~ SEAFOOD ~


HADDOCK FILLET

Oven-broiled with a light cracker topping.

Roulade with crabmeat stuffing and creamy lobster sauce.

Deep fried, served with tarter sauce.

Recommended wine: Muscadet.


ATLANTIC SALMON FILLET

Oven-broiled with ripe tomato and basil pesto.

Crispy Thai style with a spicy red sauce.

Recommended wine: Reisling.


ROPE GROWN BLUE MUSSELS

Steamed with white wine, olive oil and garlic.

Spicy Thai style, with coconut milk curry.

Recommended wine: Chardonnay.


WINTER HARBOR SEAFOOD CASSEROLE

Haddock,sea scollops and two jumbo shrimp oven-broiled with seafood dressing.

Recommended wine: Alsace Crustaces.


FRESH SEA SCOLLOPS

Oven-broiled with a light cracker topping.

Baked with lobster sauce.

Recommended wine: Fume Blanc


PAN-SEARED, PEPPERED AHI TUNA

Cooked rare, sliced and served with sweet soy and wasabi.

Recommended wine: Coastal Red.


FRIED MAINE "BELLY" CLAMS

Served with tarter sauce.

Recommended wine: Reisling.


FILLET OF SOLE

Oven-broiled with spinach, mushrooms, olive oil, capers and lemon.

Recommended wine: Pinot Grigio.


ENTREES SERVED WITH

Fisherman's Inn Cheese Spread, Grindstone Neck of Maine Smoked Salmon Sprerad, Crudite, Homemade Focaccia dipping sauce, Vegetable and Potato or Rice Medley.


~ SANDWICHS ~


FRIED HADDOCK ROLL Served with potato chips and dill pickle spear.


GRILLED HAMBURGER 1/2lb. burger served with potato chips and a dill pickle spear. Add cheese if you like.


LOBSTER ROLL Tender claw and knuckle meat with mayonnaise. Served with potato chips and a dill pickle spear.


Extra: ADD FRENCH FRIES

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© Carl Johnson