Dinner Menu

Starters

New England Clam Chowder
featuring bacon and cooked sherry wine, served with oyster crackers
12

Apple Beet Salad (GF)
arugula, pickled beets, candied walnuts, goat cheese, pear-apple vinaigrette
16

Bib Salad (GF)
baby bib leaf lettuce, bacon, cherry tomatoes, pickled red onion, blue cheese crumble, blue cheese vinaigrette
16

Pan-Seared Scallops* (GF)
sweet corn polenta, butternut squash crisp
30

Mussels
Pemaquid mussels, garlic, roasted tomatoes, white wine, butter, grilled baguette
20

Chef’s Board (GF)
soppressata, prosciutto, hot coppa, artisanal cheese, fig jam
18

White Bean and Wild Mushroom Crostini (V)
white bean spread, sautéed mushroom medley, balsamic vinegar reduction
15

 Entrees

Sautéed Salmon (GF)
Northern Atlantic salmon, sweet pepper relish, potato purée, sautéed broccolini
37

Pan Seared Halibut (GF)
pumpkin risotto, broccolini, apple cider reduction
42

Cornish Hen (GF)
sautéed fingerling potatoes, roasted squash, brussel sprouts
35

Grilled Seafood Medley (GF)
salmon, shrimp, scallops, sweet corn polenta, roasted carrots, beets, onions
44

1½ lb Maine Lobster (GF)
boiled Maine lobster, drawn butter, boiled fingerling potatoes, sweet corn
MP

Filet Mignon (GF)
potato purée, grilled asparagus, red wine demi-glace 
44
add lobster tail 64

Crispy Duck Confit (GF)
white beans, braised pork, carrots, onion, celery, Confit duck leg
35

Roasted Root Veg Stew (V)
parsnips, potatoes, onions, carrots, sherry, vegetable stock, pumpkin rice, sliced baguette
32

Tonight’s Pasta
MP