Appetizers
- Sticks and Stones
  
  Thin bread sticks wrapped in bacon and rubbed with a house blend of chili powders and brown sugar, baked until crispy. Served along side hot sausage encased in puff pastry with mustard dipping sauce.
- Irish Nachos
  
  Golden waffle fries topped with shredded corned beef, tangy sauerkraut, russian dressing and swiss cheese.
- Chilled Shrimp
  
  Jumbo shrimp served with cocktail sauce and a grilled lemon wedge.
- Crab Cake
  
  Lump crab, red onion, a hint of horseradish, peppers, spices, and panko bread crumbs, sauteed in butter. Served with a remoulade sauce.
- BLT Boats
  
  Whole romaine leaves filled with tomato slices and crisp bacon. Served with basil mayonaise.
- Pedlar Club Mushrooms
  
  Plump caps stuffed with bacon, garlic, two cheeses, onion, and a splash of red wine.

Sandwiches
- Reuben
  
  Corned beef brisket with sauerkraut, melted swiss cheese and russian dressing piled high on grilled rye.
- Turkey Club
  
  A triple decker with freshly roasted turkey breast, crisp bacon, lettuce, tomato and mayonnaise.
- Patti Melt
  
  Ground angus beef served on grilled rye with american cheese and caramelized onions.
- Hamburger or Cheeseburger
  
  Fresh angus beef grilled and topped with your choice of american, swiss or cheddar and topped with tomato and lettuce. Served on a bulky roll.
- Tuna Melt
  
  White tuna salad and American cheese on grilled country bread.
- Grilled Cheese
  
  A classic combination of country white bread and american cheese, grilled until crusty and golden.
- Quesadilla
  
  Choose between steak and cheese with sauteed peppers and onions, or tomato and cheese. Both served with salsa, guacamole and sour cream

Soups & Salads
- Clam Chowder
  
  Tender clams, potatoes, spices and cream.
- Cream of Tomato
  
  Imported tomatoes blended with onions, cream and a hint of cognac.
- Caesar
  
  Romaine lettuce tossed in a creamy dressing and topped with croutons and a shower of parmesan cheese.
- Tuna Salad Plate
  
  Scoop of white tuna on a bed of lettuce with tomatoes and cucumbers.
- Spinach
  
  Baby spinach with pears, sliced mushrooms, walnuts, dried cranberries and crumbled blue cheese. Served with a raspberry vinaigrette.
- Baby Greens and Fresh Fruit
  
  Mixed greens served with seasonal fresh fruit, toasted almonds, dried cranberries and tossed with a citrus vinaigrette.

Entrees
- Classic Scallops
  
  Plump scallops, baked golden and topped with seasoned bread crumbs.
- Pan Seared Scallops
  
  Quickly seared and perched on a bed of garlic scented baby spinach and topped with crisp bacon.
- Classic Salmon
  
  Fresh salmon baked and topped with basil, parsley, and tarragon butter.
- Contemporary Salmon
  
  Lightly marinated in a soy sauce and spices. Grilled and served on vegetable ribbons and topped with pineapple salsa.
- Classic Cod
  
  Traditional "new england scrod" topped with seasonal bread crumbs and lemon butter.
- Panko Chicken
  
  Thin, boneless breast sauteed and coated with panko bread crumbs. Served with a lemon butter sauce.
- Roast Turkey
  
  Served with herb stuffing, mashed potato, gravy and fresh vegetables.
- Yankee Pot Roast
  
  Slowly braised beef in a rich pan gravy. Served with fresh vegetables and your choice of starch.
- Macaroni & Cheese
  
  Made with cavatappi pasta in a rich, three cheese sauce.

Brunch
- Muffins & Pastries
- Scrambled Eggs
- Bacon
- Sausage or Ham
- Roasted Red Bliss Potatoes
- Belgium Waffles or French Toast
- Omelette Station
- Carving Station
  
  Meat selection changes weekly
- Two Hot Lunch Entree Selections
- Rice Pilaf
- Chefs Choice of Vegetable
- Caesar and Tossed Salad
- Dessert Station
- Coffee
- Tea
- Orange Juice
- Cranberry Juice
- Milk

Menu for Yankee Pedlar Inn provided by Allmenus.com

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