| |
Dinner
Specials
Dinner is served from 3:00p.m.
All dinner entrees
are served with your choice of a cup of our homemade soups
or a fresh garden
salad. Freshly baked brown bread rolls and butter are served
on request. Try an
appetizer Caesar
salad in place
of our soup or salad for an additional 1.50, or
a cup of
Clam Chowder when available,
for .99c additional.
An 18% gratuity will be added
to all
parties of ten or more.
Circeoil ~ Poultry
Apple 'n
Spice Turkey Schnitzel
Turkey breast cutlets, pounded and dressed in Japanese panko bread
crumbs. Pan-fried and finished in a Magner’s
cider and Applejack brandy sauce with pears, apples, cinnamon and dried
cranberries. With rice pilaf. 13.50
Food and Wine pairing
~ Vivacious Vicky, WA
A blend of Riesling, Chenin Blanc and Gewurztraminer. Lighter
than a Chardonnay, crisp, slightly sweet, perfectly
balanced,
with a pleasant finish. Viva Vivacious Vicky!
Bia Mara ~ Seafood
Sal's Pan Seared
Scallop Caesar Salad
A 6-oz. serving of sea scallops, pan–seared
and served atop our Caesar salad:Our homemade Caesar
dressing tossed with
romaine lettuce, roasted red peppers, fresh baked croutons and parmesan
cheese. Comes with a cup of soup. 14.99
Food and Wine pairing ~ Ayama Chardonnay, SA
Fried Maine" Whole Belly” Clams
A full
1/2-lb. of fried Maine “whole belly" clams, golden fried and served with
French fries, coleslaw and tartare sauce.15.99
Food and Beer pairing ~ Opa Opa Pale Ale, Southampton, MA
Roasted Cedar Plank Salmon
Salmon Filet soaked
in a thyme seasoned orange juice and olive oil marinade. Seasoned with
cedar spice and smoked paprika. Roasted (& served ) on a cedar
plank. Served with an herb seasoned balsamic Sicilian vegetable compote
with toasted
pine-nuts and a side of fresh vegetable. 15.99
Food and Wine pairing ~ Mark West Pinot Noir, CA
Or
Montinore Pinot Gris, Oregon, from our bottle selection.
Floribean Grouper
A white-fleshed fish, mild, moist and
slightly sweet, more meaty than scrod or haddock, encrusted with
toasted
coconut and crushed cashews, pan-fried and oven finished. Served with a
chilled papaya, red pepper,
mango and
pineapple jam. Rice pilaf. 14.99
Food and Wine pairing ~
Murphy Goode Sauvignon Blanc, “The Fume”
CA
Feoil ~ Meat
Grilled Pork Tenderloin Kebobs
with Ginger Dipping Sauce
“The perfect Spring meal!”
Cubed pork tenderloin marinated with garlic, jalapeno pepper,
olive oil, green onions, ginger, toasted sesame oil, and
lime juice. Skewered and grilled to perfection. Served over rice pilaf
with a ginger dipping sauce. 13.99
Food and Wine pairing ~ Pair with Sauvignon
Blanc or Pinot Gris. Prefer a beer?.pair with Magic Hat No. 9
Roly's Lamb Pie
Tender chunks of lamb sirloin simmered in a tomato and cabernet lamb
demiglace with celery, carrots,
onions, button
mushrooms, garlic, rosemary and thyme. Topped with
roasted parsnips and capped with
a flaky pastry crust. Served
with a side of red bliss smash. 13.99
Food and
Wine pairing ~L’ de Lyeth Merlot, CA
Or from our
bottle selection, Vina Almahue Merlot, Chile
Grilled Lollipop Lamb Chops
A quartet of New Zealand Lamb Chops seasoned with rosemary, garlic and
black pepper. Grilled to your liking and
served atop a cabernet rosemary lamb jus. Accompanied with an Irish
ratatouille: roasted root vegetables, and
potato mixed with eggplant, peppers and zucchini, bound in a spiced
tomato sauce! With red bliss smash and
mint jelly. 17.99
Food and Wine pairing ~
Rex Goliath
Cabernet Sauvignon, CA
Pan-Fried Calves Liver with Bacon &
Onions
Twin 4-oz. calf livers, floured and pan-fried with crispy bacon and
onions. Finished with a Madeira mushroom demiglace
and served with smashed potato. 12.99
Food and Wine pairing ~ Pair with Merlot or with a bottle of Tobin
James Chateau Le Cacheflo!
|
