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Ever Changing Menu
by Chef Leo Kremer
~ Small Plates, Salads and Soups ~
Garlic Dijon Sautéed Jumbo Shrimp
Shrimp coated with an egg batter and served with steamed spinach
Truffle Cheese Sachietti Pasta
English peas, browned butter, white mushrooms, and a splash of cream
Baked 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
Served with chive aioli
Black Bean and Ale Chili
Served with tri-colored corn chips
Spicy Beef and Mushroom Egg Roll
Served with Hoisin and Thai chili dipping sauce
Shrimp and Spinach White Foccacia Pizza
Mozzarella and olive oil
Made to Order Oyster Stew
Shucked oysters simmered in a sautéed shallot and garlic cream
Caramelized Minestrone
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
Heart of Romaine Caesar Salad
Dressed with classic caesar dressing, 9 grain croutons, and anchovies if you wish!
Baby Head of Iceberg Lettuce
Served with bacon crumbles, blue cheese dressing and diced tomato
Spinach Salad
Creamy balsamic dressing, boiled egg, roasted red peppers and crispy noodles
Harvest Trail Salad
Mesculin greens with dried cranberries, toasted walnuts, crumbled goat cheese, and croutons tossed in raspberry walnut vinaigrette
Make Your Salad an Entree - Add Grilled Chicken Breast, Grilled Salmon, Sirloin Steak, or Jonah Crab Cake
~ Entrees ~
Roasted Prime Rib of Beef*
Served with port wine au jus, fresh vegetables, and a chive popover
Queen Cut (10 oz.) King Cut (14 oz.)
Blue Tortilla Crusted Baked Tilapia
Served with warm mango and poblano chutney and rice pilaf Florentine
Steamed Salmon Filet
Steamed in a court bouillion, served with curried orzo and virgin chive sage oil
Spinach and Feta Strudel (Vegetarian)
Three strudel served with oven roasted marinated tomatoes, kalamata olives, shaved Parmesan and fresh basil
Potato Crusted East Coast Haddock
Served with roasted shallot cream and rice pilaf Florentine
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
Grilled 8 oz. Choice NY Sirloin Steak Roladin*
German mashed potatoes and green peppercorn, Dijon, and conichon demi-glace
Chicken Confit
Fall off the bone tender chicken leg quarters braised with garlic, thyme, kosher salt and bay leaves. Served with pureed sweet potatoes and fig glace
Rhode Island Jonah Crab Cake
Fresh crabmeat tossed with sautéed onions, celery, seasonings, Dijon mustard and mayonnaise. Served with capers aioli and curried orzo
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.
For more information and reservation simply call 978 369 2373
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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