Lakehouse Dining Features
T A P A S $ 6 E A C H
J O H N N Y C A K E S * N F CORNBREAD,BAKEDBEANS,HONEY
M I N I L O B S T E R R O L L * N F LEMONZEST,CHIVES,BUTTER
M I N I G R I N D E R S A N D W I C H * N F CAPICOLA,MORTADELLA,SALAMI,PEPPERONCINI
G R I L L E D C A L A M A R I * N F , D F , G F OREGANO,FRISEE,LEMONWEDGE
S T U F F E D Q U A H O G C L A M * N F , D F
CHORIZOSAUSAGE,BREAD,MICROCILANTRO
C A P E C O D C H I P S * N F , G F MALTVINEGAR,ONIONDIP,CHIVE
S A L A D B A R
W I T H E N T R E E 1 2 / S A L A D B A R O N L Y 2 2
S O U P D U J O U R N E W E N G L A N D C L A M C H O W D E R
E N T R E E S E L E C T I O N S
(INCLUDES DISPLAYED DESSERT SELECTIONS)
C A E S A R S A L A D 1 8
ROMAINE, PARMESAN, GARLIC CROUTONS
CREAMY CAESAR DRESSING ADD SHRIMP $10 ADD CHICKEN $7
T O U R N E D O S O F B E E F 4 8 * N F , G F TENDERLOIN TOURNEDOS, BRAISED CARROTS AND CELERY, STEAMED REDSKIN POTATOES
S I G N A T U R E P R I M E B U R G E R 1 8 LETTUCE, TOMATO, ONION, FRIES, BOAR’S HEAD PICKLES
C H A R R E D L E M O N * N F , G F
M E D I T T E R A N E A N W H I T E F I S H 3 8
MAY 30, 2025 NEW ENGLAND THEME W H I T E C L A M
TOMATO ARTICHOKE RELISH, STEAMED REDSKIN POTATOES, ASPARAGUS
A I R L I N E C H I C K E N C O R N C H O W D E R 3 8 * N F , G F ROASTED CHICKEN BREAST, CREAMY CORN VELOUTE, STEAMED REDSKIN POTATOES, ASPARAGUS
L O B S T E R B O I L 4 6 * N F , G F 2# WHOLE LOBSTER, CORN, STEAMED REDSKIN POTATOES, ASPARAGUS
L I N G U I N E S C A M P I 2 8 * N F GARLIC BUTTER LINGUINE, FRESH HERBS, BLISTERED TOMATOES, ASPARAGUS TIPS ADD CLAMS $6
OLIVE OIL, GARLIC, MOZZARELLA, PARMESAN, CLAMS, OREGANO, ARUGULA, LEMON, RED PEPPER FLAKES