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TENDERS TOPPED WITH GREAT HILL BLUE CHEESE

SERVED ON A BED OF MIXED GREENS WITH CRISP

CARROT SLICES

MEDITERRANIAN HUMMUS PLATE                                                         9
MULTIGRAIN AND RUSTIC FRENCH BREAD GRILLED
SERVED WITH HUMMUS, MARINATED ARTICHOKE HEARTS,
SLOW ROASTED SUN-DRIED TOMATOES AND MIXED OLIVES

PRINCE EDWARD ISLAND MUSSELS                                                        9
SAUTÉED WITH GARLIC, FRESH HERBS, WHITE WINE AND
TOMATOES SERVED WITH TOAST POINTS

FRESH LUMP CRAB CAKE                                                                    10.5
SERVED WITH HORSERADISH-LEMON-TARRAGON
TARTAR SAUCE AND ARUGULA GREENS

WARM HAZELNUT ENCRUSTED GOAT CHEESE SALAD                                9
SERVED WITH SLOW COOKED YELLOW AND RED BEETS
TOPPED WITH A HONEY-ORANGE VINAIGRETTE

CAPRICE AND GRILLED VEGETABLE SALAD                                              8.5
FRESH MOZZERELLA, BEEFSTEAK TOMATOES, MIXED GREENS

GRILLED SUMMER VEGETABLES WITH A BALSALMIC REDUCTION

SHRIMP AND VEGETABLE TEMPURA                                                               11.5
SERVED OVER MIXED GREENS WITH SESAME SOY
VINAIGRETTE AND CHILI-GARLIC DIPPING SAUCE

TUNA TARTARE                                                                                   10.5
SASHIMI GRADE TUNA, FRESH LIME JUICE, HERBS,
GUACAMOLE SERVED OVER ARUGULA
SALAD TOPPED WITH CRISPY WONTONS

HAND CUT GREAT HILL BLUE FRIES                                                        7.5
YUKON GOLD POTATOES SMOTHERED IN MELTED,
CHUNKY GREAT HILL BLUE CHEESE

LOBSTER QUESADILLA                                                                          12
FLOUR TORTILLA FILLED WITH LOBSTER MEAT AND
JACK CHEESE SERVED WITH GUACAMOLE, PEACH SALSA,
SOUR CREAM AND SHREDDED LETTUCE

LAMB STRUDEL                                                                                     12
TENDER LAMB, MINT, ARUGULA WRAPPED IN PUFF PASTRY,
BAKED AND FINISHED WITH PEPPERCORN DEMI GLACE

BBQ RIBS                                                                                            9.5
SLOW COOKED AND SERVED ON A BED OF ASIAN COLE SLAW




SALADS                                                                               SIDE/ENTREE


CAESAR SALAD                                                                                     4/9
CRISP ROMAINE LETTUCE, CROUTONS AND
ROMANO CHEESE TOSSED WITH CAESAR DRESSING

SPINACH SALAD                                                                                6.5/ 13
BABY SPINACH TOSSED WITH A ROASTED SHALLOT
BALSALMIC VINAIGRETTE, TOPPED WITH RED BEETS,
BACON AND GOAT CHEESE

ARUGULA SALAD                                                                                5.5/ 12
ROASTED PORCINI, SHITAKE, PORTABELLA
MUSHROOMS, HERBED VINAIGRETTE TOPPED WITH
ROMANO CHEESE

HOUSE SALAD                                                                                      4/9
MIXED GREENS, GRAPE TOMATOES, ROMANO CHEESE,
CROUTONS AND CABERNET SAUVIGNON VINAIGRETTE

ADD CHICKEN 3, SALMON 4, SHRIMP 1.75 EA,
TURKEY TIPS 4.5 OR STEAK TIPS 5 TO ANY SALAD


SIGNATURE DISHES

JAMBALAYA                                                                                         21
SHRIMP, CHICKEN, ANDOUILLE SAUSAGE SAUTÉED
WITH RED AND YELLOW PEPPERS IN A SPICY TOMATO
SAUCE OVER LINGUINI PASTA OR BASMATI RICE

HERB ROASTED CHICKEN                                                                       18
A NATURAL STATLER BREAST MARINATED IN OUR SPECIAL
BLEND OF HERBS, TOPPED WITH AN APRICOT-PEACH CHUTNEY,

SERVED OVER A WILD RICE STUFFING AND ASPARAGUS

NATURAL BRISKET                                                                                                     18
NATURAL GRAIN FED BEEF SLOWLY BRAISED
TOPPED WITH A CARMELIZED ONION, RED WINE
TOMATO, CARROT, CELERY, REDUCTION SERVED
WITH SWEET POTATO PUREE AND BROCCOLINI

PORK OSSO BUCCO                                                                                21
SLOW BRAISED PORK SHANK TOPPED WITH A BALSALMIC
HONEY GLAZE, ROASTED APPLES, NATURAL BACON
SERVED WITH GARLIC MASHED POTATOES AND BROCCOLINI

GRILLED MEATLOAF                                                                                17
MEYERS GROUND BEEF MIXED WITH FRESH HERBS, TOMATO,
ONIONS, PEPPERS THEN GRILLED. TOPPED WITH A RICH
MUSHROOM GRAVY SERVED WITH CHOICE OF TWO SIDES

1/2 RACK ST LOUIS BBQ RIBS                                                                  17
WOOD SMOKED PORK RIBS SLOW COOKED SERVED WITH
OUR HAND CUT FRENCH FRIES AND ASIAN COLE SLAW

