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Summer Menu 2010 |
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Open Tuesday through Friday by reservation. 5:30 pm available for Barnstormers' patrons! |
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Appetizers |
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Soup du Jour Shrimp Martini Vegetable Springrolls |
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| Scallops Wrapped in Bacon | |
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Drunken Mussels A full pound of lue mussels steamed in the chef's own butter, garlic, and white wine sauce. |
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Salad (included with entree) |
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Salade du Maison |
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Served with seasonal vegetables, croutons and dressed with our own balsamic vinaigrette |
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Entrees |
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Roast Rack of Lamb seared with a Dijon mustard-parsley rub, roasted and served with rosemary au jus. The chef's specialty! |
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Flat Iron Steak rubbed with kosher salt and cracked pepper corns, seared and grilled to order. Chicken Saltimbocca seasoned chicken breast stuffed with Swiss cheese and wrapped in prosciutto. Pork Tenderloin marinated in brown sugar and Tuckerman's Pale Ale. Baked Salmon with a honey-mustard glaze. Roasted Vegetable Lasagna layers of pasta with mozzarella, ricotta, and parmesan cheeses, roasted vegetables, and a premium Italian sauce. |
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Bay scallops, shrimp, and mussels sauteed in butter with garlic and pepper strips, tossed with linguine and parmesan. |
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| *All entrees are prepared to order and include warm bread & butter, fresh seasonal vegetable and house salad. | |
Desserts |
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Desserts change nightly; your server will be happy to tempt you! |
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| Our wine list is designed to compliment and accompany our entrees. | |
Pasta de Mer