Deals & Coupons
Details
Parking:
Alcohol Type:
Takeout Available:
Catering Available:
Reservations:
Smoking Allowed:
Wheelchair Accessible:
Seating:
Music Type:
Chilled ahi tuna on English cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy.
Thinly sliced, served with Vermont Chèvre cheese, Bermuda onions, capers and pumpernickel bread.
A New England tradition.
Freshly shucked to order.
With cocktail sauce and fresh lemon.
Tender lobster meat served with fresh lemon and cocktail sauce.
Grilled baby lamb chops served with a sweet mint sauce.
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread.
Baked mushroom caps with fresh Maine crabmeat stuffing.
Served with tomato basil jam and tartar sauce.
Baked with lightly seasoned crumbs, casino butter and bacon.
Fresh baked oysters with creamed spinach and mushrooms flavored with Pernod.
French Helix snails in Burgundy butter served with garlic bread.
Made fresh daily.
Baked to a golden brown.
Our own version, thick and creamy.
Tossed with our Chef's own Caesar dressing.
Mixed garden greens, tomato, cucumber, olives, onion and carrots. Served with your choice of dressing.
Topped with Gruyère cheese and choice of dressing.
Freshly tossed salad greens with cucumber, tomato, bell pepper, Kalamata olives and Feta cheese.
Tender marinated lamb tips cooked to your specifications. Served over a freshly tossed Greek salad.
Sliced marinated steak served over mesclun greens with Bermuda onion, roasted bell peppers and champagne vinaigrette.
Chilled char grilled chicken, crisp bacon, avocado, blue cheese, egg, black olives and tomatoes on salad greens. Served with your choice of dressing.
A generous portion of lobster salad served in a crowned tomato on a bed of mixed greens with cucumbers, hard boiled egg and your choice of dressing.
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce.
Sliced chicken breast sautéed with fresh garlic and chicken broth. Tossed with broccoli florets and penne pasta. Topped with Parmesan cheese grated tableside.
A combination of scallops, shrimp and lobster meat in a spicy Marinara sauce served over linguini.
Served with lettuce, tomato and sliced onion.
Add melted cheddar cheese to our Cafe Original. American & Swiss are also available.
Crisp bacon strips and melted Vermont cheddar cheese.
Topped with sautéed mushrooms and melted American cheese.
Topped with blue cheese and onion strings.
8 oz. Cafe burger without the roll. Served with lettuce, sliced tomato, avocado, low fat cottage cheese and Asian cole slaw.
Panini grilled with pork, smoked ham, Swiss cheese, tomato, pickle and mustard on a demi baguette.
Panini grilled on a demi baguette with Vermont Chèvre cheese and mixed salad greens.
Grilled chicken breast with lettuce, tomato and red onion. Served on an onion roll with honey mustard dressing on the side.
Chilled char grilled chicken, Swiss cheese, crisp bacon, avocado, chopped tomato and lettuce chiffonnade with honey mustard. Served on a white or wheat tortilla.
Corned beef on pumpernickel bread with sauerkraut, Russian dressing and Swiss cheese.
Two grilled portabello mushoorms with fire roasted red bell pepper, Austrian Swiss and Caesar dressing on the side. Served on an onion roll.
Bacon, lettuce and sliced tomato on toasted white or wheat.
Roast turkey, smoked ham and Swiss cheese on white French toast.
On your choice of bread. Topped with sliced tomato and Monterey Jack cheese.
On your choice of bread.
A generous portion of lobster salad on a grilled roll. Served with cole slaw.
On toasted white or wheat bread with lettuce, sliced tomato, bacon and mayonnaise.
Chicken breast in a light Parmesan cheese batter, sautéed with shiitake mushrooms, sundried tomato and lemon-caper sauce. Served with choice of potato or vegetable du jour.
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce. Served with fresh pasta.
Served open-faced with bread stuffing, mashed potato, gravy and cranberry sauce.
Sliced chicken breast, water chestnuts, cashews and assorted fresh vegetables with our own Oriental sauce. Served with basmati rice.
Fresh vegetables, water chestnuts, cashews in an Oriental sauce. Served over basmati rice.
Sautéed with diced prosciutto, sliced mushrooms, capers and sweet Marsala wine. Served with fresh pasta.
Lightly breaded veal cutlet in an anchovy and lemon-caper butter sauce topped with a fried egg. Served with choice of potato or vegetable du jour.
Smothered in caramelized onions with crisp bacon. Served with choice of potato or vegetable du jour.
Tender marinated lamb served over rice pilaf with vegetable du jour.
Served with vegetable du jour, mashed potato and mushroom gravy.
Served au jus with a mushroom sauce and your choice of potato or vegetable du jour.
8 oz. center cut served with vegetable du jour and choice of potato.
Two baked stuffed shrimp and petite filet mignon with Béarnaise Sauce. Served with your choice of baked potato, rice pilaf, steak fries or vegetable du jour.
8 oz. Angus sirloin grilled to your specifications over toast points with crumbeld Gorgonzola cheese, lettuce, sliced tomato and Bermuda onion. Served with steak fries or one of our sides.
Our seafood is delivered fresh daily.
Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter. Served with your choice of potato or vegetable.
