DINNER
MENU
Soups
Soup
du jour 6
Lobster
Bisque 8
Finished with cream sherry and lobster meat
Appetizers
Portabella
Fries 9
Tempura battered portabella mushrooms with
garlic balsamic dip
Tuscan
Shrimp 12
Grilled shrimp wrapped in fresh basil and prosciutto, served on grilled Tuscan
bread with a black olive tomato relish
Baked
Brie 9
Layered with sun-dried cranberries and walnuts, wrapped in a puff pastry; finished
with apple chutney
Smoked
Salmon Rolls 12
Duck Trap salmon rolled with Philadelphia cream cheese, cucumbers
and scallions;
finished with ginger sesame dipping sauce and seaweed salad
Short
Ribs 11
Braised beef ribs over whipped parsnip and
a red zinfandel
demi-glaze
Black
Mussels 9
Prince Edward Island mussels sautéed with
ginger and
garlic;finished in a curried lime coconut broth
and grilled
Tuscan bread
Quail
11
Marinated in fresh herbs and molasses, grilled and over sweet
potato black current hash;
topped with a fig mustard butter and chiffanod spinach
Calamari
9
Lightly fried with a key lime dipping sauce
Butternut
Squash Ravioli 10
With ricotta and parmesan cheese in a honey sage dough; tossed
with gorgonzola cream sauce and pine nuts
Crab and Avocado 11
Jumbo lump crabmeat tossed with fresh avocado, cherry tomatoes
and Bermuda onions
in a lemon vinaigrette; served with crispy corn tortillas
Salads
Caesar 8
Classic dressing, hearts of romaine, parmesan croutons toasted garlic
and white anchoviess
Poached
Pear 10
In a red zinfandel dressing and served over mixed greens;
with gorgonzola cheese, granny smith apples
and toasted pecans
Goat
Cheese 11
Sage infused goat cheese over baby arugula; tossed with candied walnuts
and orange cranberry vinaigrette
Iceberg
10
A wedge of lettuce topped with tomato Maytag bleu cheese
dressing, crispy bacon and herbed crouton
Entrées
Sea
Scallops 28
Pan seared and served over lobster ravioli; with porcini mushroom cream
sauce and sautéed
locally grown organic spinach
Filet
Mignon 33
Roasted 8-ounce center cut filet wrapped in smoked bacon
with red wine demi-glaze; served with whipped horseradish
potatoes, sautéed locally grown organic spinach
and crispy frizzled onions
Chicken
19
Pan seared frenched chicken breast over white bean and
rosemary puree;
with baby arugula, spelt and parmesan cheese roasted stuffed
tomato; finished with voulte sauce
Lamb
Shank 28
Slowly braised and served over leeks and Kahlúa butternut
risotto; finished with au jus
Duck 25
Half roasted and over sautéed wheat berries, spinach
and garlic; topped with apricot sun-dried cherry amaretto
chutney
Lemon
Sole 29
Stuffed with shrimp, scallops and crab in a lobster cream
sauce; served with whipped horseradish potatoes and buttered
asparagus
Pork
Tenderloin 22
Marinated in maple and brown sugar, over sweet potato mash
and roasted acorn squash;
finished in sun-dried cranberry demi-glaze and apple chutney
Salmon
23
Pan seared and gingersnap encrusted, served over a salad
of endive, pears and sweet potatoes;
finished with a black current coulis and honey mustard sauce
Veal “Wellington” 34
Baked veal tenderloin with mushroom duxelle and baby spinach,
en Croûte;
served with red wine demi glaze, honey tarragon carrots and
whipped horseradish potatoes
ˆtop of page
______________
LUNCH MENU
Soups
Soup
du jour 6
Lobster
Bisque 8
Finished with sherry and lobster meat
Appetizers
Portabella
Fries 9
Tempura battered portabella mushrooms with
garlic balsamic
dip
Smoked Salmon Rolls 12
Duck Trap salmon rolled with cream cheese, cucumbers and
scallions; finished with ginger sesame dipping sauce
and seaweed salad
Calamari 9
Lightly fried with a key lime dipping sauce
Tuscan Shrimp 12
Grilled shrimp wrapped in fresh basil and proscuitto, served
