


Seafood Stuffed Haddock 20
topped with lemon aioli, served with garlic mashed potatoes and seasonal vegetables

Maine Lobster Pasta Market price
fresh Maine Lobster meat, tomatoes,and spinach in a saffron cream suace over tagliatelle pasta

18% Gratuity Will Be Automatically Added to Parties of Six or More