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Appetizers
Lobster Madeira Crepe 11.
with chunk native lobster, shallots and crimini mushrooms
in a Madeira wine cream sauce
Crispy Asian Spring Rolls 7.
with chicken breast, fresh vegetables and Asia flavors
Spicy Red Pepper and Eggplant Confit 7.
With garlic, parmesan and herb-grilled flatbreads
Local Littleneck Clams 6 for 8.
Roasted with garlic-rosemary chipotle butter and crispy pancetta
Soup
Curried Sweet Corn and Lump Crab Bisque 6.
with red bliss potatoes, sweet roasted red pepper and crispy fried leeks
Classic New England Clam Chowder 5.
with tender, native sea clams, potatoes and cream
Chicken Consommé 4.
With autumn root vegetables and escarole
Salads
Classic Caesar Salad 7.
with crispy romaine, shaved parmesan and toasted herbed crouton
Mesclum Greens 6.
with endive, raddichio, toasted pumpkin seeds, fresh goat cheese
and maple-balsamic vinaigrette
Classic Iceberg Lettuce Wedge 6.
with vine-ripened tomato crispy bacon, and bleu cheese dressing
Entrées
Grilled Filet Mignon 30.
on a crispy potato cake with roasted portobella demi-glace
and smoky, grilled zucchini
Crispy Pan-Seared Duck Breast 26.
with local cider and cranberry reductions, maple-vanilla-bourbon mashed
sweet potato and thyme-grilled asparagus
Garlic-Grilled Colossal Shrimp Risotto 28.
with roasted tomato, fresh asparagus tips, and basil-infused olive oil
Crispy Statler Chicken Breast 22.
with sun-dried tomato, basil and pine nut glace, roasted garlic-chive
mashed Yukon gold potatoes, and garlicky baby spinach
Stonington Sea Scallops 26.
pan-seared in pumpkin seed oil with rosemary rissole potatoes
and mulled cider-roasted acorn squash
Grilled Pork Tenderloin 22.
with smoky spice rub, sweet potato-chorizo stuffing, ancho-mango
barbecue sauce and coriander-roasted zucchini
Fresh Atlantic Salmon Filet 22.
roasted on a cedar plank with lemon, shallots, tomatoes and fresh herbs,
served with dauphinoise potatoes and roasted asparagus
18% gratuity charged on parties of six or more. Connecticut sales tax 6%. Please, no split checks; split entrée charge $5. For the comfort of all our guests, cell phones are not allowed in the Dining Room. You are welcome to step onto the terrace to use your phone.
Credit cards accepted: Visa and Mastercard.
Bob Tripp, Chef | 