We will be closed Saturday July 31st,2010 for a private event.

DINNER

 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  12

with a citrus garlic aioli and garnish of mixed greens

Sautéed Prince Edward Island Mussels  13

with garlic herb butter, tomatoes and Vidalia onions

Crab Stuffed Portobella Mushroom Cap  7

with avocado, melted mozzarella cheese and a citrus garlic aioli

Baked Brie and Fresh Fruit  13

baked in house-made bourbon-brown sugar pie dough, with toasted almonds,

fresh fruit, mixed greens and fresh bread

Oysters Rockefeller  9

three baked oysters served with chopped spinach and herbed buttered breadcrumbs

Chilled Fresh Shucked Oysters  2.50

served with mignonette and cocktail sauce, by the each

Fried Calamari  8

lightly breaded, served on mixed greens with red onions, tomatoes and a chipotle aioli

Royal Shrimp Cocktail  9

five chilled jumbo shrimp with cocktail sauce and lemon

House-made Ravioli Du Jour  8

filled with Chef’s choice of fresh ingredients paired with a specially made sauce

Quenelle of Smoked Salmon  8

dill, fennel, onions and cream cheese with crispy herb flatbread

Roasted Vegetable Caponata  8

eggplant, red onion, capers, calamata olives, scallions, red peppers

and balsamico drizzle with herb goat cheese crostini

Mini Pizza Trio  8

Margarita, Greek and veggie pizza served on grilled flatbread

 

SALADS

Salad of Baby Mixed Greens  6

house-made croutons, tomatoes and cucumbers with a honey basil viniagrette

Traditional Caesar Salad  7

accompanied by anchovies, parmesan cheese, house-made  croutons and Caesar dressing

Asian Duck Confit Salad  10

mixed greens, Mandarin oranges, broccoli, toasted cashews,

fried wonton strips with a ginger soy dressing

Grillhouse Wedge Salad  8

Iceburg lettuce, tomatoes, cucumbers, crumbled bacon and chunky bleu cheese dressing

all salads add chicken $5, shrimp $6, salmon $7, steak $7

 

 

Main Course

From the Wood Grill

Spice-Rubbed Hanger Steak  19

with garlic mashed potatoes and grilled ratatouille over house made fire roasted tomato sauce

10 oz. Center Cut Tenderloin of Beef  36

with asparagus, Parmesan au gratin potatoes, caramelized onions and a demi-glace and harissa sauce  

6 oz. Petite Tenderloin of Beef  24

with garlic mashed potatoes, roasted wild mushrooms, spinach and a Port thyme reduction

14 ounce Rib-Eye  32

sweet potato steak fries, roasted spring turnips with thyme and a chipotle lime butter

Atlantic Salmon Filet  20

jasmine rice and snow peas, with a pomegranate reduction and Mandarin orange mango salsa

 

Oven Roasted and Sautéed Dishes

 

Pan Seared Peppered Pork Tenderloin  19

mashed sweet potato, baby spinach and a Port wine reduction

Seafood Paella  19

 chorizo, fresh fish, mussels, shrimp and scallops, served in a Mediterranean seafood broth with vegetable rice

Pan Seared Haddock  18

with garlic mashed potatoes, seasonal vegetables and a lobster Newburg sauce

Chicken Almond Roulade  19

 prosciutto and  herbed chevre cheese with garlic mashed potatoes, baby carrots and an apricot glaze

Lobster Risotto  24

with wild mushrooms, spinach, mussels and a creamy saffron rice

Tenderloin Beef Tips and Scallop Marsala  26

tomatoes, baby spinach and wild mushrooms in a Marsala cream sauce tossed in pasta

 

 

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