Beverly Depot Restaurant Menu

chilled jumbo shrimp served with a zesty cocktail sauce.

a special blend of lump crabmeat and spices served with a zesty dijon dipping sauce.

five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs.

beef tenderloin tips wrapped in bacon, served in puff pastry shells with a cabernet and caramelized onion demi-glace.

sugarcane skewered sea scallops wrapped in applewood smoked bacon with a balsamic glaze.

calamari rings deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings.

fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping.

fresh mozzarella and vine ripened tomatoes topped with basil, extra virgin olive oil and a balsamic reduction.

a sampling of our appetizer favorites featuring: clams casino, shrimp cocktail, mini crab cakes, scallops wrapped in bacon and crab stuffed mushrooms.

fresh roasted garlic, red bliss potatoes, chives, butter and cream.

stuffed with canadian bacon, smoked cheddar cheese, mushrooms and scallions.

as the perfect accompaniment: bearnaise, peppercorn, cabernet demi-glace, roasted shallot demi-glace, garlic butter or teriyaki.

grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter.

grilled with our own seasonings.

fresh haddock fillet in sherry butter topped with seasoned bread crumbs.

grilled with our own seasonings.

fresh salmon dusted with cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter.

a half order of any of the fresh fish items may be combined together with our 6 oz. prime sirloin, 10 oz. cut of prime rib or tenderloin medallions for an additional charge.

our prime top sirloin marinated in a blend of soy, sake, honey and spices.

prime top sirloin, sliced by our chef, served on toast points with garlic herb butter.

24 oz. prime sirloin carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (while it lasts).

16 ozs. of our best steak, no bones about it.

our new york sirloin, crusted with cracked black pepper and topped with a brandied peppercorn sauce.

a 20 oz. steak served on the bone. on one side a sirloin strip, on the other, a filet mignon.

the most tender cut of all, served with the classic french bearnaise sauce.

the standard of excellence. a seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. served with a roasted shallot and port wine demi-glace.

tenderloin topped with a savory cabernet and caramelized onion demi-glace.

16 oz. grilled ribeye topped with bleu cheese pecan butter.

our award winning, slow cooked boneless rib.

tender scallops baked in sherry butter and lightly topped with bread crumbs.

baked scallops served

jumbo shrimp stuffed with a rich clam sauce, lightly topped with bread crumbs.

baked stuffed shrimp served

lobster meat, cracker crumbs, and butter.

lobster casserole served

jumbo shrimp in a garlic and butter sauce with vine ripened tomato and served over fresh linguini pasta.

fresh linguini pasta topped with a sage mushroom cream sauce, chicken breast and grilled asparagus. try it cajun style!

a boneless breast of chicken stuffed with spinach, mushrooms, and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.

new zealand rack of lamb crusted with a savory herb and crumb mix served with mint au jus.

a premium grilled double-thick boneless center cut pork chop served with a maple honey mustard sauce. try these cajun style!

french vanilla ice cream and seasonal fresh fruit with a strawberry citrus purée, topped with whipped cream

rich, but not too sweet chocolate cake layered with chocolate mousse, glazed with melted chocolate and garnished with chocolate shavings

tart key lime filling in a honeyed, coconut graham cracker crust served on a strawberry and mango mosaic, topped with fresh whipped cream

french vanilla ice cream with a sugar-flaked coating, deep fried and topped with your choice of toppings. hot fudge and grated coconut. caramel rum sauce with bananas and pecans

cool silky smooth white chocolate custard topped with caramelized sugar. served with whipped cream and a fresh berry

creamy cheesecake in a graham cracker crust topped with caramel, hot fudge sauce and chopped pecans

a freshly baked fudge brownie topped with french vanilla ice cream, hot fudge and fresh whipped cream

a fresh baked strawberry biscuit with fresh strawberries, strawberry sauce and sweetened whipped cream

a dish of our ice cream or sorbet, topped with hot fudge or strawberry sauce if you desire

kahlua

irishwhiskey, irish mist & demerara sugar

brandy, kahlua & cointreau

galliano

frangelico

tia maria

anisette

amaretto

brandy, tia maria & grand marnier

brandy, kahlua & dark cocoa

bailey’s & frangelico

irishwhiskey with fresh cream

benedictine with cognac

bittersweet italian aperitif

black raspberry liqueur

orange liqueur

scotch liqueur with heather honey

hazelnut liqueur

licorice liqueur

cognac-based orange liqueur

irishwhiskey liqueur

coffee liqueur

greek liqueur

melon liqueur

dry greek anise liqueur

peppermint liqueur

anise liqueur

black anise liqueur

jamaican coffee liqueur

crisp and buttery with a smooth finish

captures classic characters of new zealand’s unique cool climate tropical fruit

a crisp wine with citrus aromas and bright acidity

pale yellow color with enticing aromas of fuji apple, pear and apricot for an excellent balance of crisp acidity

