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DINNER MENUppp |
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Soup and Saladpppp |
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French Onion Soup - Caramelized onions in a brandy beef stock, topped with an herbed crouton and melted cheeses |
Bowl 5 |
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Guinness Beef Stew - Hearty stew made with Beef stock, Guinness Stout, Sirloin tips, garlic, carrots, celery, and onions |
5.5 |
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Campagna Salad - Black mission figs, goat cheese, crispy prosciutto, and toasted pine nuts over mised greens with champagne vinaigrette |
10 |
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Ceasar Salad - Chilled chopped hearts of romaine, roasted roma tomatoes, asiago cheese with chef's creamy ceasar dressing along with an anchovy butter crostini |
8 |
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Baby Spinach Salad - With apples, gorgonzola, dried cranberries and walnuts with citrus herb vinaigrette |
Half 5 Full 8 |
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House Salad - Mixed greens, shredded carrots, cucumbers, red onion, roma tomatoes, and croutons |
Half 4 Full 7 |
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Cobb Salad* - Romaine and baby spinach, tossed with grilled chicken, avocado, roma tomatoes, crumbled bacon, bleu cheese, hard-boiled egg, with a House Dijon dressing |
12 |
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FOR ALL SALADS ADD: Grilled Chicken.. 4 Grilled Shrimp.. 9 |
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Steak Tips*.. 6.5 Lobster Salad.. 11 |
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Salad Dressings: Balsamic vinaigrette, creamy gorgonzola, citrus herb vinaigrette, parmesan peppercorn, thousand island, and creamy honey dijon |
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Appetizerspp |
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Shrimp Wontons - Jumbo shrimp wonton with a sesame ginger soy dipping sauce |
12 |
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Thai Crab Cakes - Panko crusted lump crab, green onion, cilantro, red peppers with sriracha-lime aioli |
10 |
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Chicken Wings or Crispy Tenders - Smothered in house made buffalo sauce or sweet honey barbecue sauce with blue cheese dressing |
9 |
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Mozzarella Sticks - Golden fried and served with house marinara |
6.5 |
| Scallops and Bacon - Sea Scallops wrapped in bacon with maple glaze | 10 |
| Mussels - P.E.I mussels sautéed in white wine with garlic, tomatoes, leeks and butter | 9 |
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Fried Mushrooms - Tossed with grated romano and fresh herbs with a truffled aioli |
9 |
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Calamari - Lightly breaded and tossed with fresh lemon, cherry peppers, and garlic served with a fresh herb and caper aioli |
8 |
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Artichoke Dip - Artichoke hearts, spinach, roasted red peppers and blended cheeses served with tri-color corn chips |
8.5 |
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Onion Rings - Hand cut and battered served golden crisp |
5.5 |
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Lobster and Chorizo Arancini - Arborio rice with Maine lobster, chorizo, roasted red peppers, parsley, asiago cheese that is deep fried and served with a saffron aioli |
12 |
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Mediterranean Antipasto - Marinated artichoke hearts, kalamanta olives, capers, feta, sliced prosciutto, and genoa salami with a toasted garlic crostini |
11 |
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Fried Brie - Double cream Brie, carmelized shallots and toasted pine nuts deep fried and drizzled with raspberry puree and balsamic reduction |
9 |
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Pork |
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Entréespp |
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Grilled Salmon - Topped iwth a dill-hollandaise sauce, white and wild rice, and grilled asparagus |
24 |
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Seafood Risotto - Lobster, shrimp, and sea scallops over lemongrass risotto, tossed with asparagus, tomatoes, and chives, finished with asiago cheese and white truffle oil |
26 |
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Grilled 14-Ounce Sirloin - Topped with a bacon-shallot demi glace accompanied by garlic mashed red bliss potatoes and sautéed spinach |
27 |
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Bucatini Carbonara - Crispy pancetta, pecorino romano cheese and sweet peas tossed with bucatini pasta and your choice of:
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Add Grilled Chicken.. 17 Add Shrimp.. 20 Add Lobster .. 24 Add Scallops.. 22 |
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Grilled 8 Ounce Filet Mignon - Topped with a gorgonzola butter and served with roasted seasoned red bliss potatoes and grilled asparagus with crispy shallots |
28 |
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Chicken Caponata - Sautéed chicken breasts simmered with roasted eggplant, tomatoes, olives, capers, basil and pine nuts over angel hair pasta |
21 |
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Ave Marie Ravioli - Mascarpone, pine nuts, and sundried tomato stuffed handmade ravioli tossed with fresh mozzarella, basil, tomato and pan roasted shrimp |
23 |
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Baked Stuffed Haddock - Stuffed with roasted shrimp, sea scallops, leeks, and garlic topped with a tomato cream sauce accompanied by white and wild rice and broccoli |
23 |
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Braised Pork Shank - Slow cooked with tomato, bacon, cremini mushrooms, onions, carrots and rosemary over garlic mashed red bliss potatoes |
23 |
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Vegetarian Saute - Saffron, roasted red pepper, and spinach flavored gnocci, tossed with butternut squash, roasted mushrooms and roasted red peppers topped with chevre cheese and fresh herbs in a white wine butter sauce |
20 |
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Chilean Sea Bass - Pan seared and topped with a pumpkin seed asiago pesto and served over white and wild rice drizzled with truffle oil and sautéed spinach |
26 |
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Please ask your Server about our Delicious Desserts! |
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Chef: Erin Terkelsen 11 Water Street Would Love to Host or Cater Your Event! Please Ask for Details.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illnesses, especially if you have a medical condition.
**A 20% Gratuity will be added for parties of 6 or more.
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Copyright © 2007-2009 - All Rights Reserved |