Dinner Menu                   

APPETIZERS

SOUP OF THE DAY                                                                   CUP          5
MADE FRESH DAILY                                                                BOWL       8

FRIED CALAMARI                                                                                        9
CALAMARI, SHAVED FENNEL AND JALAPENOS LIGHTLY COATED

SERVED WITH TARRAGON TARTER SAUCE

BONELESS CHICKEN TENDERS                                                                     9.5
CHIPOTLE-HONEY AND ORANGE BBQ GLAZED

TENDERS TOPPED WITH GREAT HILL BLUE CHEESE

SERVED ON A BED OF MIXED GREENS WITH CRISP

CARROT SLICES

MEDITERRANIAN HUMMUS PLATE                                                          9
GRILLED MULTIGRAIN AND RUSTIC FRENCH BREAD SERVED WITH

LEXX'S HUMMUS, MARINATED ARTICHOKE HEARTS, OVEN ROASTED

TOMATOES AND MARINATED OLIVES

PRINCE EDWARD ISLAND MUSSELS                                                       11
GARLIC, HERBS, WINE, TOMATOES WITH A HINT OF BUTTER                                          

SUPER LUMP CRAB CAKE                                                                      12
SERVED WITH TARRAGON TARTAR SAUCE AND ARUGULA GREENS

RIB APPETIZER                                                                                                         9

SWEET AND SPICEY BBQ RIBS                                                            

TUNA TARTARE                                                                                    12
SASHIMI GRADE TUNA, IN A CITRUS DRESSING

GREAT HILL BLUE FRIES                                                                       8                            
YUKON GOLD POTATOES SMOTHERED IN MELTED, CHUNKY GREAT

HILL BLUE CHEESE

SOUTHWEST CHICKEN QUESADILLA                                                       9.5
FLOUR TORTILLA FILLED WITH GRILLED CHICKEN, BLACK BEANS,

ROASTED CORN, JACK CHEESE SERVED WITH SALSA, SOUR CREAM,

AVOCADO AND SHREDDED LETTUCE

AHI TUNA SLIDERS                                                                                                      12

SEARED EVERYTHING ENCRUSTED TUNA, SEAWEED SALAD, AND

WASABI MAYONNAISE ON BRIOCHE ROLLS

PULLED CHICKEN SLIDERS                                                                                            9

SWEET AND TANGY BBQ SAUCE WITH PINEAPPLE COLE SLAW

FRIED CLAM APPETIZER                                                                                       MARKET PRICE

TARRAGON TARTAR SAUCE AND CREAMY COLE SLAW

TEMPURA GREEN BEANS                                                                                               9

SIRACHA LIME DIPPING SAUCE

BEET SALAD AND WARM GOAT CHEESE                                                                      10

SLICED RED AND GOLDEN BEETS, HAZELNUTS AND ARUGULA

TOSSED IN A LEMON CHAMPAGNE VINAIGRETTE

SALADS                                                           SIDE/ENTREE

CAESAR SALAD                                                                                    5/9
CRISP ROMAINE LETTUCE, CROUTONS AND
ROMANO CHEESE TOSSED WITH CAESAR DRESSING

SPINACH SALAD                                                                                  7/13
BABY SPINACH TOSSED WITH A ROASTED SHALLOT
BALSALMIC VINAIGRETTE TOPPED WITH DRIED CRANBERRIES,
SUNFLOWER SEEDS AND GOAT CHEESE

WEDGE SALAD                                                                                                         6/11

ICEBURG LETTUCE, SPICED CANDIED PECANS, BACON,

GRAPE TOMATOES AND BLUE CHEESE DRESSING

HOUSE SALAD                                                                                     5/9
MIXED GREENS, GRAPE TOMATOES, ROMANO CHEESE,
CROUTONS, CARROTS WITH WHITE ZINFANDEL VINAIGRETTE

-ADD TO ANY SALAD-

4oz. CHICKEN 3, 8oz. CHICKEN 5, 4oz. SALMON 5,

6oz. STEAK TIPS 7, SHRIMP 5 FOR 5


SIGNATURE DISHES

JAMBALAYA                                                                                         21
SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE SAUTÉED
WITH ONIONS, BELL PEPPERS, JASMINE RICE, AND TOMATOES

TOSSED IN A MILD CREOLE SAUCE (JALAPENOS OPTIONAL)

PORK OSSO BUCCO                                                                                                  22

SLOW BRAISED PORK SHANK TOPPED WITH A BALSAMIC HONEY GLAZE,

ROASTED APPLES, NATURAL BACON, SERVED WITH GARLIC SMASHED

POTATOES AND ASPARAGUS

LEXX'S CHILE RELLENO                                                                                           22

PULLED CHICKEN, HOMINY, ENCHILADA SAUCE, QUESO FRESCO, ROASTED

POBLANOS IN A TOMATILLO VERDE SAUCE, REFRIED BLACK BEANS AND

BLUE CORN TORTILLAS

(VEGETARIAN OPTION AVAILABLE)                                                                              19

HERB ROASTED STATLER CHICKEN                                                                                22

ALL NATURAL CHICKEN, WILD MUSHROOM POLENTA, ROASTED BRUSSEL SPROUTS

WITH SHALLOTS, CRANBERRIES FINISHED WITH A WHOLE GRAIN MUSTARD

CREAM SAUCE

GRILLED MEATLOAF AND MUSHROOM GRAVY                                                     18

SMASHED POTATOES, ROASTED BRUSSEL SPROUTS

VEGETARIAN & PASTA DISHES

LEXX "MAC" N CHEESE                                                                                             14
MARIA'S PERIWINKLE PASTA IN A CREAMY BLEND OF JACK, CHEDDAR,

