Specialty Menus and Events

 

Special Events

and Menus

 

Mothers Day 2017

Sunday May 14th

  • Appetizers

  • Seafood Chowder

    Creamy New England style chowder with

    assorted fish and shellfish.

  • Mussels

    Garlic, shallots, white wine, lemon,
    butter and tomatoes

  • Crab Cakes

    Lump crab, herbs and spices

    Roasted red pepper aioli

  • Fried Calamari

    Lightly breaded, fried golden brown

    calamari and pickled peppers.

    Banana pepper aioli

  • Wellington Canape

    Puff pastry, mushroom mousse,

    filet, white truffle bordelaise

  • Ahi Poke

    Hawaiian style ceviche, sushi grade

    tuna, sesame ginger soy glaze, scallion.

    Served with seaweed salad

  • Goat cheeses and Walnut Salad

    Mixed greens, citrus supremes, dried

    cranberries, cherry tomatoes, walnuts,

    pancetta, goat cheese, citrus vinaigrette

  • Garden Salad

    Baby field greens, cucumber ribbon, cherry

    tomatoes, watermelon radish,

    white balsamic vinaigrette

  • Entrees

  • Lobster Mac & Cheese

    Four-cheese sauce, lobster meat and herbs,

    buttered panko topped and baked golden.

  • Tuna Three Ways

    Sushi grade tuna sashimi, seasoned tuna tartar,

    and tuna blackened rare, seaweed salad, pickled

    ginger, light wasabi sauce

  • Haddock Piccata

    Local haddock, capers, tomatoes, spinach,

    mushroom, and leeks. Sauce of white wine,

    lemon, butter, parsley over fettuccine

  • Blackened Mahi- Mahi

    Cajun seared mahi-mahi, tomatoes, garlic,

    spinach, mushrooms and leeks, creamy white

    wine-lemon sauce over fettuccine pasta

  • Seared Scallops

    Scallops seared golden, Moroccan

    butternut squash puree, saffron risotto

  • Haddock Oscar

    Local haddock, lump crab stuffing, hollandaise

    sauce and fresh lobster, over asparagus

  • Grilled Salmon

    Served with your choice of the Garden or Goat

    Cheese Salad

  • Rosemary Chicken

    Braised chicken leg quarter, pressed and seared

    crisp, sautéed mushroom medley,

    roasted potatoes

  • SWEET AND SAVORY STEAK TIPS

    House marinated sirloin, roasted potatoes,
    sautéed garlic broccoli

  • Dessert

  • Tiramisu

    Coffee flavored Italian dessert. ladyfingers dipped in coffee and Layered with sweet Mascarpone cheese. 

  • Chocolate Cream Cake

  • Salted Caramel Cheesecake

Join us for

New Years Eve

UNH GRADUATION 2017

MAY 19TH-20TH
  • Seafood Chowder

    Creamy New England style chowder withassorted fish and shellfish.

  • P.E.I. Mussels

    Garlic, shallots, white wine, lemon, butter and tomatoes

  • Maryland Style Crab Cake

    Lump crab, herbs and spices Roasted red pepper aioli

  • Fried Calamari

    Lightly breaded, fried golden browncalamari and pickled peppers.

    Banana pepper aioli

     
  • Ahi Poke

    Hawaiian style ceviche, sushi grade tuna, sesame ginger soy glaze, scallion.

    Served with seaweed salad

  • Goat Cheese Walnut Salad

    Mixed greens, citrus supremes, driedcranberries, cherry tomatoes, walnuts, pancetta, goat cheese, citrus vinaigrette

  • Garden Salad

    Baby field greens, cucumber ribbon, cherry tomatoes, watermelon radish,

    white balsamic vinaigrette

  • Three Way Tuna

    Sushi grade tuna sashimi, seasoned tuna tartar, and tuna blackened rare, seaweed salad, pickledginger, light wasabi sauce

  • Haddock Piccata

    Local haddock, capers, tomatoes, spinach, mushroom, and leeks. Sauce of white wine, lemon, butter, parsley over fettuccine

     
  • Blackened Mahi-Mahi

    Cajun seared mahi-mahi, tomatoes, garlic, spinach, mushrooms and leeks, creamy whitewine-lemon sauce over fettuccine pasta

  • Seared Scallops

    Scallops seared golden, Moroccanbutternut squash puree, saffron risotto

  • Haddock Oscar

    Local haddock, lump crab stuffing, hollandaise

    sauce and fresh lobster, over asparagu

  • Grilled Salmon

    Served with your choice of the Garden or Goat Cheese Salad

  • Sweet and Savory Steak Tips

    House marinated sirloin, roasted potatoes,sautéed garlic broccoli

  • Rosemary Brick Chicken

    Braised chicken leg quarter with  sautéed mushroom medley