on grilled
Tuscan bread with a black olive and tomato relish
Butternut Squash Ravioli
10
With ricotta and parmesan cheese in a honey sage dough;
tossed with gorgonzola cream sauce and pine nuts
Black Mussels 9
Prince Edward Island mussels sautéed with ginger
and garlic;
finished in a curried lime coconut broth and grilled Tuscan
bread
Baked Brie 9
Layered with sun-dried cranberries and walnuts, wrapped
in
a puff pastry; finished with apple chutney
Crab and Avocado 11
Jumbo lump crabmeat tossed with fresh avocado, cherry tomatoes
and
Bermuda onions in a lemon vinaigrette;
served with crispy
corn tortillas
Quesadilla 9
With tomatoes, mushrooms, onions and three cheeses
(Add chicken for $2, crab for $4)
Wraps
BLT Wrap 9
Roasted boneless breast of chicken, bacon, lettuce, tomato,
and mayonnaise, wrapped in a spinach tortilla;
served
with chips
(Grilled tuna instead of chicken add $2)
Chicken
Pesto Wrap 9
Sliced chicken breast, mozzarella cheese, portabella
mushrooms, tomatoes, arugula and pesto; served with
vegetable chips
Cheese
Steak Wrap 11
Thinly sliced steak with peppers, onions, and choice
of cheese;
served with french fries
Sandwiches
Ham
and Cheese Croissant 9
Thinly sliced slow roasted ham,
with brie, baby arugula, and fresh tomatoes; served
with vegetable chips
Crab
Cake Sandwich 12
Jumbo lump crab lightly crusted, sautéed and
served
on a bun; with cajun remoulade, lettuce,
tomato,
and chips
Mansion
Inn Burger 10
Sirloin burger with caramelized onions, mushrooms and
choice of cheese; served with french fries
Grilled
Chicken Sandwich 8
Grilled chicken breast on a baguette with havarti cheese
and applewood smoked bacon; served with french fries
Tuna
Melt 9
Tuna, sliced tomatoes, cheese, and purple onion melted
on an
English muffin; served with french fries
Blackened
Fish Sandwich 12
Fish of the day, grilled and served on a baguette, topped
with fruit salsa; served with vegetable chips
Salads
Caesar 8
Classic dressing, baby hearts of romaine, parmesan croutons,
toasted garlic and white anchovies
Poached
Pear 10
In a red zinfandel dressing and served over mixed greens;
finished with gorgonzola cheese, granny smith apples and
toasted pecans
Greek 9
Romaine tossed with tomatoes, cucumbers, kalamata olives,
and feta cheese in a red wine vinaigrette; garnished with
grilled pita
Goat Cheese 11
Sage infused goat cheese over baby arugula; tossed with
candied walnuts and orange cranberry vinaigrette
Iceberg 10
A wedge of lettuce topped with tomato Maytag bleu cheese
dressing, crispy bacon and herbed crouton
(For above salads, add chicken or salmon for $4)
Chicken Waldorf 10
Tossed with green apples, apricots, grapes and walnuts
in a mayonnaise dressing; served over mixed greens and
grilled pita
Entrées
Fish & Chips
11
Beer battered and served with french fries and tartar sauce
Shrimp Scampi 14
Traditional scampi, with garlic, white wine and butter;
tossed with crab and asparagus ravioli
Pan Seared Jumbo Sea Scallops 15
Jumbo sea scallops pan seared with parmesan mashed potatoes
and spinach in a bourbon cream sauce
Pork
Tenderloin 12
Marinated in maple and brown sugar, over sweet potato mash
and acorn squash; finished in a cranberry demi-glaze and
apple chutney
Petite Filet Mignon 17
Wrapped in smoked bacon, with red wine demi-glaze
ˆtop
of page
______________
DESSERTS
Classic
Crème Brûlée
- $8
Made with Tahitian vanilla beans
Chocolate Hazelnut Terrine
- $8
With caramel sauce
Warm Apple-Blackberry
Crisp a la mode- $8
With blackberry sauce
Warm
Brownie à la
mode - $8
Moist chocolate/chocolate chip brownie with brandy hot fudge sauce and
vanilla ice cream
Sun-dried Cranberry Bread
Pudding - $8
With vanilla crème Anglaise and blueberry sauce
ˆtop
of page
|
