Lunch Menu by Executive Chef Leo Kremer
~ Starters and Salads~
Mini Jumbo Lump Crab Cakes
Served with homemade gherkin tartar sauce on a bed of mesculin greens 8.95
Orange Thai Chicken Tenders
Boneless crispy fried chicken breast, tossed with sweet orange Thai chili sauce 7.95
Artichoke, Mushroom and Spinach Dip
Served with crispy corn chips 6.95
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 Bisque
Butternut squash simmered with caramelized onions, cream, brown sugar, and spices
Cup 5.50 Bowl 6.50
Tender Field Greens
With tomato, cucumber, carrots, and balsamic dressing 5.95
Harvest Trail Salad
Mesculin greens tossed with raspberry walnut vinaigrette and topped with crumbled cranberry Wensleydale cheese, dried cranberries, and toasted walnuts 7.95
Classic Caesar Salad
Classic Caesar dressing, seasoned oyster cracker croutons, and anchovies if you wish! 6.95
Wedge of Iceburg Lettuce
Bacon crumbles, ranch dressing, crumbled blue cheese, and diced tomato 6.50
Add any of the following to an entrée sized salad:
Grilled Chicken 4.95 Crab Cake 8.95
Grilled Salmon* 6.95 Fried Scallops 8.95
~Combination Plates~
Half Lobster Roll and French Fries with a Cup of Soup 15.95
Small Caesar Salad with a Cup of Soup 9.95
Half Turkey Wrap and French Fries with a Cup of Soup 11.95
~Sandwiches~
Sandwiches are served with french fries. We are frying in 100% trans fat free oil!
Ground 8 oz. Angus Burger*
With lettuce, tomato, and red onion 8.95
Bacon, mushrooms, or grilled onions add 1.25/ea
American, Swiss, cheddar, or blue cheese add 1.00/ea
New England Lobster Roll
Maine lobster meat tossed in lemon scallion mayonnaise on an Italian roll with leaf lettuce 18.95
Colonial Reuben
Shaved corned beef, sauerkraut, and Swiss cheese on grilled country rye with thousand island dressing 8.95
Sliced Turkey B.L.T. Wrap
Sliced turkey breast, bacon, lettuce, and tomato rolled in a tomato wrap with cranberry mayonnaise 10.95
~Innkeeper’s Entrées~
Blackened Chicken Sandwich
Fresh spicy chicken breast served on a toasted brioche roll with lettuce, tomato, red onion, fried pickle spears, and buttermilk ranch dressing 10.95
Baked Jumbo Lump Crab Cake
Served with saffron Israeli cous cous, vegetables, and homemade gherkin tartar sauce 15.95
Baked Haddock with Crisp Potato Crust
Lemon white wine beurre blanc, saffron Israeli cous cous, and fresh vegetables 15.95
Toasted Asian Sesame Salmon*
Green pea, onion, and red pepper lo-mein and garnished with sesame seaweed salad 14.95
Grilled Vegetable, Parmesan, and Fresh Herb Ravioli (V)
Tossed with spinach feta sauce, sun-dried tomatoes, mushrooms and topped with
shaved parmesan cheese 12.95
Colonial Inn Chicken Pot Pie
Served with mashed potatoes and fresh vegetables 13.95
Yankee Pot Roast
Eye round braised for hours and served with its own pan gravy, mashed potatoes, and fresh vegetables 14.95
Due to the frequency of menu updates, our online menus may not reflect current offerings. Prices are subject to change. Please refer to our table menus or contact The Restaurant for the most current information.
Handicap