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

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

LEXX'S HUMMUS, MARINATED ARTICHOKE HEARTS, OVEN ROASTED

TOMATOES AND MRINATED OLIVES

PRINCE EDWARD ISLAND MUSSELS                                  
GARLIC, HERBS, WINE, TOMATOES AND HINT OF BUTTER                                 9          

FRESH SUPER LUMP CRAB CAKE                                                        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.