Lunch Menu 
Returning May 2012

Appetizers
 

Crab meat Stuffed Mushroom Caps

Broiled and topped with a light lemon cream 

$8.00  

Pan Seared Maryland Crab cakes

Served with spicy remoulade

 $9.00

Grilled Oscars Applewood Smoked Bacon Wrapped Scallops

Served with our Horseradish cream sauce

$9.00

Jumbo Shrimp Cocktail

with Citrus Cocktail Sauce

$9.00 

Baked Brie
With brown sugar, toasted almonds and Raspberry drizzle.

Served with our garlic crostinis

$9.00

Spinach Artichoke Dip

Baked until golden. Served with garlic crostinis

 $8.00 
 

Caprese Salad

Fresh mozzarella and tomatoes with balsamic glaze,

 kosher salt & freshly cracked black pepper

$8.00

Asian Grilled Veggie Kabob

Zucchini, yellow squash, onion, pepper & mushroom brushed

with our hoisin sauce served on a bed of greens

$8.00

Soup and Salad 

Homemade Soup du jour

Cup $2.50

Bowl $4.00

French Onion Soup

Made with Samuel Smith Oatmeal Stout. Topped with Provolone, Swiss and Parmesan.

$4.50

House Salad

Fresh greens topped with carrots, tomatoes red onions & homemade croûtons

$3.50

Homemade Dressings

     Balsamic Vinaigrette      Creamy Lemon Dill       Honey Dijon      

 Sesame Ginger       Buttermilk Ranch      Bleu Cheese      EVOO & Vinegar 

Entrees 

All entrées are served with a house salad or a cup of soup du jour.

We proudly serve rolls from Spruce Mountain Farms with our own roasted garlic oil.

Pastas and Rice

Italian Stuffed Chicken 

With a blend of provolone, parmesan, garlic,
sun-dried tomatoes & herbs.

Served over linguine marinara

$18.00

Chicken Marsala

Portabella and white mushrooms with tender chicken
 in our delicious Marsala sauce.

Served over linguine

 $18.00

Chicken Chester

Lightly sautéed in olive oil, garlic & herbs
with fresh spinach & sun-dried tomatoes.

 Tossed with linguine

$18.00

Stir Fry

Fresh vegetables and mushrooms
 sautéed with Chicken or Shrimp & fresh ginger-garlic hoisin.

 Served over linguine or Long Grain & Wild Rice

$18.00

Shrimp or Scallop Martini

Sauteed with garlic, onions & herbs in a zesty lemon martini butter

$19.00 
 

Seafood Fra Diavlo

Shrimp & Scallops sautéed with garlic & spices,
simmered in marinara.

 Served over linguine (mild, medium or hot)

 $19.00

Seasonal Entrees 

Orange Cumin Glazed 1/2 Duck
Served with choice of side and choice of Vegetable
$19.00

Chicken & Shrimp Jambalaya
Oscar's Andouille sausage, peppers, onions,
celery and tomatoes tossed with white rice
$17.00

Vegetarian

Asian Grilled Veggie Kabobs

Zucchini, yellow squash, onions, peppers & mushrooms
brushed with our hoisin.

Served on a bed of white rice.

$16.00

Pasta Primavera

Fresh seasonal vegetables sautéed in olive oil, garlic & herbs tossed with linguine.

 Served with balsamic glaze.

$17.00

Grilled Eggplant Parmesan

Deliciously healthy – layered with provolone,
 parmesan & marinara.

Served with a side of pasta.

 $17.00

From The Grill

(Choose a side)

Nightly Beef Special

(Ask Your Server)

with options:

Au poivre w/brandy cream $2.00

Sautéed Mushrooms $2.50

Sauteed Onions $2.00

Shrimp or Scallop Scampi $4.00

Jacob’s & Toney NY Strip Steak 

Lightly seasoned and grilled to your liking

$20.00

Spice-Rubbed Pork Tenderloin

Moist sliced pork tenderloin with a raspberry demi glace

$18.00

Pork Porterhouse

Marinated in maple mustard and Grilled to Perfection

$17.00

(Friday and Saturday)

Prime Rib au jus

11oz Queen $18.00

13oz King $20.00 
 

Fish and Seafood

(Choose a Side)

Crab meat Stuffed Shrimp

Butterflied and filled with our homemade crab stuffing in light butter and white wine

$19.00

Cedar Plank Wild Alaskan Salmon

Broiled and topped with a light lemon cream

 $19.00

Broiled Scallops

In Butter & White Wine

$19.00

Nightly Fish Special
(ask Your Server) 
 

Sides

    Baked Smashed Red Potatoes    Vegetable du jour    Baked Sweet Potato Fries

   linguine Marinara     Long Grain & Wild Rice    White Rice

             Our food purchases go to support the local economy whenever possible


ABOUT OUR CHEFS:
    We are proud of the talent and creativity of our kitchen staff. Head Chef Dawna has over 15 years experience at some of the finer restaurants in the area. Her signature dishes are well known in the North Country. Along with Chef Matt, they make a "dynamic duo" that excel at creating dishes that are beautifully assembled, tasteful, and unforgettable.