Artichoke and Crab Ramekin
Lump crab meat and artichoke hearts with four cheeses, oven blasted until bubbly and served with lavosh crackers.
$7.50

Untraditional Shrimp Cocktail
Four chilled tiger shrimp served with Chef Ryan's infamous mango wasabi puree.
$9.50

International Cheese Plate
A variety of domestic and imported cheese served with red grapes, crusty bread and sliced sopprassato.
$6.50

Thai Chicken Satay
Skewered chicken tenderloins marinated in secret hoisin and char grilled with padang peanut sauce.
$5.95

Char Grilled Asparagus
with lemon, extra virgin olive oil, cracked black pepper and Parmesan.
$5.95

Pizza Of the Day
An ever changing item. Please ask your server for today's creation.
$8.95

Baked Brie
Brie oven blasted in puff pastry with peach ketchup.
$7.50

Calamari Fritti
Crisped with fresh garlic, tomato and extra virgin olive oil sauce spiced with black olives.
$8.50

New England Crab Cakes
Lumpy cakes dressed with Ryan's remoulade.
$7.50

Chef Steve's Award Winning New England Style Clam Chowder
$4.25

French Onion Soup
Topped with a Parmesan croutons and provolone cheese.
$4.25

Black Bean Chili
Vegetarian chili topped with salsa, shredded cheese, sour cream and tortilla chips.
$4.25

Soup of the Day
An ever changing variety.
$3.75

Our Salad
Medley of greens in a fig balsamic vinaigrette with seasonal accompaniments.
$3.50

Caesar Salad
Served with croutons, tomato wedges and anchovy fillets upon request.
$6.50

Shrimp and Artichoke Salad
Sauteed marinated shrimp over chopped crisp romaine with artichoke hearts, croutons and tomato wedges dressed with an artichoke white wine vinaigrette.
$16.50

Smoked Turkey Cobb Salad
Bacon, tomato, onion, bleu cheese, and smoked turkey atop a mound of greens with your choice of dressing.
$8.50

Pasta

Zinfandel Prawns
Pan fried prawns with red grapes, garlic, shallots and cracked black pepper in a Zinfandel reduction tossed with Chef's pasta.
$16.50

Tiger Shrimp Jambulaya
Crispy cornmeal shrimp with andouille sausage, bell pepper and sweet onion simmered with Carolina rice in tomato gravy.
$16.00

Nordic Salmon Pasta
Atlantic Salmon with capers, new potatoes and red onions sauteed in olive oil and deglazed with Aquavit tossed with cream Dijon and Chef's pasta.
$15.50

Fresh Thyme Chicken
Char grilled chicken with fresh thyme, black pepper and an artichoke tomato cream with Chef's pasta.
$14.95

Baked Gnocchi
Traditional Italian potato dumplings baked with sweet basil pesto and tomato vodka cream.
$10.95

Shrimp and Scallops
Sauteed with roma tomatoes, spinach and garlic with spring pesto and linguine.
$16.00

Pasta of the Day
New creation daily. Please ask your server.
$????

DUCK Mignon
Bacon wrapped duo of breasts, pan seared and finished with a raspberry, shallot reduction served on a cracked black pepper potato pancake with fresh vegetables.
$18.50

Bagged Brook Trout
Whole trout caught in parchment with new potatoes, red onion, asparagus, bell peppers, garlic, dry sherry and a touch of extra virgin olive oil then oven blasted.
$18.00

Lamb T-bone
Pair of chops grilled with fresh rosemary and thyme served with a mint mojo, a cranberry mojo, sauteed new potatoes and fresh vegetables.
$23.50

Atlantic Salmon
Dredged in honey and cracked black pepper then pan seared and served atop a bed of lemonized spinach and Carolina rice with secret oriental glaze.
$18.50

Grilled Pork T-bone
Thick cut chop brushed with Dijon mustard and brown sugar then grilled and served with a peach ketchup atop a mound of smashed potatoes and seasonal vegetables.
$21.00

Berkshire Strip
Handcarved steak grilled and topped with a balsamic marinated portabella and Berkshire bleu cheese served with smashed potatoes and seasonal vegetables.
$25.95

New York Strip
Our house aged 12 oz sirloin strip expertly seasoned and grilled to your liking. Served with smashed potatoes and seasonal vegetables.
$21.00

Beef Tenderloin
Hand carved medallions with a pat of horseradish Dijon butter served on a black pepper potato pancake with fresh vegetables.
$22.50

Chicken Roulade
Double breast filled with spinach and steamed. Served with a light pommeray cream, Carolina rice and fresh vegetables.
$16.50

Baked Boston Scrod
Fresh fillet with a cracker crumb topping served with Carolina rice and fresh vegetables.
$16.50

All entrees are served with our house salad of spring greens tossed in our fig balsamic vinaigrette unless specified otherwise.

Steven Mongeon Executive Chef

Curt Robair Restaurant Chef

Prices do not include MA tax or server gratuity.