Dinner Menu

Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

Roasted Beaumont Garden Grown Heirloom Fall Squash, Mild Italian Sausage, Fresh Herbs and Cheddar Cheese Baked on a Light Flatbread and Drizzled With Apple Cider White Balsamic Reduction

Steamed Little Neck Clams, Garlic, And White Wine Sauce

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley, And Fresh Lemon

Oven Roasted Bone Marrow Brushed With Lemon and Rosemary, Served With Crostini

Sautéed Wild Mushrooms in a Brady Peppercorn Bechamel Topped With Ricotta Cheese and Arugula Walnut Pesto

Baked in Garlic, White Wine and Parsley Served With Garlic Butter Toasted Baguette

Caramelized Pears and Brie Cheese Wrapped in Puffed Pastry and Baked until Golden Brown Topped with House Made Apple Butter

Pan-Seared U10 Diver Scallops Over a Butternut Squash Puree, Apple Fennel Slaw

Lemon Avocado Smeared on Toasted Brioche Topped With Olive Oil and Mint Dressed Jumbo Lump Crab and Finished with a Heirloom Tomato Relish

Savory Broth, Caramelized Onions, House Made Croutons With Melted Swiss And Provolone Cheese

Chef’s Daily Choice Using Seasonal Ingredients

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, And Caesar Dressing.

With Entree – $4

Boston Bibb Lettuce, Curry Roasted Cauliflower and Sweet Potatoes, Toasted Cashews, Golden Raisins Tossed With a Maple Honey Greek Yogurt Dressing

With Entree – $5

Crisp Romaine Hearts, Grape Tomatoes, Red Onion And Cucumber

Complimentary with Entree

Grilled Chicken – $6

Grilled Shrimp – $9

Dressings- Balsamic Vinaigrette, Lemon Vinaigrette, Buttermilk Ranch, Russian, Creamy Blue Cheese

Add Dry Blue Cheese Crumbles – $1.50

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

With Gorgonzola Cheese And Balsamic Reduction

Accented with a Wild Mushroom Burgundy Reduction

Sautéed Veal Scallopini, Wild Mushroom, And Marsala Sauce

Sautéed Veal Scallopini With Shallots, Capers, Lemon, And White Wine Sauce

Sautéed Italian Sausage And Sweet Peas Tossed With Pappardelle Pasta, Simmered In Boursin Cheese Bechamel

Grilled 12oz Prime Reserve Pork Chop Over Beaumont Garden Grown Heirloom Pumpkin and Smoked Pork Belly Hash, House Made Apple Butter and Toasted Pumpkin Seeds

Sautéed Chicken And Wild Mushrooms With Marsala Sauce

Free Range Chicken Breasts Crusted with Toasted Pecans Finished With a Local Maple Dijon Pan Sauce

Sautéed Free Range Chicken Breasts With Fresh Garlic, Lemon, Parsley, And White Wine Sauce

Pan Seared Free Range Chicken Breasts Topped With Sautéed Peppers, Onions, and Potatoes

Pan Seared U10 Diver Scallops, Roasted Red Beet Puree, Southern Fried Cauliflower

Maple Pear Glazed Royal Tide North Atlantic Salmon Over Apple Roasted Beaumont Garden Grown Spaghetti Squash

Two Lump Crab Cakes Served With House Made Gherkin And Caper Tartar Sauce

Black Tiger Shrimp Stuffed With Jumbo Lump Crab With a Tequila Lime Beurre Blanc and Finished With Pico De Gallo

Sautéed Shrimp, Scallops, Clams, Calamari and Royal Tide Salmon Steeped in Spicy Marinara and Served Over Linguine

Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine

Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, Wrapped in Puff Pastry And Baked To Perfection, Finished With Wild Mushroom Veloute

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Pasta with House Made Marinara or Garlic and Oil – $6

Sautéed Baby Spinach, Garlic, and Chili Flakes – $5

Spinach and Linguine with Garlic and Olive Oil – $9

Hot Pepper Scampi Over Linguini – $9

Linguine with Clam Sauce – $12