Dinner Menu - Spring 2009

For reservations, please call 603.577.8910
Inquire about our Catering Services
Private Function Rooms Available
Call for our daily specials.

printable menu
  Print
  Menu

Click on the PDF icon to open up a printable version of our dinner menu (requires Adobe Acrobat Reader).

Appetizers

Lobster Purses
Fresh picked lobster with cream cheese and portabella mushrooms
Wrapped in spring roll paper, baked and drizzled with white truffle oil 13
Spring Pea Risotto
Short grain Italian Rice blended with roasted fennel, peas and apple wood smoked bacon 7
Fresh P.E.I. Mussels
Steamed in a white wine, garlic, tomato, olive oil, lemon and a fresh herb broth 9
Wild Mushroom Crêpes
Assorted wild mushrooms roasted and blended with fresh herbs and cream 8
Crispy Calamari
Fresh Rhode Island calamari breaded, fried and tossed with fresh lemon, garlic and a banana pepper butter 9
Grilled Chorizo
Served with corn bread and spicy red bean ragout 8
Lobster Bisque
A velvety cream based bisque made with sherry and saffron then garnished with lobster meat in a basil cream 9

Salads

Black Orchid Salad
Field greens topped with dried cherries, crumbled gorgonzola and candied pecans
Finished with our raspberry vinaigrette 7
Caesar Salad
Crisp hearts of romaine cut to order, tossed with our Caesar dressing, house made croutons and topped with shaved Parmigiano-Reggiano and white anchovies 7
Mediterranean Salad
Field greens tossed with a lemon vinaigrette, served with bulgur wheat, roasted red peppers, Sicilian olives, grilled zucchini and artichoke hearts 8

Entrée

Shrimp, Scallop and Lobster Pomodoro
Shrimp, jumbo scallops, and fresh picked lobster meat sautéed with garlic and tomatoes in a spicy lemon saffron sauce
Tossed with fresh fettuccini 29
Chicken Sicilian
Tender strips of chicken sautéed with garlic, tomatoes, artichoke hearts, roasted red peppers, spinach and Sicilian olives
Tossed with fresh fettuccini, extra virgin olive oil, and fresh herbs 22
Baby Rack of Veal
Tender baby veal rack seasoned wiht mustard seeds and rosemary served with a wild mushroom goat cheese flan 28
Parsley and Mustard Rubbed Cod
Captain's loin cut rubbed with parsley and whole grain mustard, baked and served on steamed spinach
Served with choice of side 25
Eggplant Napoleon
Thinly sliced Italian eggplant breaded, fried and layered with buffalo mozzarella, basil, ricotta and our delicious red sauce
Served with choice of side 16
Grilled Statler Chicken Breast with Confit Leg
All natural semi boneless breast grilled and served with lemon rosemary marinated confit leg
Finished with a lemon rosemary chicken jus
Served with choice of side 22
Organic Salmon Baked in Parchment
Organic Scottish Salmon steamed in parchment paper with shaved fennel, julienne vegetables, fresh lemon and extra virgin olive oil
Served with choice of side 27
Mint and Black Pepper Lamb Loin
Grilled lamb loin topped with gremolada and served with yogurt polenta and red wine demi glaze 27
Black Orchid Filet Mignon
Grilled 8 oz center cut USDA Choice filet topped with a vine ripened tomato, Argentinean parsley pesto and gorgonzola cheese
Served on a garlic herb crouton and topped with pinot noir demi glaze
Served with choice of side 29
Grilled 14 oz NY Strip Steak
Topped with fried onions and a shiitake green peppercorn sauce
Served with choice of side 28


$4 split entrée charge

Consuming raw or undercooked fish, meat or poultry may increase the risk of food borne illness.



Notices

We are now
serving lunch
Lunch Menu

Mailing List

Click to learn about our Customer Loyalty Club

Join