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Soups
ONION SOUP GRATINEE 6 CRAB BISQUE WITH ROUILLE 7 CLAM CHOWDER 6 Salads GRILL ROOM SALAD—chopped 6
WEDGE—blue cheese & bacon 9 BACON & EGG—frisee, hazelnuts, bacon & poached egg 8 CAESAR—the tradition continues 6 STEAKHOUSE SALAD—spinach, mushrooms grape tomatoes, raw red onion, blue cheese and house ranch 6 ARUGULA & GOAT CHEESE —beets, almonds, onion & mustard vinaigrette 8 WOOD GRILLED HEARTS OF ROMAINE—with grilled shrimp & a bacon-roasted jalapeño vinaigrette 12 Appetizers FRIED SHRIMP BANG-BANG— crispy popcorn shrimp with a spicy aioli 11
ESCARGOT—the classic, wood oven baked with garlic butter 8 STEAK ‘N CHEESE—beef carpaccio, fried fresh goat cheese & greens 10 WOOD OVEN BAKED BRIE– chive oil, balsamic and pepper jelly 8 BEEF TARTAR—with all the fixings 12 TUNA TARTAR—chive oil and balsamic 12 FRIED OYSTERS—warm bacon-spinach salad, apples, Tabasco-honey vinaigrette & hollandaise 11 CRISPY SWEETBREADS—with capers, lemon and butter 8 LOCAL MUSSELS—with chorizo and allagash white 10 OYSTERS ON THE HALF SHELL—served by the 1/2 dozen market SCALLOPS BBG—sautéed with bacon-truffle vinaigrette 11 WARM RICOTTA—herbs -olive oil & grilled bread 8 FRIED LOCAL SQUID—tossed with pickled cherry-pepper vinaigrette and served with aioli 8 MAINE CRABCAKES—with celery root remoulade and beurre blanc 12 Wood-Fired Pizza
PEPPERONI PIZZA—tomato sauce and mozzarella 10
WHITE PIZZA—ricotta, spinach, garlic & olive oil 10 DUCK & BRIE—duck confit, shaved apples, caramelized onions, local brie and balsamic syrup 12 CHEESEBURGER PIZZA—burger, local cheddar, mustard, ketchup and pickles 9 POTATO PIZZA—bacon, roasted garlic, rosemary and sour cream 8 MARGHARITA PIZZA—tomato sauce, fresh mozzarella & basil 11 PESTO MUSHROOM PIZZA— local mushrooms, pesto & goat cheese 12 LOBSTER PIZZA—white sauce, lobster, shallots, garlic, ricotta salada & parmesan 13 Entrees N.Y. SIRLOIN—pepper crusted with potatoes aligot and spicy broccoli 32 WOOD OVEN ROASTED 1/2 CHICKEN— organically raised, mashed potatoes, exotic mushrooms and natural juices 23 Wood Grilled Meats and Fish
PETITE NY SIRLOIN (9OZ) 17
RIBEYE (21OZ) 37
FILET MIGNON 26 HANGER STEAK 19 NY SIRLOIN 28 DUCK BREAST STEAK 18 THICK-CUT PORKCHOP 18 TUNA STEAK 23 SWORDFISH 21 SALMON 19 1/2 ROASTED CHICKEN 18 RAINBOW TROUT 18 SCALLOPS 18 Starch
MASHED POTATOES....3
DUCK FAT POTATOES....4 BAKED POTATO....3 MUSHROOM RISOTTO....7 GRILLED SWEET POTATOES-ROSEMARY BUTTER & MAINE SEA SALT....3 FRIES....3 POTATO ALIGOT ....4 ONION RINGS ....4 POTATO GRATIN....4 PARMESAN POLENTA….4 MACARONI AND CHEESE....5 Vegetables TRUFFLED CREAMED SPINACH...4
GARLIC SPINACH........3 GREEN BEANS & BACON….5 ROASTED VEGETABLES......4 ORGANIC CARROTS.......6 GRILLED ASPARAGUS......6 ROASTED MUSHROOMS........5 ROASTED BEETS......3 SPICY BROCCOLI.......4 Sauces
HORSERADISH CREAM RED WINE SAUCE
SPICY BBQ ● ZIPPY SAUCE MUSHROOM BRANDY CREAM CHIMICHURRI ● HOLLANDAISE BEURRE BLANC BEARNAISE ● BORDELAISE BLUE CHEESE FONDUE Updated spring 2010
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Hours: Dining Room: Lunch Hours (Mon-Sat only): Dinner Hours:
Bar: until 9:45pm Sun until 10:45pm Mon-Wed Location: Or use this online reservation system
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