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soups
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lobster bisque
with fresh lobster garnish
9
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french onion soup gratinée
baked with the “naked oyster” cheese blend & croutons
8
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a la minute oyster stew 
six fresh shucked oysters in
sherry, cream and shallots
12
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new england clam chowder
local clams & fresh thyme
6
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salads
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artisanal salad
mixed artisanal greens tossed in citrus vinaigrette, garnished with spiced pumpkin seeds & curled smoked gouda
9
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grand caesar
hearts of romaine leaves tossed in a house caesar dressing, garlic crostini & pecorino romano tuile
9
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baby spinach salad
cranberry vinaigrette, glazed pecans, sun-dried cranberries & goat cheese
9
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= gluten free
18% gratuity added for party of six or more
Please advise your server of any food allergy
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appetizers
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seared crab cake
colossal lump crab, chipotle
lime vinaigrette
14
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duo of ahi tuna
(when available)
sesame crusted seared ahi & spicy tuna tartare
15
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grilled thai shrimp
four jumbo wild shrimp, peanut sauce, garnished with sautéed asian vegetables
14
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cheese platter
great hill blue cheese, vermont goat cheese, french brie, curled smoked gouda & gruyere, fresh fruits, pecans & fig jam
15
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beef carpaccio
served with field greens, onions, capers, shaved parmesan & aioli
12
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bruschetta
vine ripened tomatoes, fresh basil, bermuda onions &herbed mozzarella; finished with a balsamic drizzle & served on focaccia
10
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on the side
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chef / owner:
florence lowell
chef de cuisine:
julien swanson
manager:
stephanie swanson
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entrees
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pistachio scottish salmon
fresh salmon fillet topped with a pistachio crust served with spinach risotto & haricot vert finished with an herbed
beurre blanc
26
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pinehill all-natural 12oz. sirloin
charbroiled all natural sirlion steak, finished with a jameson pepper sauce served with garlic mashed potatoes & grilled broccoli
33
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pan sautéed lobster ravioli
raviolis stuffed with native lobster meat sautéed in a sage brown butter & finished with roasted hazelnuts
27
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prosciutto diver scallops
seared divers scallops wrapped in prosciutto & served over crispy fingerlings, grilled asparagus; finished with a sun died tomato gastrique & a basil chiffonade
28
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haddock pontchartrain
blackened haddock topped with colossal lump crab meat, sautéed mushrooms in a champagne beurre blanc & served over
creole rice
32
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half pound kobe burger
brioche bun, served with herbed roasted potatoes & cheddar
16
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sauteed thai
jumbo wild shrimp
bok choy, snow peas, roasted cashews & spicy peanut sauce over lo mein
25
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spring chicken scaloppini
pan sautéed all natural chicken breast breaded in herbed panko served with an arugula salad tossed in a citrus vinaigrette topped with parmesan shavings
22
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