No. 10 Water Dinner Menu

~Soups, Salads and Apps ~

New England Clam Chowder 5 / 7

Federal House Salad ~ 8 (G)
Arugula, cucumbers, cherry tomatoes, candied pecans, goat cheese
and roasted shallot vinaigrette

Traditional Caesar Salad ~ 8 (G)
Served with anchovies and homemade croutons

*Toppers for your Salad*
Add Grilled Salmon 9
Add Grilled Chicken 5
Add Seared Scallops 9
Add Tenderloin 11

Beef Tenderloin Carpaccio ~ 12
Pan seared, chilled, thinly sliced red onions
capers and Parmigiano asiago cheese

Portuguese Sausage and Little Neck Clams ~13 (G)
Served with tomatoes, sweet onions, in a white wine butter sauce

Tapenade Duo ~ 7
Two delicious tapenades, artichoke and black olive, served with flat bread crisps

~Entrées~

Steamed Lobster ~29
1-1/2 pound fresh Maine lobster served with drawn butter,
sautéed green beans and baked potato

Grilled Filet Mignon ~28
“Local Farm” Goat Cheese and Rosemary Whipped Potatoes
Blackberry Demi Glaze

Grilled Vegetable Napoleon ~19
Grilled seasonal vegetables stacked over a roasted tomato marinara sauce
surrounded by roasted red bliss potato

Pan Seared Haddock ~19
Pan seared Gulf of Maine haddock, served with our
homemade tater teasers and sautéed green beans

Sea Scallops ~24
with cilantro gremolata & ginger lime beurre blanc,
grilled asparagus and tater teasers

Macadamia Nut Crusted Boneless Chicken ~18
with pineapple mango salsa, coconut rice & spring parsnips

Cedar Plank Roasted Salmon ~23 (G)
Served with seasoned red bliss potato and roasted vegetables

(G) Indicates Gluten Free or can be made Gluten Free – please let your server know
Warning: Consumption of raw or undercooked meat or seafood
may increase your risk of food borne illness.

**PLEASE NOTE THAT OUR MENU CHANGES TO REFLECT
SEASONAL AVAILABILITY AND PREFERENCES**