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g{tÇ~áz|ä|Çz Wtç `xÇâ SOUPS  SALADS  STARTERS BLUE CRAB & ROASTED CORN SOUP

8

Award winning sherry enhanced creamy mix of roasted corn, jumbo lump crab meat

CHEF’S SOUP SELECTION

7

Fresh from the market. Always changing, consistently delicious

BARRETT’S HOUSE SALAD

8

Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette

SALMON CAESAR SALAD

14

CRISPY CHICKEN

Salmon filet on romaine, homemade croutons, sweet red peppers & Caesar dressing with shredded parmesan

SHRIMP CARGOT

CLASSIC CAESAR

8

Dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and croutons

WEDGE SALAD

7

Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese SALAD ADD-ONS: Chicken 4 Shrimp 5 Salmon 6 Tuna 7 Steak 6

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Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese and honey mustard

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Shrimp simmered in herb butter, topped with Havarti cheese and served with a baguette escargot style

BACON WRAPPED SEA SCALLOPS

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Applewood bacon wrapped and roasted, on sautéed baby spinach with a warm citrus beurre blanc

AHI TUNA

SASHIMI TUNA SALAD

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Flash-seared ahi with ginger/ cilantro vinaigrette, fresh mixed greens, mango and avocado

14

Pan seared rare and sesame crusted, served with a wasabi vinaigrette

TENDERLOIN SKEWERS

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Medallions of beef, Kalbi marinated, grilled, drizzled with peanut sauce

TURKEY PLATTER

Today’s special platter of White and/or Dark Meat with Gravy, Pan Stuffing, Whole Cranberry Sauce, Green Beans Almondine, Sweet or Mashed Potatoes, Browned Butter Corn 25 (CHILDREN 15)

FROM THE GRILL

All grilled menu items include a salad (House, Wedge or Caesar) and your choice of a side. Our steaks are selected from cornfed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking

8 OZ. FILET MIGNON

30

14 OZ. DELMONICO 28

14 OZ. NY STRIP 20 OZ. COWBOY RIB-EYE

29 35

ENTRÉES

All entrées include a salad (House, Wedge or Caesar) and your choice of a side

CHICKEN AND CRAB

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Pan seared chicken with Jumbo Lump crab in a sherry cream sauce

GRILLED SALMON

18

AHI TUNA

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Pan seared rare with black and white sesame seeds. Topped with a wasabi vinaigrette

MEATLOAF STACK

15

A full-bodied, filet cut, flaky fish. Grilled medium with chef’s feature sauce of the day

Turn up the heat with this zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers

MARYLAND CRABCAKES

BABY BACK RIBS

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Well over a half pound of jumbo lump crabcakes. Everyone says theirs is the best – you decide

PRIME RIB

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Slow roasted, seasoned juicy prime rib, served with au jus and horseradish sauce

BONELESS BRAISED SHORT RIB

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Braised slowly in the oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws

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Full rack of slow cooked fall-off-the-bone ribs topped with rich thick BBQ sauce

CHILEAN SEA BASS

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Potato crusted, lightly seasoned and finished with a horseradish dill sauce

19 (no side or salad) Jumbo lump crab meat tossed lightly in a tomato cream and crushed red pepper sauce served over penne pasta VODKA AND CRAB

SANDWICHES CRABCAKE SANDWICH

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Jumbo lump crabcake on toasted split-topped bun with rémoulade, leaf lettuce and ripe tomato

WESTERN BACON CHEESEBURGER

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FRENCH DIP SANDWICH

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Thin-sliced prime rib on a brioche roll with mayo, au jus and horseradish sauce

LOBSTER & SHRIMP ROLL

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Black Angus burger with smoked cheddar cheese, loads of bacon, BBQ sauce, and onion straws

Traditional toasted New England “hot dog” roll, stuffed with favorites of lobster and shrimp tossed in a delicate herb mayo

MONTEREY CHICKEN SANDWICH 11

CHICKEN SALAD SANDWICH

A juicy, BBQ glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun

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Decadently creamy chicken salad topped with lettuce and tomato on a rosemary and garlic-seasoned focaccia that features sun-dried tomatoes


WINE LIST In an effort to offer you wines as exciting as our food, we have compiled this very versatile list of high value wines. All selections are available by the glass or bottle to compliment your menu choices. Wines are listed by taste from light and fruity to heavy and full-bodied.

WHITE WINES

GLASS

BOTTLE

White Zinfandel, Canyon Road (Modesto, California)

6

24

Riesling, Monchhof (Mosel, Germany)

9

36

Pinot Grigio, Claris (Veneto, Italy)

8

32

Sauvignon Blanc, Madrigal (Napa, California)

10

40

White Blend, Peter Lehmann "Layers" (Adelaide, South Australia)

8

32

White Blend, Pine Ridge "Chenin Blanc & Viognier" (Napa, California)

8

32

Chardonnay, Hess (Monterey, California)

8

32

Chardonnay, Newton Red Label (Napa, California)

12

48

GLASS

BOTTLE

Pinot Noir, Mark West (Central Coast, California)

8

32

Pinot Noir, Mac Murray Ranch (Central Coast, California)

12

48

Merlot, 14 Hands (Columbia Valley, Washington)

7

28

Merlot, Les Jamelles (Languedoc-Roussillon, France)

8

32

Red Zinfandel, Four Vines (Paso Robles, California)

8

32

CMS Red by Hedges (Columbia Valley, Washington)

10

40

Shiraz, Rosemount Estate (Southeast Australia)

7

28

Shiraz, Penfold’s Thomas Hyland (Adelaide, Australia)

9

36

Malbec, Pircas Negras (Famatina Valley, Argentina)

8

32

Cabernet Sauvignon, Grayson Cellars (Napa, California)

8

32

Cabernet Sauvignon, 20 Rows (Napa, California)

12

48

7

28

RED WINES

SPARKLING WINE Cava, Jaume Serra Cristalino (Penedes, Spain) Brut Split, Domaine Chandon (France)

Looking for a special wine experience? Our

Innkeepers List is available upon request

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Thanksgiving Menu 2011  

M ONTEREY C HICKEN S ANDWICH 11 M EATLOAF S TACK 15 T ENDERLOIN S KEWERS 8 Potato crusted, lightly seasoned and finished with a horseradish...

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