Sea Scallop Brochette
grilled and served over a julienne vegetable melange

Homemade Clam Chowder

Grilled Coconut Shrimp
over lime cilantro salsa

Steamed Mussels
in pesto, plum tomatoes, white wine and garlic

Crispy Fried Sliced Calamari Tubes

Soup of the Day

Seven Littlenecks on the Half Shell

Salads

Marinated Grilled Asparagus
with herbed goat cheese over mesclun

Mixed Greens with Gorgonzola
julienne vegetables and red wine vinaigrette

Fresh Tomato, Basil and Mozzarella
drizzled with virgin olive oil

Main Dishes

Grilled N.Y Sirloin with Caramelized Onions
demi glace and garlic crouton

Curried Breast of Chicken
over basmati rice

Mustard Crusted Rack of Lamb
with roast shallot demi glace

Bar-B-Qued Chicken and Baby Back Ribs

Roast Long Island Duck
partially boned and served with citrus melon glaze

Seafood

Marinated Tuna Grilled to Medium Rare
over marinated vegetables and garnished with spicy wasabi

Egg Dipped Fillet of Flounder
with saffron lemon butter

Pan Seared Fillet of Salmon
with lemon dill creme fraiche

Crab Cakes with Lemon Garlic Aioli
over a bed of mixed greens and frisee

Pasta and Vegetarian

Fettuccini with Smoked Chicken
plum tomatoes, spinach and gorgonzola in a light cream sauce

Or with Smoked Salmon

Grilled Portobello Mushroom
over julienne vegetables and basmati rice

Desserts

Traditional Scottish Shortbread
covered with fresh berries and confectioners sugar

Fried Ice Cream with Honey and Dark Chocolate Sauce

Vanilla Cake with Fresh Blueberries
topped with strawberry ice cream

Fresh Fruit Crisp a la Mode

Creme Brulee

Chocolate Brownie or "Toll; House" Cookie Bar
with choice of ice cream

Lunch Menu
sample menu

Starters

One Dozen Steamed Little Neck Clams

Seven Littlenecks on the Half Shell

Homemade New England Clam Chowder

Crispy Fried Sliced Calamari Tubes

Homemade Soup of the Day

Buffalo Chicken Wings
with blue cheese and celery sticks

Tomato and Kalamata Olive Bruschetta with Fresh Mozzarella

Fresh Mussels Steamed in White Wine and Garlic

Brunch Items

Breakfast Crepe Topped with a Sunnyside Egg
fillings change daily

Amaretto French Toast
served with warmed Vermont maple syrup and crisp bacon

Luncheon Salads

Caesar Salad with Traditional Dressing or Mesclun Tossed with House Vinaigrette
with grilled chicken, marinated vegetables, or grilled or smoked salmon

Chef Salad with Black Forest Ham and Roast Turkey
swiss and american cheese and hard boiled egg garnish

Plates and Sandwiches

Half Pound "Chequit; Burger"
plain or topped with provolone, swiss, american or cheddar cheese

Pesto-Marinara Pizza
with mozzarella, gorgonzola and roasted red peppers topped with sliced grilled chicken or portobellos

Cold Water Lobster Cakes
over mesclun, plum tomatoes and basil with lemon-garlic aioli

Crispy Fried Cod and Chips

Vegetarian Portobello "Burger;"
with mozzarella and roast red peppers on rustic roll

Sauteed Tuna "Philly;" Sub
onions, peppers and julienne tuna topped with wasabi mayonnaise

Panini
your server will advise of today's preparation

Grilled Roast Breast of Turkey and Brie
with homemade cranberry relish on toasted tuscan bread

Smoked Salmon and Herbed Mascarpone
on toasted homebaked bagel

Sides

Fries

Onion Rings

Tossed Salad

The 12 and Under Crowd

Hot Dog, Grilled Cheese, Fish and Chips or Chicken Fingers
all include french fries and a small soda or milk

Desserts

Homemade Fruit Crisp a la Mode

Selected Ice Creams and Sherberts

Chocolate Brownie a la Mode

Frozen Beverages

Frozen Strawberry Daquiri, Pink Lemonade, Pina Colada, Cappucino, Hurricane or Margarita
all (except Margarita) are available without alcohol

16-Ounce House Special Margarita
made with Sauza Taquila and Grand Marnier

Ask about our variations on the famed Bloody Mary...