Our Dinner Menu offers classic and contemporary American dishes that include fresh seafood that’s delivered twice daily, prime rib that's Certified Black Angus, and sushi that’s prepared to order by our expert sushi chefs. And with hundreds of bottles to choose from and a world class sommelier at your service, our award-winning wine list never fails to please.

Monday – Thursday: 4:30 pm - 10 pm
Friday: 4:30 pm to 11 pm
Saturday: 4 pm to 11 pm


COLD APPETIZERS

Chilled Shellfish Sampler*
A grand feast of the finest shellfish. King crab legs, lobster, jumbo shrimp, little neck clams, and oysters

Jumbo Shrimp Cocktail
With cocktail sauce and fresh lemon

Lobster Cocktail
Tender lobster meat served with fresh lemon and cocktail sauce

Winter Harbour Smoked Salmon
Thinly sliced, served with Bermuda onions, capers and pumpernickel bread

Chilled Oysters of the Day
Freshly shucked to order

Crab stuffed deviled eggs
Traditional style deviled eggs topped
with fresh local Jonah crab

Chef's Cheese Plate
A selection of local New England artisanal and farmstead cheeses

Chilled Littleneck Clams
on the Half Shell*
A New England tradition


HOT APPETIZERS

Prince Edward Island Mussels
With Garlic, Fennel, Spicy Tomato
And Dry Vermouth.

Escargot Bourguignonne
French helix snails in burgundy butter, served with garlic bread

Lamb Lolly Pops*
Grilled baby lamb chops served
with a sweet mint sauce

Bacon and Blue
Thick slices of all natural Maine Family Farms triple smoked bacon served with Great Hill blue cheese and port-berry jam

Baked Brie
Crusted french brie cheese served
with raspberry coulis, sliced almonds and french bread

Sea Scallops Wrapped In
Apple Smoked Bacon
Mango salsa

Rhode Island Style Calamari
Golden battered fried, gently tossed with tangy and sweet peppers with lemon, garlic and white wine butter sauce

New England Crab Cakes
Fresh Jonah crab served with remoulade and mango salsa

Clams Casino
Baked with lightly seasoned crumbs,
casino butter and bacon

Oysters Rockefeller
Fresh baked with creamed spinach
and mushrooms, flavored with pernod

Crab Stuffed Mushrooms
Baked mushroom caps with fresh
Maine crabmeat stuffing

Lobster Ravioli
Served with a flavorful lobster bisque

Shrimp Scampi
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce

Fried Cauliflower
Tossed with a sweet honey-pepper sauce, served with Wasabi cream and
Gorgonzola cheese (GLUTEN FREE)

Charcutèrie Plate
Imported prosciutto di parma, soppressata, capicola, pâte champagne and extra
sharp cheddar with cornichons,
grain mustard and toasted baguette


SOUPS

Soup Du Jour
Made fresh daily

Baked French Onion Soup Au Gruyere
Baked to a golden brown

New England Clam Chowder
Our own version, thick and creamy


SIGNATURE SALADS

Cafe Escadrille's Famous Caesar Salad
Tossed with our famous Caesar Dressing

Hearts of Lettuce
Topped with Blue Cheese Dressing and bacon bits

Caprese Salad With Burrata Mozzarella
Fresh Burrata With Juicy Vine Ripe Tomatoes,
Fresh Basil, Arugula, Balsamic Vinaigrette Dressing

Beet And Goat Cheese Salad
Sliced Red And Golden Beets With Baby Spinach,
Grilled Bermuda Onion, Vermont Chèvre Cheese
And Balsamic Dressing.


HOUSE SPECIALTIES

Our House Specialties are dishes that have been favorites of our customers for many years.
Our chefs pride themselves on creating dishes that people want to come back for, and these are some of the best.

Cafe Escadrille's Famous Chateaubriand
The finest tenderloin of beef, tender and succulent,
prepared to your liking. Surrounded with bouquetiere
of fresh vegetables, duchess potatoes and sauce béarnaise.

Wine pairing: 2014 Noble Tree, Cabernet Sauvignon,
2010 Medlock Ames "Bell Mountain Vineyard", Alexander Valley

Roast Rack of Lamb
Slow roasted lamb rack, seasoned with dijon mustard.
Surrounded with bouquetiere vegetables, duchess potatoes.
Served with minted lamb demi glaze.

