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Lunch MenuSEA FOOD SEA FRIENDS SEA VIEW
PASTAGLUTEN FREE PASTA AVAILABLE UPON REQUEST // 2House Made Lobster Ravioli // 26.5peas, scallions, shallots, brandy cream, lobster claw garnish
Linguini & Clams // 20native little neck clams, fresh herbs, garlic, white wine, butter
Rigatoni Bolognese // 19.5classic beef, veal & pork ragu tossed with fresh rigatoni
Lobster Mac & Cheese // 26three cheese veloute, tomato, fresh herbs, baked breadcrumb topping
Shrimp Risotto // 24 saffron risotto with sauteed shrimp, asparagus & fennel salad
LAND AND SEA*Skirt Steak // 23 GFover roasted RI mushrooms, rainbow carrots & Jerusalem artichokes in a chimichurri sauce
Fish Tacos // 15mahi-mahi, cilantro, lime, chili marinade, black bean salad, pico de gallo, shredded cabbage, guacamole, three fl our corn tortilla
Fish & Chips (Gulf of Maine) // 16.5crispy pollock, beer battered, cole slaw, tartar sauce, lemon, fries
Haddock // 21 GFyukon roasted potato, local mushrooms, grape tomatoes, white wine butter
*Crispy Salmon // 25 GFseared, over rice noodles with baby bok choy in a mirin sauce
Georges Bank Scallops // 28 GF
seared scallops over winter vegetable ragout & roasted fi ngerling potatoes over bordelaise sauce
Swordfi sh // 28 fregola & fried leeks in a puttanesca broth
Cod Loin // 25 seared, over sautéed spinach, & mussels Billi Bi sauce
STEAMED LOCAL LOBSTER // Market Price GFserved with today’s sides & butter
Add Lobster Tail To Your Entrée // 18
* Please notify your server of any food allergies prior to ordering. Consuming raw or undercooked meat or seafood can increase your chances of food borne illness. CHEF Angel Cardona
RAW BAROYSTER VARIETY SUBJECT TO AVAILABILITY
*Littleneck Clams // 1.5 per piece½ dozen // 7 dozen // 13
*Oysters // 2.75 each½ dozen // 15 dozen // 27
Jumbo Shrimp Cocktail (shell on) // 3.50½ dozen 19 // dozen 38
Lobster Cocktail // 18
*Anchor Platter // 256 oysters, 6 littlenecks, 2 shrimp
*Ice Crusher // 4812 oysters, 12 littlenecks, 6 shrimp
Saucesmignonette • cocktail
SUGGESTED PAIRINGSLaurent-Perrier Champagne 16 glass 30 bottle 375ML
SOUP & SALADCup / Bowl
New England Clam Chowder // 5 / 6.5
Lobster Bisque // 7 / 10
Soup of the Moment
CGH Salad // 7 GFred onion, grape tomatoes, cucumber, carrot, house vinaigrette
Arugula Salad // 10 GF Availablebaby arugula, sesame croutons, pickled daikon radish, yuzu-garlic dressing
Greens & Grain // 10.5 GFkale, bulgur wheat, granola, raisins & feta cheese tossed incitrus vinaigrette
Classic Caesar Salad // 11 GF Availableromaine hearts, grilled croutons, whole anchovies, grated reggianito cheese, house made Caesar dressing
WInter Vegetable Salad // 11 GFroasted winter vegetables over house made buttermilk-goat cheese dressing
ADD-ONS GF
Lobster Claw & Knuckle Meat 4oz // 12Lobster Salad 8oz // 18Grilled Marinated Portobello Steak // 8Pan Seared Scallops (3) // 15Pan Seared Jumbo Shrimp (3) // 9.75Grilled *Salmon 8oz // 14Grilled Swordfi sh 8oz // 17*Skirt Steak 8oz // 16Grilled Chicken 6oz // 6.50Hot Lobster Tail // 18
