Zachary's Grill Menu

Two fresh jumbo lump crab cakes served over tangy remoulade

Served over a bed of fresh arugula

Seared rare with drizzled with wasabi aioli and served with spicy carrot slaw

Mp fresh on the half shell or zachafeller

A dozen petite back ribs, dry rubbed and glazed with our homemade bbq sauce

Served on a roasted carrot gastrique with crispy carrot threads and toasted pistachio

Seasoned tenderloin bites topped with bleu cheese and served with crostini

Steamed bar harbor mussels in a white wine chorizo tomato broth

Grilled to perfection and served on a potato cake with cabernet-mint demi

Warm, creamy dip with asiago served with toasted flatbread chips

Mixed greens tossed in a champagne vinaigrette

The classic with homemade caesar dressing, parmesan crisp and homemade croutons

Mixed greens, dried cranberries, apples, candied walnuts and panko crusted fried goat cheese medallions tossed in champagne vinaigrette

Arugula, radicchio, poached pear, roasted brussel sprouts, dried cranberry and toasted almonds tossed in white balsamic-maple vinaigrette topped with bleu cheese

Sherry vinaigrette marinated roasted beets atop fresh arugula with crumbled feta

Thinly pounded breast of chicken encrusted with panko and parmesan sauteed in olive oil and served beneath a salad of fresh arugula, tomato, red onion and parmesan cheese tossed with lemon vinaigrette and drizzled with reduced balsamic

New york strip on garlic toasted bread with hand-cut fries served with lettuce, tomato and onion

A 10 oz house-ground prime beef patty topped with your choice of cheese and served on a brioche bun or garlic toasted french bread with hand-cut fries

20 oz - chef favorite

16 oz

Grilled with carmelized shallot jus and served with house mashed (please allow 25 min)

Three double bone chops served with a cabernet-mint demi

Prime 7oz filet sliced and served over pappardelle pasta toppes with classic stroganoff sauce

Pork tenderloin medallions pounded thin, dipped in light egg batter and sauteed in lemon butter served with braised red cabbage and our house mashed

Andouille sausage, shrimp and grilled chicken sauteed and tossed with fusilli pasta in our homemade cajun style cream sauce

Sautéed with olive oil, fresh tomato, kalamata olives, garlic peppers, and feta served over pasta

Sauteed with baby spinach and finished with lemon butter served with rice pilaf

Served with mashed sweet potatoes and mango and sweet chili dipping sauces

Fresh filet brushed with our chef's signature honey mustard glaze served with rice pilaf

Tender boneless chicken breast stuffed with roasted peppers, artichoke hearts, prosciutto and provolone cheese topped with vodka sauce served over linguine

Creamy champagne risotto topped with pan seared shrimp and scallops

Fresh herb coated lake trout drizzled with olive oil roasted on a cedar plank served with roasted red skin potatoes

Thin medallion sauteed and topped with mushrooms, crispy prosciutto and shaved fontinella cheese with marsala wine pan jus and served with roasted red skin potatoes

Tossed with crimini mushrooms, roasted tomato asparagus and arugula with white wine, garlic and olive oil topped with shaved fontinella cheese

Merlot braised with tomato and herbs served over our house mashed

Chunks of prime beer braised in ale with root vegetables served over pappardelle

Bucatini pasta with clams mussels, shrimp and scallops in white wine clam sauce

Tossed in sage brown butter with grilled chicken, sun-dried tomatoes, prosciutto and granny smith apples topped with shaved fontinella