Draft Beer
$2 off
Mystic, CT
$2 off
$2 off
Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.
Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.
Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.
Classically prepared with Italian pastry and a sweet vanilla Ricotta filling with chocolate curls.
Salted caramel gelato, chocolate sauce.
Salted caramel gelato, chocolate sauce.
House made coconut cake.
Sour cream based. Served with eight pieces of toasted sourdough bread.
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
A rich, meaty, tomato sauce with mushrooms and housemade pappardelle.
Local Seacoast Mushrooms, baby kale, pecorino cheese, black truffle shavings, truffle oil.
Sausage, peas, pancetta, mushrooms in a Alfredo sauce with pappardelle.
Boneless chicken breast in a mushroom marsala wine sauce served with housemade gnocchi.
With apple butter dressing, maytag bleu, Granny Smith apples, mixed greens, craisins and candied pecans.
Asian pears, sesame seeds, golden raisins, almonds, feta cheese, and honey lemon vinaigrette.
Hearts of romaine with AJ's intense garlic dressing, croutons, parmesan and freshly grated romano cheese.
Arugula, heirloom tomatoes, goat cheese crouton, roasted pistachios and balsamic vinaigrette.
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.
Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.
House made (changes daily).
Shredded mozzarella and marinara sauce.
EVOO, fresh garlic, oregano, pecorino and mozzarella.
Grilled chicken, sun-dried tomatoes, pesto, marinara sauce, ricotta & mozzarella.
Fig jam, goat cheese, arugula, balsamic reduction, shredded mozzarella.
(3) Housemade with veal, beef, and brisket, topped with our marinara sauce.
Sautéed with garlic, lemon, parmigiano, romano cheese.
Squid and HOT cherry peppers tossed with seasoned bread crumbs and PAN SEARED IN EVOO until soft and tender. Served with marinara sauce.
Salami, prosciutto, Dippers soupy, coppa, aged cheddar, Parmesan reggiano, local blue cheese, pepper relish, New York flatbread.
Assorted meats and cheeses with homemade fig jam and real honeycomb.
Hand pressed beef and brisket burger with lettuce, tomato, and aged cheddar cheese (add bacon $2).
House made focaccia with grilled chicken, cheddar, roasted red peppers, caramelized onions, and chipotle sauce.
Lombardi HOT sausage, provolone, grilled onions and peppers, sautéed with marinara on house made focaccia.
House made focaccia with steak, gorgonzola cheese, sautéed mushrooms, caramelized onions and chipotle sauce.
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Two flapjacks served with molasses and our signature sassafras-infused whipped cream.
Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.
Cornmeal and molasses hotcakes served with sweet fennel pork sausage.
Two lobster and potato croquettes served with sour cream, parsnips, and radish.
Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.
Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.
Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.
Served with molasses, bananas, and fresh berries.
Freshly prepared from the finest ingredients. Ask your server for today's selection.
Locally made coffee ice cream, fudge and caramel sauce in an oreo cookie nut crust.
Classic Italian dessert consisting of mascarpone cheese and lady fingers soaked in Kahlua and espresso.
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Six BBQ ribs smothered in Hunter's secret marinade.
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Marinara sauce and mozzarella cheese with rigatoni.
With polenta cake, baby spinach, and roasted red pepper sauce.
Changes daily.
Ravioli filled with lobster meat tossed in a light alfredo sauce with broccoli, mushrooms and topped with crab meat.
With meatballs (2)
Hot Italian Lamberti sausage, broccoli rabe, fresh garlic, sautéed in EVOO.
Grilled chicken breast, roasted garlic, capers, kalamata olives, pepperoncini and rigatoni, marinara sauce and maytag bleu.
Housemade baked raviolis with Lamberti hot sausage and mozzarella (ravioli changes daily)
In a sun-dried tomato, vodka cream sauce with mushrooms, peas and rigatoni.
Shrimp sautéed with lemons, fresh garlic, white wine, heirloom tomatoes, basil, artichoke hearts, over angel hair.
Mixed greens and vegetables with a choice of freshly prepared dressings.
With raspberry vinaigrette, maytag bleu, pears, mixed greens, craisins and candied pecans.
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.
Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.
Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.
Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.
Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Arugula, prosciutto, goat cheese, marinara, fresh mozzarella and peccorino.
Fresh mozzarella, marinara sauce, basil, hot house tomato with EVOO.
Marinara sauce, mozzarella, ricotta, gorgonzola and parmesan.
Westerly's soupy, marinara sauce and mozzarella.
Hand pulled, lightly breaded and sautéed in EVOO.
Baked with butter, garlic, parmesan & romano cheese.