Appetizers
Tuna "Martini"
Sushi Grade Yellowfin Tuna Tossed in a Soy-Ginger and Sesame Glaze, with Sirachi Creme Fraiche
11
Crab Cakes
Fresh Peeky-Toe Crab, Served with a Spicy Remoulade, accompanied with an English Cucumber and Red Onion Salad
Shrimp Fromage
Gulf Shrimp over a Delicate Puff Pastry, Topped with a Mascarpone Parmesan Sauce, Sauteed Spinach and Garlic
10
Hearts of Palm Salad
Tender Hearts of Palm over Mixed Greens, Tossed with a Champagne Vinaigrette, Roasted Red Peppers and Toasted Almonds
8
Thistle Fall Salad
Apple and Goat Cheese over Field Greens, Tossed with a Cranberry Vinaigrette and Toasted Walnuts
Grilled Caesar Salad
Lightly Grilled Romaine, Shaved Parmesan Cheese, Anchovy Fillets, and Garlic Croutons
Spinach and Wild Mushroom Salad
Applewood Smoked Bacon, Red Onion, Balsamic Vinaigrette, Topped with Spicy Candied Pecans
Goat Cheese Crostini
Warm Goat Cheese over Smoked Bacon and Sliced Roma Tomatoes on House Baked Bread
9
Haddock Fritters
Fresh Haddock Rolled in Batter and Deep Fried Until Golden Brown, Served with 1000 Island Dressing
French Onion Soup
We Use a Five Onion Blend to improve on This Classic, Topped with Bubbling Cheese and Crostini
Garlic Pesto Mussels
A Generous Portion of Mussels Steamed in a light Cream Sauce, Finished with Fresh Basil Pesto
Entrees
Grilled Atlantic Salmon
Topped with a Roasted Corn and Crab Salsa, Toasted Cous Cous and Sautéed Spinach
24
Pan Seared Sea Scallops and Gulf Shrimp
Fresh Sea Scallops and Shrimp, Leek Puree, Roasted Red Pepper Risotto and Wilted Spinach
Seared Yellow Fin Tuna
Sushi Grade Tuna Seared Rare, Toasted Cous Cous, Asian Vegetable Sautee, Wasabi Aoli, Thai Chili, and Ginger Soy Sauce
Baked Haddock
Fresh Haddock Baked with a Lemon Caper Buerre-Blanc, Whipped Garlic Potatoes, Broccoli and Roasted Red Pepper(Add Crabmeat Stuffing 6)
16
Chicken Roulade
Baked Chicken Stuffed with Spinach and Pine nuts over Herbed Rice and a Sun Dried Tomato Cream Sauce
18
Penne Serino
Penne Tossed with White Wine and Herbs, Chicken, Shrimp, Andouille Sausage, Artichoke Hearts and a Trio of Cheeses
19
Seared Duck Breast
Crispy Duck Breast Over Cranberry Orange Compote, Mushroom Risotto Croquette, Zucchini and Squash Saute
Duck Confit Gnocchi
Slow Cooked Duck Confit with Hand-Made Gnocchi, Pine Nuts, Sweet Potato and Vegetables, Drizzled with a Rich Balsamic Reduction
21
Guinness Pork Tenderloin
Marinated in Guinness Stout, Served with Sweet Onion and Apple Compote, Sauteed Green Beans and Sweet Potato Puree
Grilled Flank Steak
Marinated Flank Steak, Served with Gorgonzola Cream Sauce, Roasted Herbed Potatoes and Wild Mushroom and Tomato Sautee
22
Braised Lamb Shank
Slow Cooked Lamb Shank with Garlic Mashed Potatoes, Roasted Winter Vegetables, and a Savory Burgundy Pan Sauce
23