DINNER

 Lunch    |    Sunday brunch    |     Desserts    |    Wine & Spirits

Appetizers

Soup of the Day  4

made with fresh Maine grown ingredients

New England Clam Chowder  5

our Chef’s classic recipe

Maine Crab Cakes  12

with a citrus garlic aioli and garnish of mixed greens

Sautéed Prince Edward Island Mussels  13

with garlic herb butter, tomatoes and Vidalia onions

Crab Stuffed Portobella Mushroom Cap  7

with avocado, melted mozzarella cheese and a citrus garlic aioli

Baked Brie and Fresh Fruit  13

baked in house-made bourbon-brown sugar pie dough, with toasted almonds,

fresh fruit, mixed greens and fresh bread

Oysters Rockefeller  9

three baked oysters served with chopped spinach and herbed buttered breadcrumbs

Chilled Fresh Shucked Oysters  2.50

served with mignonette and cocktail sauce, by the each

Fried Calamari  8

lightly breaded, served on mixed greens with red onions, tomatoes and a chipotle aioli

Royal Shrimp Cocktail  9

five chilled jumbo shrimp with cocktail sauce and lemon

House-made Ravioli Du Jour  8

filled with Chef’s choice of fresh ingredients paired with a specially made sauce

Quenelle of Smoked Salmon  8

dill, fennel, onions and cream cheese with crispy herb flatbread

Roasted Vegetable Caponata  8

eggplant, red onion, capers, calamata olives, scallions, red peppers

and balsamico drizzle with herb goat cheese crostini

Mini Pizza Trio  8

Margarita, Greek and veggie pizza served on grilled flatbread

 

SALADS

Salad of Baby Mixed Greens  6

house-made croutons, tomatoes and cucumbers with a honey basil viniagrette

Traditional Caesar Salad  7

accompanied by anchovies, parmesan cheese, house-made  croutons and Caesar dressing

Asian Duck Confit Salad  10

mixed greens, Mandarin oranges, broccoli, toasted cashews,

fried wonton strips with a ginger soy dressing

Grillhouse Wedge Salad  8

Iceburg lettuce, tomatoes, cucumbers, crumbled bacon and chunky bleu cheese dressing

all salads add chicken $5, shrimp $6, salmon $7, steak $7

 

 

Main Course

Spice Rubbed Hanger Steak  20

with house-made steak sauce

10 oz. Top Sirloin Steak  28

with caramelized onions and demi-glace

6 oz. Petite Tenderloin of Beef  24

with a port wine and thyme reduction

 

16 oz. Turnspit Roasted Bone-in Pork Loin  22

with a peach and raisin chutney

 

Atlantic Salmon Fillet  20

pomegranate and port wine reduction with mango-orange salsa

 

Oven Roasted and Sautéed Dishes

Seafood Paella  20

 chorizo, fresh fish, mussels, shrimp and scallops, served in a Mediterranean seafood broth with vegetable rice

Lightly Breaded Pan Seared Haddock  18

with an herbed lobster cream sauce

Chicken Seafood Scampi  20

 with shrimp, scallops, crab and lobster in a garlic white wine broth over linguini

Fresh Maine Lobster Pasta  25

roasted garlic and lemon cream with fresh herbs over linguini

Pan Seared Sea Scallop Caprese Salad  24

roasted tomatoes, grilled onions and asparagus with fresh mozzarella, basil, olive oil and balsamico

 

*Meat and Seafood

“This food is or may be served raw or undercooked or may contain raw or undercooked foods. Consumption of this food may increase the risk of foodborne illness. Please check with your physician if you have any questions about consuming raw or undercooked foods”

 

 

 

18% Gratuity Will Be Automatically Added to Parties of Six or More