Captain Daniel Packer Inne

Name: Captain Daniel Packer Inne
Address: 32 Water St., 06355, CT, 06355
Telephone: 860-536-3555

32 Water St., Mystic, CT 06355, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

Jumbo Shrimp Cocktail

Jumbo Gulf Tiger Shrimp carefully poached with lemon, white wine and pickling spices. Chilled and served with our spicy cocktail sauce

Select Oysters on the Half Shell

Some of the finest select oysters served on the half shell with our spicy cocktail sauce....by the piece

Grilled Mussels

Plump and garlicky green tip mussels packed with herb garlic butter and pressed in seasoned bread crumbs

Calamari

Tender calamari rings coated with seasoned flour, fried to perfection then tossed with hot pepper rings, scallions and a white wine, lemon and roasted garlic cream

Coconut Shrimp

Fresh cold water shrimp marinated in honey spiced rum and coconut milk then crusted with shaved coconut and pan seared. Served with a zesty orange marmalade

Lobster Summer Roll

Sweet hand picked lobster meat tossed with pad Thai julienne vegetables and wrapped in Asian rice paper. Served with a plum and Dijon dipping sauce

Whole Clam Scampi

Native whole clams simmered in a garlic, white wine, fresh basil and lemon virgin olive oil topped with parmesan and Asiago cheese. Served with a grilled homemade focaccia wedge

Portobello Mushroom

A PACKER INNE ORIGINAL. A large Portobello cap grilled over natural charcoal, topped with Alouette cheese and seasoned breadcrumbs. Baked golden brown and served with an intensely flavored chive infused olive oil

Almond Encrusted Goat Cheese Medallions

Medallions of goat cheese coated with chopped almonds and fried golden. Served on a bed of crisp field greens with an orange cashew vinaigrette

Sesame Seared Ahi Tuna

Loin cut of Ahi tuna coated in black sesame, pan seared to rare. Chilled and served with sake soy, cucumber salad and sweet Thai chili sauce

Tomato Mozzarella with Focaccia

Vine ripened tomatoes sliced and layered with fresh buffalo mozzarella cheese. Topped with sweet balsamic reduction, chive oil and presented with herbed focaccia and baby field greens

SOUPS

Captain Packer’s New England Clam Chowder

Packer Inne Baked Onion Soup

SALADS

Classic Caesar

D.P.I. Salad

Mixed baby field greens topped with dried cranberries, pistachios, cucumbers and gorgonzola cheese. Drizzled with a raspberry vinaigrette

Pear Frisée Salad

Fresh frisée greens topped with candied walnuts, baby pears, Red onions, shredded Asiago cheese and finished with honey vinaigrette

Spinach Salad

Fresh crisp spinach leaves tossed with red onions, roasted tomatoes, cucumbers and shredded carrots in a Thai peanut vinaigrette

ENTREES

Veal Homard

Loin cut of veal pan seared with Maine lobster meat, shallots, shiitake mushrooms and aromatics. Finished in a Madeira demi glace with a drizzle of truffle oil

Blackjack Sirloin

Strip cut of aged Angus sirloin dusted in seasoned ground peppercorns, pan seared and finished on a hardwood grill. Served with a wild mushroom and Jack Daniels demi-glace

Filet Mignon

Grilled over natural hardwood charcoal and served with a combination of sauces, creamy gorgonzola and a port wine and toasted walnut demi glaze

Madeira Chicken

Tender whole breast of chicken sautéed with broccoli, roasted tomatoes and julienne carrots in a sweet Madeira tarragon cream served over wild rice

Lemon Peppered Chicken

A PACKER INNE TRADITION. Egg battered, pressed in coarse breadcrumbs with zest of lemon and cracked pepper. Pan sautéed then finished in the oven. Sliced and served with lemon beurre blanc

Duckling

Plump and juicy Maple Farms duck breast, pan seared, sliced and served with a seasonal fruit sauce. Served over a wild rice sauté

Beef Tenderloin, Shrimp and Tuna Skewers

Cubes of marinated beef, tiger shrimp and Yellowfin tuna skewered and grilled over a natural hardwood charcoal fire with a cherry pepper, roasted garlic and caper cream

Baked Salmon

Fresh Chilean farm raised salmon fillet topped with a blue crab and herbed stuffing crust. Served over wilted spinach with a sweet chili beurre blanc

Scallops Nantucket

Native Stonington Sea Scallops baked with herb butter and seasoned bread crumbs and topped with cheddar cheese

Yellowfin Tuna

Sesame crusted yellowfin tuna steak pan seared, served over a bed of stir fried vegetables and green tea soba noodles. Topped with a wasabi cream and chilled seaweed salad

Fruit de Mer

Shrimp, scallops, whole clams and mussels sautéed with artichoke hearts, capers, roasted peppers and sliced olives in a roasted garlic, fresh basil and lemon broth tossed with linguine

Vegetable Napoleon

Marinated garden vegetables grilled and stacked high with mozzarella cheese and topped with fresh basil Marsala marinara. Served over linguine