A p p e t i z e r s

New England Clam Chowder
Six Dollars

Soup of the day
Five dollars

Classic Caesar Salad
Five dollars

Field Greens
Mixed field greens and an assortment of fresh vegetables.
Topped with shaved asiago and housemade croutons
Five dollars

Smoked Salmon Crostini
New England smoked salmon, caramelized onions and scallion crème fraiche upon a brick baked crust.
Eight dollars

Sweet Potato, Scallop and Crab Cake
Tender scallops and Jonah Crab in a pan seared cake of sweet potatoes With a lemon garlic aioli
Ten dollars

Bruschetta
Thick bread rubbed with roasted garlic then broiled with plum tomatoes & mozzarella. Served with marinated country olives and aged balsamic vinegar
Eight dollars

Roasted Portabella
Portabella mushroom broiled with herbed tomatoes and Chèvre, served on garlic toast points and laced with roasted tomato vinaigrette and balsamic gastric
Eight dollars

Mussels Sambal
Prince Edward Island mussels sautéed with garlic, lemon tomatoes, white wine, and crushed thai chili
Eight dollars

Butternut Squash Raviolies
Roasted butternut squash raviolis simmered in a pumpkin seed and apple cider cream.
Seven dollars

Wasabi Grilled Shrimp***
Three grilled shrimp brushed with wasabi, served on a bed of crisp noodles with ginger soy dipping sauce.
Ten dollars

En t r e e s
All entrees are served with a petite amuse, seasonal vegetables and house baked breads

Shaker Cranberry Pot Roast
This aromatic slow simmering roast has been an Inn favorite for over twenty years served with garlic mashed potatoes and fresh vegetables
Twenty dollars

Grilled Chicken & Portabella Napoleon***
Grilled chicken and portobellas stacked with boursin and served on a twist of angel hair pasta tossed with fresh basil and tomatoes.
Twenty One Dollars

Grilled Rack Of Lamb***
Grilled rack of lamb carved around herbed gnocchi and finished with a Dijon scented demi glace.
Twenty-nine dollars

Seasonally Inspired Seafood
Chefs inspired seafood creation using the freshest ingredients available.
Market Price

Filet Mignon***
Choice filet mignon topped with horseradish gorgonzola butter on a bed of broiled portabellas and served with garlic mashed potatoes, finished with a red wine gastric
Twenty-seven dollars

Garlic Grilled Shrimp***
Grilled shrimp served with smoked mozzarella raviolis poached in a tomato cream sauce.
Twenty-six dollars

Maple Roasted Half Duckling
Maple glazed half duckling served with a wild rice, basmati and sundried cranberry pilaf. Finished with an apple cider reduction.
Twenty-six dollars

Asian Five Spice and Pomegranate Glazed Salmon
Fresh atlantic salmon roasted with a sweet and tangy glaze. Served atop a bed of fresh vegetable lo mein.
Twenty-two dollars

Pan Seared Scallops
Pan seared sea scallops served with wild mushroom risotto, then drizzled with orange and herb infused olive oils.
Twenty-six dollars

***ALL MARKED ITEMS ARE GRILLED
OVER AN ALL-NATURAL HARDWOOD FIRE***

Chef:Ben Cass Sous Chef :Julie Cordatos

We are pleased to present a non-smoking environment for our guests
A 17% gratuity will be added to parties of six or more if a tip is not added
In order to provide the best service, we cannot do more than two separate checks