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Download: Fall Specials |Adult Happy Meal | Dinner | Early Dinner| Wine | Drinks| Desserts
Happy Hour 4:00 - 6:30 daily
(For those with food allergens, please ask your server and we'll be happy to prepare your dish to suit your needs. All change or modification requests are politely declined.)
We ask that our guests please be considerate of our sensitive seating mandate. Industry Standard Party Seating Durations:
2 guests - 1 hr to 1.25 hrs | 4 guests - 1 hr to 1.5 hrs | 6+ guests - 2 hrs
*Items marked with an asterisk* may be served raw or undercooked; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Our steaks are seasoned with salt and pepper, seared on cast iron to seal int he juices, then brushed with butter. We are not responsible for any menu items cooked medium well or well done. Entrees are served with vegetables and a choice of potato or rice.
Offered daily from 4:00 to 5:00, with the last seating at 5:00.
Orders must be placed by 5:15 to take advantage of early pricing. No exceptions for late guests or incomplete parties. Tables will need to be available and reset before 6 p.m. seating. Thank you for understanding.
Eventide Specials
Served with mashed potatoes or rice, fresh vegetables, and your choice of house salad or Mystic soup.
Split plate charge of 5.00 on all entrees.
Seating durations (guest #) – (2) 1:15, (4) 1:30, (6-8) 1:45+
Bread Service
Half French Baguette with Gourmet Butter $1.75; whole $3.25
$1.75
Grilled Orange Roughy
Spice-rubbed, grilled, and finished with an apricot-curry sauce
$20.50
Fresh Prime Pork Loin Chop
Montreal-seasoned, served with horseradish cream sauce
$20.50
Kona Crusted Salmon
finished with a pistachio – dill pesto
$20.50
Breast of Chicken “Milanese”
Lightly breaded, sautéed with capers, lemon & asparagus
$20.50
Braised Boneless Short Ribs
Finished with a Madeira demi-glace
$20.50
Shrimp Pasta
Chefs preparation
$20.50
Panko Crusted Cod Loin
Finished with a lemon butter sauce
$20.50
Sea Scallops
Chef's preparation
$22.50
Half New Zealand Rack Lamb
Served on a Guinness-Dijon demi glace
$23
Bouillabaisse
Shrimp, scallop, mussels, clams, fish in a saffron-vegetable broth
$24
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