Dinner Menu |
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Stephen Salisbury | $17. |
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Oven baked scrod with white wine and butter topped with our own herbal crumb topping |
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Higgins Baked Scallops | $19 |
| Tender scallops baked in white wine and butter finished with crumb topping |
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Robert Goddard | $21. |
| Stuffed shrimp, scallops, scrod, and swordfish broiled |
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Norton's Baked Stuffed Shrimp | $22. |
| Stuffed with our home made seafood stuffing |
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Atlantic Salmon Ecstasy | $20. |
| Broiled salmon served over béarnaise sauce garnished with asparagus |
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Sesame Encrusted Salmon | $22. |
| Pan seared salmon filet served with fresh snow peas in a ginger wasabi soy sauce |
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Walnut Crusted Salmon | $21. |
| Served over a blue cheese demi glaze |
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Maxines Classic Tuna | $23. |
| Pan seared yellow fin served over sundried tomato risotto and red onion rings |
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Lincoln Square | $22. |
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Quartered and individually seasoned swordfish with Cajun, dill, herbs de province and lemon pepper seasonings underlined with a lobster infused cream sauce garnished with shrimp |
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Balsamic Broiled Swordfish | $21. |
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Served with caramelized shallots, sundried tomato and caper sauce finish with an aged balsamic reduction |
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Sesame Encrusted Mahi- Mahi | $21. |
| Served over mashed potato and finished with a roasted red pepperand shallot balsamic demi glaze
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All above Entrees served with your choice of potato du jour, rice or vegetables
Any changes in menu prices will be recited by your server prior to ordering. |
