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Appetizers
Calamari - 8
Hand cut, lightly breaded and deep-fried to a golden brown. Served with marinara
and spicy aioli.
Baked Brie - 8
Imported Danish Brie wrapped in puff pastry and baked to a golden brown, served
with assorted crackers.
Oysters - 2Per
Chose as many as you like from the following preparations:
Soups
New England Clam Chowder
Cup - 5 Bowl - 6.5
Lobster Bisque
Cup - 6 Bowl - 9.5
Entree Salads
Salmon - 21
An 8-ounce North Atlantic salmon filet char grilled to perfection, served with a
mango salsa.
Shrimp Scampi - 23
Fresh herbs, mushrooms, and garlic team with jumbo shrimp in a delicate Chablis
sauce with angel hair pasta.
Seafood Saute - 25
Shrimp, scallops, and lobster meat sautéed with garlic, fresh herbs, and
tomatoes;finished with vermouth and served over tomato basil fettuccini.
Steaks
Ribeye - 24
A Bittersweet Tradition. 12 ounces Prime aged Beef Ribeye, hand cut and grilled
to your specifications.
Filet Mignon
This tender hand cut Prime beef Tenderloin is wrapped in bacon and charbroiled to
your taste. 6 ounce ~ 22.5 8 ounce ~ 25.5 Additional ounces 2.5 ea.
Newyork Strip Steak - 25
12-ounce choice sirloin steak char-grilled and topped with fried onions.
All Entrees are served with a House or Caesar salad; Add Spinach salad - 2.5 ,
Add Georges Bank Salad - 5 Vegetable of the day, and starch of the day
(Substitute Asparagus - add 4 ),
Pasta entrees do not receive vegetable or starch.
Beef Temperatures
Rare-
Rare- cool red center; Medium-
Medium- warm red / brown center; Well Done-
Done- hot brown center Consuming raw or undercooked meat
or eggs may increase the risk of food borne illness. There is a $10 corkage charge for bottles of wine brought into the
restaurant. There is a $6 charge for splitting of entrees.
All split bills will have a 18% gratuity added on.
Bittersweet Classics
Lobster Pie - 26.5
One of our signature dishes! New England meets New Orleans when tender Maine
lobster and crabmeat blend with mushrooms, onions, and herbs in a sherry-cream
sauce. Topped with a puff pastry, there's nothing like it!