APPETIZERS

 

FRESH MOZZARELLA AND GRILLED EGGPLANT SKEWERS                               12

With Beefsteak Tomato, Basil Oil and Balsamic Syrup

 

CHADWICKS CRAB CAKES                                                                                           14

With Remoulade Sauce and Micro Salad

 

BRAISED SMOKED PORK BELLY                                                                                  12

With Roasted Peanuts, Pickled Cabbage, and Soy Honey Ginger Glaze

 

CLAM ROAST WITH TOASTED BREAD CRUMBS                                                      12

Onions, Garlic, Parsley, Extra Virgin Olive Oil, Lemon Zest, and White Wine

 

FRIED CALAMARI AND ZUCCHINI                                                                                  14

With Pepperoncini Pepper Sauce and Spicy Tomato Sauce

 

CHILLED MAINE LOBSTER SALAD                                                                               16

Lobster Meat with Corn Relish, Tamale Mayonnaise and Basil Oil

 

PAN SEARED DAY BOAT SCALLOPS                                                                          14

With Black Truffle Creamed Corn, and Micro Salad

 

CORNED BEEF RUEBEN SPRING ROLLS                                                                   12

With Homemade Russian Dressing

 

JUMBO LUMP CRAB COCKTAIL                                                                                     15

Lump Crab Meat Served with Tangy   Homemade Horseradish Sauce

 

CHESAPEAKE OYSTER CHOWDER                                                                              11

Chesapeake Oysters, Hickory Smoked Bacon, Red Bliss Potato and Corn

 

 

SEAFOOD TOWER                                                                                      P/A

 

·  Little Neck Clams on the half shell

 

·  Oysters on the half shell,  (chef’s choice)

 

·  Shrimp Cocktail,

 

·  Cocktail Crab Claws,

 

·  1 1/4 lb Maine Lobster chilled and split.

 

Served with Mignonette Sauce, Cocktail Sauce, Dijon vinaigrette, and Drawn Butter

 

All of the above items are available individually.

 

 

SALADS

 

CHOPPED ICEBERG                                                                                                           11

Tomato and Red Onion Relish, Bacon, Chunky Blue Cheese Dressing

 

CEASAR                                                                                                                                9

Hearts of Romaine Lettuce, Anchovies, Parmesan Cheese and Homemade Croutons

 

BABY SPINACH                                                                                                                    9

With Honey Walnut Vinaigrette, Ale Battered Onion, Goat Cheese,

Sweet and Spicy Walnuts

 

BEEFSTEAK TOMATO AND RED ONION                                                                       9

With Bibb Lettuce, and Roasted Garlic Dressing

 

 

PASTAS

 

 LINGUINI WITH ESCAROLE AND BREAD CRUMBS                                               11/20

Sautéed Shredded Escarole, Garlic and Olive Oil, and Toasted Bread Crumbs

 

RIGATONI WITH SWEET SAUSAGE SAUCE                                                             12/22

Fennel Sausage, Garlic, Tomato, Cream and Fresh Basil

 

TAGLIATELLE WITH CRAB SAUCE                                                                            15/25

Jumbo Lump Crabmeat, Fresh Plum Tomato and Crushed Red Pepper

 

LOBSTER RAVIOLI WITH ASPARAGUS                                                                    14/24

Homemade Lobster Ravioli in Lemon White Wine Butter Sauce and Shaved Asparagus

 

 

ENTREES

 

 HERB CRUSTED ATLANTIC SALMON                                                                          24

Smashed Potatoes, Sautéed Escarole, and Broken Basil Buerre Blanc

 

CHADWICKS ROASTED DUCK                                                                                      27

With Mashed Potatoes, Grilled Asparagus, Wild Blue Berry Sauce

 

CORN CRUSTED ORANGE ROUGHY                                                                            26

With Roasted Cauliflower, Spinach, Almonds, and Cranberry Remoulade

 

BRAISED PORK SHANK WITH CHOUCROUTE                                                           25

Homemade Sauerkraut, Shredded Potato, Bacon, Onion, and Apple

 

GRILLED VEAL CHOP                                                                                                        36

With Caramelized Onion and Sweet Pea Risotto and Veal Reduction

 

OVEN ROASTED ORGANIC “THANKSGIVING” CHICKEN                                         22

Mashed Potato, Cornbread Stuffing, Green Beans, and Gravy

 

GRILLED FILET MIGNON WITH BACON JAM                                                               34

Grilled Asparagus, Ale Battered Onion, and Blue Cheese

 

CHAR GRILLED PORK CHOP BORDELAISE                                                                23

With Whipped Potatoes, and Sautéed Spinach

Served with Homemade Apple Sauce, or Hot Cherry Peppers

  

 

CHADWICKS CHAR-GRILLED DRY AGED STEAKS

 

48 oz PORTERHOUSE STEAK FOR TWO                                                                                  68

 

16 oz BONELESS SHELL STEAK                                                                                                30

 

24 oz T-BONE STEAK                                                                                                                     34

 

 All Steaks Are Served with Chadwicks Crispy Home Fries, And

Sautéed Spinach with Caramelized Onions

 

 

 

SIDES                                 7

 

Whipped Sweet Potatoes

Fried Shoestring Zucchini

Chadwick's Crispy Home Fries

Sautéed Spinach with Garlic and Olive Oil

Mushroom and Onions Sautéed with Butter and Herbs

Julienne Fried Onions

Grilled Asparagus

 

DESSERTS

 

 

Executive Chef, Sean Quinn and Staff