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August 2010
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Our goal is to serve you fresh, tasty food.
Everything is prepared in our restaurant, including our dressings,
rolls, and desserts. |
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-Luncheon- |
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Soups: |
Price: |
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Vichyssoises |
$5.00 |
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Tomato and Bacon
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$5.00
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Salads: |
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Traditional Caesar Salad
with Grilled
Chicken or Shrimp |
$4.00
$3.00 |
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Greens and Fresh Vegetables with Blue Cheese, Creamy Ranch or
Raspberry Vinaigrette |
$4.00 |
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Sandwiches:
Our sandwiches are served
with
old fashioned
potato chips or side salad |
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Grilled Ham and Cheese |
$6 |
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Turkey Club with Applewood Smoked Bacon |
$7 |
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Grilled Cheese and Tomato |
$5 |
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The Court Burger - your Choice of toppings |
$8 |
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Tuna Melt: White Albacore Tuna Salad on an English Muffin, Topped with
Swiss Cheese |
$7 |
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Croque Monsieur
(Turkey,
Ham and Swiss on French Toast) |
$7 |
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BBQ Grilled Chicken on a Bulkie |
$7 |
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Specials:
Served with a
Side Salad |
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Hot Turkey and Gravy over toast |
$8 |
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New England Lobster Roll
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$9
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* - Subject to change based on product availability |
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-Dinner |
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August 2010
We are closed Sunday Evenings - Monday and Tuesday
Our goal is to serve you fresh, tasty food.
Everything is prepared here, including our dressings, rolls and
desserts. |
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Starters: |
Price |
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New England Corn Fritters with Maple
Syrup |
7 |
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Edwater Farm Tomatoes with Mozzarella
and Basil |
7 |
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Classic Shrimp Cocktail |
8 |
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Lobster Gratin with Grilled Pineapple
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8
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Soups: |
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Ask
your server about today's soups |
5 |
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Salads: |
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Watermelon, Jicama
and Fresh Mint over Mixed Greens
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6 |
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Garden Greens
with assorted fresh Vegetables
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5
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Fresh Romaine
Lettuce and Croutons tossed with House Made Caesar Dressing topped
with freshly shaved parmesan |
6 |
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The Main Event: |
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Grilled
NY Strip Steak with Blue Cheese Bacon Butter |
21 |
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Grilled New
Zealand Lamb Chops with fresh Mint Chutney |
22 |
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Baked
Stuffed Chicken with Proscuitto and fontina |
17 |
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Lobster
Thermidor |
22 |
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Pan Seared Sea Scallops with Blueberries and
White Zinfandel |
18 |
Smoked Mozzarealla Ravioli with
Pomodoro Sauce
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15
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All main event items served with our signature breadbasket
Menu subject to change based on product availability |
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Executive Chef, Robert C. Steele
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