The Windham Restaurant - FOOD & SPIRITS

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 CHEESE RAVIOLI
Five cheese ravioli, lightly breaded and deep fried golden brown, served with marinara sauce.

6.5

CALAMARI
Cornmeal encrusted squid, fried and served with marinara sauce

7.5

SPICY CHICKEN DIP
Chicken blended with Gorgonzola cheese, red pepper flakes and ranch dressing, topped with cheddar cheese and baked golden brown,
served with corn tortilla chips.

7.5

ESCARGOT
Six (6) in the shell with Parmesan brandy butter sauce.

8

EGGPLANT STACK
Fried eggplant layered with tomato and fresh mozzarella cheese, drizzled with lemon vinaigrette and balsamic reduction.

8.5

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.

7

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.

7.5

CHICKEN WINGS
A full pound of chicken wing sections coated with your choice of sauce, served with celery and blue cheese dipping sauce. Hot – Honey Mustard – BBQ

8.5

FLATBREAD
Cheese & Tomato Sauce.
Pepperoni, Cheese & Tomato Sauce.

4.5
5.5

SHRIMP & CRAB CAKES
Pan-fried Shrimp and Maryland crab cakes served with lemon-caper tartar sauce.

9

PUMPKIN TORTELLINI
Pumpkin filled tortellini tossed in a sage and Frangelico cream sauce, served over baby spinach.

7.5

SWEET POTATO FRIES
Sweet potatoes fried crisp and tossed with sea salt and rosemary, served with apple-cider dipping sauce.

5.5

WILD WINGS
Tender slow-roasted mini pork wings finished with an apple-teriyaki glaze and served with apple-cider dipping sauce.

8

HOUSE
Iceberg lettuce, cucumbers, tomatoes, red onions and peppers.

4.5

GREEK
Iceberg lettuce, tomatoes, cucumbers, red onions, peppers, pepperoncini, Kalamata olives and feta cheese.

5.5

MICRO GREENS
Mesculin greens tossed in our balsamic vinaigrette dressing with tomatoes and fresh mozzarella cheese.

5.5

THE “WEDGE”
Iceberg lettuce wedge, cucumbers, tomatoes, red onions, crumbled bacon, Gorgonzola and Bleu cheese dressing.

8

SPINACH
Baby spinach topped with Gorgonzola cheese, chopped walnuts and warm bacon dressing.

7.5

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

5.5

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

8

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

8.5

ADD TO ANY SALAD

          GRILLED CHICKEN
          STEAK TIPS
          CHILLED SHRIMP
          CRAB CAKES
          ROASTED SALMON
          LAMB CHOPS
          GRILLED SHRIMP
          CALAMARI

5
6
7
7.5
9
8
6
6

SOUP D’JOUR
Chef’s daily creation.

5.5

HARVEST
Baby spinach topped with red onions, roasted beets, walnuts, cranberries and crumbled bleu cheese, finished with apple-cider vinaigrette.

8.5

POULTRY

CHICKEN MARSALA
Chicken tenderloins sautéed with mushrooms and shallots in a Marsala wine sauce, served over linguini.

17.5

ORANGE-GINGER DUCK
Maple Leaf Farms semi-boneless half duck broiled with an orange-ginger glaze, served with potato and vegetable.

18.5

CHICKEN PARMIGIANA
Lightly breaded and fried boneless chicken breast, topped with marinara sauce and melted mozzarella cheese, served over linguini.

17

CHICKEN SALTIMBOCCA
Chicken breast sautéed with mushrooms, shallots and sage in a Marsala wine sauce, finished with San Danielle Prosciutto and melted mozzarella cheese over linguini.

18.5

WINDHAM CHICKEN
Chicken tenderloins sautéed in a white wine reduction with artichokes, olives, sun-dried tomatoes, shallots and pepperoni, served over linguini.

18

CHICKEN BIANCO
Chicken tenderloins sautéed with broccoli, garlic, lemon and white wine, tossed with Romano cheese & penne pasta.

17

POLLO CREMOSO
Chicken tenderloins sautéed with garlic, peas, mushrooms, artichoke hearts and
smoked bacon in a Parmesan cheese cream sauce, served over capellini.

18.5

BUTTERNUT SQUASH CHICKEN
Chicken tenderloins sautéed with garlic, Sage, butternut squash, almonds and raisins In an Amaretto butter sauce, tossed with butternut squash ravioli.

18.5

SEAFOOD

SCROD
Fresh scrod brushed with butter & herbs, topped with Ritz cracker crumbs, served with rice and vegetable.

17

LINGUINI & CLAMS
Small whole clams sautéed with garlic, extra virgin olive oil and basil, tossed with linguini. Marinara or White Sauce

17

SHRIMP PORTOFINO
White Gulf shrimp sautéed with mushrooms, artichoke hearts, baby spinach and garlic in a lemon-wine butter sauce, served over linguini.

18.5

SEAFOOD al FORNO
Oven roasted haddock topped with shrimp, scallop and crabmeat stuffing, finished with a lemon-olive oil and pesto drizzle, served with potato and vegetable.

19

CEDAR PLANK MAPLE SALMON
Cedar planked Atlantic salmon lightly rubbed. Rubbed with a sweet & smoky apple wood spice, Broiled and finished with a maple glaze, served with rice and vegetable.

19

CALABRESE
White Gulf shrimp and dry sea scallops Sautéed with sun-dried tomatoes and baby Spinach in a basil pesto cream sauce, served over capellini pasta.

19

BEEF & LAMB

FILET MIGNON
Black Angus filet mignon wrapped in hickory smoked bacon, finished with a mushroom demi-glaze, served with potato and vegetable.

25

SIRLOIN STEAK TIPS
A full pound of sirloin steak tips marinated in our specially seasoned sauce, grilled and served with potato and vegetable.

18.5

NEW YORK SIRLOIN
Black Angus N.Y. Sirloin rubbed with garlic, extra virgin olive oil and spices, grilled and served with potato and vegetable.

19.5

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.

23

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

17.5

PORK TENDERLOIN
Herb rubbed pork tenderloin, pan-seared And finished with a maple syrup and dried cranberry butter sauce, served with garlic mashed potatoes and vegetable.

19