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Dinner Menu
by Executive Chef Leo Kremer
~ Small Plates, Salads and Soups ~
Crab Stuffed Shrimp
Jumbo U-8 shrimp stuffed with Jonah crab meat filling and served with mesculin greens and old bay buerre blanc
Rhode Island Jonah Crab Cake
Crabmeat tossed with sautéed onions, celery, seasonings, Dijon mustard and mayonnaise then served with caper aioli
Sweet and Salty Fried Calamari
Buttermilk Ranch Dipwith chive aioli
Black Bean and Ale Chili
Served with tri-colored corn chips
Sweet Butternut Squash Bisque
Cup or Crock
New England Clam Chowder
Cup or Crock
Lobster, Shrimp and Crab Bisque
Cup or Crock
Tender Field Greens
Served with Roma tomato and cucumber tossed with your choice of dressing
Classic Caesar Salad
Dressed with classic caesar dressing, 7 grain croutons, and anchovies if you wish!
Wedge of Iceberg Lettuce
Served with bacon crumbles, blue cheese dressing and diced tomato
Harvest Trail Salad
Mesculin greens tossed with raspberry walnut vinaigrette, cranberry Wensleydale cheese, dried cranberries and toasted walnuts
Make Your Salad an Entree - Add Grilled Chicken Breast, Grilled Salmon, Pastrami Smoked Salmon, or Jonah Crab Cake
~ Entrees ~
Brown Sugar and Apple Cider Brined Salmon Filet
Roasted sweet potatoes and balsamic glaze
Spinach and Feta Strudel (Vegetarian)
Three strudel served with oven roasted marinated tomatoes, kalamata olives, shaved Parmesan and fresh basil
Traditional Yankee Pot Roast
Fork tender eye round braised for hours and served with pan gravy, mashed potatoes, and steamed vegetables
Colonial Inn Pot Pie
Shredded chicken, peas, pearl onions, carrots, celery, and corn stewed in creamy supreme sauce. Served with mashed potatoes and fresh vegetables
12oz Marinated All Natural Choice Sirloin Tips
Red wine jus, mashed potatoes, fresh vegetables
Baked Haddock with Crispy Seasoned Oyster Cracked Crust
Baked with stewed tomatoes and served with buttered orzo and fresh vegetables
Rhode Island Jonah Crab Cake
Fresh crabmeat tossed with sautéed onions, celery, seasonings, Dijon mustard and mayonnaise. Served with caper aioli and buttered orzo
For more information and reservation simply call 978-369-2373
We are required by law to remind you that consuming raw or under cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Please note that a 17% gratuity may be added to all parties of six or more.
Due to the frequency of menu updates, our online menus may not reflect current offerings.
Please contact The Restaurant for the most current information.
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