Wine pairing: 2013 Trig Point "Railyard Vineyard"
Zinfandel, Dry Creek, California

Baked Alaskan King Crab Legs
One and a half pounds of large split crab legs served
with drawn butter.

Wine pairing: 2013 Jordan Chardonnay,
Russian River Valley California

Filet Mignon and Alaskan King Crab Legs
8 oz. center cut angus filet mignon with
your choice of sauces and baked Alaskan
King Crab legs served with drawn butter.

House specialties include house salad and a choice of one of the following:
baked potato, sweet potato or garlic mashed potato, rice pilaf, steak fries
or vegetable of the day, unless otherwise indicated.


ENTRÉES

All entrées include House Salad and a choice of one of the following: Baked Potato, Sweet Potato or Garlic Mashed Potato,
Rice Pilaf, Steak Fries or Vegetable of the Day, unless otherwise indicated.

New England 3 lb lobster
Steamed, broiled, or baked and stuffed

Fresh Sea Scallops
Broiled deep sea scallops with seasoned cracker crumbs and butter

Fresh Charred Tuna and Scallops
Pan seared medium rare yellow fin tuna and Maine diver scallops, served with oriental mandarin sauce and steamed rice

Shrimp Scampi
Sautéed with fresh garlic, chopped tomato and basil in a white wine butter sauce. Served atop fresh pasta

Baked Stuffed Shrimp
Jumbo gulf shrimp stuffed with our chef's
delicious seafood stuffing and drawn butter

Grilled Atlantic Salmon*
Grilled salmon with dill cream

Seafood Fettuccini Alfredo
A combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy alfredo sauce. Topped with grated romano cheese

Grilled Swordfish Steak
Served with fresh cucumber relish,
blackened on request

Butternut Squash Ravioli
Seasoned with a touch of amaretto and served over spinach with tomato concasse, toasted sage cream and parmesan cheese

Chicken Milanese
Sautéed panko crusted cutlet, served over spinach with cauliflower, fried capers, lemon-chicken jus

Chicken Piccata
Tender chicken breast sautéed with fresh garlic, in a lemon caper sauce, served with fresh pasta

Chicken Saltimbocca
Tender chicken breast sautéed with parma prosciutto, sliced mushrooms, chopped tomato
in a sage scented sauce. Topped with mozzarella cheese

Roast Duckling a L'orange
Crisp tender roast Long Island duckling with a zesty orange glaze

Veal Marsala
The finest veal sautéed with sweet marsala wine, prosciutto, capers and mushrooms. Served with fresh pasta

Veal Catherine
Sautéed tender veal in a creamy madeira wine sauce garnished with shrimp, lobster tail and artichoke hearts

The Perfect Pair*
Two baked stuffed shrimp and petite filet mignon with béarnaise sauce. Served with your choice
of baked potato, rice pilaf, steak fries or vegetable du jour

Steak & Lobster
Grilled 8 oz. Tenderloin steak with bordelaise sauce. Served with a baked stuffed Maine lobster tail

Roast Prime Rib of Beef
Large cut of certified Angus Beef®, au jus, blackened on request

Entrecote A'la Escadrille
A trimmed certified Angus Beef®, pan blackened with portobello mushroom, served with
a bourbon whiskey sauce

New York Sirloin
Broiled 14 oz. Certified Angus Beef®, maître de butter, tomato garni

Filet Mignon
Broiled center cut of beef tenderloin
with sauce béarnaise and mushroom cap

Grilled Lamb Chops*
Three lamb loin chops, grilled to your specifications and topped with minted demi glace

Fresh Boston Scrod
Native Haddock Basked with seasoned crumbs, butter and parsley.


ADDED ATTRACTIONS

Potato Du Jour

Steak Fries

Linguini

Cole Slaw

Sweet Potato Fries


SIDE DISHES

Asparagus Hollandaise

Creamed Fresh Spinach

Butternut Squash

Sautéed Fresh Spinach

Grilled Portobellos

Caramelized Onions

Sautéed Mushrooms