SWISS AND ROMANO CHEESE TOPPED WITH GARLIC BREAD CRUMBS,

BAKED GOLDEN BROWN

FRIED RICE                                                                                                                  17

JASMINE RICE, GARLIC, GINGER, SHALLOTS, PEPPERS,CELERY, ONIONS,

BEAN SPROUTS, CARROTS, EDAMAME, BASIL, MINT, CILANTRO SAUTEED

IN SESAME OIL AND SOY SAUCE

MORROCAN STEW                                                                                                       18

CARROTS, ONIONS, ROOT VEGETABLES, CHICK PEAS, BELL PEPPERS,

POTATOES, RAISINS, AND MIDDLE EASTERN SPICES OVER JASMINE

RICE WITH RAITA

PUMPKIN RAVIOLI                                                                                  18

BUTTERNUT SQUASH, MUSHROOMS, SHALLOTS, IN A SAGE CREAM

SAUCE TOPPED WITH HAZELNUTS AND CRISPY SPINACH

ADD ANY OF THE FOLLOWING ITEMS TO YOUR PASTA SELECTION
CHICKEN 4oz. 3, 8oz. 5     LOBSTER 2.5 oz. 9      BACON 1      

SHRIMP 5 for 5                     PEAS 1                      STEAK TIPS 7


GRILLED ENTREES

STEAK TIPS                                                                                           22
12oz. HAND CUT BRANDT BEEF**TIPS MARINATED IN OUR

HOUSE BLEND OF RED WINE AND SPICES, GRILLED

TO TEMPERATURE, SERVED WITH YOUR CHOICE OF TWO SIDES

HALF RACK BABY BACK RIBS                                                                                   21

SWEET AND SPICY BBQ SAUCE, HOUSE MADE BAKED BEANS,

COLE SLAW AND FRENCH FRIES

GRILLED PORTERHOUSE                                                                                                  34

16oz. BRANDT BEEF** TOPPED WITH SMOKED ONION AND PORT JAM SERVED

WITH SMASHED POTATOES AND TEMPURA GREEN BEANS

LEXX BURGER PLATTER                                                                          15

OUR FAMOUS 8oz. GROUND ANGUS ON A BRIOCHE ROLL SERVED
WITH YOUR CHOICE OF TWO SIDES

LETTUCE, TOMATO, AND PICKLE AVAILABLE UPON REQUEST

ADD ANY OF THE FOLLOWING ITEMS TO YOUR BURGER                                     1 EA.

GREAT HILL BLUE CHEESE ~ SWISS CHEESE ~ VERMONT CHEDDAR

ROASTED RED PEPPERS ~ MUSHROOMS ~ AVACADO ~ NATURAL BACON

CARAMELIZED ONIONS ~ JALEPENOS

**BRANDT beef is all natural corn fed for 360 days

FISH & SEAFOOD

"EVERYTHING" ENCRUSTED YELLOWFIN TUNA                                            24

8oz. SUSHI GRADE AHI PAN SEARED TO TEMPERATURE, SERVED

WITH SOBA NOODLES AND VEGETABLE STIR FRY

BOULLABAISE                                                                                                                   26

CHEF'S CHOICE OF FIN FISH AND SHELLFISH IN A RICH SAFFRON, FENNEL,

TOMATO BROTH WITH TOASTED POINTS

GRILLED SALMON                                                                                                             22

COLUSARI RICE, PINEAPPLE, EDAMAME, RED PEPPERS, ROASTED

MUSHROOMS AND ORANGE GINGER GLAZE

FRIED CLAMS                                                                                                MARKET PRICE

TENDER WHOLE BELLY IPSWICH CLAMS, FRENCH FRIES, COLE SLAW

AND TARRAGON TARTAR SAUCE

FISH OF THE DAY                                                                                          MARKET PRICE

SIDES                                                                                       A la carte 4.5

FRENCH FRIES

JASMINE RICE

BAKED BEANS

GRILLED ASPARAGUS

TEMPURA GREEN BEANS

ROASTED BRUSSEL SPROUTS

SMASHED POTATOES

EDAMAME

SIDE OF THE DAY

WE USE ONLY PURE NON-HYDROGENATED, TRANS-FAT FREE CANOLA OIL FOR FRYING

CONSUMING RAW OR UNDERCOOKED MEATS, SEAFOOD, POULTRY OR EGG PRODUCTS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS. PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES OR SPECIAL DIETS.