Cape Neddick Inn

Restaurant & Tavern

TO START
LOBSTER RANGOON 11. Lobster, cream cheese and herb lled, lightly fried, served with plum sauce, scallions. BLUE CHEESE BANG ISLAND MUSSELS 10. Apple wood bacon, garlic, shallots tossed in a blue cheese cream sauce with crusty parisienne bread. RHODE ISLAND CALAMARI Buttermilk marinated and lightly fried, roasted garlic aioli & tomato basil sauce, cherry peppers, balsamic reduction, green olives. CAPRESE Vine ripened tomatoes, fresh mozzarella, basil, and balsamic reduction. 9.

SOUPS & SALADS

NEW ENGLAND FISH CHOWDER House made with the freshest sh. 5/7.

CLASSIC CAESAR 7. Crisp romaine hearts, with parmesan cheese, house made caesar dressing, herb croutons, crispy prosciutto, and anchovy llets. ROASTED BEET 8. Mixed greens, red and golden beets, crumbled blue cheese, golden raisins, and candied walnuts tossed with maple balsamic vinaigrette. SPRING SALAD 8. Mixed greens, sliced red onion, blueberries, feta, chopped pistachios tossed in a pomegranate-honey dressing. WEDGE 8. Sweet baby iceberg, apple wood bacon, cherry tomatoes, herbed croutons, house made blue cheese dressing.

8.

NUT ENCRUSTED BRIE WITH CRANBERRY APPLE CHUTNEY 9. Walnut, pecan, and almond encrusted, lightly fried with sliced baguette and cranberry-apple chutney. MINI CRAB CAKES 10. Pan seared lump crabmeat and herb mini cakes, with dill parsley rmoulade. CAPRESE FLATBREAD 10. Garlic and oil spread, vine ripened tomatoes, fresh mozzarella, basil, balsamic reduction.

FROM THE SEA

PAN ROASTED HADDOCK 23. Prosciutto and garlic herb crumb topping, accompanied by long grain wild rice, sauted green beans, nished with lemon butter sauce. PISTACHIO CRUSTED SALMON Accompanied by sweet potato and chorizo hash, roasted brussel sprouts, nished with a blueberry balsamic reduction. 25.

FROM THE LAND

FILET MIGNON 28. Char grilled 8 oz. let with roasted lemon thyme ngerling potatoes, caramelized onion & apple wood bacon swiss chard and blue cheese bordelaise or plain. (Add a lobster tail to this entre 10.) NEW YORK STRIP 24. Char grilled 10 oz. NY strip with roasted lemon thyme ngerling potatoes & caramelized onion & apple wood bacon Swiss chard and blue cheese bordelaise. (Add a lobster tail to this entre 10.) DELMONICO 25. 12 oz Choice rib eye, with sun dried tomato and herb compound butter accompanied by roasted lemon thyme ngerling potatoes and caramelized onion and apple wood bacon Swiss chard and crispy onion strings. BLUEBERRY PORK TENDERLOIN 23. Blueberry cured pork, grilled, and accompanied by sweet potato and chorizo hash and roasted brussel sprouts, nished with blueberry balsamic reduction. CHICKEN FRANCAISE 21. Egg battered chicken breast, capers, artichoke hearts, lemon white wine butter sauce, fresh linguine, baby spinach & fresh grated Parmesan cheese. PARMESAN CRUSTED CHICKEN 17. Breaded pan seared, topped with tomato basil sauce, melted fontina & Parmesan cheeses, accompanied by linguini pasta and fresh grate Parmesan cheese. BUTTERMILK FRIED CHICKEN 16. Breaded in seasoned our, fried to golden brown, accompanied by garlic Yukon gold mashed potatoes and sauted green beans and home style gravy. POUND BLACK ANGUS BURGER 11. 100% Black Angus patty, with shredded iceberg, sliced tomato, bermuda onion, brioche roll, served with hand cut fries and pickle spear. Choice of blue cheese, smoked gouda, cheddar cheese. Add-Ons: Apple wood bacon, Caramelized Onions, Roasted Garlic. $.50 Add Sweet Potato and Chorizo Hash to any entre $1.00 ank you for dining with us! 20% gratuity may be added to parties of 6 or more.

HONEY DIJON GRILLED SALMON 24. Accompanied by long grain wild rice and roasted brussel sprouts, nished with honey Dijon sauce. SHRIMP LINGUINE 23. Sauted shrimp, with cherry tomatoes, artichokes, and spinach in a lemon, garlic, white wine clam sauce, with linguine and grated parmesan cheese. BLACKENED SCALLOPS 25. Lightly blackened and grilled, accompanied by sa ron and lemon risotto, garlic sauted baby spinach, blue cheese aioli. LOBSTER RAVIOLIS 24. Lobster, cheese and herb lled raviolis tossed in a lump crabmeat cream sauce. 1 OR 1.5 POUND STEAMED LOBSTER Served with drawn butter, hand cut fries and sauted green beans. 20./25.

1 OR 1.5 POUND BAKED STUFFED LOBSTER 27./32. Baked and stu ed with scallops, shrimp, lobster and fresh herbs, served with drawn butter, hand cut fries, and sauted green beans. LOBSTER COBB SALAD Bibb lettuce, picked lobster, sliced avocado, apple wood bacon, sliced red onions, blue cheese crumbles, cherry tomatoes, hard-boiled eggs, tossed in lemon tarragon vinaigrette. FISH & CHIPS Panko breading, fried to a golden brown, with hand cut fries, coleslaw, and tartar sauce. 16.

WILD MUSHROOM RAVIOLIS (VEGETARIAN) 16. Panko breading, fried to a golden brown, with hand cut fries, coleslaw, and tartar sauce. SPRING VEGETABLE RISOTTO (VEGETARIAN) Mixed vegetables in a sa ron and lemon risotto.