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  Starters Grilled Naked
       
  GOAT CHEESE BRUSCHETTA  8
  goat cheese, roasted garlic & marinated tomatoes Simply brushed with extra virgin
  MEAT BALLS  9  olive oil, sea salt & lemon
  braised in a cognac & black peppercorn sauce
  SHISHITO PEPPERS  8 tilapia 15
  blistered in EVOO, tossed with lemon & sea salt 8 grilled shrimp 18
  OYSTERS, TEXAS GULF  15  salmon~bay of fundy 18
  six, flash fried topped with lemon aioli & jalapeno relish rainbow trout 16
  SHRIMP COCKTAIL 9 chicken breast 14
  traditional chilled gulf shrimp with cocktail sauce filet mignon 8 ounce  29
  GRILLED ARTICHOKE   11 
  with a tarragon dipping sauce
  EDAMAME   5    
    soy beans steamed with sea salt    
         
         
  Soups & Salads Side Dishes
         
  NEW ENGLAND CLAM CHOWDER   cup 5  /  bowl 6 grilled okra 6.5
  LOBSTER BISQUE   cup 6  /  bowl 7 sautéed spinach 6
    baked summer squach 6
    collard greens 5
  SHAVED BRUSSELS SPROUT & KALE SALAD  9  grilled asparagus 6.5
  tossed with dried cherries, goat cheese and spanish almonds yukon gold mashed potatoes 5 
  BISTRO SALAD  8    twice baked potato 5
  mix greens, spicy pecans, granny smith apples and blue cheese   mac & cheese 6
  WOOD GRILL SALAD  8.5
  romaine, artichokes, hearts of palm, bacon and blue cheese
  HOUSE SALAD  6.5
  field greens, sun-dried tomatoes, pecans and parmesan
  TRADITIONAL CAESAR  6 
         
  Entrees    
  TILAPIA  16     
  pan seared with an herb crust & lemon butter    
  RAINBOW TROUT  18     
  pecan breaded & served with tarter sauce    
  SHRIMP BOIL  18     
  shrimp+sausage steamed with corn & potatoes tossed in butter sauce     
  SALMON ~ BAY OF FUNDY  19     
  pan seared with horseradish crust  and a dijon caper sauce    
  SCALLOPS  24    
  pan seared with lemon butter, served on sauteed spinach    
  STUFFED CHICKEN BREAST  16     
  grilled with herbed goat cheese, served on sautéed spinach    
  PAN-ROASTED CHICKEN  17    
  bone-less half chicken roasted with rosemary & garlic served over mashed potatoes    
  PORK MILANESE  17     
 

lightly breaded, pan seared & topped with lemon butter sauce & capers

   
  GRILLED PORK CHOP 18    
  12 ounce bone-in, with a cranberry-pear relish    
  CHEESEBURGER 14    
    ground tenderloin, smoked bacon & sharp cheddar cheese served with oven roasted FF    
  FILET MIGNON   5 oz.  22   /   10 oz.  38    
  grilled topped with roquefort, walnut and apple wood smoked bacon
   
  WOOD GRILLED MEATLOAF  19    
  grilled topped with roquefort, walnut and apple wood smoked bacon    
     
     
       
  18% gratuity will be added to all Parties of 6 or more    
    SPLIT CHARGE - entrees $3.00 - salads $1.00