RUDI'S DINNER ENTREES

PEPPER RUBBED ARCTIC CHAR | 26.

Pan seared filet with a honey and sage olive oil. Served with braised brussel sprouts and red flannel hash.


SCALLOPS, CHORIZO & CALAMARI OVER LINGUINI | 26.

With sautéed King Oysters and leek in Thai chili and roasted tomato sauce.


SEARED SCALLOPS OVER PENNE MAC & CHEESE | 25. *

Asiago, gruyere and goat cheese, spinach, grilled tomatoes and garlic crumbs.


MANDARIN GLAZED DUCK BREAST | 27.

With Madeira demi glace, braised rainbow chard and saffron sweet potato puree.


BOMBARDIER ALE BRAISED PORK SHANK | 25.

Served with au jus, herb roasted parsnip and carrot medley, and roasted garlic mashed potatoes.


CASSOULET | 25.

Day Boat cod, pancetta, cannellini bean, kale, wild mushrooms and Herbs de Provence baked in white wine garlic butter. Served with grilled crostini.


PUMPKIN SAGE RAVIOLI | 25.

Gorgonzola cream sauce with roasted butternut squash, wilted arugula and toasted pine nuts.


BEEF TENDERLOIN | 30.

Pan seared 8 oz. tenderloin, finished with your choice of: torched gorgonzola and port reduction, house steak sauce or pancetta and chive compound butter. Served with roasted garlic mashed potatoes and sauteed haricots verts.


14 OZ GRILLED RIBEYE | 28.

Served with Smuttynose Robust Porter demi glace, pancetta braised spinach and red potato hash.


WILD MUSHROOM RISOTTO | 19. *

Wild mushroom risotto with sauteed oyster, shitake and portabella. Served with grilled asparagus and finished with white truffle oil.


RUDI'S SALMON BURGER | 12.

House spiced, ground Atlantic salmon, lettuce, tomato, onion and basil mayo.


RUDI'S BURGER | 10.

8 oz. Prime beef, lettuce, tomato, onion and choice of cheese.
Add bacon | 2.
Add sauteed onion/mushroom | 1.


* ADD CHICKEN 3. | SALMON 5. | GRILLED SHRIMP 5. | SEARED SCALLOPS 6.
DUCK 5. | SEARED AHI TUNA 7.