LOUNGE ◊ RESTAURANT

Appetizers

  • New England Clam Chowder    7
  • Baked French Onion Soup    7
    caraway crouton, cabot cheddar and swiss cheese
  • Baked Stuff Mushroom Caps    8
    crab stuffing, sherry, butter
  • Jumbo Lump Maryland Style Crab Cake  12
    cucumber slaw, remoulade sauce
  • Vermont Smoke And Cure Grilled Bacon 4oz    10
    maple syrup gastrique
  • Clams Casino    10
    vermont bacon, peppers, onions, and bread crumbs
  • Fried Calamari    10
    peperoncini rings, creamy feta, sriracha aioli

 

Raw Bar

  • Select Oyster On Half Shell
    cocktail sauce, mignonette sauce

                                                                                   Half Dozen 14 

                                                                                   Full Dozen 26

  • Count Neck Clam On Half  8
    horseradish cocktail sauce
  • Colossal Shrimp Cocktail  14
    horseradish cocktail sauce
  • Sesame Seared Ahi Tuna  12
    wasabi, seaweed salad, pickled ginger
  • King Crab Claws  14
    creole mustard sauce
  • 333 Combo Platter  18
    shrimp, oyster, count necks

 

Roast Prime Rib of Beef

(Cooked to perfection)

  • Tommy Cut 10 oz    20
  • Jimmy Cut  16 oz    32
  • Sammy Cut 26 oz    52
  • Prime Rib Platter For Two    70
    choice of two sides

 

Surf and Turf Combo
add to any entree

  • 1/2 Pound Crab Legs    20
  • Baked Stuff Jumbo Shrimp    12
  • Deep Sea Scallop    14
  • Crab Cake     12
  • Lobster Tail     18

 

 

Seafood

  • Grilled Atlantic Salmon    19
    cucumber dill cream
  • Grilled Swordfish    26
    cornichon tapenade, evo drizzle
  • Jumbo Lump Maryland Style Crab Cakes    26
    cucumber slaw, remoulade
  • Baked Deep Sea Scallops    28
    white wine, butter, cracker crumbs
  • Broiled Lobster Tails    36
    sea salt, butter
  • Alaskan King Crab Legs    42
    cucumber dill cream
  • Jumbo Baked Stuff Shrimp    24
    crab stuffing, sherry, butter

 

Steak and Chops

  • Petite Filet Mignon   7 oz.   29    :   Twin   52
  • NY Sirloin * 12 oz    32
    brandy peppercorn cream
  • Hanger Steak * 10 oz    26
    caramelized balsamic red onions
  • Lamb Chop 16 oz    32
    red wine reduction
  • Pork Chop 14 oz    20
    cortland applesauce
  • Porterhouse* 24 oz    52
    21 day dry aged
  • Bone-In Ribeye* 18 oz    44
    28 day dry aged
  • Bone-In Sirloin* 16 oz    44
    fennel seed peppercorn crust, gorgonzola butter

 

Comfort Foods

  • Melt-In-Your-Mouth Pot Roast*..    18
  • Mary’s Deluxe Meatloaf    16
  • Golden Baked Mac ‘n’ Cheese    14
  • Stoney Brook Farms Tender Chicken* teriyaki or lemon thyme    18
  • St. Louis Style Baby Back Ribs    24
  • Vermont Fresh Pasta”    16
    chef’s daily special
  • Signature Salad Bar    13

 

Sides

  • Sautéed Mushrooms, Onions, or both   6
  • Butternut Squash    6
  • Creamed Spinach    6
  • Baked Mac ‘n’ Cheese    6
  • Steamed Broccoli or Asparagus    6
    garlic butter, grated parmesan
  • Crispy French Fries    6
  • Mashed Potato    6
  • Sweet Potato Fries    6

 

All entrees include a choice of baked potato, mashed potato, rice or french fries along with our complete salad and homemade bread bar.
*All natural, no antibiotics or hormones

18% gratuity will be added to parties of 8 or more. We are not responsible for the outcome of meals ordered well done.

The department of Health requires us to inform you “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.