Dinner Menu
Wine List
Reds
Arrowood Grand Archer Merlot, 2001 California 6.50 glass / 24 bottle
medium-bodied ruby red in color, forward colors of blackberry, plum and dark
cherry, with back drops of creamy vanilla and warm brown spice
paired well with filet, sirloin, ribeye
Adelaida Paso Robes Zinfandel, Paso Robes, 2003 California 42 bottle
full-bodied loaded with bright, spicey, juicey big bold flavors
paired well with sirloin, ribeye & bbq ribs
Montinore, Pinot Noir Estate Parsons Ridge 2005 44 bottle
Only 200 cases were made of this fruity and delicious single vineyard Pinot
Noir. Full of
raspberries, cherries, and a bit of earth, full-bodied, but balanced by acidity.
paired well wth salmon, filet , sirloin & flank
Writer’s Block Syrah, 2004 Kelseyville, California 28 bottle
light-bodied begins with soft aromas of coffee & blackberry, flavors of
fresh plum, currants &
smoke are framed within soft tannins that hint of cocoa
paired well with salmon, filet, flank
The Holly Trinity Grant Burge, 2002 Austrailia 45 bottle
blend grenache (39%) shiraz (36%) mourvedre (25%)
medium-bodied a deep purple wine with crimson hues the nose is alive with, floral
characters, sweet dense spice and dried thyme, a hint of mint and sweet berry
aromas
paired well with flank & sirloin
Montinore, Pinot Noir, 2006 Oregon 30 bottle
light-bodied rich in ripe cherry & raspberry character and accented with
notes of chocolate
paired well wth salmon, filet , sirloin & flank
Rock Paper Sissors, Merlot, Healdsburg, California 6 glass / 25 bottle
medium-bodied hints of cherry, plum and oregano
paired well with sirloin, flank & ribs
Bennett Family, Cabernet, Napa Valley, 2003 California 49 bottle
full bodied generous aromas and flavors of blackberries, currants & cocoa,
with a rich, smooth finish
paired well with sirloin & ribeye
Whites
Terlano Alto Adige, Pinot Grigio 2006 Italy 32 bottle
fruity with big body full complexity
paired well with scallops, haddock and penne caprese
Tohu Marlborough Sauvignon Blanc, 2006 New Zealand 7.50 glass / 28 bottle
medium bodied Sauvignon Blanc with fragrant aromas of flowers and passionfruit,
2006 vintage was made in the classic Marlborough style and has fresh zingy citrus
flavours that linger on the palate
paired well with mussells, scallops & haddock
Errazuriz Wild Ferment, Chardonnay, 2005 Chile 42 bottle
A premium-quality Chardonnay from the cool Casablanca Valley Barrel-fermentation
is allowed to take place using the natural yeast present on the grape skins
followed by a 9 month period ‘sur lie’ on the yeast sediment. The
result is a wine with great complexity and a wonderful rich buttery character.
A fine example of a New World Chardonnay with real individuality.
paired well with salmon, halibut & filet
L’ecole No“41”Semillon, 2006 Columbia Valley Washington
7 glass / 26 bottle
Remarkably brilliant with rich fruit and balanced acidity, this wine shows fragrant
citrus and lemon meringue aromas, with melon, pear, lychee nut, and key-lime
flavors on a honeysuckle mineral-rich finish.
paired well with pastas, salmon and halibut
Buehler Russian River, Chardonnay, 2005 California 8.50 glass / 32 bottle
The Russian River Chardonnay spotlights the floral/lime quality of the fruit
aromas and accents them with toasty, graham cracker sur-lie qualities. The mouthfeel
is creamy and full but the natural acidity of the Russian River fruit carries
this velvet textured package to a long, clean finish.
paired well with salmon, halibut & chicken
Canella Prosecco, Italy 8 glass
This pleasant, versatile and modern Prosecco spumante is produced in vineyards
of Marca Trevigiana. Prosecco I.G.T. spumante Extra Dry is a brilliant pale
yellow colour, has a persistent perlage and a characteristic fruity aroma. It
is well-balanced and slightly sweet.
paired well with light dishes such as fish, white meat or fresh cheese
House Wines 5 glass
Pinot Grigio, Merlot & Shiraz
Beer
- Amstel Light $3.50
- Bar Harbor Real Ale $4.50
- Corona Extra $3.50
- Dogfish Head $4.50
- Heineken $3.50
- Smuttynose Portsmouth Lager $4.50
Appetizers
New England seafood chowder
Fresh seafood, onions, apple smoked bacon, fish stock, potatoes and cream.
Fresh seafood, onions, apple smoked bacon, fish stock, potatoes and cream.
Sesame crusted wasabi rubbed 'Black and Blue' with a cucumber, sun dried tomato relish.
Grilled Portabello mushroom, fire roasted pepper, grilled sweet onion, zucchini, summer squash, beef steak tomato and fresh mozzarella cheese.
Our fresh crab meat cakes with peppers, chives, fresh herbs on a roasted pepper remoulade topped with tomato basil relish.
Calamari sauted in olive oil, garlic, fresh basil served with mixed greens, kalamata olives, tomatoes tossed in olive oil and lemon vinaigrette.
Salads
Crisp iceburg wedge, bacon, shaved red onion, creamy blue cheese dressing.
Candied pecans, fire roasted peppers, plum tomato, crumbled blue cheese and balsamic vinaigrette.
Assorted greens tossed in our own Greek dressing topped with fresh tomatoes, cucumbers, Feta cheese, Greek olives, red onions and pepperoncinis.
Romaine lettuce, anchovies, tossed in our Caesar dressing with croutons and parmesan.
miso, honey mustard grilled salmon on mixed greens tossed in asian vinaigrette
Entrees
-
Seafood
- Sea bass
- Atlantic salmon
- Swordfish
- Tuna
- Halibut
- Sea Scallops
- Red Snapper
- Striped bass
- Bluefish
- Trout
- Mahi mahi
- Haddock
- Beef
- Filet
- Sirloin
- Rib Eye
- T-bone
- Pub Steak
- Lamb
- Pasta
fresh mozzarella, vine-ripened tomato, fresh basil, garlic and virgin olive oil
Tossed in a light fresh asiago cheese marsala cream sauce
Olive oil, garlic, fresh basil, and parmesan cheese
White wine, garlic, mussels, clams, red pepper flakes.
Risotto
Special every day.
Additional Sides
- red mashed potato
- baked Idaho potato
- vegetable of the day
- sautéed sherried mushrooms
- creamed spinach
- side salad
Toppings
- crumbled blue cheese merlot sauce
- caramelized red onion marmalade
- roasted garlic & herb butter
- shitaki mushroom & poblano chutney
- plum tomato and basil salsa
- spicy mango, pepper relish
