MAIN EVENTS...
SAUTEED CHICKEN BREAST
PAN SEARED CHICKEN BREAST TOPPED WITH DRIED FRUIT RELISH PAN GRAVY
SERVED WITH ROASTED POTATOES AND GRILLED ASPARAGUS 17
PORK CHOP
MARINATED GRILLED PORK CHOP TOPPED WITH
SAN DIEGO PLUM TAPENADE SERVED WITH SWEET MAPLE POTATO MASHED AND FRESH VEGETABLES 22
FETTUCINE SEAFOOD PROVENCALE
SAUTEED MUSSELS, SHIRMP AND SCALLOPS TOSSED
IN A WHITE WINE, TOMATO, THYME, CAPERS, BLACK OLIVES, GARLIC & BUTTER SAUCE OVER A BED OF FETTUCINE TOPPED WITH PARMESAN CHEESE
FULL ORDER 23 HALF ORDER 15
BAKED HADDOCK
FRESH HADDOCK TOPPED WITH SEASONED BREAD CRUMBS
AND BEURRE BLANC SERVED WITH RICE PILAF AND FRESH VEGETABLES 22
RARE YELLOWFIN TUNA
PAN SEARED RARE TUNA SERVED OVER
JASMINE TEA SUSHI RICE WITH KIMCI STYLE SAUTEED NAPA CABBAGE
FINISHED WITH SOY AND WASABI DRIZZLE 22
WILD MUSHROOM RAVIOLI
TOSSED IN A LIGHT FRESH HERB TOMATO
BROTH WITH SHAVED PARMESAN CHEESE 16
BLACK ANGUS NEW YORK SIRLOIN
CHARBROILED BLACK ANGUS NEW YORK SIRLOIN TOPPED WITH
COMPOUND BUTTER, MERLOT DEMI GLAZE ACCOMPANIED BY A BAKED POTATO WITH ALL THE FIXINGS AND FRESH VEGETABLES TEN OUNCE 14 ONE POUND 23
BLACK ANGUS RIBEYE
CHARBROILED BLACK ANGUS RIBEYE TOPPED WITH CHOICE OF COMPOUND BUTTERS, BAKED POTATOES AND FRESH VEGETABLE TEN OUNCE 14 ONE POUND 23
BLACK ANGUS FILET MIGNON
CHARBROILED FILET MIGNON TOPPED WITH CHOICE OF COMPOUND
MERLOT DEMI GLAZE SERVED WITH BAKED POTATO AND FRESH VEGETABLES SIX OUNCE 19 TEN OUNCE 26
SALMON
PAN SEARED SALMON SERVED OVER
YUKON, BACON, CORN, ONION HASH FINISHED WITH CHOICE OF COMPOUND BUTTER AND GRILLED ASPARAGUS SPEARS 22
COMPOUND BUTTERS:
FIRE STICK - JALAPENO & RED PEPPER FLAKES. EIFFEL TOWER-SHALLOTS, TARRAGON, DIJON MUSTARD AND WHITE WINE
THE FISHERMAN'S WHARF - CRABMEAT, CHIVES & LEMON ZEST
CONSUMING RAW OR UNDERCOOKED FOODS MAY BE HAZARDOUS TO YOUR HEALTH SPLIT PLATE CHARGE $5.00
DINNER TUESDAY - SATURDAY
CLUB VAULT - 3RD FLOOR - AVAILABLE FOR PRIVATE FUNCTIONS UP TO 150
77 WASHINGTON STREET HAVERHILL MA 01832