Dinner Menu

 

*Pre & Post Theatre Dinner*

5.00-6.30 & 9.30- close
Monday-Friday

buck a shuck oysters 15
hanger steak & salad. 16
Scotts burger with salad 12
avocado bruschetta 8
mussels 11
pasta 11
fries 5

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* NIBBLES*

Nuts, Olives & Savories 8

Three Mini Scotch Eggs 9

Calamari, Lemon-Garlic Aioli and Marinara 10

Avocado Bruschetta, olive oil 8
add smoked crab or spicy tuna 4

Chicken Liver Pate and Toast 9

Charcuterie & Cheese Board
selection of Chef’s meats & cheese with accoutrements
choose 3 for 15
choose 6 for 25

 

*SALADS*

 Hail Caesar. 8/13
boquerones, challah croutons & shaved parmigiana
add chicken13/18: shrimp 15/20

Pear, Stilton, Walnut, Grilled Onions, Endive 8/13

Grilled Salmon 17
red lettuce, blue goats cheese, apple, avocado, pumpkin seeds, pickled beets

 

* SEAFOOD BAR *

Fresh Seafood Roll 11
salmon & tuna

Seafood Duo 12
smoked salmon & trout
toast, capers, onion, lemon

Tuna Tartare 15
English cucumbers, seaweed, wasabi aioli

Lobster & Crab Cocktail 19
Maine lobster and jumbo lump crabmeat, lemon-dill sauce

Oysters on the Half Shell 3 each
lemon, mignonette, hot sauce

Grand Platter 96
one Maine lobster, six jumbo shrimp, twelve oysters, jumbo lump crabmeat
appropriate sauces and condiments

 

*FISH*

Atlantic salmon fillet 25
shaved Brussel’s sprouts, lardons, three mustard sauce

Chilean sea bass
stewed lentils, horseradish, beets 29

Mixed Seafood Grill
scallops, calamari, shrimp, clams, white fish 36

Crab Cakes
remoulade, slaw, roasted vegetables 26

 

*Meat*

Braised Chicken 26
coq au vin style, parsnip purée , root vegetables

Magret Duck Breast 31
buttery Leeks, smoked forest mushrooms, sunchokes

Prime Filet Mignon 6oz/10oz 34/39
butter whipped potatoes, roasted market veg.
choose a sauce: béarnaise, red wine, chimichurri or house steak sauce

 New York Strip Steak 12oz/16oz 34/39
fantasy potatoes with shrimp and crab, asparagus
choose a sauce: béarnaise, red wine, chimichurri or house steak sauce

 

*DISHES of the DAY*

Soup of the Day 9

Sweet Corn Ravioli 17
hamhock broth, forest mushrooms

Popcorn Gnocchi 17
Wild mushrooms, parmigiana

P.E.I. Mussels 18
white wine, garlic, parsley, herbs, Italian sausage

Roast from the Trolley (changed daily)
Roast beef 33: Lamb 29: Pork rack
vegetable of the day, gravy,
creamed horseradish, mint jelly or apple sauce
complimentary Yorkshire pudding

 

SIDES 9

maple-glazed, bacon Brussel sprouts
roasted vegetables
grilled asparagus
Parmesan creamed spinach
roasted potatoes

 

*To FINISH*

Banana Trifle 10
layered banana pudding, vanilla wafers, caramelized banana, caramel

Scotts Bread Pudding 10
white chocolate chips, crushed pecans, dried cranberries, vanilla anglaise

Lola’s Handmade Apple Tartlet 10
traditional apple tartlet, vanilla bean ice cream

Chocolate Mousse Bombe 10
double chocolate brownie, milk chocolate mousse encased in
decadent chocolate

Ice Cream and Sorbets 8
Chef’s selections, Biscotti

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