SNACKS & SIDESBrussel Sprouts // 8 GF, V, Can Be Made Vegansmoked bacon, raisin
Farm Fresh Vegetable // priced to market GF, V
Baked Potato // 5 GF, V
Fried Green Beans // 11 V
Truffl e Fries // 8 V
House Fries // 5 V
Baby Bok Choy // 7sautéed with lemon zest, breadcrumbs & red pepper fl akes
Lobster Double-Baked Potato // 12stuffed with potato, lobster, sour cream, butter & chives
APPETIZERSCalamari (Point Judith R.I.) // 11.5lightly fried rings & tentacles, house pickled pepper relish, citrus vinaigrette & basil
Stuffi es (R.I.) // 84 topneck clams, chorizo & bell pepper stuffi ng
Mussels // 12mussels, saffron butter sauce, garlic, shallots, red bell pepper, fresh herbs & crostini
Pork Belly Empanadas // 12 GF2 fried corn empanadas stuffed with pork belly & mozzarella cheese, over escabeche
Sautéed Octopus // 13 GFtossed with sautéed chorizo, onions, fennel, cherry tomatoes, drizzled with chipotle aioli
Lamb Chops* // 15 GF3 lamb ‘lollipops’ rubbed with mint & garlic, over cumin scented chickpea cake drizzled with arugula pesto
Popcorn Shrimp // 14tempura battered & fried shrimp, tossed in a sesame-soy-ginger-garlic sauce with peanuts & scallions over shredded romaine
Clam Zuppa // 15 GF availablesteamed clams, sautéed chorizo, tomato, kale & chickpeas in a garlic white wine butter sauce, with grilled crostini
RI Mushroom Bruschetta // 12mushrooms sautéed in parmesan garlic cream sauce & fresh herbs, served on grilled crostinis, fi nished with truffl e oil
Lump Crab Cakes* // 152 crab cakes served over guacamole drizzled with spicy aioli
Flatbread of the Day // 14
BURGERS & SANDWICHESSERVED WITH COAST GUARD HOUSE FRIES
*Sunset Farm Bacon Burger // 18½ local ground beef, ½ ground bacon, crispy onion strings, arugula, cheddar, garlic aioli, sunny side up farm egg
*Angus Burger // 12lettuce, tomato, red onion, on a brioche bun
Grilled Cheese // 13 Add Bacon // 2melted brie cheese, fi g jam & arugula on a toasted ciabatta
Crispy Eggplant // 12 Add Chicken // 3fried eggplant, arugula, feta cheese, roasted garlic tahini aioli, hummus & marinated tomatoes on a toasted ciabatta
Portobello Mushroom Burger // 12marinated Portobello mushroom ‘steak’ with roasted red peppers, sautéed spinach, & goat’s cheese on toasted ciabatta
Chicken B.L.T. // 13.5grilled chicken, melted cheddar, bacon, chipotle ranch, lettuce & tomato on toasted ciabatta
Lobster Roll // 20fresh herbs, citrus aioli, lettuce, buttered brioche
*Salmon Sandwich // 15grilled salmon fi let with pickled coleslaw, arugula, tomato & chipotle ranch on toasted ciabatta
ADD ONS cheddar or gorgonzola // 1 fried onion strings // 2 bacon // 2 wild sautéed mushrooms // 3
SIMPLY GRILLEDSIMPLY PREPARED, DRIZZLED WITH EXTRA VIRGIN OLIVE OIL & LEMON ON A BED OF ARUGULA. ALL OPTIONS GLUTEN FREE
*Salmon // 17 8oz Chicken // 14 10oz Swordfi sh // 19 8oz
*Skirt Steak // 18 8oz Pan Seared Jumbo Shrimp (5) // 18.5Scallops // 20
CGH Lunch Menu Winter 2019/20.indd 1 10/16/19 1:13 PM
WINES BY THE GLASS
COCKTAILS
MADE WITH NEW ENGLAND SPIRITS
SPIRITS FROM ACROSS THE SEASpiced Apple Margarita // 12
Lunazul Reposado, Apple Cider, Lime Juice, Star Anise
