Main Dining Menu
(Available Thursday- Saturday)
Soups & Salads
Add to any salad: 4 jumbo shrimp $9, 6 oz. grilled chicken $6, 4oz. grilled salmon $7
Seasons restaurant New England style recipe
SOUP DU JOUR $8
HOUSE GARDEN SALAD
Mixed Greens, Shaved Asparagus, Spring Peas, Pickled Rhubarb, Strawberries, Lardons drizzled in a Honey Balsamic Dressing.
Arugula, Sliced Cucumbers, Tomatoes, Roasted Chick Peas, Sliced Onions, Roasted Peppers, Crumbled Feta Cheese, Black Olives, Sliced Grilled Lemon Garlic Chicken finished in a Tarragon Vinaigrette.
KALE BROCCOLI SALAD
Chopped Kale, Broccoli Florets, Dried Cranberries, Walnuts, Sunflower Seeds, Herbed Goat Cheese tossed in a Citrus Chia Seed Dressing.
Roasted Garlic Hummus, Toasted Pita Chips, Chef’s Choice of Assorted Vegetables.
One person $7 Two people $12 Three people $20
Seasoned and Crispy Wings. Choice of Plain, Buffalo or House-made Apricot Soy Glaze.
6 pieces $7 12 pieces $13.5
SEASONS CRAB CAKES
Jumbo lump crab cakes served with a house-made remoulade sauce
FRIED RICE CHICKEN CROSTINI
Thai Flavored Marinated and Braised Chicken, House-made Rice Crackers, Quick Pickled Carrot, Cilantro and Scallion Puree.
EVERYTHING BAGEL TUNA NICOISE
Everything Bagel Crusted Seared Tuna, Composed Potato, Olive, Boiled Egg, Peas and Anchovy Salad topped with Wasabi Bagel Chips finished with a Roasted Garlic Vinaigrette.
8 Deep Fried Breaded Butterflied Shrimp drizzled with a House-made Three Chili Citrus Garlic Sauce.Served with Lemon Wedges.
Roasted Marrowbone, Red Wine and Balsamic Onion Marmalade Puree, Herb Chutney, Toast Points.
OYSTERS CHALACAN STYLE
Chef’s version of a classic South American dish Freshly Shucked Stella Mar Oysters (CT) topped with a mixture of Tomato, Onion & Cilantro finished with a Lime Vinaigrette and Fresh Horseradish. (Minimum of 3).
CARIBBEAN SHRIMP LETTUCE WRAPS
Lime Cilantro Marinated Chilled Poached Shrimp, White Quinoa assorted Seasonal Chopped Vegetables with a Spicy Mango Sauce.
Tofu available for Vegan option.
Sides available to add to any entree:
4 Jumbo Shrimp $9
PLANT BASED ENTREE
Vegetarian/ Vegan Chef’s Weekly Creation. Ask your Server for Details.
Pan Roasted Chicken, Mushrooms, Cherry Tomatoes in a Brandy TarragonPan Sauce with Roasted Potatoes and Asparagus.
SHRIMP RISOTTO ETOUFFEE
Cajun Style Creamy Rice topped with Plump Shrimp.
Andean Style Pork Stew with Spring Peas, Kale and Lime Rice.
Pan Roasted Quail Breast Ballotine, Quail Leg Pop, Marbled Quail Egg, Savory Bread Pudding, Braised Fennel Nest, Popped Wheat Berries with Truffle Jus.
Tender Cut from the Tri-Tip and Salt Cured Coullote Steak with Potato Galette and Vegetable Du Jour topped with a Smoked Tomato and Onion Compote.
Seared Scallops, Artichoke Puree, Sautéed Kale in a Mushroom Broth.
MOROCCAN LAMB SHANK*
Ras El Hanout Braised Lamb Shank over Manchego Cheese Mashed Potatoes and the Vegetable Du Jour.
BONE MARROW & BLUE CHEESE CRUSTED FILLET*
Fillet of Beef with a Bone Marrow & Blue Cheese Crust served with Potato Puree, Vegetable Du Jour finished with an Anise Demi Sauce.
Pan Seared Tender Veal, Prosciutto, Manchego Cheese, Sage Demi-Glace, and Herbed Mashed Potatoes with the Vegetable Du Jour.
|6oz portion $21||12oz portion $38|