BEEF TIPS & MUSHROOMS
Butter basted beef tenderloin tips with mixed mushrooms,
served with warm pita point
CALAMARI
Crispy flash fried calamari rings with roasted garlic and
lime aioli.
DIP DUO
Mediterranean-inspired dip with goat cheese, artichoke
hearts, spinach, basil and sundried tomato and a second
daily dip creation, served with toasted pita points
EDAMAME
Steamed green soybeans in the pod, either spiced or with
coarse salt
FISH TACOS
Two panko-crusted pan-seared haddock filets in soft taco
tortillas, topped with cilantro, salsa fresca, romesco sauce
and crunchy julienned cabbage slaw
FRIES OR SWEET POTATO FRIES
Your choice of either crispy regular or sweet potato fries
tossed with secret spice blend and served with either
house-made chipotle ketchup or maple curry mayonnaise.
MUSSELS
Steamed local mussels served with your choice of either
white wine with herbed garlic butter or spicy marinara
sauce
SAMOSAS
Hand crafted Staff of Life Bakery vegetable fried pastry,
served with sweet tamarind chutney
SLIDER TRIO
A selection of house made sliders, including lobster with
lemon pepper aioli; Andouille beef with spicy mayo; and,
Bombay curried chicken, served on Stone Hearth Bakery
slider buns.
CAESARS EMPIRE SALAD
Crisp romaine lettuce, pancetta, herbed croutons,
lemon and Parmigiano-Reggiano, tossed with
Caesars empire dressing. Add grilled chicken
sHOE SHOP GARDEN SALAD
Baby spinach, arugula, kale and radicchio with
sliced tomato, fresh cucumber and julienned
vegetables with red wine vinaigrette. Add grilled
chicken
MARITIME SEAFOOD CHOWDER
Made fresh daily. Local haddock, scallops and
mussels in a rich cream sauce, with vegetables and
Seabright smoked salmon
SEAFOOD BAYOU
Cajun inspired seafood chowder made with fresh
local haddock, mussels, tiger shrimp and scallops in
spicy tomato vegetable cream sauce on a bed of
basmati rice
SOUP DU JOUR
Made fresh daily
BARCELONA FLATBREAD
Marinated tomato, walnuts and Gouda with garlic
oil. Focaccia is made fresh daily
CHARCUTERIE BOARD
A selection of artisanal cheeses and cured meats,
olives, pickles, artichoke rillettes, hot pepper jelly,
toasted baguette and house made soda crackers.
CHÈVRE FLATBREAD
Caramelized onion, cherry tomato, basil pesto, baby
arugula and chèvre with balsamic glaze. Focaccia is
made fresh daily
DELUXE NACHOS
Corn chips topped with tomatoes, onions, bell, banana
and jalapeño peppers, and melted shredded cheese,
served with fresh salsa and sour cream. Extra:
jalapeños $1, salsa $2, sour cream $2.5, cheese $3. Add:
hot peppers $1, guacamole $2, beef $3, chicken $4.
STEAK & BLUE CHEESE FLATBREAD
Grilled beef tenderloin tips, grilled onion, fresh
tomato, baby spinach and Danish blue. Focaccia is
made fresh daily
BURGER PLATTER
Certified Angus Beef burger patty, grilled to perfection,
with lettuce, tomato and kosher dill pickle on a Stone
Hearth Bakery Kaiser bun, served with fries. Add:
cheese $2, bacon $2, blue cheese $2. Substitute:
gluten-free bun $2, soup or salad $2.
CLUB HOUSE SANDWICH
Fresh grilled chicken breast, Chris Brothers'
double-smoked bacon, lettuce, tomato and Monterey
Jack on artisanal bread and served with your choice of
roasted baby red potatoes or fries. Substitute:
gluten-free bun $2, soup or salad $2
FRESH WRAP
erved with your choice of roasted baby red potatoes
or fries. Substitute: gluten-free bun $2, soup or salad
HAM-GRUYÈRE PANINI PITA
Black Forest ham and Gruyère in a grilled
Parmesan-crusted Greek pita with fresh arugula and
served with your choice of roasted baby red potatoes
or fries. Substitute: gluten-free bun $2, soup or salad
$2
L`OBSTER CLUB HOUSE
Atlantic lobster meat soaked in butter and mixed with
lemon-pepper aioli, served with pancetta, lettuce,
tomato and fresh cucumber on artisanal bread with
your choice of roasted baby red potatoes or fries.
Substitute: gluten-free bun $2, soup or salad $2.
BACON-WRAPPED BEEF TENDERLOIN BROCHETTES
Fire-grilled bacon-wrapped beef and vegetable brochettes
served with roasted baby red potatoes and julienned vegetables
in green peppercorn sauce.
BENGALI VEGETABLES CURRY
Sautéed bell peppers, zucchini, carrot, onion, spinach and sweet
potato finished in Masala curry with almonds, basmati rice,
julienned vegetables and naan bread. Add chicken $4.
BLACKENED CHICKEN & MUSHROOM ALFREDO
Tender sliced chicken and field mushrooms served in Cajun
cream garlic Alfredo sauce with fresh linguine and shaved
Parmesan
JÄGERSCHNITZEL
Tender breaded pork medallions, flash fried and served with a
mushroom-sherry gravy, roasted potatoes and julienned
vegetables.
FEATURE DISH
Ask your server about todays chef-inspired dish
FISH N' CHIPS
Propeller Brewing Company Extra Special Bitter beer battered
haddock filet(s) with dill pickle tartar sauce, creamy coleslaw
and fries. Substitute soup or salad $2
PAN FRIED HADDOCK
Fresh 7-oz. Nova Scotia haddock filet in herbed rice flour crust
with lemon brown butter, basmati rice and julienned
vegetables
RED WINE LINGUINE BOLOGNESE
Fresh linguine noodles tossed with ground beef and pork in
rich red wine sauce with fresh shaved Parmesan
SUN-DRIED TOMATO & RICOTTA GNOCCHI
Tender potato dumplings simmered in a rich sun-dried tomato
and sherry cream with fresh ricotta cheese
CHOCOLATE BROWNIE TIRAMISU
Chocolate brownie layered with Kahlua-soaked ladyfingers and vanilla-infused mascarpone
cheese, topped with whipped cream and fresh berries.
FEATURE DESSERT
Chef-inspired dessert. Please ask your server about todays feature dessert, baked in-house.
VANILLA ICE CREAM
Two scoops of creamy French vanilla ice cream with a lemon-honey glaze, fresh berries and
candied citrus chip garnish.
Drink
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