Modern Belini //10Powell & Mahoney Peach, Lamarca Prosecco
Ginger Apple Toddy // 11 Chairman’s Spiced Rum, Canton Ginger, Cider
Black Velvet // 10 Lamarca Prosecco & Guinness Stout
Blood Orange Thyme & Gin Cocktail // 12 Gin, blood orange juice, thyme simple syrup, soda
Limovo Cocktail // 12 Vodka, Tuaca, B&B, Simple Syrup, Nutmeg, Diced Apple
ALCOHOL FREE SPECIALTY DRINKS
Brilliant Butterfly // 9 Organic Butterfly Pea Flower Tea, Star Anise Simple Syrup, Orange
Tropical Tea // 9Hibiscus Tea, Vanilla Simple Syrup, Orange, Lime
Moving to the Country // 9.5Powell & Mahoney Peach, Orange Simple Syrup, Soda Water
SPARKLINGProsecco, Lamarca, Veneto, Italy NV // 9 /34 Pere Mata, Cava ‘Cupada Rose’ Catalonia, Spain NV // 12/42 Champagne, Laurent Perrier, Tours- sur – Marne, France NV // 16/30 375ML WHITEPinot Grigio, Bel Vento, Friuli-Venezia Giulia, Italy NV // 7.50/28 Pinot Gris, Cave de Turckheim, Alsace, France 2017 // 11.5/43 Chardonnay, Newport Vineyards, Newport, Rhode Island 2017 // 8/28 Chardonnay, Irony ‘Small Lot Reserve’ , Monterey, CA 201 // 9 /34Chardonnay, Hahn ‘SLH’, Santa Lucia Highlands, CA 2016 // 13.5/50Riesling, Trimbach, Alsace, France 2016 // 13/48Sauvignon Blanc, Babich ‘Black Label’, Marlborough, NZ 2018 // 9 /34 Carricante, Alta Mora, Etna Bianco, Sicily 2016 // 15/58Muscadet, Michel Lelu, Loire Valley, France 2018 // 7.5/28Gruner Veltliner/Riesling/Chardonnay, Hermann J Wiemer ‘Field White’, Seneca Lake, NY NV // 10.5/39Pinot Blanc, Hopler, Burgenland, Austria 2017 // 12/42Chenin Blanc, J Mourat Organic ‘Chenin de Jardin’ , Loire Valley, France 2017 // 11/42
ROSE Grenache/Cinsault / Whispering Angel, ‘The Palm’ Coteaux d’Aix-en-Provence, France 2018 // 10.5/40 Pinot Gris, Greenvale ‘Ramato’ Portsmouth, Rhode Island 2018 // 11/42
REDPinot Noir, Pebble Lane, Monterey County, CA 2016 // 8/32Pinot Noir, Rock Point, Rogue Valley, Oregon 2017 // 10/ 38Cabernet Sauvignon, Parducci ‘Small Lot’, Mendocino County, CA 2016 // 8/32Cabernet Sauvignon, Ghost Pines, Napa/Sonoma Counties, CA 2016 // 11/40 Cabernet Franc, Jonathan Edwards, Connecticut 2017 // 12/46 Syrah /Mourvedre/Viognier, In Situ Signature, Aconcagua Valley, Chile 2017 // 9 /34Vino Rosso, Paolo Scavino, Italy 2016 // 7.5/28 Sangiovese/Barbera/Zinfandel, Oracle Cellars ‘Labyrinth’ Mendocino, CA 2017 // 11/40Merlot, Ferrari-Carano, Sonoma, California 2017 // 12.5/46 Malbec, Recuerdo, Mendoza, Argentina 2017 // 12/46Sangiovese, Polizano’ Rosso di Montalcino’ Tuscany, Italy 2017 // 11/42
Cranberry 75 // 12 Sons of Liberty True Born Gin, Wild Moon Cranberry, Prosecco, Dash of lemon
Maple Whiskey Sour // 12 Wild Moon Birch, Sons of Liberty Battle Cry Whiskey, Maple Syrup, Fresh Lemon Juice
Blueberry Pie Martini // 12 Triple 8 Blueberry Vodka, Vanilla Vodka, Lemon Juice, Graham Cracker Rim
Cranberry Merry // 11 Keel Vodka, White Cranberry, Rosemary Simple Syrup
Hot Toddy // 11 Sons of Liberty Whiskey, Agave nectar, cloves, lemon
1888 Old Fashioned // 12 Sons of Liberty Battle Cry Whiskey, Carpano Antica, Ramazzotti
CGH Lunch Menu Winter 2019/20.indd 2 10/16/19 1:13 PM