Martin's On Guilford Green

our chef's fancy for today

baked with tawny port and topped with Swiss cheese

baby squid lightly fried with hot cherry peppers, served with house made marinara

lump crab with black bean and corn relish over field greens with ancho remoulade

lightly battered and pan-fried in a tuscan wine reduction served on ciabatta toast

certified angus beef burger over baby field greens with grilled red onion, tomato, avocado and red wine vinaigrette

baby field greens, candled walnuts, dried cherries, mandarin oranges, goat cheese and balsamic vinaigrette

chopped romaine with grilled chicken, gorgonzola, bacon, egg, avocado, tomato, red wine vinaigrette

tender marinated hanger steak over baby field greens with grilled vegetables and red wine vinaigrette

our chef's owm pork and veal ragu finished with fresh ricotta cheese

penne pasta tossed with fresh gulf shrimp, baby peas, fresh basil and our own vodka sauce

grilled and topped with an apple cider glaze, served with sweet mashed potato and sauteed Swiss chard

chef's choice, served with fresh fruit

chef's choice, served with mesclun greens

baby field greens, raisins, almonds, mango and avocado

tender chunks of chicken breast and a medley of fresh vegetables in our own savory sauce, topped with a flaky crust

the ultimate comfort food. Our chef's award winning recipe served with garlic mashed potatoes and butternut squash

a full half pound burger on a toasted kaiser roll

a full half pound burger topped with caramelized vidalia onions, smoked bacon and gorgonzola cheese

a full half pound burger topped with shredded monterey jack and cheddar cheeses, guacamole, applewood smoked bacon, lettuce, tomato and a side of salsa

a full half pound burger topped with jack daniels barbecue sauce, caramelized onions, sauteed mushrooms, monterey jack and cheddar cheese

assorted fresh grilled vegetables, goat cheese, fresh pesto and extra virgin olive oil, served on ciabatta bread

imported parma prosciutto, fresh mozzarella, grilled eggplant and roasted red peppers with a garlic infused vinaigrette served on ciabatta bread

apple cider marinated chicken breast, topped with aged gouda, sliced granny apples, applewood smoked bacon and apple mayonnaise, served on fresh baked seven grain bread

solid white tuna salad with melted brie cheese and sliced tomato, served on a grilled croissant

thin sliced angus beef, smothered in mushrooms, onions and American cheese served on ciabatta bread

the chef's fancy, depending on whim and season

baked with tawny port and topped with Swiss cheese

lump crab with black bean and corn relish over field greens served with ancho remoulade

Prince Edward Island mussels simmered in fresh garlic, hot cherry peppers, white wine and served with crostini

baby squid lightly fried with hot cherry peppers served with ancho remoulade and house made marinara

sauteed in white wine, extra virgin olive oil, fresh garlic, parsley and butter, and served over greens greens with mozzarella, roasted red peppers and crostini

three large coconut crusted gulf shrimp served over mesclun green with mango curry vinaigrette

served with pink vodka sauce and garnished with lobster meat and fresh asparagus spears

our house recipe served with gorgonzola and sage cream sauce

tender marinated hanger steak over baby field greens with grilled vegetables and red wine vinaigrette

baby field greens, candied walnuts, dried cherries, mandarin oranges, goat cheese and balsamic vinaigrette

a mix of baby field greens with toasted pignoli nuts, balsamic vinaigrette, and garlic crostini

chopped romaine tossed with cherry tomatoes, feta cheese, kalamata olives, cucumbers, and red onion in a red wine vinaigrette

mesclun greens with triple cream brie cheese, sliced apple, spiced walnuts, red flame seedless grapes and dried cherries with apple cider vinaigrette

a mix of chopped romaine and baby field greens, garlic croutons cherry tomatoes, cucumber red onion, parmesan cheese, and balsamic vinaigrette

pan-seared with fresh mango salsa, jasmine rice, black bean sauce and mango coulis

penne pasta tossed with fresh gulf shrimp, prosciutto, baby peas, fresh basil and our own vodka sauce

clams, mussels, calamari and shrimp in a curry coconut broth served with jasmine rice

certified black angus filet wrapped in smoked bacon with port wine, morel mushroom sauce, 5-year aged gouda, yukon gold garlic mashed potatoes and haricot verts

our classic rack served with a ratatouille and goat cheese timbale, roasted garlic and fresh rosemary demi-glace

fresh R. I. littleneck clams, garlic, white wine, extra virgin olive oil and seasoned with red pepper flakes

with wild mushrooms, house-roasted red peppers, fresh basil, cambozola bleu cheese, served in a marsala demi-glace with yukon gold garlic mashed potatoes and fresh asparagus spears

our chef's own pork and veal ragu finished with fresh ricotta cheese

pan-roasted, wrapped in prosciutto, served with brite-lights Swiss chard and finished with a white cannellini bean and lobster salad

sliced and served with stilton cheese and walnut butter with red onion confit, sauteed spinach and sweet potato frites

New York strip steak certified black angus steak, served au poivre, peppercorn encrusted, brandy-flamed, and finished with demi-glace, maple-infused sweet potato puree and sauteed spinach

stuffed with herbed goat cheese and served with braised lentils, brite lights Swiss chard and roasted beet vinaigrette