Chef Emmanuel is at again! He’s updated our dinner menu with some classic New England summer favorites and a few inventive dishes that will leave a delicious impression on you. We’re using the most fresh, local ingredients to give you a truly memorable dining experience. Stop in any night of the week, or call ahead for reservations – we’d love to host you for dinner in the dining room or the patio this spring.
Samuel’s Dinner
2016
Soups & Appetizers
New England Clam Chowder
Soup Du Jour
Farm House Board
Taleggio, Farm House Cheddar, Cave Aged Blue Cheese, Pecorino, and Cheese Du Jour
Charcuterie Board
Prosciutto, Soppressata, Smoked Duck, Italian Speck, and Country Style Pate
Maine Lobster & Wild Mushroom Crepes
Shallot Sherry Butter Cream Sauce with an Accent of White Truffle
Maritime State Crab Cakes
Served with Old Bay Aioli & Caraway Cabbage Slaw
Tuna Poke
Marinated Tuna served on Avocado with soy Pickled Ginger, Sesame Wakame, Wonton Crisps, and Wasabi Creme
Heirloom Tomato Caprese
Served with Crisped Leek Wisps, Balsamic Drizzle, Olive Oil, and Sea Salt
Sauteed Mussels
Tomatoes, Basil, Shallots, White Wine, Garlic, Cream, and Grilled Sopping Bread
Artisan Flatbread of the Day
Daily Inspired Creation
Jumbo Shrimp Cocktail (4)
Cucumber-Watermelon Cocktail Sauce, Caperberry Relish, and Traditional Cocktail Sauce
Salads
Cobb Salad
Chopped Romaine Hearts & Mixed Greens, Bacon, Avocado, Red Onion, Tomato, Egg, & Bleu Cheese with Champagne Vinaigrette
Summer Salad
Arugula and Chopped Romaine with Almond Crusted Fried Goat Cheese, Shaved Fennel, Grape Tomatoes, Matchstick Potatoes, Alfalfa Sprouts, and Basil-Raspberry Vinaigrette
Field of Greens Salad
Inspired by Fresh & Local Seasonal Ingredients
Caesar Salad
Chopped Romaine Hearts, Shaved Parmesan Cheese, Anchovies, House Made Croutons, Traditional Caesar Dressing
Entrees
Filet of Beef
Served with Broccoli and Cauliflower Gratin, Whipped Potatoes, & Smokey Red Eye Gravy
Charbroiled Dry Rubbed Pork Chop
Minted Grilled Asparagus, Warmed Red Bliss Potato Salad, &Concord Grape Reduction
NE Sirloin Tip Steak Frites
Cola Marinated, Haricots Verts, French Fries, & Onion Rings
Sauteed Shrimp
Roasted Eggplant, Haricots Verts, and Butternut Squash Ragout; Served with Rice Pilaf and Seafood Nage
Sweet Potato Crusted Salmon
Served with Corn and Green Bean Succotash and Roasted Red Pepper Creme Fraiche
Cranberry Braised Short Ribs
Accompanied with Sugar Snap Peas, Buttered Potatoes, Horseradish Cream, and Cranberry Compote
Haddock in Cracker Crust
Asparagus, Fingerling Potatoes, & Lemon Tarragon Aioli
Grilled Cajun Spiced Swordfish
Served with Tomato “Picalilli”, Broccolini, Sweet Potato Fries, & Yellow Corn Coulis
Coriander-Spiced Rum Honey Glazed Chicken
Seared Chiffonade of Vegetables, Toasted Sesame Buckwheat & Cucumber Noodles, Light Lemon Lavender Cream
Vegetable Pancakes
Accompanied with Sweet Tomato Relish, Brown Rice Fettuccine in a Toasted Cumin Laced Pomodoro Sauce