Dinner Menu
APPETIZERS
SOUP OF THE DAY 5 CUP
MADE FRESH DAILY 8 BOWL
CALAMARI 9
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
9
MULTIGRAIN AND RUSTIC FRENCH BREAD GRILLED SERVED WITH
LEXX'S HUMMUS, MARINATED ARTICHOKE HEARTS, OVEN ROASTED
TOMATOES AND MRINATED OLIVES
GARLIC, HERBS, WINE, TOMATOES AND HINT OF BUTTER 9
11
SERVED WITH HORSERADISH-LEMON-TARRAGON
TARTAR SAUCE AND ARUGULA GREENS
RIB APPETIZER
SWEET AND SPICEY POMEGRANATE GLAZED RIBS 9
TUNA TARTARE
10.5
SASHIMI GRADE TUNA, LIME VINAIGRETTE, TOMATOES,
ARUGALA, AVACADO AND WONTON CHIPS
HAND CUT GREAT HILL BLUE FRIES
8
SMOTHERED IN MELTED, CHUNKY GREAT HILL BLUE CHEESE
SOUTHWEST CHICKEN QUESADILLA
12
FLOUR TORTILLA FILLED WITH GRILLED CHICKEN, BLACK BEANS,
ROASTED CORN, JACK CHEESE SERVED WITH SALSA, SOUR CREAM,
AVACADO AND SHREDDED LETTUCE
CAPRESE SALAD 9
CHEF'S CHOICE SLICED TOMATO, FRESH MOZZARELLA TOPPED WITH EVO,
BASIL CHIFFONADE, SALT AND PEPPER
CARPACCIO 12
THINLY SHAVED HERB AND PEPPERED RIB EYE TOPPED WITH EVO,
CRACKED PEPPER, ARUGALA AND SHAVED ROMANO SERVED WITH
TOAST POINTS
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
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 AND WHITE ZINFANDEL VINAIGRETTE
ADD TO ANY SALAD
SM CHICKEN 3, LG CHICKEN 5, 4 oz SALMON 4.5,
OR 5oz STEAK TIPS 5
SIGNATURE DISHES
JAMBALAYA
21
ROCK SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE SAUTÉED
WITH ONIONS, BELL PEPPERS, JASMINE RICE, AND TOMATOES
TOSSED IN A MILD CREOLE SAUCE
(JALAPENOS OPTIONAL $1)
PORK THREE WAYS 22
A PORK TENDERLOIN WRAPPED NATURAL IN BACON SERVED WITH
GRILLED ANDOUILLE SAUSAGE, MUSHROOM POLENTA, ASPARAGUS
AND A WHOLE GRAIN MUSTARD SAUCE
CORNISH GAME HEN 22
ROSEMARY BISCUIT, MUSHROOM GRAVY,
ROASTED POTATOES AND BROCCOLINI
HALF RACK BABY BACK RIBS 19
SPICEY POMEGRANATE GLAZE WITH FRENCH FRIES AND COLE SLAW
SEARED TUNA SALAD 22
EIGHT oz AHI TUNA SEARED OVER LO MEIN NOODLES,
BEAN SPROUTS, SHREDDED LETTUCE, CUCUMBER, CARROTS
AND NOAC CHAUM DRESSING
PAELLA 23
SHRIMP, CHICKEN, ANDOUILLE SAUSAGE, MUSSELS, AND CLAMS WITH
TOMATO, GARLIC AND SAFFRON RICE
VEGETARIAN & PASTA DISHES
ROASTED VEGETABLE RAVIOLI 19
A BLEND OF ROASTED VEGETABLES WRAPPED IN SPINACH PASTA RAVIOLI
WITH SAUTEED SQUASH, SUCCHINI, BELL PEPPERS, RED ONION, TOMATOES,
EGGPLANT, GARLIC HERBS, TOPPED WITH FRESH ROMANO CHEESE
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
AND BAKED GOLDEN BROWN
LOBSTER RAVIOLI 26
TENDER ROCK SHRIMP, TOMATOES, AND SPINACH SAUTEED
IN AN ORANGE COGNAC SAUCE OVER LOBSTER RAVIOLI
SHRIMP AND MUSSELS 21
ROCK SHRIMP, MUSSELS, TOMATOES, FRESH HERBS
GARLIC, WHITE WINE AND BUTTER OVER FRESH LEMON
ANGEL HAIR PASTA
CHICKEN AND SHRIMP PICCATA 22
TENDER CHICKEN BREAST SAUTEED WITH ROCK SHRIMP, MUSHROOMS,
CAPERS, SHALLOTS OVER LEMON ANGEL HAIR PASTA
WITH OREGANO AND FRESH ROMANO CHEESE
ADD ANY OF THE FOLLOWING ITEMS TO YOUR PASTA SELECTION
CHICKEN SM 3 LG 5 LOBSTER
9 BACON 1 ROCK SHRIMP 5
GRILLED ENTREES
NATURAL ANGUS STEAK TIPS
19
TEN oz HAND CUT STEAK TIPS MARINATED IN OUR
HOUSE BLEND OF RED WINE AND SPICES, GRILLED
TO TEMPERATURE, SERVED WITH YOUR CHOICE OF TWO SIDES
RACK OF LAMB 26
ROASTED TO TEMPERATURE WITH OVEN POTATOES,
CAULIFLOWER, CARROTS, PERAL ONIONS, GREEN BEANS
AND A SWEET AND MILD CURRY SAUCE
BEEF RIB EYE 29
BLACK GARLIC SMASHED RED TOMATOES AND CHOICE OF VEGETABLE
TOPPED WITH GREAT HILL BLUE CHEESE BUTTER
LEXX BURGER PLATTER
14
OUR
FAMOUS 8oz HAMBURGER ON AN IGGY’S BRIOCHE ROLL
WITH LETTUCE, TOMATO, AND DILL PICKLE SERVED
WITH CHOICE OF TWO SIDES
ADD ANY OF THE FOLLOWING ITES TO YOUR BURGER 1EA.
GREAT HILL BLUE CHEESE, SWISS CHEESE, VERMONT CHEDDAR
ROASTED RED PEPPERS, MUSHROOMS, AVACADO, NATURAL BACON,
OR CARAMELIZED ONIONS
FISH
NEW ENGLAND BOUILLABAISSE 22
CHERRYSTONE CLAMS, PEI MUSSELS, SHRIMP, CALAMARI
AND CHEF'S CHOICE OF FISH IN A TOMATO AND VEGETABLE BROTH
"EVERYTHING" ENCRUSTED YELLOWFIN TUNA 24
EIGHT oz AHI PAN SEARED TO TEMPERATURE, SERVED
WITH SOBA NOODLES AND VEGETABLE STIR FRY
GRILLED SALMON 22
GRILLED TO TEMPERATURE AND SERVED WITH WINTER ROOT
VEGETABLE "HASH" AND GRILLED ASPARAGUS
GRILLED NAKED RAINBOW TROUT 22
WITH BABY ARUGULA, MANDARIN ORANGES, FENNEL, GRILLED PEACHES,
ALMONDS, GRAPE TOMATOES AND A HONEY-LEMON VINAIGRETTE
SIDES
A la carte 4.5
GREEN BEANS
FRENCH FRIES
JASMINE RICE
RATATOUILLE
GRILLED ASPARAGUS
BROCCOLINI
ROASTED RED BLISS 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.
|