FULL RACK                                                                                             27


VEGETARIAN & PASTA DISHES

PASTA OF THE DAY                                                                         PRICED DAILY
CHEF’S SELECTION OF INGREDIENTS AND SAUCES


LINGUINI CARCIOFI                                                                               16
ARTICHOKE HEARTS, SUN-DRIED TOMATOES, CAPERS
IN A LEMON, GARLIC, WHITE WINE AND BUTTER SAUCE
WITH FRESH HERBS OVER LINGUINI PASTA

CHICKEN MARSALA                                                                                19
TENDER CHICKEN SAUTÉED WITH SHALLOTS, SHITAKE
MUSHROOMS, SPINACH, IN A LIGHT MARSALA CREAM
SAUCE OVER LINGUINI WITH FRESH ROMANO CHEESE

LOBSTER RAVIOLI TOPPED WITH SHRIMP                                                 26
SHRIMP SAUTÉED IN TOMATO, GARLIC , ORANGE COGNAC
SAUCE, TOPPED WITH TOASTED ROMANO CHEESE OVER
SAFFRON LOBSTER RAVIOLI WITH SAUTÉED SPINACH

GNOCCHI PESTO                                                                                                         17
POTATO GNOCCHI TOSSED WITH SUN-DRIED TOMATOES,
KALAMATA OLIVES, AND PESTO WITH FRESH ROMANO CHEESE.

FOUR CHEESE MACARONI                                                                                         12
GEMELLI PASTA IN A CREAMY BLEND OF FOUR CHEESES
TOPPED WITH GARLIC BREAD CRUMBS , THEN BAKED
UNTIL GOLDEN BROWN

THAI BASIL                                                                                           16
FRESH STIR-FRIED VEGETABLES, TOFU, BASIL,GARLIC,
CHILI PEPPER FLAKES AND A SWEET GINGER-SOY
SAUCE SERVED OVER BASMATI RICE

ADD ANY OF THE FOLLOWING ITEMS TO YOUR PASTA SELECTION
CHICKEN 3

PEAS 1

LOBSTER 9

BACON 2
SHRIMP 1.75 EA
TOFU 2

GRILLED ENTREES

12OZ NATURAL ANGUS STEAK TIPS                                                          19
HAND CUT STEAK TIPS MARINATED IN OUR SPECIAL BLEND
OF RED WINE AND SPICES, GRILLED TO TEMPERATURE,

SERVED WITH YOUR CHOICE OF TWO SIDES.

10OZ TENDERLOIN STEAK AU POIVRE                                                       25
COATED IN BLACK PEPPERCORNS, GRILLED TO TEMPERATURE,
TOPPED WITH A MUSHROOM, GREEN PEPPERCORN, DIJON SAUCE,

GARLIC MASHED POTATOES AND GRILLED ASPARAGUS

10OZ BACON WRAPPED TENDERLOIN                                                        26
WRAPPED IN BACON AND GRILLED TO TEMPERATURE
SERVED WITH “GREAT HILL”BLUE CHEESE -MASHED POTATOES,

GRILLED ASPARAGUS AND A CABERNET SAUVIGNON DEMI GLAZE

14OZ CENTER CUT PORTERHOUSE PORKCHOP                                            21
GRILLED TO TEMPERATURE TOPPED WITH A BOURBON

MAPLE GLAZE, ROASTED PINEAPPLE CHUTNEY, SERVED WITH

YUCCA CAKE AND GRILLED ASPARAGUS

12OZ MISO DIJON TURKEY TIPS                                                                17
TENDER ALL BREAST TURKEY TIPS , MARINATED IN A MISO
DIJON SAUCE, GRILLED AND SERVED WITH A CHOICE OF
TWO SIDES

8OZ LEXX BURGER PLATTER                                                                    12.5

OUR FAMOUS HAMBURGER ON AN IGGY’S BRIOCHE ROLL
WITH LETTUCE, TOMATOES, HALF- SOUR PICKLES , SERVED
WITH YOUR CHOICE OF TWO SIDES
(ASK YOUR SERVER FOR TODAY’S BURGER TOPPINGS)

ADD 2 SHRIMP SKEWERS TO ANY GRILLED ENTRÉE                                           5

FISH

FISH OF THE DAY                                                                             PRICED DAILY
CHEF’S SELECTION OF FRESH FISH DAILY


GRILLED SALMON                                                                                     20
GRILLED TO TEMPERATURE SERVED OVER SQUASH AND
SHITAKE MUSHROOM RISOTTO WITH GRILLED ASPARAGUS
AND SHERRY PARSLEY BROTH

GRILLED YELLOW FIN TUNA                                                                       23
SESAME ENCRUSTED TUNA STEAK SERVED OVER WASABI
RED PEPPER, SESAME RISOTTO WITH TEMPURA ASPARAGUS

SALMON CARCIOFI                                                                                   22
PAN SEARED SALMON WITH SUN-DRIED TOMATOES,
ARTICHOKE HEARTS , CAPERS IN A LEMON, WHITE WINE,
BUTTER SAUCE OVER SPINACH FETTECINI

SIDES                                                                                             Ala carte 4

BROCCOLINI

HAND CUT FRIES

SWEET POTATO PUREE

SUGAR SNAP PEAS
GRILLED ASPARAGUS

SAUTÉED SWEET PEAS

VEGETABLE STIR FRY

GARLIC MASHED POTATOES

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.