Featured Items for Valentine’s Celebrations

Saturday, February 11th and Tuesday, February 14th

Starters

Tuna Carpaccio with Pickled Red Onion Caper Relish ~ 12

Wild Mushroom Flatbread with Crumbled Chevre and Balsamic Reduction ~ 10

Crab Meat Bisque ~ 6/cup,  10/bowl

Entrees

Valentines Duo

Grilled Filed Mignon Coupled with a Fresh Lobster Tail and Béarnaise Sauce

Served with Pommes Puree and Grilled Asparagus ~ 45

Pan Seared Swordfish

With Rum Soaked Bananas over Black Currant Rice with Wilted Spinach ~ 30

Grilled Rack of Lamb

with Brandy Infused Bing Cherries, Pommes Puree and Grilled Asparagus ~ 39

Desserts

Flourless Chocolate Torte with Raspberry Puree ~ 8

Red Velvet Cake for Two ~ 10

 

Full Grand Cafe Menu
also available for Valentine's Dinner:

 

Starters & Casual Fare

SEAFOOD CHOWDER

House Made with Clams, Scallops, Haddock, Crab Meat and Smoked Bacon ~ 8

SWEET & SPICY CALAMARI

Tossed in Sesame Seeds, Thai Chili Paste & Seaweed Salad ~11

HEARTS OF ROMAINE

Caesar Dressing, Shaved Parmesan and Grilled Crostini ~ 6

BEET SALAD

 on Mixed Greens with Goat Cheese, Pickled Red Onion and Herb Vinaigrette ~ 8

SHRIMP COCKTAIL ~12

PORTABELLO MUSHROOM STACK

with Roasted Garlic Chevre, Crispy Shoestring Vegetables and Balsamic Reduction ~10

RISOTTO FRITTERS

Stuffed with Fresh Mozzarella and Sundried Tomatoes served with Basil Remoulade ~ 10

HOMEMADE CHILI

 with Cheddar Cheese and Toasted Sourdough Bread ~12

BLACK ANGUS BURGER

 on a Grilled Sourdough Bun with Apple Wood Smoked Bacon,

Double Gloucester Cheddar Cheese & French Fries ~13

     LOBSTER MAC & CHEESE

Tender Chunks of Fresh Lobster Melted Cheddar & Penne Pasta ~ 14

GRILLED SLICED PRIME RIB SANDWICH

 on Warm Sourdough Bread with Whole Grain Mustard Sauce & French Fries ~14

 

Entrées

STATLER CHICKEN BREAST

 Marinated in Lemon Thyme with Parsnip Puree and Crispy Beets ~ 19

CHOPPED SALAD with BLACKENED SHRIMP

Romaine, Tomatoes, Corn, Beans, Red Onion, Bacon, Avocado and Herb Vinaigrette ~ 18

FILET MIGNON

Drizzled with Demi Glace, Vegetable of Choice and Pommes Puree ~ 32

PAN SEARED SCALLOPS

Topped with Smoked Bacon and Whole Grain Mustard, Crab Meat Risotto and Frisée ~ 25

GRILLED VEGETABLE RAVIOLI

with Sundried Tomato and Portabella Mushroom Sauce ~ 18

BRAISED LAMB SHANK

with Rustic Winter Vegetables, Parsnips, Beets, Carrots & Potatoes ~ 29

BOILED LOBSTER

Whole 1.5lb Lobster with All The Trimmings ~ 34: Butter Poached & Shucked ~ 38

 

RESERVATIONS: 978-546-6321

 

 

 

 

Available in The Parlor we now offer a new menu option with a lighter fare - featuring soups, salads, and burgers.