Marinated Atlantic swordfish skewered with fresh tomatoes, onions, bell pepper and mushrooms. Served over rice pilaf.
Skinless native haddock fillet baked with seasoned crumbs and butter. Served with your choice of potato or vegetable.
Fresh sweet scallops rolled in cracker crumbs and butter. Served with your choice of potato or vegetable.
Char grilled salmon prepared to your specifications. Topped with a lemon-dill butter, blackened or Shandong style with Asian slaw and basmati rice.
Grilled medium rare with basmati rice, Asian cole slaw and our own Shandong Sauce!
Maine lobster served piping hot in a sherry-cream broth. Served with your choice of potato or vegetable.
Your server will describe our delicious homemade dessert selection.
A shallow lattice topped blueberry pie served warm with banana ice cream.
A light lemon flavor served with ginger anglaise and crystalized ginger.
French vanilla ice cream crêpe topped with a warm strawberry-rhubarb sauce and whipped cream.
Chocolate sour cream cake with a light milk chocolate mousse and a mirror of ganache. Served with crème anglaise and raspberry coulis.
Large puff filled with cappuccino ice cream, smothered with hot fudge, served with freshly whipped cream and toasted almonds.
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt cream" dating from the 1860's.
Fresh seasonal berries over angel food cake with freshly whipped cream.
A dish of one of our ice creams or sorbets. Topped with hot fudge or strawberry sauce, if you desire.
Seared rare and served with sesame seaweed, pickled ginger, wasabi and soy.
With cocktail sauce and fresh lemon.
Tender lobster meat served with fresh lemon and cocktail sauce.
Freshly shucked to order.
A New England tradition.
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread.
A grand feast of the finest shellfish.
Tossed with our famous Caesar dressing.
Topped with Gruyère cheese and choice of dressing.
Topped with blue cheese dressing and bacon bits.
Grilled baby lamb chops served with a sweet mint sauce.
Herb-marinated artichokes stuffed with Vermont Chèvre cheese with a Parmesan bread coating.
Crusted French Brie cheese served with raspberry coulis, sliced almonds and French bread.
Served with a flavorful lobster bisque.
Sautéed with fresh garlic, chopped tomato and basil in a white butter sauce.
French Helix snails in Burgundy butter, served with garlic bread.
Baked with lightly seasoned crumbs, casino butter and bacon.
Fresh baked with creamed spinach and mushrooms, flavored with Pernod.
Baked mushroom caps with fresh Maine crabmeat stuffing.
Served with tomato-basil jam and tartar sauce.
Made fresh daily.
Baked to a golden brown.
Our own version, thick and creamy.
Our seafood is delivered fresh daily.
Broiled deep sea scallops with seasoned cracker crumbs and butter.
Jumbo Gulf shrimp with our Chef's delicious seafood stuffing and drawn butter.
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta.
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy Alfredo sauce. Topped with grated Romano cheese.
Grilled salmon with dill cream.
Pan seared medium rare Yellow Fin tuna and Maine diver scallops, served with Oriental Mandarin sauce and steamed rice.
Served with fresh cucumber relish, blackened on request.
Native haddock baked with seasoned bread crumbs, butter and parsley.
Boiled, broiled or baked stuffed.
The finest veal sautéed with sweet Marsala wine, prosciutto, capers and mushrooms, served with fresh pasta.
Sautéed tender veal in a creamy Madeira wine sauce Garnished with shrimp, lobster tail, and artichoke hearts.
Crisp tender roast Long Island duckling with a zesty orange glaze.
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta.
Tender chicken breast sautéed with Parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. Topped with mozzarella cheese.
Boneless chicken breast sautéed with spinach, mushrooms and sweet Marsala wine. Served with fresh pasta.
Mascarpone ravioli with sautéed julienne vegetables, sundried tomato and Aurora sauce.
Three lamb loin chops, grilled to your specifications and topped with minted demi glace.
Large cut of Certified Angus Beef, au jus, blackened on request.
A trimmed Certified Angus sirloin, pan blackened with portabello mushroom, served with a Bourbon Whiskey sauce.
Broiled 14 oz. Certified Angus, Maître de butter, tomato garni.
Broiled center cut of beef tenderloin with sauce Béarnaise, mushroom cap and tomato garni.
Two baked stuffed shrimp and petite filet mignon with Béarnaise sauce, served with a tomato crown.
Grilled 8 oz. tenderloin steak with Bordelaise Sauce. Served with a baked stuffed Maine lobster tail.
Your server will describe our delicious homemade dessert selection.
A shallow lattice topped blueberry pie served warm with banana ice cream.
A light lemon flavor served with ginger anglaise and crystallized ginger.
French vanilla ice cream crêpe topped with a warm strawberry-rhubarb sauce and whipped cream.
Chocolate sour cream cake with a light milk chocolate mousse and a mirror of ganache. Served with crème anglaise and raspberry coulis.
Large puff filled with cappuccino ice cream, smothered with hot fudge, served with freshly whipped cream and toasted almonds.
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. A Trinity College recipe for "Cambridge Burnt cream" dating from the 1860's.
Fresh seasonal berries over angel food cake with freshly whipped cream.
A dish of one of our ice creams or sorbets. Topped with hot fudge or strawberry sauce, if you desire.
Please confirm that this restaurant at this location is permanently closed...