SPRING 2013 Pub Menu
Grilled Baby Iceberg Lettuce
topped with crumbled bacon, buttermilk blue cheese dressing and tomato vinaigrette 10.
Baby Arugula and Roasted Beet Salad
tossed with candied walnuts and Asgaard Farms Chevre in a honey-horseradish balsamic vinaigrette 10.
Chopped Salad Martini
herb vinaigrette with red seedless grapes, smoked gouda,
charred red onion, roasted maple turkey breast and toasted walnuts 14.
Steamed Littleneck Clams
with Serrano ham, Oloroso sherry & garlic herb butter 15.
Fresh Vegetable Rolls
accompanied by Thai basil and ginger tahini soy dipping sauces 12.
Buck Island Crab Cakes
with orange basil beurre blanc 18.
with blue cheese dipping sauce 20.
Grilled Black Angus Burger
with heirloom tomato, applewood smoked bacon, charred red onion, Vermont Cheddar and remoulade with mixed greens and pommes frites 16.
Braised Harmony Hills Pork Shoulder
tossed in a sweet & tangy BBQ, on a roll with Sriracha spiced slaw and house cut french fries 18.
Maine Lobster Roll
on a pretzel roll with pommes frites
and mixed greens 19.
Roasted Edelweiss Farms Boneless Lamb Loin
with balsamic glaze over garlic-herb orzo salad and Tzatziki sauce 24.
Tilapia Fish Tacos
with guacamole, black bean & corn salsa,
cumin crème frâiche and saffron basmati rice 20.
Steak ~ Frites
flank steak with caramelized shallot jus 21.
Grilled Atlantic Salmon
glazed with whole grain mustard, over steamed
spelt berry, heart of palm relish and honey balsamic gastrique 24.
Applewood Bacon Wrapped Sea Scallops
over charred pineapple pearl cous cous salad with mango puree 26.
Shrimp & Pasta
gulf shrimp, grape tomatoes and asparagus tossed
in a creamy thai chili sauce over pasta trottole 24.
Grilled Petite Filet Mignon
on cauliflower puree, vegetable, with
port rosemary mushroom demi glace 21.
chicken paillards topped with tomato, basil and
arugula in a garlic-white wine broth over
Tucker Farms Mashed Potato 23.
Cayenne Onion Rings 7.
Pommes Frites 5.
Black Truffle Mac & Cheese 7.
Marinated Olives 6.