Menu

Dinner

~ Appetizers ~

New England Clam Chowder
Cup 5 Bowl 7

Baked French Onion Soup Crock 7
caraway crouton, Cabot cheddar, Swiss cheese

Jumbo Maryland-Style Lump Crab Cake 12
cucumber slaw, with Sam’s remoulade sauce

“Vermont Smoke & Cure” Grilled Bacon 10
maple syrup gastrique

Fried Oysters 14
lightly floured, served with Sam’s remoulade sauce

Skirt Steak Skewer 12
tender steak strips, marinated & grilled

Calamari Fritti 10
crispy Italian recipe, pepperoncini rings,
creamy feta, Sriracha aioli

~ Raw Bar ~

Oysters On The Half Shell
½ Dozen 14 Dozen 26
cocktail sauce, mignonette sauce

Count Neck Clams On The Half Shell 8
horseradish cocktail sauce

Colossal Shrimp Cocktail 14
horseradish cocktail sauce

Sesame Seared Ahi Tuna 12
wasabi, seaweed salad, pickled ginger

~ Casual Fare ~

add salad bar to any casual fare Item, 6

Sam’s Steak Burger 14
freshly ground daily, served with lettuce tomato, pickle, onion
add cheddar, bacon, 1.50 each

Sam’s Prime Rib Sandwich 14
eight ounces of tender shaved prime rib, arugula,
caramelized onions, horseradish cream

Classic Fish & Chips 14
whet your appetite with fresh haddock cooked
in our very own special beer batter

Caesar Salad with Chicken or Shrimp 14
crisp romaine tossed in a classic Caesar dressing, shaved Romano

~ Sides ~

Golden Baked Mac & Cheese 8
four cheese blend, toasted panko breadcrumb topping
simply irresistible!

Poutine 8
fries drenched in rich brown gravy, fresh Vermont cheese curds

Asparagus 8
garlic butter, grated Parmesan

Sautéed Mushrooms, Onions, (or both) 6

Steamed Broccoli 6 Sweet Potato Fries 6

Butternut Squash 6 Creamed Spinach 6

~ Seafood ~

Grilled Faroe Island Atlantic Salmon 22
mild wasabi-cucumber dill cream

Jumbo Maryland-Style Lump Crab Cakes 26
cucumber slaw, remoulade

Baked Scrod 19
white wine, butter, cracker crumbs

Broiled Twin Lobster Tails 36
sea salt, paprika, butter

Alaskan King Crab Legs
market price

Vermont-Style Broiled Sea Scallops 28
Vermont maple syrup, bacon butter & crisp topping

Baked Stuffed Jumbo Shrimp 24
crab stuffing, sherry butter

~ Surf & Turf ~

add to any entrée

1/2 Pound King Crab Legs 20

Baked Stuffed Jumbo Shrimp 12

Deep Sea Scallops 14

Crab Cake 12 Lobster Tail 18

~ Local Favorites ~

The Perfect Pot Roast 22
boneless braised short ribs, roast carrots, pearl onions

Mary’s Homestyle Meatloaf 16

Golden Baked Mac & Cheese 14
four cheese blend, breadcrumb topping, simply irresistible!

Grilled Chicken Teriyaki 18

Lemon-Thyme Chicken 18

Baby Back Ribs
Full Two-lb Rack 26 Half Rack 16

Daily Pasta Special 16

~ Signature Dry-Aged Steaks ~

Gorgonzola butter available with all dry-aged steaks

Bone-In Sirloin 36
21 day dry-aged, fourteen ounces

Bone-In Rib-eye 39
28 day dry-aged, sixteen ounces

Porterhouse 48
21 day dry-aged, twenty ounces

Why We Dry-Age Our Steaks In-House
Today’s restaurant beef is typically wet-aged in a cryovac seal. Sam’s steaks are dry-aged under exacting conditions in our meat locker at 34 degrees, for 21-28 days. This creates extraordinarily tender steaks with concentrated flavor. Though it takes time and costs more to dry-age, we think you’ll agree—the result is a remarkable steak you’ll remember.

~ Steaks & Chops ~

Filet Mignon
Six Ounces 28 Ten Ounces 42
center cut tenderloin, béarnaise

NY Sirloin Twelve Ounces 32
brandy peppercorn cream

Hanger Steak Eight Ounces 24
caramelized balsamic red onions

Double-Cut Lamb Chops Twelve Ounces 32
Colorado lamb, roasted garlic cloves, red wine reduction

Pork Chop Twelve Ounces 19
rosemary, sea salt, Cortland applesauce

~ Roast Prime Rib of Beef ~

Petite Cut 19
eight ounces

Jimmy Cut 24
twelve ounces

Sam’s Cut 32
sixteen ounces

Grilled Prime Rib 24
twelve ounces, brushed with
oregano, garlic & olive oil

~ Sam’s Famous Salad Bar ~

salad bar included with all entrées.

Salad Bar as an entrée, 13

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.