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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 |
| |
Visit us at
www.windhamrestaurant.com |
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