STARTERS
Fresh house made soups cup/bowl 4/6
FRENCH ONION ~ 7
SOUP SAMPLER
our two house soups plus French onion soup ~ 7
SHRIMP COCKTAIL
poached shrimp, cocktail sauce, lemon and olives ~ 14
BROKEN MEATBALLS
house blend of veal, beef and pancetta simmered in tomato sauce, baked cheese crisp ~ 10
CHARCUTERIE BOARD
imported meats and cheeses, pistachios, crostini, pepperoncini with house made jam ~ 15
“BACK MOUNTAIN CAVIAR”
our vegan 3 bean salad with capers, quinoa, served with fried corn tortillas ~ 9
CALAMARI SICILIANO
breaded, plum tomatoes, sautéed spinach, garlic aioli, balsamic reduction ~ 15
MARINATED STUFFED PORTABELLA
stuffed with chorizo and red peppers, finished with a roasted corn coulis ~ 10
BONELESS CHICKEN BITES
in house mild sauce ~ 9
add bleu cheese and celery 1.50
CLAMS BIANCO
simmered in white wine, fresh herbs, lemon and butter ~ 13
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 15
SPINACH AND ARTICHOKE
baked bread dip ~ 9
SALADS
GARDEN
mixed field greens, tomato, red onion, cucumbers and croutons ~ 6/8
Available dressings include: ranch, Green Goddess, bleu cheese, balsamic vinaigrette, parmesan peppercorn, raspberry vinaigrette, oil/vinegar, add bleu cheese crumbles 1.50
ORANGE COGNAC
mixed field greens, crumbled gorgonzola, candied walnuts, and dried cranberries with our signature orange cognac dressing ~ 9/12
ABT
mixed field greens, marinated artichoke hearts, crispy bacon, oven roasted tomatoes, house crostini, parmesan peppercorn dressing and balsamic reduction drizzle ~ 9/12
CAESAR
torn romaine hearts, Caesar dressing, red onion, grated parmesan cheese, croutons ~ 8/10
SALAD ADD ONS
Grilled shrimp ~ 9
4/8 oz. Grilled salmon ~ 9/17
Grilled chicken breast ~ 6
Jumbo lump crab cake ~ 15
ADDITIONAL SIDES
Truffle/asiago fries ~ 8
Sautéed spinach ~ 5
Pasta ~ 6
Risotto ~ 7
Mashed potatoes ~ 4
Vegetable of the day ~ 4
BURGERS / SANDWICHES
All sandwiches and burgers are served on a brioche bun with fresh cut french fries
YESTERDAY’S BAR BURGER
Cooper cheese, lettuce, tomato and onion ~ 12
CRAB CAKE SANDWICH
lettuce, tomato, onion, champagne/saffron aioli ~ 17
BURGER OF THE WEEK
our ever changing featured burger, ask your server for this week’s selection ~ mkt. price
ENTREES
All entrees include house made bread and butter and garden salad or cup of soup
Substitute garden salad for: Caesar salad 2, orange cognac salad or artichoke bacon and tomato salad 3
Available pastas: angel hair, penne or linguine
AGLIO E OLIO
with angel hair pasta 15
PENNE ALLA VODKA ~ 16
PENNE BOLOGNAISE ~ 18
MEATBALL MARINARA
over angel hair pasta ~ 18
CHICKEN ALFREDO
over linguine ~ 21
VEGAN TOFU STIR FRY
sesame seared tofu, julienne vegetables, sweet chili teriyaki, jasmine rice ~ 16
ADD LOBSTER ~ 16
ADD SHRIMP ~ 9
EGGPLANT/CHICKEN PARMESAN
panko fried, fresh herbs, ricotta, blistered tomatoes, 3 cheese blend, side of angel hair marinara ~ 18/21
*eggplant has pine nuts
*substitute risotto 4
SHRIMP RISOTTO
sautéed shrimp, oven roasted tomatoes over a gorgonzola risotto with a rustic charred tomato sauce ~ 29
LOBSTER MAC AND CHEESE
imported cheese, bechamel and fresh lobster tail baked with an old bay panko topping ~ 34
CHICKEN/VEAL FRANCAISE
egg battered, lemon caper sauce, rice and vegetables ~ 21/30
VEAL CALBRESE
sautéed veal scallopini, caramelized peppers, onions and mushrooms, chianti tomato sauce ~ 30
CHICKEN SCAMPI
lemon, garlic, white wine and butter over linguine ~ 21
STELLA ARTOIS CHICKEN POT PIE
organic free range chicken slow simmered with fresh peas, and corn in a crispy pie crust, puff pastry ~ 20
CHICKEN MARSALA
marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 21
HOUSE SMOKED DOUBLE CUT PORK CHOP
whiskey dried cherry compote, encrusted in panko and toasted almonds ~ 29
SEARED SCALLOPS
port wine/pear reduction, toasted hazelnuts, goat cheese risotto ~ 35
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BLACKENED OR GRILLED SALMON
apple cider glaze, quinoa/spinach pilaf, julienne vegetables ~ 29
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 23
WITH CRAB 32
JUMBO LUMP CRAB CAKES
saffron/champagne aioli, jasmine rice and vegetables ~ 34
FILET MIGNON
8 oz., demi glace,frizzled onions, mashed potatoes and vegetables ~ 42
NEW YORK STRIP
14 oz., bleu cheese/IPA compound butter, mashed potato and vegetables ~ 44
Add our Chef’s signature topping: marinated portabella, crumbled gorgonzola and balsamic red onions ~ 5
*Eating raw or undercooked meats, eggs and seafood increases the risk of food-borne illness
*20% gratuity is added to parties of 6 or more