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

11

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

8

Grilled Caesar Salad

Lightly Grilled Romaine, Shaved Parmesan Cheese, Anchovy Fillets, and Garlic Croutons

8

Spinach and Wild Mushroom Salad

Applewood Smoked Bacon, Red Onion, Balsamic Vinaigrette, Topped with Spicy Candied Pecans

8

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

9

French Onion Soup

We Use a Five Onion Blend to improve on This Classic, Topped with Bubbling Cheese and Crostini

8

Garlic Pesto Mussels

A Generous Portion of Mussels Steamed in a light Cream Sauce, Finished with Fresh Basil Pesto

10

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

24

Seared Yellow Fin Tuna

Sushi Grade Tuna Seared Rare, Toasted Cous Cous, Asian Vegetable Sautee, Wasabi Aoli, Thai Chili, and Ginger Soy Sauce

24

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

19

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

19

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