~ Small Plates, Salads, and Soups ~
Artichoke, Mushroom and Spinach Dip
Served with crispy corn chips 6.95
Jumbo Lump Crab Cakes
Three small crab cakes served with homemade gherkin tartar sauce on a bed of
Mesculin greens 8.95
Coconut Crusted Lobster Tail
Lobster tail coated with crispy coconut and served with orange chili dipping marmalade 12.95
Mini Baked Brie Wheel
Baked in a tender pie crust and served with cranberry orange chutney and crackers 10.95
Potato Pancakes
Crispy potato pancakes topped with crème fraiche, flying fish roe, and micro celery 7.95
Lobster, Shrimp, and Crab Bisque
Cup 6.00 Crock 7.00
New England Clam Chowder
Cup 5.50 Crock 6.50
Butternut Squash Bisque
Butternut squash simmered with caramelized onions, cream, brown sugar, and spices
Cup 5.50 Crock 6.50
Classic Caesar Salad
Seasoned oyster cracker croutons, and anchovies if you wish! 6.95
Wedge of Iceberg Lettuce
Bacon crumbles, blue cheese dressing, and diced tomato 5.95
Tender Field Greens
Served with balsamic vinaigrette, cucumber, and cherry tomato 5.95
Harvest Salad
Mesculin greens tossed in raspberry walnut vinaigrette and topped with dried cranberries, Wensydale cheese, and roasted walnuts 7.95
Make Your Salad an Entrée
Add any of the following to an entrée sized salad:
Grilled Chicken 4.95 Crab Cake 8.95
Grilled Salmon* 6.95 Fried Scallops 7.95
~ Entrées ~
Entrées served with Chef’s choice of fresh vegetable
Coffee Brined Frenched Center Cut Pork Chop
Roasted sweet potatoes and warm maple apple puree 19.95
Grilled Center Filet Mignon*
Gorgonzola mashed potatoes and port wine roasted shallot sauce 26.95
Grilled Vegetable, Parmesan, and Fresh Herb Ravioli (V)
Roasted vegetables and cheeses stuffed in basil pasta and tossed with
spinach feta sauce, sun-dried tomatoes, mushrooms and topped
with shaved parmesan cheese 16.95
Brick Roasted Chicken
A seasoned half chicken roasted under a brick to crisp the skin
and seal in the juice. Served with mashed potatoes, vegetables,
and reduced chicken glace 16.95
Herb Potato Crusted Haddock
Lemon white wine shallot beurre blanc and saffron Israeli cous cous 19.95
Toasted Asian Sesame Salmon*
Atlantic salmon filet topped with toasted sesame glaze on a bed of green pea,
onion, and red pepper lo-mein and garnished with sesame seaweed salad 18.95
Traditional Yankee Pot Roast
Fork tender eye round braised for hours
served with pan gravy and buttery mashed potatoes 19.95
Colonial Inn Pot Pie
Diced chicken breast, peas, pearl onions, carrots, corn, and celery
in a creamy supreme sauce topped with baked tender pie crust,
served with mashed potatoes 15.95
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