| |
Dinner Fare
|
|
|
|
~ APPETIZERS ~
|
| |
Lobster & Mushroom Fricassee 13.00
Sautéed lobster meat and mushrooms brandy flambé
and demi glace over polenta |
Escargot 10.00
Sautéed w/Spinach & Tomato on Garlic Crostini |
Fresh house made Mozzarella
9.00
Sliced tomato, Pesto and balsamic Reduction |
Traditional Duck Liver Pâté
10.00
Served with cornishons,
red onion, and aspic |
Grist Mill Signature Grist Mill Crab Cake
11.00
Spicy
rémoulade drizzle and greens |
Smoked Norwegian Salmon 13.00
Accompanied with capers, egg, red onion |
| Six (6) Little Neck Clams on Half Shell 9.00 |
Traditional Fried Calamari 11.00
Tarter sauce and marinara |
Rhode Island Fried Calamari 12.00
tossed w/chopped cherry peppers in spicy marinara sauce |
| Classic Shrimp Cocktail & Cocktall Sauce 2.75 each
|
| Noank Blue Point Oysters on Half Shell 2.75 each |
|
|
~ SALAD ~ |
| All our dressings are house made. |
| Seasonal Mixed, Vinaigrette 7.75 |
| Mixed Greens, Blue Cheese Dressing 8.75 |
Feta & Goat Cheese Crostini 9.75
over mixed green salad |
Classic Caesar Salad 8.75
Crisp romaine and fresh croutons |
Grist Mill Chopped Salad 8.75
House Vinaigrette, egg, carrot, celery, pepper, bacon, blue cheese |
|
| ~ PASTA ~
|
| Choice of penne, fettuccine, or Linguine |
| Traditional Bolognese Meat Sauce 18.75 |
| Carbonara or Puttanesca Sauce 19.75 |
|
Grist Mill Signature Lobster & Shrimp L’
American 27.75 |
| Pesto Cream Sauce or Ala Vodka Sauce 17.75 |
| Shrimp and Clams in Red or White Sauce 23.75 |
| Shrimp and Clams Fra diavolo 24.75 |
| Zuppa D’ Pesce Seafood Medley 23.75 |
| Seasonal Vegetables Primavera 19.75 |
Choose any pasta as an appetizer for half price
Substitute risotto for any pasta add 4.00
Add Grilled Chicken to any pasta
5.00
Add Shrimp to any pasta
7.00 |
|
| ~ TRADITIONAL ~ |
Sautéed Medallions of Veal 26.50
Piccata or Marsal |
Sautéed Medallions of Chicken 23.50
Piccata, Marsala or
Francaise |
Grist Mill Signature Osso Bucco 32.50
Braised Veal Shank |
Veal Saltimbocca 27.50
Procicutto, Pecorino & Sage |
Grist Mill Signature Genuine Calves Liver
24.50
Sautéed w/Caramelized Onions, shallots, demi &
balsamic vinegar
|
Roasted ½ Long Island Duck 25.50
Pomegranate and honey glaze |
| |
| All entrées served with appropriate starch and seasonal fresh vegetables. |
|
| ~ FIRE GRILLED ~ |
Roasted Filet Mignon 31.00
Peppercorn Demi Glace |
New York Sirloin Strip 29.00
Add Melted Gorgonzola Crumbles 3.00 |
Roasted Rack of Lamb,
Dijon Rub Market
Price
Merlot Demi |
Grist Mill Signature "Carpetbagger" Lobster 36.0
Stuffed Fi let Mignon Bearnaise Sauce |
|
|
~ FISH ~
|
Grist Mill Signature Dover Sole Market Price
Sauce Amandine, boned table side |
Deep Sea Scallops, Pan Seared 24.00
Beurre Blanc |
Atlantic Salmon Filet 26.50
Choice of Grilled, Poached or Pan Roasted |
Crusted Atlantic Salmon Filet 26.50
Choice of Sesame Seed/ Almond or Hazelnut |
Above Served
with Beurre Blanc
All entrées served with appropriate starch and
fresh
seasonal vegetables |
|
|
|
|
Bon appetite
! Kristine
&
Anthony |
| |
Soup, Appetizers and Salads are not served as main course,
$10.00 minimum plate charge will be assessed.
|
Parties of six or more 20% gratuity will be added.
Service charge may be applied for the use of
multiple charge cards.
|
NOTE: “Thoroughly cooking meats, poultry
and seafood reduces the risks of
food borne illnesses.“
|
| Last Update: 01/20/2013 |
