Crossroads Bar and Grille Menu

Salmon Prep of the Day

Broiled or Fried Icelandic Haddock

12oz Regular Cut and 16oz King Cut

Full or Half Rack

Full or Half Rack

With cheddar jalapeño dip or honey mustard

Hand breaded in-house and served with chipotle aïoli and marinara

Thinly sliced chips with malt vinegar mayo

Chili, cheese sauce, and cheddar

Mixed greens topped with grilled marinated strip steak, sliced red onions, tomatoes and gorgonzola cheese

Taco Salad Tortilla shell bowl fi lled with mixed green, seasoned beef, black beans, and cheddar cheese, topped with salsa and sour cream

Tuna fillet seasoned and pan seared, served with mixed greens, onions, tomatos, house made pickle cucumbers and wasabi soy dressing

Topped with cheddar cheese, honey BBQ, and bacon, lettuce and tomato

With your choice of cheese, peppers, onions, and mushrooms

Thick cut bacon, lettuce, tomato and mayo on toasted white bread

Grilled chicken wrap with roasted red peppers, caramelized onions, chipotle ranch and provolone cheese

Ham, turkey and bacon club wrapped up tightly in a fresh tortilla and stabbed with a pick

Fried haddock served with coleslaw and tartar sauce on a toasted roll

Too big for the bun chicken breast smothered in marinara then topped with mozzarella and provolone served on a roll

Slow smoked pork smothered in BBQ and topped with red onion

Sautéed red pepper and caramelized onions, placed on a hoagie roll

Lettuce, tomato, onion, and cheese

Caramelized onion, Cajun rub and gorgonzola cheese

Swiss cheese, caramelized onions, mushrooms with a horseradish aïoli served on toasted rye

Cheddar cheese, bacon, jalapeños and chipotle aïoli

Chicken breast topped with tomato, garlic, red onion, basil and balsamic vinegar then covered with melted provolone joined with a bed of risotto

Creamy asparagus and mushroom risotto topped with marinated portabella mushroom grilled and sliced

Cast iron seared strip steak aged and seasoned, served next to a pile of mashed or baked potato. Black and Bleu Version: Gorgonzola cheese, black pepper, mushrooms and caramelized onions $1 extra

Chicken breast smothered in marinara then topped with mozzarella and provolone. Served on a bed of rigatoni sprinkled with parmesan cheese

Fresh from the Bay of Fundy. Lightly seasoned and served over jasmine rice and sautéed spinach fi nished with a horseradish aïoli

Served with your choice of side