| Soup | |
| Nightly Soup (Your server will be happy to describe tonight's selection.) |
$4 |
| Seafood Chowder (A Maritime tradition.) |
$6 |
| Spontaneous Salad (Seasonal vegetables and salad greens tossed in raspberry vinaigrette.) |
$6 |
| Caesar Salad (Romaine lettuce, garlic toasts, and pancetta rounds in a traditional roasted garlic Caesar dressing.) |
$7 |
| Spinach Salad (Spinach, balsamic roasted tomatoes, and warm goats’ cheese tossed in sun-dried tomato and fresh ginger dressing.) |
$9 |
| Appetizers | |
| Sesame Chicken “Satay” (Served on a bed of spicy Asian vegetables.) |
$9 |
| Coconut Shrimp (Coconut coated tiger shrimp served with a garlic citrus sauce.) |
$9 |
| Steamed Mussels (Fresh mussels steamed in white wine with a hint of garlic, served with a white wine veloute.) |
$8 |
| Escargots (Escargots sautéed with garlic, mushrooms and green onion finished with a white wine sauce.) |
$7 |
| Bacon-Wrapped Scallops (Tender, plump Atlantic scallops wrapped in bacon and baked in the oven, served with MacAskill's cocktail sauce.) |
$9 |
| Cajun Sampler (Shrimp and scallop brochettes dusted in Cajun spices, seared and served on jalapeno corn bread finished with a citrus aioli.) |
$10 |
| Calamari (Deep fried and tossed in a Creole sauce with hot chili peppers.) |
$7 |
Baked Brie |
$10 $14 |
| Pasta | |
| Pasta Primavera (Fresh vegetables, lightly sautéed, tossed with herbs and a hint of sesame seed oil.) |
$15 |
| Apple Curry Chicken
(Chicken sautéed with apples finished in a sweet curry sauce.) |
$17 |
| Salmon Fettuccine
(Fresh Atlantic salmon sautéed with a hint of dill and sun-dried tomatoes.) |
$16 |
| Garlic Shrimp (Tiger shrimp sautéed with garlic, green onion and a hint of peppercorns.) |
$19 |
| Shrimp and Scallops "Peppernara" (Tiger shrimp and Atlantic scallops sautéed in cracked chilies and bell peppers, finished in Creole sauce.) |
$19 |
| Entrées | |
| Entrées are accompanied by the nightly
selection of seasonal vegetables. |
|
| Catch of the Day (Your server will be happy to describe tonight's selection.) |
market price |
| Pan-fried Haddock (Fresh Atlantic Haddock, pan-fried in lemon butter or Cajun style.) |
$17 |
| Poached Salmon (Fresh Atlantic Salmon fillet gently steamed served with a lemon dill sauce.) |
$17 |
| Seafood Treasure (Salmon, haddock, shrimp and scallops pan-seared golden brown and brushed with lemon butter.) |
$19 |
| Nova Scotia Lobster (Fresh from our tank and steamed to perfection.) |
market price |
| New York Striploin (Center-cut Black Angus striploin charbroiled to your liking.) |
$26 |
| Filet Mignon (Carefully aged beef tenderloin charbroiled to your liking.) |
$29 |
| Rack of Lamb (A full rack of New Zealand lamb baked with a Dijon mustard and fresh herb crust, finished with mint demi-glaze.) |
$29 |
| Chicken Wellington "Atlantic" (Chicken breast stuffed with lobster and wrapped in puff pastry, served with a lemon pepper sauce.) |
$22 |
| Chicken “Prosciutto” (Chicken breast stuffed with sun-dried tomato and fresh herb cream cheese, wrapped in prosciutto, pan-seared and finished in the oven, served with roasted garlic and balsamic velouté.) |
$18 |
| Vegetable Strudel (Fresh seasonal vegetables sautéed and wrapped in filo pastry with feta cheese, served on bed lentils.) |
$17 |
| Enjoy any entrée with the addition
of: Tiger Shrimp Scallops Sautéed Mushrooms Sautéed Onions Pepper style |
$6 $6 $3 $3 $5 |
| ^top |
Food allergies and diet sensitives are important to us. If you have concerns, please consult your server.
