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Appetizers
Seafood
Poultry
Salads
Veal
Vegetarian
The Grille
   
APPETIZERS
 
CALAMARI
Cornmeal encrusted squid, fried and served with marinara sauce
7.5
ASPARAGUS FRITES
Crispy breaded asparagus spears deep-fried, served on mesculin greens and drizzled with honey mustard aioli.
7.5
PUMPKIN TORTELLINI
Pumpkin filled tortellini tossed in a sage and Frangelico cream sauce.
6.5
LOBSTER SHELLS & CHEESE
Delicate Maine lobster combined with various cheeses and petite pasta shells, lightly crumbed and oven baked.
11
EGGPLANT ROLLETTES
Tender eggplant cutlet rolled and stuffed with ricotta cheese, baked with marinara sauce and melted mozzarella cheese.
7.5
LAMB CHOPS
New Zealand lamb chops (4) marinated in extra virgin olive oil, garlic and herbs, grilled and served on a bed of baby spinach.
10
TOASTED FROMAGGIO RAVIOLI
Five cheese ravioli, lightly breaded and deep fried golden brown, served with marinara sauce.
6.5
ESCARGOT
Six (6) in the shell with Parmesan brandy butter sauce.
9.5
EGGPLANT STACK
Fried eggplant layered with tomato and fresh mozzarella cheese, drizzled with lemon vinaigrette and balsamic reduction.
8
SHRIMP COCKTAIL
Four large iced white Gulf shrimp served with tangy cocktail sauce.
10
CHICKEN TENDERS
Chicken tenderloins lightly breaded and fried golden brown, served with marinara sauce.
6.5
BACON WRAPPED SCALLOPS
Broiled sea scallops wrapped in hickory bacon, served on a bed of baby spinach with warm bacon dressing.
9
TAPAS MEDITERRANEAN
Baby Spinach, artichokes and Feta cheese spread topped with seasoned crumbs, baked and served with toasted Nan bread, Kalamata olives and tomatoes.
8
SHRIMP & CRAB CAKES
Pan-fried Shrimp and Maryland crab cakes served with lemon-caper tartar sauce.
8.5
SOUP D’JOUR
Chef’s daily creation .
5
   
SALADS  
GARDEN
Iceberg lettuce, cucumbers, tomatoes, red onions and peppers.
4.5
GREEK
Iceberg lettuce, tomatoes, cucumbers, red onions, peppers, pepperoncini, Kalamata olives and feta cheese.
6
MIXED FIELD GREENS
Mesculin greens tossed in our balsamic vinaigrette dressing with tomatoes and fresh mozzarella cheese.
6
THE “WEDGE”
Iceberg lettuce wedge, cucumbers, tomatoes, red onions, crumbled bacon, Gorgonzola and Bleu cheese dressing.
7
SPINACH
Baby spinach topped with Gorgonzola cheese, chopped walnuts and warm bacon dressing.
7

CAESAR
Romaine lettuce hearts, croutons and grated Parmesan cheese tossed in creamy Caesar dressing.

5.5

Dinner size  

   w/ grilled chicken.

13.5

   w/ steak tips.

15.5

  w/ iced shrimp.

16.5

  w/ grilled salmon.

17
VILLAGE
Tomatoes, cucumbers, onions, pepperoncini, Kalamata olives, feta cheese and focaccia bread sprinkled with extra virgin olive oil.
7.5

CALIFORNIA COBB
Romaine lettuce, red onion, crispy bacon, tomatoes, cucumbers, boiled egg, crumbled blue cheese and grilled chicken breast.

15
HARVEST
Mesculin greens topped with Prosciutto Di Parma, apples, pears, dried cranberries, gorgonzola cheese and walnuts.
8. 5
18% Gratuity added for parties of 6 or more.
Split meal plate charge five dollars.
No cell phones please.
   
THE GRILLE
 
FILET MIGNON
Black Angus filet mignon wrapped in hickory smoked bacon, finished with a mushroom demi-glaze, served with potato and vegetable.
24
PORK TENDERLOIN
Garlic and olive oil marinated pork tenderloin grilled and finished with a Vermont Maple butter sauce, served with potato and vegetable.
18
SIRLOIN STEAK TIPS
A full pound of sirloin steak tips marinated in our specially seasoned sauce, grilled and served with potato and vegetable.
18
RACK OF LAMB
New Zealand frenched rack, lightly seasoned with garlic, extra virgin olive oil and spices, grilled to perfection and served with potato and vegetable.
21
PORTERHOUSE
16 ounce Black Angus Porterhouse lightly seasoned and grilled, topped with Jack Daniel’s caramelized onions and served with potatoes and vegetable.
21
 
SEAFOOD
BAKED SCROD
Fresh scrod brushed with butter & herbs, topped with Ritz cracker crumbs, served with rice and vegetable.
15.5
LOBSTER RAVIOLI
Ravioli filled with Maine lobster and Ricotta cheese, sautéed with sweet corn, grilled asparagus and roasted red peppers in a veloute cream sauce.
19
ALMOND CRUSTED SALMON
Almond crusted Atlantic salmon roasted on a seasoned cedar plank and finished with a honey butter sauce, served with rice and vegetable.
18
TILAPIA PICATTA
Tilapia filet lightly seasoned and sautéed with capers, asparagus and sun-dried tomatoes in a lemon, garlic and white wine butter sauce, served over rice.
17
SEAFOOD LOVER’S FETTUCCINI
Gulf white shrimp, dry sea scallops and delicate Maine lobster tossed in a classic Alfredo sauce, served over fettuccini.
23
 
VEAL
VEAL LIMONE
Pan-seared veal sautéed with artichokes and mushrooms in a lemon & white wine butter sauce, served over rice.
18

VEAL PARMIGIANA
Breaded veal, fried and topped with marinara sauce and mozzarella, served with linguini.

17.5


POULTRY
CHICKEN MARSALA
Chicken tenderloins sautéed with mushrooms and shallots in a Marsala wine sauce, served over linguini.
16.5
MAPLE LEAF FARMS DUCK
Maple Leaf Farms semi-boneless half duck broiled with a Chambord raspberry- apricot glaze, served with potato and vegetable.
19
CHICKEN BIANCO
Chicken tenderloins sautéed with broccoli, garlic, lemon and white wine, tossed with Romano cheese & penne pasta.
16.5
WINDHAM CHICKEN
Chicken tenderloins sautéed in a white wine reduction with artichokes, olives, sun-dried tomatoes, shallots and pepperoni, served over linguini.
17
CHICKEN PARMIGIANA
Lightly breaded and fried boneless chicken breast, topped with marinara sauce and melted mozzarella cheese, served over linguini.
15
CHICKEN SALTIMBOCCA
Chicken breast sautéed with garlic, mushrooms and sage in a sweet sherry sauce, finished under the broiler with proscuitto and melted mozzarella cheese, served over linguini.
18
 
VEGETARIAN
EGGPLANT PARMIGIANA
Fresh eggplant cutlets lightly breaded and fried, topped with marinara sauce and melted mozzarella cheese, served with linguini.
13
FETTUCCINI ALFREDO
Fettuccini tossed in a classic Alfredo sauce.
13
VEGETABLE RISOTTO
Asparagus, corn, mushrooms, roasted red peppers and artichoke hearts sautéed with Arborio rice in a Parmesan cream reduction.
16.5
 
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www.windhamrestaurant.com