Appetizers
Lobster Madeira Crepe 11.
with chunk native lobster, shallots and crimini mushrooms
in a Madeira wine cream sauce.
Roasted Oysters on the Half Shell 11.
with baby spinach, parmesan and Pernod cream.
Grilled Chicken Lasagna Alfredo 7.
with ricotta, provolone, fresh baby spinach and tomato, basil concasse.
Local Littleneck Clams 8.
roasted with garlic rosemary chipotle butter and crispy pancetta.
Crispy Maryland Style Blue Crab Cakes 8.
with sweet roasted red pepper coulis, tangy Dijon aioli and fresh lemon.
Soup
Classic French Onion Soup 7.
Baked with sharp provolone and parmesan cheese.
Curried Sweet Corn and Lump Crab Bisque 7.
with red bliss potatoes, sweet roasted red pepper and crispy fried leeks.
Classic New England Clam Chowder 6.
with tender, native sea clams, potatoes and cream.
Salads
Classic Caesar Salad 7.
with crispy romaine, shaved parmesan and toasted herbed croutons.
Baby Mesclun Greens 6.
With fresh raspberries, Bermuda onion, gorgonzola cheese, candied walnuts and aged balsamic vinaigrette.
Entrées
Grilled Filet Mignon 34.
with gorgonzola crust, roasted garlic portabella demi-glace, Cotswold cheddar macaroni and cheese, and fresh steamed broccoli fleurets.
Pan-Seared Stonington Sea Scallops 26.
with lemon basil buerre blanc, roasted red bliss potatoes and sweet Indian curry ratatouille.
Garlic-Grilled Colossal Shrimp Risotto 28.
with roasted tomato, fresh broccoli fleurets, and basil-infused olive oil.
Crispy Statler Chicken Breast 18.
with toasted pine nuts, basil, sun-dried tomatoes, crimini mushrooms and natural jus-lie. Served with fresh steamed broccoli and roasted potato trio.
Pan Roasted Red Snapper Fillet 24.
with coriander scented tomato sauce, saffron roasted red bliss potatoes and fresh summer green beans.
Honey and Spice Brined Double Center Cut Grilled Pork Chop 26.
with smoky barbequed caramelized rosemary onion relish, fresh steamed broccoli and roasted potato trio.
Fresh Atlantic Salmon Fillet 24.
roasted on a cedar plank and topped with fresh basil balsamic raspberries. Served with roasted summer squash and candied sweet potatoes.
Pan-Seared Ahi Tuna Steak 22.
with Roma tomatoes, fresh herbs, calamata olives, summer green beans and red bliss potatoes.
Roasted Rack Of Spring Lamb 36.
with walnut spearmint pesto, roasted garlic demi-glace and port reduction. Served with white cheddar roasted garlic Yukon gold potatoes and gorgonzola roasted tomato crowns.
18% gratuity charged on parties of six or more, Connecticut sales tax 6%..
Please, no split checks; $5 charge for split entrées.
For the comfort of all our guests, cell phones are not allowed in the Dining Room..
You are welcome to step onto the terrace to use your cell phone.
Visa and Mastercard accepted
Bob Tripp, Chef
Darren Anderson, Sous Chef