Lunch | Sunday brunch | Desserts | Wine & Spirits
Appetizers
Soup of the Day . 4
made with fresh Maine grown ingredients
New England Clam Chowder . 5
our Chefs’ classic recipe
Maine Crab Cakes . 13
with a roasted red pepper remoulade and garnished of microgreens
Sautéed Prince Edward Island Mussels . 12
with a garlic herb butter, tomatoes and Vidalia onions
Sautéed Steamers . 12
served with warm broth and drawn butter
Baked Brie and Fresh Fruit .13
baked in home-made pie dough served with fresh fruit, nuts with mixed greens and fresh bread
Spinach and Crab Dip .10
served with tortilla chips
Eggplant Caponata with Crostini .10
herb infused goat cheese spread with 20 year old balsamic vinegar and extra virgin olive oil
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
Fresh Maine Lobster Salad . 15
with mixed greens, roasted corn, tomatoes, chives and a creamy dill dressing
Fresh Strawberry and Baby Spinach Salad . 8
with goat cheese, sliced almonds and a lemon poppy seed dressing
Sliced Peach and Plum Salad .8
rainbow microgreens, baby mache, goat cheese and a blueberry champagne vinaigrette
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
Sesame Glazed Atlantic
Salmon . 19
served with bok choy, scallions, carrots and red peppers
14 oz. Black Angus Rib Eye . 32
served withgarlic mashed potatoes and seasonal vegetables
Hand - Cut Hanger Steak . 19
accompanied by grilled corn and tomato orzo pasta salad with a garlic balsamic sauce
Bistro Steak and Jumbo Shrimp. 21
served with sautéed mushrooms, thick cut fries, grilled zucchini and a blue cheese sauce
16 oz. Black Angus New York Strip Steak .34
balsamic and port raosted cipollini onions with Chevre mashed potatoes and grilled asparagus
Thick Cut Sirloin Steak .28
served with tagliatelle pasta in a Florentine sauce with seasonal vegetables
Whiskey Brined Pork Chop .19
with a roasted peach salsa, red bliss potatoes and baby carrots
PASTA DISHES
Chicken Sambuca .19
with spinach, tomatoes, olives, and penne pasta in a sambuca cream sauce
Peperonata and Shrimp Pasta .19
sautéed sweet peppers, tomatoes, onions and garlic served with a white wine cream sauce
Scallop Pasta .24
served with zucchini, summer squash,red bell peppers and tagliatelle pasta tossed in a sherry cream sauce
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
Grillhouse Lobster Bake . Market Price
1 1/4 lb. fresh Maine lobster with steamers, corn on the cob and coleslaw
Seafood Primavera . 20
with mussels, shrimp, calamari, scallops, and fresh fish
Pan Seared Haddock .20
served with garlic mashed potatoes and topped with a lemon aioli
Suffed Chicken Breast.19
filled with mozzarella, red peppers, spinach and basil served with tabbouleh salad and grilled asparagus
18% Gratuity Will Be Automatically Added to Parties of Six or More
