Professional Documents
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Appetizers
Calamari - 8
Hand cut, lightly breaded and deep-fried to a golden brown. Served with marinara
and spicy aioli.
Baked Brie - 8
Imported Danish Brie wrapped in puff pastry and baked to a golden brown, served
with assorted crackers.
Oysters - 2Per
Chose as many as you like from the following preparations:
Soups
New England Clam Chowder
Cup - 5 Bowl - 6.5
Lobster Bisque
Cup - 6 Bowl - 9.5
Entree Salads
Salmon - 21
An 8-ounce North Atlantic salmon filet char grilled to perfection, served with a
mango salsa.
Shrimp Scampi - 23
Fresh herbs, mushrooms, and garlic team with jumbo shrimp in a delicate Chablis
sauce with angel hair pasta.
Seafood Saute - 25
Shrimp, scallops, and lobster meat sautéed with garlic, fresh herbs, and
tomatoes;finished with vermouth and served over tomato basil fettuccini.
Bittersweet Classics
Lobster Pie - 26.5
One of our signature dishes! New England meets New Orleans when tender Maine
lobster and crabmeat blend with mushrooms, onions, and herbs in a sherry-cream
sauce. Topped with a puff pastry, there's nothing like it!
Steaks
Ribeye - 24
A Bittersweet Tradition. 12 ounces Prime aged Beef Ribeye, hand cut and grilled
to your specifications.
Filet Mignon
This tender hand cut Prime beef Tenderloin is wrapped in bacon and charbroiled to
your taste. 6 ounce ~ 22.5 8 ounce ~ 25.5 Additional ounces 2.5 ea.
All Entrees are served with a House or Caesar salad; Add Spinach salad - 2.5 ,
Add Georges Bank Salad - 5 Vegetable of the day, and starch of the day
(Substitute Asparagus - add 4 ),
Pasta entrees do not receive vegetable or starch.