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| Brown's Wharf Restaurant |
Appetizers
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| Little neck Clams on the half shell |
One half dozen hard shell |
| Oysters on the half shell |
One half dozen Muscongus
Bay |
| Oven Roasted Garlic |
Two whole slow roasted garlic bulbs served with
crostini, Black olive tapenade, extra virgin olive oil and freshly
grated Parmesan |
| Crab Cakes |
Two crab cakes pan seared to a golden brown, served
with a cool cucumber-yogurt sauce |
| Baked Brie |
Wrapped in phylo, served with fresh
fruit chutney and crostini |
| Escargot |
6 snails baked in butter, garlic, white wine, and
herbs |
| Shrimp Cocktail |
5 chilled Gulf shrimp served with cocktail sauce |
| Mussels |
Locally cultivated, steamed in white wine, garlic
and fresh herbs |
| Steamed Clams |
1 & ½ lbs served with drawn butter and clam
broth |
| Calamari |
Fried to a golden brown, served with cocktail and
remoulade sauces |
| Onion Rings |
Prepared to order, served in a basket |
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Salads
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| Lobster Cob Salad |
Fresh lobster meat with
bacon, blue cheese, hard boiled egg, lettuce and tomato with
your choice of dressing |
| Fresh Garden Salad |
| Caesar Salad With
Grilled Chicken |
Soups & Chowders
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| Lobster Bisque |
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| Seafood Chowder |
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| French Onion Soup |
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| Clam Chowder |
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Fresh Maine Lobsters
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| Lobster Clambake |
1 & ¼ lb average boiled lobster served with
drawn butter and choice of steamed clams or a cup of chowder |
| Boiled Lobster |
1 & 1/8 lb average lobster,
boiled and served with drawn butter |
| Baked Stuffed Lobster |
1 & ¼ lb. average lobster, baked
with a seafood stuffing |
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Seafood
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| Lobster Saute |
Freshly picked lobster sauteed in butter and finished
with a touch of sherry |
| Surf and Turf |
Broiled lobster tail with a 5 oz. char grilled
beef tenderloin |
| Surf and Surf |
Two broiled lobster tails served with drawn
butter |
| Cedar Plank Salmon |
Fresh salmon baked on a cedar plank, finished with
mango chutney |
| Salmon Oscar |
Fresh broiled salmon topped with crabmeat, asparagus
and hollandaise |
| Crab Cake Dinner |
Three pan seared crab cakes served with a cool
cucumber-yogurt sauce |
| Coconut Shrimp |
Jumbo shrimp fried with a coconut batter, served
with an orange-sesame sauce and a honey-soy aioli |
| Fresh Native Haddock |
Broiled with lemon and butter |
| Baked Stuffed Haddock |
Fresh native haddock baked with
a crabmeat stuffing, topped with a lobster sauce |
| Baked Scallops |
Locally harvested sea scallops baked with a crumb
topping |
| Broiled Seafood Trio |
Chef’s selection, please ask your server |
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Fried Seafood
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Fried
Clams
Fried Haddock
Fried Scallops
Fried Maine Shrimp
Captains Platter
Clams, Haddock, Scallops, Maine Shrimp & Calamari |
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From the Land
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| Rib Eye |
Flavorful 12 oz hand cut |
| Filet Mignon |
Two 4 oz beef tenderloins, wrapped in bacon, charbroiled
and served with a mushroom demi-glace |
| Tenderloin Tips |
Sautéed with mushrooms and a hint of red
wine |
| Chicken Marsala |
boneless breast of chicken sautéed with
whole butter and mushrooms, finished with marsala wine, a touch
of cream and fresh tomatoes |
All
entrées, except pasta, served with a choice of potato
and fresh vegetable |
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Pasta
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| Seafood Alfredo |
Lobster, scallops and Gulf shrimp sautéed
with fresh vegetables, herbs and a creamy alfredo sauce, tossed
with fettuccine |
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| Shimp Scampi |
Gulf shrimp sautéed with garlic, shallots,
capers, tomatoes, julienned bell peppers and scallion, finished
with white wine and whole butter, served over angle hair pasta |
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| Pasta Primavera |
A fresh vegetable medley sautéed in olive
oil and garlic, finished with a touch of light cream, served
over fettuccine and topped with freshly grated parmesan cheese |
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