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Appetizers | |
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| | Nutmeg Trio | 12 |
| | Shrimp Cocktail, Clams Casino, Fried Calamari. | |
| | Shrimp Cocktail | 2.50 ea. |
| | Gulf shrimp poached in a herbal broth, chilled and
served with cocktail sauce and a zesty remoulade sauce. | |
| | Point Judith Fried Calamari | 9 |
| | Your Choice:
Calabrese Style: domestic calamari lightly breaded and
fried, tossed with hot peppers rings and melted
gorgonzola cheese.
Buffalo Style: Tossed in a buffalo style sauce.
or Classic Style | |
| | Clams Casino | 7 |
| | Six freshly shucked little neck clams stuffed with crispy
bacon and garlic herb butter. | |
| | Escargot | 8 |
| | Baked on a bed of mushrooms, topped with toasted
garlic parmigiana cheese. | |
| | Duck Confite Drumettes | 9 |
| | Glazed in a sweet and sour sauce. | |
| | Maryland Crab Cakes | 9 |
| | Maryland blue crab meat served with a chipotle
remoulade over greens. | |
| | Shrimp Scampi Ravioli | 9 |
| | Fresh rosemary and lemon pasta stuffed with gulf
shrimp and roasted garlic tossed with chucks of shrimp
in a sherry bisque. | |
| | Caprese | 9 |
| | Fresh mozzarella, tomatoes, prosciutto, basil, olive
oil, over grilled herb flat bread. | |
| | Lamb Lollipops | 12 |
| | Pan seared bone in lamb chops, drizzled with balsamic
vinegar and blood orange reduction. | |
| | Pan Seared Ahi Tuna | 9 |
| | Pan seared with black and white sesame seeds drizzled
with a seaweed salad. | |
| | Clams on the Half Shell | 1.50 ea. |
| | Served with cocktail sauce and a lemon wedge. | |
| |
Soups | |
|
| | Lobster Bisque | 7 |
| | Delicate cream soup served with real chunks of Maine
lobster. | |
| | Onion Soup | 5 |
| | Caramelized onions blended with chicken and beef
stock, dry sherry, topped with croutons and a thick
slice of pepper jack cheese. | |
| | Soup du Jour | 3 |
| | Please ask your server for today's freshly made soup. | |
| |
Salads | |
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| | Classic Caesar Salad | 6 |
| | Freshly chopped romaine lettuce tossed with seasoned
croutons and aged parmigiana chesse in creamy Caesar
dressing anchovies available upon request. | |
| | Greek Salad | 7 |
| | Tomatoes, cucumbers, peperonchini, kalamata olives,
and feta cheese, with extra virgin olive oil. | |
| | Cob Salad | 9 |
| | Mixed greens, cucumbers, tomatoes, red onions, crisp
bacon, chick peas, cannellini beans, and avocado
slices with seasoned grilled chicken. | |
| | Southern Chicken Salad | 9 |
| | Crisp golden chicken tossed with Louisiana hot sauce
and bleu cheese crumbs over greens. | |
| | Spinach Citrus Salad | 7 |
| | Baby spinach, roasted peppers, green cocktail olives,
red onions, orange and mandarin wedges, in a orange
vinaigrette dressing. | |
| | Nutmeg House Salad | 8 |
| | Almonds, walnuts, pinoli nuts, and pecans tossed with
greens, drizzled with basil pesto oil. | |
| |
Salad Add On's | |
|
| | add chicken | 4 |
| | | |
| | add sliced sirloin | 7 |
| | | |
| | add 3 chilled shrimp | 6 |
| | | |
| | add cajun chicken | 4 |
| | | |
| | add 3 seared scallops | 6 |
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| | add grilled salmon | 6 |
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Pasta and Seafood | |
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| | Lobster Ravioli Paradise | 19 |
| | Our own raviolis stuffed with real lobster meat tossed
with basil leaves and chunks of lobster meat in a
Jacqueline sauce. | |
| | Rigatoni alla Vodka | 15 |
| | add chicken 5 add shrimp 7 | |
| | Stuffed Shrimp | 19 |
| | Three gulf shrimp stuffed with our own delicious crab,
lobster and Ritz cracker stuffing baked and served
with a sweet butter sauce. | |
| | Honey Nut Encrusted Salmon | 18 |
| | Black pearl filet of salmon coated with pure honey,
almonds and walnuts laced with a Jacqueline sauce. | |
| | Linguine con Scampi | 19 |
| | Gulf shrimp sauteed in pure olive oil, garlic, tomatoes
and fresh herbs, served over linguine. | |
| | Filet of Sole | 18 |
| | Fresh filet of sole stuffed with Ritz cracker and crab
stuffing laced with a rich lobster cream sauce or oven
broiled. | |
| | Broiled Sea Scallops | 20 |
| | Jumbo sea scallops broiled with white wine and Ritz
crackers in a lemon butter sauce. | |
| | San Francisco Cioppino | 22 |
| | Gulf shrimp, clams, scallops, calamari, lobster tail
in a red or white sauce served over saffron linguine. | |
| | Maine Lobster Tails | |
