Apple Chipotle BBQ and toasted fennel slaw.
Tomato, scallions, Vermont cheddar, tri-colored tortilla chips, sour cream, salsa, and chicken or chili.
Beefsteak tomato, fresh watermelon, feta Brulee, balsamic reduction, olive oil, and fresh basil.
P.E.I mussels, chorizo, scallions, saffron, plum tomato, and charred fennel broth, crostini.
Beef stake tomato, mozzarella, espresso balsamic reduction, and basil pesto.
Pepperoncini, Parmesan, and plum tomato ragu.
Chipotle aioli, and honey Dijon aioli.
Coriander, brussel sprout slaw, and dried cherry roasted leeks jam.
Artisan meats, cheeses, dried fruit, nuts and jam, whole grain mustard, and crostini.
Gruyere, provolone, manchego, and herb crostini.
Baby field greens, tomatoes, cucumbers, carrots, and radishes.
Hearts of romaine, seasoned focaccia crouton, Parmesan, and house Caesar dressing.
Tomato, cucumber, red onion, feta, Kalamata olive, romaine, Parmesan toasted croutons, zesty lemon-thyme dressing, and grilled flatbread.
Spinach, arugula, mandarin orange, grape tomato, gooseberries, seedless cucumber, purple cabbage, chow mein noodles, and honey ginger dressing.
Tomato, cucumber, carrots, avocado, boiled egg, bacon, cheddar cheese, and baby field greens.
Day boat haddock, Parmesan-Thyme crusted, sweet corn and fava bean succotash, roasted tomato confit, and lemongrass basmati rice.
Coriander rubbed Boston strip steak, arugula salad, sweet potato fries, dried cherry roasted leeks jam, and Dijon aioli.
Phyllo wrapped Faroe island salmon, cucumber feta salad, lemon arugula, lemongrass basmati rice, lime creme fraiche, and crispy capers.
Shaved prosciutto, gruyere, rolled Statler chicken breast, panko crust, creamed corn, bacon, and potato chowder.
Wild mushrooms, asparagus, roasted red peppers, Brussel sprouts, spinach, burgundy demi-glace, and Toasted sage.
Smoked bacon chive spaetzle, braised Brussel sprouts, and cognac roasted garlic maple demi.
Fresh haddock, fennel toasted slaw, cilantro salsa, Vermont cheddar, tortilla, and lime Creme Fraiche.
Hardwood smoked bacon-wrapped filet, jonah crab, asparagus, spinach, Boursin cheese, bearnaise, and smashed roasted spuds.
Butternut ribbons, seasonal vegetables, roasted garlic, sage, maple brown butter, and toasted pepitas.
Day boat haddock, toasted fennel slaw, french fries, house tartar, and malt vinegar.
Vermont white cheddar, Muenster, and fontina sherry laced crumbs, and Campanelli.
8 oz. Kobe burger, sweet onion jam, and Vermont white cheddar.
Grilled 8 oz. sirloin burger, on brioche with lettuce, tomato, red onion, and dill pickle.
Maine lobster, shredded lettuce, dill mayo or drawn butter, and warm New England roll.
Marinated grilled chicken breast, beefsteak tomatoes, mozzarella cheese, espresso balsamic reduction, basil aioli, and brioche.
Thick cut marble rye, Samuel Adams braised corned beef, pickled cabbage, Swiss, and remoulade.
Cranberry raisin aioli, arugula, apple smoked bacon, Vermont white cheddar, and hearty wheat-berry bread.
Stone grilled 8-inch flatbread, plum tomatoes, fresh mozzarella, olive oil, elephant garlic, arugula, and fresh basil.
Stone grilled 8-inch flatbread, mozzarella, Vermont cheddar, Colby Jack, and Parmesan.