Dinner    |    Lunch     |    Desserts    |    Wine & Spirits

 

 

  Sunday Brunch

Lobster Frittata  16

  Maine lobster, eggs, tomato, carmelized onions, scallions, Parmesan with home fries, choice of bacon or sausage  

Andouille Sausage and Egg Brioche  10

with Spanish onion and Swiss cheese,  home fries and fresh fruit

Benedict Oscar  16

crabmeat, asparagus, poached eggs, English muffin and hollandaise,

 served with home fries and choice of bacon or sausage

Heart Healthy Breakfast  12

organic low fat yogurt, granola, grapes, apple and strawberries with choice of

home fries or toast, and either farm fresh eggs or egg whites

Benedict Neptune   16

jumbo shrimp,  asparagus, chives, poached eggs, English muffin and a citrus hollandaise,

served with home fries and choice of bacon or sausage

Stuffed French Toast  10

filled with sweet caramel apples, cream cheese and choice of bacon or sausage

Grillhouse Steak and Eggs  12

farm fresh eggs and wood grilled hanger steak with home fries and toast

Belgian Waffle  10

strawberries and fresh whipped cream, with homefries and choice of bacon or sausage

Wood-grilled Cheeseburger  10

½ pound of beef infused with roasted garlic, topped with smoked Cheddar on a honey roll

Wood-grilled Chicken Sandwich 10

wood grilled chicken breast, bacon, roasted red pepper aioli and provolone cheese on a ciabatta roll

 

Lightly Breaded Pan Seared Haddock Sandwich  13

served with lettuce, tomato and tartar sauce on a honey roll

Warm Open-Faced Turkey Sandwich  10

with stuffing, spiced cranberry sauce and gravy on house-made sourdough

                                 Bourbon Glazed Beef Braciola 19                                          

stuffed with Capicola ham,  red peppers, spinach and provolone cheese with scalloped potatoes and asparagus

Sesame Seed Encrusted Salmon Filet  19

with Jasmine rice, julienne carrots, shiitake mushrooms and bok choy in a miso broth, finished with wasabi oil

 

Seafood Casserole  19

with fresh fish, P.E.I. mussels, shrimp, scallops, sweet potatoes and spinach in an Alfredo cream sauce

18% Gratuity Will Be Added To Parties of Six or More

 

Appetizers

Soup of the Day  4

made with fresh Maine grown ingredients

New England Clam Chowder  5

our Chef’s classic recipe

Asparagus alla Milanese  7 

with Parmigiano, fried duck egg and gremolata

Maine Crab Cakes  12

with fire roasted poblano pepper aioli and a garnish of greens

Sautéed Prince Edward Island Mussels  13

with garlic herb butter, tomatoes and Vidalia onions

Wild Mushrooms Trio  7

stuffed shiitake cap, wonton stuffed with wild boar and matsutake and a porcini-duck liver pate

Baked Brie and Fresh Fruit  13

baked in house-made pie dough with fresh fruit, nuts, mixed greens and fresh bread

Oven Roasted Flying Point Oyster Galette  9

served with a savory pastry cream, caramelized shallots and chopped spinach, finished with a lemon chive oil

Chilled Flying Point Oysters  2

served with mignonette and cocktail sauce, by the each

Fried Calamari  8

lightly breaded, with a bed of greens and arrabbiati dipping sauce

Royal Shrimp Cocktail  9

five chilled jumbo shrimp with cocktail sauce and lemon

Braised Beef Cheek Ravioli  8

stuffed with slow braised beef and Maine goat cheese with chicken liver and beef Bolognese sauce, Parmigiano-Reggiano

Apple and Cranberry Stuffed Quail  10

accompanied by turnip and spiced apple puree, finished with white truffle oil

Spinach and Artichoke Dip  9

blended cream cheese, mascarpone, sour cream, spinach and artichoke hearts with house-made tortilla chips

Mini Pizza Trio  8

Margarita, Greek and Veggie pizza served on grilled flatbread

 

 

 

 

18% Gratuity Will Be Added To Parties of Six or More