Dinner Menu

BEGINNINGS

LET'S START HERE

CRAB CAKES*

$14

Specialty of the house for over twenty years. Served with our bistro sauce.

FRIED GREEN AVOCADOS

$14

Accompanied with our lime sour cream and pico de gallo.

BRIE CHEESE

$15

Warmed and served with walnuts, red onion,

apple slices and rustic bread.

SAUTÉED SCALLOPS*

$13

Lightly breaded, grilled with butter, finished with basil pesto.

SPICY SHRIMP*

$16

Cold-water shrimp, lightly fried, then tossed with our Thai Chile sauce.

SCOOBIES*

$20

Yarmouth Islands bite size crab claws, sautéed in butter, along with

garlic and onions, diced tomato, with a pour of chardonnay.

Dinner

GRILLED SALMON & AVOCADO SALAD*

$26

Fresh fillet of Nova Scotia salmon, lightly grilled,

plated with crisp greens, assortment of veggies, sliced avocado, and finished with our creamy avocado and dill dressing.

STRAWBERRIES & WALNUTS SALAD*

$24

Craisins, red onion, cherry tomatoes, walnuts, and crispy bacon over a bed of petite artesian greens. We dress it with our own balsamic vinaigrette and bleu cheese crumbles, and top it with beef tenderloin medallions.

All entrées come with Chef’s choice of vegetable and starch.

SOUNDS FISHY*

Please ask your server what we have prepared for this evening.

The availability of certain fresh fish is unpredictable.

FRUITS DE MER*

$40

In a pan of butter, olive oil, garlic, onion and white wine, it takes only minutes to sautée the shrimp, mussels and crab claws. Then plated atop Italian pasta shells. We call it scampi!

SALMON & CAPERS*

$32

Fresh fillet of Nova Scotia salmon, lightly grilled, and served with our caper, garlic, white cream sauce over pasta. Not too bad!

TAILS END*

$50

Think about this – Slices of Teres Major steak with our retro style brandy mushroom sauce, then partnered with a Canadian cold water lobster tail, with crumbles of our crab cakes and drawn butter.

3’S COMPANY*

$46

How about this – A mixed grill of Manchester quail, slices of our

tenderloin, and lightly grilled New England scallops.

PICCATA*

$30

Sautéed in butter, lemon, capers, and fresh parsley, this Colorado range chicken breast is over pasta.

DOWN UNDER*

$36

Frenched Australian rack of lamb, seasoned, sprinkled with chopped

macadamia nuts, then grilled and topped with our choice of sauce.

Please ask your server.

TERES MAJOR*

$36

Second only to the tenderloin for tenderness. This steak is grilled and plated with our mushroom, onion and brandy cream sauce.

STEAK AU POIVRE*

$46

FIlet of beef tenderloin sautéed in butter and cracked peppercorns, flamed in brandy, and enhanced with our spicy mango chutney.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.