pink with a touch of sweetness and an aroma of strawberries

aromas and fresh spirited flavors of wild cherry berry and spice

bold, yet supple on the palate, the dark, richly fruity flavors

bright cherry with hints of spice

full?bodied with rich berry flavors

intense and rich with cherry and blackberry flavors

distinct woody, cedar?like, fruity core of plums and bing cherries

soft, fresh fruit with a delicious velvet finish

medium?bodied with fresh vanilla and cherry flavors

elegant and flavorful with hints of cherry and spice

clean and dry with just a hint of sweetness

belgian style wheat ale 5% abv

west coast india pale ale 6.2% abv

blueberry ale 4.5% abv

5.4% abv

american style light 4.2% abv

american style light 4.2% abv

low-carb light lager 4.2% abv

american extra ipa 7.2% abv

american style amber ale 6% abv

classic english style pale ale 5.6% abv

american style india pale ale 6.2% abv

american brown ale 5.9% abv

english style bitter 4.3% abv

vienna lager 4.9% abv

belgian lager 5.2% abv

german premium lager 4.8% abv

classic irish stout 4.3% abv

mexican golden lager 4.6% abv

euro pale lager 5% abv

euro light lager 3.5% abv

belgian dubbel 7% abv

irish whiskey w/fresh cream

benedictine with cognac

aromatic cognac liqueur

bittersweet italian aperetivo

black raspberry liqueur

orange liqueur

scotch liqueur & heather honey

hazelnut liqueur

licorice liqueur

cognac-based orange liqueur

irish whiskey liqueur

coffee liqueur

greek liqueur

melon liqueur

dry greek aperitif

peppermint liqueur

anise liqueur

black anise liqueur

jamaican coffee liqueur

brandy, tia maria, and grand marnier

bailey’s and frangelico

brandy, kahlua and dark cocoa

brandy, kahlua and cointreau

irish whiskey, irish mist and demerara sugar

kahlua

tia maria

amaretto

frangelico

anisette

a sampling of our favorites featuring; clams casino, shrimp cocktail, mini crab cakes, scallops wrapped in bacon and crab stuffed mushrooms

fresh buffalo mozzarella and vine ripened beef steak tomatoes with basil, extra virgin olive oil and a balsamic reduction

beef tenderloin wrapped in bacon, served in puff pastry shells, topped with a cabernet and caramelized onion demi-glace

chilled jumbo shrimp served with a zesty cocktail sauce

calamari rings deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings

baked in a rich garlic and butter sauce with a hint of tomato

fresh mushroom caps stuffed with crab stuffing and baked with a golden cheese topping

a special blend of crabmeat and spices served with a zesty dijon sauce for dipping

tender sea scallops wrapped in sugar cured bacon

five topneck clams baked on a half shell with red and green peppers, onion, bacon and seasoned bread crumbs

chicken wings crispy fried and tossed in louisiana hot sauce and served with blue cheese dressing, carrots and celery

served with a blend of cheese, bacon, scallions and béarnaise sauce

char-grilled prime top sirloin thinly sliced served open face on french bread with garlic butter

a half pound of moist “american pâté” served on french bread and topped with a cabernet and caramelized onion demi-glace

grilled chicken sandwich layered with melted cheese, tomatoes, and lettuce, topped with tomato pepper mayonnaise and served on a fresh hamburger roll

grilled boneless breast of chicken served on french bread with lettuce, tomato, crispy smoked bacon and chipotle mayonnaise

boneless chicken breast blackened with cajun spices and served on french bread with tomato pepper mayonnaise

crisp romaine leaves tossed with croutons, dressing, black olives and sprinkled with shaved parmesan cheese. anchovies upon request

ten ounces of award winning slow cooked boneless rib. – while it lasts!

the steak that made us famous. no fat. no bone. just great taste!

one pound of moist “american pâté” topped with a cabernet and caramelized onion demi-glace

fresh salmon dusted with cajun spices, seared on a red hot cast iron and topped with orange honey butter

one boneless center cut pork chop, served with maple honey mustard sauce

tender sea scallops with sherry butter and seasoned crumbs

a new england classic, baked in sherry butter and lightly topped with seasoned crumbs

three jumbo shrimp stuffed with a rich clam stuffing and lightly topped with seasoned crumbs

two boneless chicken breasts dusted with cajun spices and blackened on cast iron

one boneless breast of chicken stuffed with spinach, mushrooms and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream

fresh pappardelle pasta topped with a sage mushroom cream sauce, chicken breast and grilled asparagus. try this cajun

marinated in a citrus chipotle barbecue sauce and grilled to order

beefsteak tomato, fresh mozzarella, fresh basil on a grilled flatbread

blueberry vodka and stirrings blueberry served in a pie crust rimmed glass with fresh blueberries

liquor 43 fresh orange juice and a splash of cream

vodka blended with chilled pomegranate juice

pear liquor, absolute pear vodka, pear nectar and a splash of champagne

stoli raspberry, triple sec, cranberry juice, and a splash of lime juice

absolut vodka and sour apple pucker

rich espresso, stoli vanilla vodka, bailey’s, and kahlua

chambord, triple 8 orange vodka and pineapple juice

classic irish stout 4.3% abv

belgian style wheat ale 5% abv

west coast india pale ale 6.2% abv

blueberry ale 4.5% abv

5.4% abv

american style light 4.2% abv

american style light 4.2% abv

low-carb light lager 4.2% abv

american extra ipa 7.2% abv

american style amber ale 6% abv

classic english style pale ale 5.6% abv

american style india pale ale 6.2% abv

american brown ale 5.9% abv

english style bitter 4.3% abv

vienna lager 4.9% abv

belgian lager 5.2% abv

german premium lager 4.8% abv

classic irish stout 4.1% abv

mexican golden lager 4.6% abv

euro pale lager 5% abv

euro light lager 3.5% abv

belgian dubbel 7% abv