Selection of Roast Meats, Sauces & Accompaniments.
Hot Items
Fresh Chatham Cod, Tender Breast of Chicken, Vegetable Medley, Seasoned Potatoes and Rice
Omelette Station
Create your own omelette!
The Finishing Touches
Devine Petit Fours, Tarts and a Dessert Buffet.
LOUNGE MENU
Appetizers
Zesty Grilled Shrimp
House guacamole, salsa fresca, crispy corn tortillas
Prince Edward Island Mussels
Creole style, garlic crostini
Shrimp Cocktail
Lemon, traditional cocktail sauce
Lump Crab Cakes
Sautéed arugula, crispy pancetta and roasted tomatoes, garlic herb oil
Asparagus Fries
Panko crumb crusted, smoked tomato aioli
House Style Roasted Oysters
Applewood smoked bacon, spinach, garlic, caramelized red onion sweet cream butter, bread crumbs. Topped with melted aged sharp cheddar
Oysters and Littlenecks
Traditional cocktail and balsamic shallot sauce
Eli's Famous Onion Rings
Soups
Soup of the Day
House Lobster Bisque
House Clam Chowder
Crock of Onion Soup
Salads
Caesar Salad
Crisp Romaine, garlic butter croutons, Caesar dressing, parmigiano reggiano and anchovies
Cobb Salad
Romanine lettuce, blue cheese dressing, grilled chicken, red onion, tomatoes, kalamata olives, bacon, crumbled blue cheese, hard cooked egg and avocado
Blackened Prime Rib Salad
Crisp romaine tossed in a roasted tomato parmesan dressing with grilled red onion, vine ripened tomatoes, cucumber, alfalfa sprouts and parmigiano reggiano
Sandwiches
Eli's Hamburger
Grilled 8oz. beef burger, served on a bulkie roll with hand-cut French fries
Classic Turkey and Ham Club
Lobster Roll
Served traditional or warmed in drawn butter with a lemon tarragon aioli
Roasted Chicken Salad Plate or Sandwich
Reuben
Tender steamed brisket, swiss cheese, fresh sauerkraut, house-made Russian dressing, on grilled marble rye with hand-cut French fries
Hot Openfaced Turkey Sandwich
Sliced breast meat, white toast, mashed potatoes, gravy and whole berry cranberry sauce
Entrées
Sautéed Calf's Liver
Served with bacon and caramelized onions
Chicken Papini
Sauteed medallions of chicken breast, tomatoes, scallions, mushrooms and a white wine cream sauce
Baked Stuffed Shrimp
Jumbo shrimp, blue crab stuffing, white wine, lemon, beurre blanc
Baked Chatham Scrod
Served with lemon
Seafood Stew
Scrod, shrimp, scallops, mussels, littleneck clams and fresh fi sh, tomatoes, onion, navy beans and fresh herbs, garlic crostini
Chicken Pot Pie
Tender white meat tossed with veloute, carrots, peas, pearl onions, garnished with puff pastry