Menu

Food

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Green Plates

Chicken SaladGrilled Salmon Salad – warm fillet served over mixed greens, tossed with ginger citrus vinaigrette - 15  
Cajun Chicken Salad – grilled, served warm over greens tossed with balsamic vinaigrette and crumbled Gorgonzola - 13
Szechwan Beef Salad – marinated bistro filet, charbroiled, served over spinach, tossed with sesame oil vinaigrette.
Served with Asian slaw and French fries - 15
Peanut Chicken Salad – ribbons of romaine, red and green cabbage, warm grilled chicken and peanuts,
 tossed with peanut, soy and ginger dressing - 13
Crab Cake Salad – Two Blue Claw Crab cakes on baby greens with cucumber, apples, pears and roasted red peppers, tossed in a citrus vinaigrette - 15
Spinach Salad – Pears, walnuts, Gorgonzola cheese and balsamic onions,
tossed in a raspberry Vinaigrette - 11                                                                                                                                                             
Seared Ahi Tuna Salad – seared rare on a citrus spinach salad - 15
Greek Salad – classic dressing of olive oil, lemon juice and oregano tossed with mixed greens, kalamata olives, cucumber, tomato and feta cheese - 11
Grilled Vegetable Salad – roasted and grilled seasonal vegetable medley served over greens,
tossed with balsamic vinaigrette and crumbled Gorgonzola - 12
Caesar Salad – Classic Caesar of crispy romaine, croutons SBG dressing and grated Reggiano - 7
Mixed Green Salad –ginger citrus dressing, fresh grated Romano cheese - 6
ADD Grilled Chicken, Salmon or Prawns - 7

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Noodle Plates, Etc.

Shiitake Mushroom & Spinach Lasagna – spinach and shitakes layered with a Gorgonzola yogurt sauce,
with drizzled balsamic syrup and beurre blanc - 15
Smoked Wild Salmon Capellini – wild smoked salmon and pasta, tossed with roasted red peppers, sun-dried tomatoes, red onion,
finished in a light cream sauce - 18
Fish & Chips – tender white fillets deep fried with tempura batter - 14
Green Lip Mussels – New Zealand mussels, sautéed in a ginger, white wine, garlic and
fresh tomatoes, finished with curry and coconut milk, chopped cilantro - 17
Southwest Chicken Penne – grilled chicken tossed with caramelized onions, roasted red bells, corn in a chipotle pesto cream sauce - 18

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Dinner Plates

Served daily after 5 o'clock

Seafood Cioppino – fresh seafood, mussels, clams, prawns, scallops in a hearty tomato broth, served with garlic crustini - 21
Petit Filet Mignon – charbroiled 6 oz tenderloin, served with garlic mashed potatoes, grilled portabella and Gorgonzola demi glaze - 33
Medallions of Ahi Tuna – Tuna loin fried in a light tempura batter, served rare with ginger wasabi butter, rice and Asian slaw - 21
Atlantic Salmon – poached filet with a lemon tarragon sauce and served with basmati rice and sautéed vegetables - 21
Seafood Pasta – Fresh seafood, clams, mussels, prawns, lemon zest, chile flakes and cilantro, tossed with olive oil and wine - 21

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Starter Plates

Clam ChowderLee’s New England clam chowder – a local favorite for over 20 years! - Cup 5/ bowl 8
Oysters on the Half Shell – 1/2 dozen, shucked to order - 14
Warm Chèvre Goat Cheese – served with spinach pesto and crustini - 9
Mediterranean Plate – domestic feta, grilled portabella, marinated olives, roasted red bell peppers, a vegetarian anti-pasta for the table - 10
Grilled Eggplant Tapanade – roasted red bell pepper, sun dried tomato, kalamata olives capers, fresh basil,
topped with garlic goat cheese puree, served with crustini - 9
Rustic Baked Brie – In a panko crust with caramelized onions and fresh fruit - 14
Oysters Rockefeller – Six baked oysters topped with spinach Alfredo - 15
Baked Garlic Bread – With fresh grated Romano cheese, baked to a crunchy perfection - 4



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Small Plates

PrawnsBlackened Ahi Tuna – rare medallions, served over a beurre blanc soy mustard sauce - 14
Stuffed Anaheim Chile – roasted chile stuffed with black bean corn chipotle salsa,
topped with melted mozzarella cheese served with homemade tortilla chips - 8
Curry Chicken Apple Quesadilla – slow-cooked, pulled whole chicken, mixed with sautéed vegetable and mozzarella folded inside a flour tortilla.
Served with mango salsa - 12
Fried Calamari – tempura battered calamari steak, served with mango salsa.
a house favorite! - 12
Maple Leaf Duck Egg rolls – domestic slow roasted duck, wrapped with sautéed vegetables,
served with chili-apricot sauce, a staff favorite - 12
Jack & Bacon Prawns – prawns wrapped in Monterey jack and bacon, lightly fried served over
A chili beurre blanc sauce - 14
Cajun Prawns – tiger prawns seared and sautéed with vegetables, sesame oil and
sweet chile sauce - 14
AhiFried Scallops – large sea scallops tempura battered, served with sweet chile beurre blanc - 13
Szechwan Baby Back Ribs – tender pork ribs basted with a tangy hoisin, miso chile sauce, served with Asian slaw - 12 / Double Order 20
Moroccan Spiced Lamb Chops – New Zealand French-cut chops seasoned with a five-spice rub,
baked and charbroiled to order, served with curry yogurt sauce - 15
Baby Back Ribs & Fried Scallops – three & three combo of our house specialties - 18






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Lunch Sandwich Plates

Served on a soft francese roll with your choice of fries, salad or cole slaw.
Served daily until three o’clock

BBQ Bacon BurgerTurkey Club – SBG club with avocado, bacon, goat cheese, honey mustard mayo, lettuce & tomato - 12
Grilled Eggplant Sandwich – caramelized onions, smoked Gouda cheese, layered eggplant,
roasted red bell peppers, basil aioli, lettuce - 11
Cajun Chicken Sandwich – topped with roasted peppers, caramelized onions
and mozzarella cheese and lettuce - 11
Roasted Pork Loin Sandwich – served with wasabi mayo, pickled ginger & Asian cole slaw - 12
BBQ Bacon Burger – carmamelized onions, tomato, lettuce, basil aioli - 12
SBG Bistro Burger – prosciutto, caramelized onions, lettuce & tomato, basil aioli - 12






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