PALMERS DINNER MENU

Served Mon-Wed 5-9pm, Thurs 5-9:30pm, Fri & Sat 5-10pm
 
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SOUP & SALAD
SOUP DU JOUR 6
homemade, changes daily
CLAM CHOWDER 7
new england classic, served with oyster crackers
HOUSE SALAD 8
mixed baby field greens, cucumber, tomato, red onion, house dijon balsamic vinaigrette
CAESAR SALAD 9
house recipe made with a touch of balsamic, chopped romaine, parmesan, crouton
STRAWBERRY KALE 10
fresh strawberries and kale with crumbled bleu cheese, prosecco vinaigrette
CITRUS SALAD 10
boston bib lettuce with orange segments, goat cheese, almonds, raspberry dressing
SALAD ADDITIONS: Shrimp 8 - Steak Tips 10 - Scallops 10 - Salmon 8 - Chicken 6
APPETIZERS
SHRIMP POTSTICKERS 11
sriracha-aioli drizzle
AVOCADO CAPRESE TOAST 12
fresh mozzarella with tomato, olive oil, balsamic reduction, cracked black pepper, multigrain toast
TUNA POKE LETTUCE WRAPS 14
sushi tuna tossed with sesame, sweet soy, cucumber, bib lettuce cups
WARM SPINACH DIP 11
with artichokes and house potato chips
CRAB CAKES 13
fresh crab meat, house remoulade
GRILLED BRIE 15
seasonal jam with grilled bread
ENTREES
(all entrees are served a la carte, unless otherwise noted.)
PARMESAN CRUSTED CHICKEN 16
creamy tomato sauce, basil infused oil
GRILLED SALMON 17
fire roasted corn salsa, tomatillo verde sauce
SHORT RIB LO MEIN 25
slow cooked asian-bbq style short ribs tossed with lo mein noodles, mixed julienne vegetable
BEEF TOURNADOES 21
beef tenderloin medallions and arugula salad with crimini mushroom, parmigiano-reggiano cheese, truffle oil
SEAFOOD CASSEROLE 24
shrimp, scallops, and haddock, baked en casserole with garlic butter and breadcrumb
GRILLED RIBEYE STEAK 26
with slow roasted garlic, finished with cracked black pepper
FILET MIGNON 21/25
choice of 6oz or 8oz, with port wine reduction and bleu cheese
BAKED HADDOCK 16
baked with seasoned panko breadcrumb
PASTA BOLOGNESE 16
chef john's classic meat sauce tossed with pasta du jour
SCALLOPS 17
pan seared scallops, orange beurre blanc with shaved fennel
HADDOCK PICCATA 20
broiled haddock over pasta tossed with baby spinach, artichokes, lemon-caper sauce

SIDE ITEMS 6
Baby Carrots - Brussels Sprouts- Mashed Potato - Tri Colored Cauliflower - Wild Long Grain Rice - Pasta du Jour - French Fries - Sweet Potato Fries

BAR MENU
SHRIMP & GOAT CHEESE SALAD 16
grilled shrimp, goat cheese rolled in pine nuts and almonds, mixed greens, lemon-vinaigrette
CALIFORNIA CHICKEN WRAP 14
grilled chicken, bacon, avocado, red onion, cheddar jack cheese, ranch dressing
FISH TACOS 16
catch of the day, avocado, salsa, lettuce, chipotle-sour cream
CLASSIC BURGER 13.5
add cheddar, american, swiss 1,
add bleu cheese 2
add sauteed mushrooms, caramelized onion, bacon 1ea
FISH & CHIPS 18
fried haddock, french fries, cole slaw, house remoulade
SHORT RIB SANDWICH 15
bbq smothered with cheddar cheese, cipollini onion, brioche bun
CHICKEN TENDERS 14
hand breaded tenders, served with honey mustard or buffalo style
TUNA MELT 14
served open-faced on sourdough, with tomato and swiss cheese


DESSERTS
8.00
STRAWBERRY SHORTCAKE
fresh strawberries, classic shortcake biscuit & whipped cream
COCONUT CREAM PIE
with fresh coconut & whipped cream
BROWNIE SUNDAE
warm chocolate walnut brownie with vanilla ice cream, hot fudge, whipped cream, and nuts
CHOCOLATE DECADENT CAKE
flourless chocolate-rum torte garnished with whipped cream
KEY LIME PIE
tangy and sweet with a graham crust, whipped cream
PROFITEROLES
a pair pf puffs filled with vanilla ice cream, one topped with warm carmel sauce, the other with hot fudge,whipped cream