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| h
APPETIZER
g |
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| Escargot Sautéed w/Spinach & Tomato on Garlic Crostini 10.00 | ||||||||||
| Phyllo wrapped Lobster Beggars Purse, Lemon Mushroom Beurre Blanc 12.00 | ||||||||||
| Our Own Buffalo Mozzarella, Tomato, Pesto, Balsamic Reduction 8.00 | ||||||||||
| Noank Blue Point Oysters on Half Shell 2.50 each | ||||||||||
| Six (6) Little Neck Clams on Half Shell 9.00 | ||||||||||
| Traditional Duck Liver Pâté w/Aspic 8.00 | ||||||||||
| Norwegian Smoked Salmon Tartare Style on Gaufrettes Potato Lattice 12.00 | ||||||||||
| Classic Shrimp Cocktail & Sauce 2.50 each | ||||||||||
| Grist Mill Signature Chesapeake Bay Crab Cake, Spicy Aioli Drizzle 11.00 | ||||||||||
| Classic Fried Calamari & Friends 11.00 | ||||||||||
| Rhode Island Fried Calamari, Tossed in Spicy Tomato Sauce 12. 00 | ||||||||||
| h
SALAD
g |
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| Seasonal Mixed Greens w/ House Vinaigrette 7.00 w/ Blue Cheese Dressing 8.00 | ||||||||||
| w/ Feta & Goat Cheese Toast Points 8.00 | ||||||||||
| Hearts of Iceberg Lettuce w/Gorgonzola Blue Cheese and Bacon Bits 8.00 | ||||||||||
| Crisp Romaine Salad w/Classic Caesar Dressing 8.00 | ||||||||||
| Grist Mill Chopped Salad, Vinaigrette 8.00 | ||||||||||
| h PASTA g | ||||||||||
| Choose any pasta as an appetizer for half price. Choose Penne Rigate, Fettuccine or Linguine with |
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| Traditional Bolognese Meat Sauce 18.00 Carbonara or Puttanesca Sauce 19.00 | ||||||||||
| Grist Mill Signature Lobster & Shrimp L’ American 26.00 | ||||||||||
| Pesto Cream Sauce or Ala Vodka Sauce 17.00 ~ Add Chicken 21.00 ~ Add Shrimp 24.00 |
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| Shrimp and Clams in Red or White Sauce 22.00 or Fra diavolo 24.00 | ||||||||||
| Zuppa D’ Pesce Seafood Medley w/ Linguine 21.00 | ||||||||||
| Seasonal Vegetables Primavera, Blush Marinara w/ Risotto or Choice of Pasta 19.00 | ||||||||||
| h
TRADITIONAL
g |
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| Sautéed Medallions of Veal, Piccata or Marsala 25.00 | ||||||||||
| Seared Breast of Duck w/Confit Duck & Wild Mushroom Risotto, Raspberry Demi 24.00 | ||||||||||
| “Carpetbagger”, Lobster Stuffed Filet Mignon w/Béarnaise Sauce 31.95 | ||||||||||
| Grist Mill Signature Genuine Calves Liver Sautéed w/Caramelized Onions, Shallots and Demi & Balsamic Reduction 21.95 | ||||||||||
| Grist Mill Signature Osso Bucco Braised Veal Shank w/ Risotto 31.00 | ||||||||||
| Veal Saltimbocca Procicutto, Pecorino & Basil 26.00 | ||||||||||
| Chicken Saltimbocca Procicutto, Pecorino & Sage 24.00 | ||||||||||
| Sautéed Medallions of Chicken Breast, Piccata or Marsala 22.00 | ||||||||||
| All entrées served with appropriate starch and seasonal fresh vegetables. | ||||||||||
| h FIRE GRILLED g | ||||||||||
| Filet Mignon, Peppercorn Demi 31.00 | ||||||||||
| New York Sirloin Strip 29.00 w/Melted Gorgonzola Crumbles add 3.0 0 | ||||||||||
| Grist Mill Signature Roasted Rack of Lamb, Dijon Rub w/ Merlot Demi 31.00 | ||||||||||
| Blackened Breast of Chicken, Spicy Pepper Aioli Drizzle 23.00 | ||||||||||
| All entrées served with appropriate starch and seasonal fresh vegetables. | ||||||||||
| h FISH g | ||||||||||
| Grist Mill Signature Dover Sole, Sauce Amandine 31.00 | ||||||||||
| Deep Sea Scallops Pan Seared, Beurre Blanc 24.00 | ||||||||||
| Wild Salmon Filet, Pan Roasted or Poached, Beurre Blanc 24.00 | ||||||||||
| Sautéed Almond or Sesame Crusted Wild Salmon Filet 25.00 | ||||||||||
| Grilled Swordfish Steak, Sun Dried Tomato Coulis 25.00 | ||||||||||
| 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. |
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NOTE: “Thoroughly cooking meats, poultry and seafood reduces the risks of food borne illnesses.“ |
