Dinner

APPETIZERS

SOUPS

OAR HOUSE CLAM CHOWDER
New England style clam chowder with corn and bacon. Cup 6~ Bowl 8~

SOUP OF THE DAY
Cup 5~ Bowl 7~

SHRIMP & LOBSTER BISQUE
10~

STEAMED MUSSELS
With sautéed garlic, shallots, parsley and white wine butter sauce. 12~

BAKED BRIE
Brie in puff pastry with peach & melon conserve. 14~

SCALLOPS WRAPPED IN BACON
With maple mustard glaze. 2.75 ea.~

LOBSTER SPRING ROLLS
With hoisen lime ginger sauce and Wakame salad. 12~

PESTO PIZZA
Thin crust, grilled, topped with pesto, plum tomatoes, scallions, and assorted cheeses. 13~

LINGUICA PIZZA
Thin crust, grilled, topped with marinara sauce, linguica sausage and assorted cheeses. 14~

WHITE PIZZA
Thin crust, grilled, topped with grilled chicken, caramelized onions and assorted cheeses. 14~

CRAB CAKES
With roasted garlic and cognac remoulade. 14~

ESCARGOTS
Broiled in a brandied garlic butter sauce. 12~

CRISPY FRIED CALAMARI
With spicy aioli. 12~

LOBSTER & ARTICHOKE SOUFFLE
With toast points. 12~

OYSTERS ROCKEFELLER
Four oysters baked with garlic, spinach, seasoned crumbs and triple sec. 12~

RAW BAR
With cocktail sauce and classic mignonette

GULF SHRIMP 4~ CLAMS ON THE ½ SHELL 1.25~ OYSTERS 2.5~

SALADS

SALAD NAPOLEON
Tomatoes, fresh mozzarella, cucumbers and arugula pesto.
Garnished with balsamic marinated grilled onions and roasted pinenuts. 12~

CAESAR SALAD
Crisp romaine tossed with Caesar dressing served with white anchovies. 10~

BEET SALAD
Beets, artichokes, chick peas, red onion and parmesan peppercorn dressing served over arugula. 12~ \

MIXED FIELD GREENS
Mesclun greens topped with dried cranberries, red onion, crumbled blue cheese and balsamic vinaigrette. 8~

ENDIVE SALAD
Endive and radicchio with asparagus, roasted walnut, pears and gorgonzola cheese.
Topped with truffle oil and lemon vinaigrette dressing. 12~

ENTRÉES

SEAFOOD ENCRUSTED SALMON
Salmon fillet with a marscapone cheese and sweet potato crust over wilted spinach,
topped with topeko caviar. 26~

BROILED HADDOCK
11-ounce fillet, topped with seasoned crumbs, broiled in white wine and lemon. 26~

GRILLED MAHI-MAHI
Fire grilled Mahi-Mahi with aged balsamic marinated tri-color peppers and rice florentine. 26~

BAKED STUFFED HADDOCK
11-ounce fillet, with seafood stuffing served with lobster sauce. 27~

LEMON GARLIC SHRIMP FETTUCCINI
Sauteed Gulf shrimp with lemon garlic butter sauce and vine ripe tomatoes over fresh marbled tri-colored fettuccini pasta. 26~

ROASTED SCALLOPS
Roasted scallops with lemon butter sauce and an almond artichoke crust. 27~

OAR HOUSE DELIGHT
Shrimp, scallops, and haddock lightly broiled, then finished with lobster sauce and seasoned crumbs. 28~

BEEF FILET MIGNON
10-ounce tenderloin served with a port wine demi-glace and topped with tarragon black truffle butter. 38~

SIRLOIN AU POIVRE
14-ounce Angus sirloin with a cognac peppercorn sauce served with pommes frites. 37~

NEW YORK SIRLOIN
14-ounce Angus sirloin, grilled and topped with chive hotel butter and crispy fried onions. 35~

POMMES FRITES 4~

SPECIALTIES

CIOPPINO
Half-Maine lobster, mussels, shrimp, scallops and fish of the day sautéed in a tomato fish broth with andouille sausage. 36~

PAN SEARED LONG ISLAND DUCK BREAST
Served with dried cherries and port wine demi glace. 26~

TUSCAN BRICK ROASTED CHICKEN
Half semi-boneless free range chicken marinated with lemon and fresh herbs
roasted with the weight of a brick. Served with fire grilled lemon and scallions. 22~

PORK CHOP
In-house cured pork chop with a molasses glaze. 28~

RACK OF LAMB
New Zealand rack of lamb fire grilled then roasted served with roasted garlic
and mint demi-glace and vegetable moussaka. 36~

SEAFOOD PORTOFINO
Sauteed shrimp, lobster, scallops, roasted garlic, wilted spinach, shallots and leeks with a brandy sherry cream sauce. Served in puff pastry. 32~

BAKED STUFFED LOBSTER
1 ½ pound lobster stuffed with shrimp, scallops, and our own seasoned stuffing. Market Price~

SINGLE BOILED LOBSTER
1 ¼ pound Market Price~
1 ½ pound Market Price~

TWIN BOILED LOBSTER
Two 1 ½ pound Market price

BEST OF BOTH WORLDS
1 ¼ pound baked stuffed lobster & a grilled 10 oz. filet mignon. Market Price~

LARGER LOBSTERS AVAILABLE
Market Price~

CHEF DE CUISINE ~ JACQUES DESIRÉ MOONSAMY
GENERAL MANAGER ~ JULIET INTROCASO

All major credit cards accepted. No separate checks please. Prices do not include NH Meals and Rooms tax.
We suggest a 20% gratuity for parties of more than ten people; this will be added to your bill as a convenience.
Please silence your cellular phones.

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