| | With lobster and crab Ritz cracker stuffing, served with
drawn butter and a lemon wedge. | |
| | Sesame Encrusted AhiTuna | 19 |
| | Pan seared served sliced over sea weed salad and
wasabi cream. | |
| | Classic Baked Boston Scrod | 18 |
| | Broiled with Ritz crackers, butter and white wine. | |
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Entrees | |
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| | Veal and Beef Tortellacci | 12 |
| | "Pot Roast Style" jumbo tortelini stuffed with braised
beff and veal tossed with fresh peas, carrots, and
pearl onions finished in an esapanole sauce. | |
| | Butternut Squash Ravioli Amaretto | 13 |
| | Fresh sage pasta stuffed with butternut squash and
amaretto cookies tossed with shrimp and toasted
almonds finished in amaretto di saronno cream sauce. | |
| | Veal and Spinach Manicotti Florentina | 12 |
| | Tender pasta sheets stuffed with veal and spinach
topped with house made marinara and mozzarella baked
to perfection garnished with toasted spinach. | |
| | Seafood fra Diavolo "Straw Hay" | 17 |
| | Fresh shrimp, scallops, and calamari sauteed with
fresh basil and spicy flakes finished in house made
marinara served over fresh squid and egg linguine
garnished with garlic toast points. | |
| | Braised Short Rib Pappardelle | 17 |
| | House made tender short rib braised to perfection
served over fresh rosemary pappardelle tossed with
fresh peas and pan gravy. | |
| | Veal Osso Buco Pepperottrata | 18 |
| | Tender braised Veal osso buco served over fresh black
pepper fettuccine laced with a rich merlot demi glaze. | |
| | Sauerbraten | 15 |
| | German style marinated beef, roasted until fork tender
served with braised red cabbage served with potato pan
cakes and German style potato salad laced with ginger
snap gravy. | |
| | Yankee Pot Roast | 15 |
| | Classic New England pot roast served with mashed
potato and traditional seasonal vegetables. | |
| | Old Style Half Roasted Chicken | 12 |
| | Slowly oven roasted served with mashed potatoes and
fresh vegetables. | |
| | Kuraboota Pork Osso Buco | 17 |
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From the Land | |
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Nutmeg Butchery | |
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| | Mixed Grill | 20 |
| | 6oz. Angus sirloin, applewood smoked chicken breast,
citrus drizzled grilled shrimp. | |
| | 15 oz. Slightly Aged New York Strip | 29 |
| | | |
| | Prize Winning 32 oz. Aged Porterhouse (For Two) | 44 |
| | | |
| | 8 oz. Center-Cut Filet Mignon | 29 |
| | | |
| | 10 oz. Center-Cut Filet Mignon | 32 |
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| | 18 oz. Cowboy Steak | 25 |
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| | 18 oz. Certified Angus Aged Roast Prime Rib | 22 |
| | (When available) | |
| |
Choice of One Sauce | |
| |
| | Bearnaise | |
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| | Au Poivre brandiere peppercorn | |
| | | |
| | Creamed Horeseradish Sauce | |
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| | Roasted Pepper Gorgonzola Cream | |
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Additions | |
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| | Stuffed Maine Lobster tail | 12 |
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| | Grilled Shrimp on a Sugar Cane | 7 |
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| | Pan Seared Cold water Scallops | 9 |
| | Drizzled with a balsamic blood orange reduction. | |
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On The Side | |
| Choice of One Side |
| | Creamed Spinach | 5 |
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| | Garlick Mashed Potatoes | 5 |
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| | Roasted Butternut Squash Puree | 5 |
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| | Braised Red Cabbage | 5 |
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| | Sea Salt Crusted Baked Potato | 5 |
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| | Roasted Garlick and Oil Leaf Spinach | 5 |
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| | Asparagus Hollandaise | 5 |
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| | Sauteed Mushrooms | 5 |
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| | Market Vegetable Medley | 5 |
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| | Butter Glazed Sweet Potatoes | 5 |
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