Menu

TRADITIONS   (June 19, 2014)

 Creamy Crab Dip                                        11

Jumbo Lump Crab Meal Blended with White Wine & Creamy Cheese, Topped with Gruyere, then Baked & Served with French Baguette

 Petite Jumbo Lump Crab Cakes                10

Served with Sauce citron

 Spring Salad                                                  7

Field Greens, Grapefruit and Orange Segments, 

Goat Cheese, & Citrus Vinaigrette

 Classic Caesar                                               6

Baby Red Romaine Tossed in Caesar Dressing, Served over Grilled Baguette with Grana Padano

 Cobb Salad                                                    13

Mixed Greens, Grilled Chicken, Grape Tomatoes, Bacon Lardon, Fresh Avocado, Scallion, Hard-Boiled Egg & Maytag Bleu Cheese, with a Side of Roasted Tomato Vinaigrette

 Gazpacho                                                       6.5

Fresh & Chilled Served with Local Spring Onion Garnish

 LIGHTER FARE

 Bacon-Battered Shrimp                                  9

Fried and Served with Red Pepper Honey

 Artisanal Cheeses                                       13

With Sliced Charcuterie, Inn-Make Bread and Butter Pickles, Whole Grain Mustard, Served with Flatbreads

 Grilled Flatbread Pizza                              10

Prosciutto, Mascarpone, Shiitake Mushrooms, Asparagus,  and Burrata on a 4” Flatbread, with a Side Salad of mixed Greens, Tomatoes, & Cucumber, Tossed in Champagne Vinaigrette

 Thai Beef Skewers                                      10

Marinated in Thai Spices, Grilled & Served with

Wild Rice

 Kenmore Chicken Sandwich                     10

Grilled Chicken Breast topped with Boston Lettuce, Slow-Roasted Tomatoes, Fresh Avocado & Smoked Bacon Aioli, with Duck Fat Frites 

7oz Wagyu Beef Burger                             14

a.k.a.  American ‘Kobe’ Beef  

Grilled & Served One of Two Ways: with Caramelized Onion Mayo & Your Choice of Cheese, OR with Kimchi Mustard & a Fried Egg

Both Served with Duck Fat Frites ADD Crispy Pork Belly for $3

ENTREES

Pasta                                               Market Price

Fresh Pasta Made Daily

 Seasonal Fish*                 Market Price

Fish Specials Change Daily, Please

Ask your Server about our Offerings

 Chicken Breast                                    16

Coriander-Lime Crusted with Cumin Butter Sauce, Served with Haricot Vert and Jalapeno Polenta

 Diver Scallop*                                    24

Pan Seared, Sautéed Local Kale, Asparagus, Fingerling Chips, Pan Jus

Baby Lamb Chops                                        30

Pan Roasted, Served with Yukon Gold Potato Puree, Asparagus, Chimichurri Sauce

 Summer Shrimp & Tomatoes        17

Parmesan Polenta Cake, Fried Green Tomatoes, Finished with a Sautéed Shrimp, Butter Beans and Fresh Corn Cream Sauce

Hand-Cut Filet Mignon*          27

Onion Confit, Roasted Fingerling & Sautéed Haricot Vert, Cabernet Demi-Glace

DESSERT

Specials Change Daily, Please Consult Your Server about Daily Offerings

 

*Consuming raw or undercooked meats, fish, & shellfish increases your risk of food borne illness

*Split entrees incur a $3 plating charge

*20% gratuity will automatically be added to parties of 7or more

 

Pub & Restaurant Hours

Tues & Wed 5:30-9:30pm

Thurs-Sat 5:30-10:30pm

Sun 5:00-8:00 pm

Bar Hours

5:30-11pm or later

CLOSED MONDAYS