Veranda & Room Service Menu
Appetizers
Shrimp Cocktail
Court Bouillon Poached Shrimp
Lemon, Chili Sauce, Horseradish
$9
Duck Crepes
House Cooked Maple Leaf Duck Confit
Brie and Lingonberry Spread, Buckwheat Crepe
$10
Mushroom En Croute
Marinated Portabella Mushroom, Mushroom Duxelle
Feta Cheese, Spinach
Wrapped in Puff Pastry and Roasted Red Pepper Coulis
$9
Salads
Cliff House Salad
Baby Mixed Greens, Balsamic Marinated Apples, Blue Cheese Crumbles
Artichoke Hearts, Ripe Tomatoes and Herb Garden Vinaigrette
$6
Caesar Salad
Whole Hearts of Romaine with Brioche Garlic Pretzel
Parmesan, Anchovies and Tomato Marmalade
$8
Beet Salad
Thin Sliced Golden and Red Beets, Chevre Goat Cheese
Endive, Grilled Shallot, Honey Thyme Vinaigrette
$8
Winter Salad
Mixed Greens, Roasted Butternut Squash
Tomato, Proscuitto Crisp and Cranberry Vinaigrette
$8
Sandwiches
All Sandwiches served with Fresh Fruit and Kettle Chips
Add Side House Salad $4
Turkey Croissant
Smoked Turkey, Smoked Bacon, Pepper Jack Cheese
Lettuce, Tomato, Shaved Red Onions and Avocado Mousse
$9
Smoked Filet Ruben
Smoked Filet of Beef with Sauerkraut, Swiss Cheese
Roasted Red Bell Pepper Remoulade on Toasted Rye
$9
Black Angus Beef Burger
Grilled 8oz Burger, Lettuce, Tomato
Onion and Roasted Garlic Aioli
$8
Additional Toppings Add $1.00
The Savage
Grilled 6oz New York Strip Open Faced Sandwich on Grilled Hoagie Bun
Grilled Onion and Sauce Choron
$11
Entrees
Add Side House Salad $4
Fish & Chips
Ale Battered Icelandic Cod
Bistro Fries and Pickled Onion Remoulade
$8
Cedar Plank Salmon
Blue Crab Risotto Cake, Grilled Asparagus
Smoked Choron Sauce
$19
Organic Chicken Breast
Sage, Rosemary Marinated and Oven Roasted
Wild Rice, Spaghetti Squash, Spicy Roasted Tomato Relish
$18
Cliffhouse Filet Mignon
Stuffed with Black Truffles and Topped with Blue Cheese
Horseradish and Honey Mashed Potatoes, Asparagus and Veal Jus
$20
We also have a “Vegetarian Menu” available
Our chef will be happy to “Gluten Free Dishes” upon request
A 20% Service Charge will be added to parties of five or more
Executive Chef Scott Savage Chef Patrick Swetnam
