Dinner – July 2026
Zucchini Pancakes with Sour Cream and Dill $11
New England Lobster Salad in a fresh half avocado $12
Caprese Tart with Plum Tomatoes, Pesto, Mozzarella and Balsamic Drizzle $10
Soup du jour $9
Strawberries, Blueberries and Feta over Greens with Honey Lemon Vinaigrette $14
Garden Salad with choice of Dressing $12
Traditional Caesar Salad $12
Entrees
New Zealand Rack of Garlic Scape Crust $34
Chicken Saltimbocca, Sage, Prosciutto, Lemon and White Wine $28
Lobster Penne, Corn and Bacon Cream $33
Pan Seared Sea Scallops with Blueberries and White Zinfandel $33
Grilled Beef Tenderloin, with Chili Pepper and Rosemary Vinaigrette $35
Baked Haddock, Onions, Peppers, Olives, Capers, White Wien and Feta $30
All entrees served with choice of two sides:
Mashed Potatoes, Squash Medley, Rice Medley, Corn Pudding or Side Salad
Executive Chef, Robert C. Steele