Dinner Menu                   

APPETIZERS

SOUP OF THE DAY                                                                               5 CUP
MADE FRESH DAILY                                                                            8 BOWL

CALAMARI                                                                                           9
LIGHTLY COATED, SERVED WITH TARRAGON TARTAR, MARINARA,

AND MANGO CHUTNEY DIPPING SAUCES

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
MULTIGRAIN AND RUSTIC FRENCH BREAD GRILLED SERVED WITH

HUMMUS,MARINATED ARTICHOKE HEARTS, SLOW ROASTED SUN-DRIED

TOMATOESAND MIXED GREEK OLIVES

PRINCE EDWARD ISLAND MUSSELS TWO WAYS                                   
1) GARLIC, HERBS, WINE, TOMATOES AND BUTTER                                            9

2) SHALLOTS, FENNEL, WINE, PERNOD, BELL PEPPERS AND BUTTER             12

FRESH SUPER LUMP CRAB CAKE                                                        11
SERVED WITH HORSERADISH-LEMON-TARRAGON
TARTAR SAUCE AND ARUGULA GREENS

ALMOND AND APRICOT BAKED BRIE (FOR TWO)                                   14.5
4.5 oz BRIE WHEEL GLAZED WITH APRICOT JAM SERVED WITH

CHEF'S SELECTION OF FRUITS, CHUTNEY'S AND BREAD

SHRIMP AND VEGETABLE TEMPURA                                                            12
SERVED OVER MIXED GREENS WITH SESAME SOY
VINAIGRETTE AND CHILI-GARLIC DIPPING SAUCE

TUNA TARTARE                                                                                  11
SASHIMI GRADE TUNA, FRESH LIME JUICE, HERBS,
GUACAMOLE SERVED OVER ARUGULA
SALAD TOPPED WITH CRISPY WONTONS

GREAT HILL BLUE FRENCH FRIES                                                         8
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

WARM HAZELNUT ENCRUSTED GOAT CHEESE SALAD                               10.5
GOLDEN AND RED BEETS TOPPED WITH A HONEY ORANGE VINAIGRETTE,

MIXED GREENS AND A WARM HAZELNUT ENCRUSTED GOAT CHEESE WHEEL


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 RED BEETS,
BACON AND GOAT CHEESE

ARUGULA SALAD                                                                               6/12
ROASTED PORTABELLA MUSHROOMS, CARAMELIZED SHALLOT AND HERB

VINAIGRETTE TOPPED WITH ROMANO CHEESE

HOUSE SALAD                                                                                    5/9
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, YELLOW AND GREEN PEPPERS IN A SPICY

TOMATO SAUCE OVER LINGUINI OR JASMINE RICE

HERB ROASTED CHICKEN                                                                     18
A NATURAL STATLER BREAST MARINATED IN OUR SPECIAL
BLEND OF HERBS ON TOP OF GARLIC MASHED POTATOES WITH

ROASTED BRUSSEL SPROUTS AND CRANBERRIES

NEW ENGLAND POT ROAST                                                                                     19
SLOW BRAISED CHUCK, ROASTED CARROTS, PEARL ONIONS WITH

GARLIC MASHED POTATOES AND BEEF JUS LIE

PORK OSSO BUCCO                                                                              22
SLOW BRAISED PORK SHANK TOPPED WITH A BALSALMIC
HONEY GLAZE, ROASTED APPLES, NATURAL BACON
SERVED WITH GARLIC MASHED POTATOES AND ASPARAGUS

HALF RACK BABY BACK RIBS                                                                 18

SLOW COOKED WITH OUR OWN BLEND OF TEN SPICES

TOPPED WITH OUR MOLASSES BBQ SAUCE SERVED WITH

FRENCH FRIES AND ASIAN COLE SLAW

GRILLED MEATLOAF                                                                                                  18

MEYER'S GROUND BEEF MIXED WITH FRESH HERBS, TOMATOE PUREE, ONION,

BELL PEPPERS, TOPPED WITH A MUSHROOM BEEF JUS LIE AND SERVED WITH

YOUR CHOICE OF TWO SIDES .

