| Chef's Soup Du Jour |
$8.00 |
Freshly made with seasonal ingredients |
| Caprese Platter |
$9.00 |
Fresh mozarella &basil, layered with vine ripened tomatoes and drizzled with balsamic reduction |
| New Bedford Pan Seared Sea Scallops |
$13.00 |
With pistachio pesto and balsamic reduction |
| Chilled Shrimp Cocktail |
$12.00 |
Trio of chilled, poached shrimp with mildly spiced cocktail sauce |
| Wild Mushroom Risotto Cake |
$8.00 |
Topped with caramelized onions and shaved pecorino romano |
| Coastal Maine Crab Cakes |
$12.00 |
A pair of crab cakes lightly seasoned and sauteed, topped with tequila lime aioli |
| Baked Bacon Wrapped Chicken Roulade |
$11.00 |
Tender chicken breast spread with cheddar, cream cheese and peppers, rolled and wrapped in bacon |
| Angel Hair Aglio E Olio |
$9.00 |
Angel hair pasta generously tossed with sliced roasted garlic, olive oil, asparagus, spinach and sun dried tomatoes, topped with shaved peccorino romano |
| Beef Carpaccio |
$12.00 |
Thinly sliced rare tenderloin topped with shaved parmesan and horseradish cream |
| The Inn's Mixed Greens |
$8.00 |
Lettuce medley, garden vegetables, seasoned croutons and lemon vinaigrette |
| Traditional Caesar |
$9.00 |
Romaine lettuce with shaved parmesan, garlic croutons and saratoga caesar dressing. Anchovies available on request |
| Baby Spinach |
$9.00 |
Chai spiced poached pear with spanish manchego cheese, candied walnuts and warm balsamic dressing |
| Traditional Waldorf |
$9.00 |
Bibb lettuce, candied walnuts, apples, raisins, bleu cheese and honey yogurt dressing |
| Center Cut Filet Mignon |
$36.00 |
8oz Grilled tenderloin topped with bleu cheese medallion and red wine demi glace |
| Roasted Half Duck |
$27.00 |
Lacquered with sweet brandy orange glaze |
| Grilled Ny Strip Steak |
$33.00 |
Topped with sliced marinated portobello mushrooms and caramelized onions |
| Poached Atlantic Salmon |
$26.00 |
With creamy fresh dill and cucumber sauce |
| Oven Baked Haddock |
$23.00 |
Herbed crumb encrusted, topped with citrus beurre blanc |
| Veal Oscar |
$28.00 |
Thin medallions of veal topped with crab meat, asparagus and hollandaise |
| Pork Loin Piccata |
$23.00 |
Lightly breaded and pan seared with lemon, garlic, white wine and capers |
| Pecan & Whole Grain Mustard Encrusted Swordfish Fillet |
$25.00 |
With beurre blanc and raspberry melba drizzle |
| Savory Seafood Scampi |
$33.00 |
Shrimp, scallops, and lobster, simmered in white wine, garlic, and butter, tossed with spinach & tomatoes on a bed of linguine served with grilled baguette |
| Wild Mushroom Risotto Cakes |
$19.00 |
With caramelized onions and shaved parmesan on a bed of sauteed baby spinach |
| Lobster Ravioli |
$22.00 |
With a light newburg sauce, served with grilled garlic baguette |
| Hannah's Beef Brisket |
$21.00 |
Heirloom family recipe - slow roasted with tomato and beef pan gravy, served with vegetable medley and potato pancakes |
| New Orleans Style Jambalaya |
$24.00 |
A spicy mixture of andouille sausage, shrimp, tomatoes, peppers, onions, garden rice and creole seasoning |
| The Inn's Lobster Mac and Cheese |
$28.00 |
Cavatappi pasta tossed with lobster morsels, creamy cheddar and gruyere cheese, topped with a lobster tail in scampi butter |
