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
8~

STEAMED MUSSELS
With sautéed garlic, shallots, parsley, andouille sausage, plum tomatoes 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 ea.~

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

FIRE ROASTED VEGETABLE CAPONATA PIZZA
Thin crust, grilled, topped with fire roasted vegetables and assorted cheeses. 14~

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

CHIPOLTE BBQ CHICKEN PIZZA
Thin crust, grilled, topped with caramelized onions, roasted chicken, chipolte BBQ sauce and assorted cheeses. 14~

CRAB CAKES
With roasted garlic and cognac remoulade. 12~

ESCARGOTS
Broiled in a brandied garlic butter sauce. 12~

CRISPY FRIED CALAMARI
With spicy aioli. 12~

LOBSTER & ARTICHOKE SOUFFLE
With toast points. 12~

SAMPLER PLATE
Encrusted smoked salmon, trout mousse, today’s selection of sausage and artisnal cheeses.
Served with baquette. 14~

RAW BAR
With cocktail sauce and classic mignonette

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

SALADS

CAPRESE SALAD
Mixed olives and basil, tomatoes, fresh mozzarella, and Itlaian dressing.  10~

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. 10~

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

GREEN GODDESS
Crisp Romaine tossed with green goddess dressing, roasted pinenuts, parmesean tuile, and toast points.  10~

ENTRÉES

SEAFOOD

GROUPER
Oven broiled with lobster risotto cake and tomato dill coulie. 22~

COCONUT ENCRUSTED MAHI-MAHI
Coconut encrusted pan seared Mahi-Mahi with pineapple burre blanc. 21~

ENCRUSTED ATLANTIC SALMON
Chevre and potato encrusted salmon with wilted spinach and topeka cavier. 26~

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

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

GARLIC SHRIMP LINGUINI
Sauteed Gulf shrimp with shallots, plum tomatoes, basil and white wine sauce over spinach linguini. 24~

SCALLOPS MEDITERRANEAN
Sauteed scallops with plum tomatoes, garlic shallots, basil, artichokes, black olives, capers and spinach. 27~

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

BEEF

FILET MIGNON
10-ounce tenderloin served with a shitake mushroom green peppercorn port wine demi-glace. 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 gorgonzola scallion brandy butter and crispy shallots. 35~

HERB TOSSED POMMES FRITES 3~

SPECIALTIES

SPECIALTIES OVEN ROASTED CHICKEN
Half semi-boneless free range citrus marinated chicken with grilled pineapple and scallions. 19~

PORK TENDERLOIN
Mongolian marinated pork tenderloin with braised red and green cabage. 21~

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
With Grand Marnier plum sauce. 26~

GRILLED PORTERHOUSE VEAL CHOP
| With herb butter. 34~

RACK OF LAMB
New Zealand rack of lamb fire grilled then roasted served with roasted garlic and mint demi-glace and vegetable orzo. 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 an 18% gratuity for parties of more than eight people; this will be added to your bill as a convenience. Please silence your cellular phones.

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