VEGETARIAN & PASTA DISHES

PUMPKIN AND SAGE RAVIOLI                                                                                  21

CHICKEN, PROSCUITTO, SHALLOTS, AMARETTO, CREAM, BUTTER,

FRESH SAGE AND TOASTED ALMONDS

BEEF STROGANOFF                                                                                                         19

TENDER BEEF SAUTEED WITH MUSHROOMS, ONIONS, RED WINE AND SOUR CREAM

OVER BLACK PEPPER FETTUCINI

THAI BASIL WITH SOBA NOODLES                                                                                 18

MIXED VEGETABLES STIR FRIED WITH GARLIC, BASIL, RED CRUSHED PEPPER

MAPLE SOY SAUCE AND SOBA NOODLES TOPPED WITH PICKLED GINGER

CHICKEN MARSALA                                                                               19
TENDER CHICKEN SAUTÉED WITH SHALLOTS, BUTTON
MUSHROOMS, SPINACH, IN A MARSALA WINE
SAUCE OVER LINGUINI WITH FRESH ROMANO CHEESE

PAELLA                                                                                                23

SHRIMP, CHICKEN, ANDOUILLE SAUSAGE, MUSSELS AND CLAMS WITH

SUN-DRIED TOMATO, GARLIC AND SAFFRON RICE

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

SWISS AND ROMANO CHEESES TOPPED WITH GARLIC BREAD CRUMBS

THEN BAKED UNTIL GOLDEN BROWN

VEGETARIAN MOROCCAN STEW                                                                                     18

A BLEND OF EASTERN SPICES, CHICK PEAS, RAISINS, WINTER VEGETABLES,

POTATO, PEARL ONIONS AND JASMINE RICE TOPPED WITH A LEMON

CUCUMBER YOGURT

ADD ANY OF THE FOLLOWING ITEMS TO YOUR PASTA SELECTION
CHICKEN 3    LOBSTER 9      BACON 2      SHRIMP 1.75 EA


GRILLED ENTREES

NATURAL ANGUS STEAK TIPS                                                                  19
TWELVE oz HAND CUT STEAK TIPS MARINATED IN OUR SPECIAL

BLEND OF RED WINE AND SPICES, GRILLED TO TEMPERATURE,

SERVED WITH YOUR CHOICE OF TWO SIDES

STEAK POMME FRITTES                                                                                             23

TEN OZ FLAT IRON STEAK TOPPED WITH TRUFFLE OIL AND SERVED WITH

HERBED FRENCH FRIES

USDA "PRIME" TEN OUNCE RIB EYE                                                                                 29

BLACK GARLIC SMASHED RED TOMATOES AND CHOICE OF VEGETABLE

TOPPED WITH GREAT HILL BLUE CHEESE BUTTER

MISO DIJON TURKEY TIPS                                                                       18
10 oz TENDER ALL BREAST TURKEY TIPS , MARINATED IN A MISO
DIJON SAUCE, GRILLED AND SERVED WITH JASMINE RICE AND

CHOICE OF VEGETABLE

PORK TENDERLOIN                                                                                  21

TWELVE oz MARINATED AND GRILLED TO TEMPERATURE

TOPPED WITH SPICED APPLE - FIG CHUTNEY SERVED WITH SWEET

POTATO PUREE AND GREEN BEANS

TURF AND SURF                                                                                      27

TEN oz FLAT IRON STEAK WITH SIX SWEET CHILI GARLIC GLAZED SHRIMP

SERVED WITH GARLIC MASHED POTATOES AND BOK CHOY

8 oz LEXX BURGER PLATTER                                                                    13.5

OUR FAMOUS HAMBURGER ON AN IGGY’S BRIOCHE ROLL
WITH LETTUCE, TOMATO, HALF- SOUR PICKLES SERVED
WITH YOUR CHOICE OF TWO SIDES

ADD ANY OF THE FOLLOWING ITES TO YOUR BURGER FOR $1 EACH

GREAT HILL BLUE CHEESE, SWISS CHEESE, VERMONT CHEDDAR

ROASTED RED PEPPERS, MUSHROOMS, GUACAMOLE OR CARAMELIZED ONIONS

FISH

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

GRILLED SEA SCALLOPS                                                                                             25

GRILLED SEA SCALLOPS WITH A ROASTED ROOT VEGETABLE RISOTTO

GRILLED ASPARAGUS AND PERNOD CREAM SAUCE

"EVERYTHING" ENCRUSTED YELLOWFIN TUNA                                                                   24

PAN SEARED TO TEMPERATURE, SERVED WITH SOBA NOODLES

AND VEGETABLE STIR FRY

MAPLE - HONEY GLAZED SALMON                                                                                    22

GRILLED TO TEMPERATURE AND SERVED WITH WINTER ROOT

VEGETABLE "HASH" AND GRILLED ASPARAGUS

GRILLED CAJUN TROUT                                                                             22

TEN oz GRILLED TROUT SERVED WITH SUN-DRIED TOMATO

AND ASPARAGUS RISOTTO, TOPPED WITH MANGO SALSA

SIDES                                                                                       A la carte 4.5

HAND CUT FRIES

SWEET POTATO PUREE

BABY BOK CHOY
GRILLED ASPARAGUS

GREEN BEANS

CRANBERRY SAGE BRUSSEL SPROUTS

GARLIC MASHED POTATOES

JASMINE RICE

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.