F I R S T C O U R S E
F I R S T C O U R S E
F I R S T C O U R S E
All dishes are prepared in-house by our Chef de Cuisine, Cleon Clarke.
Shallot mignonette & cocktail sauce
1/2 Doz $20
Doz $36
local clams, bacon, potatoes & cream (2018 Harbor Fest Winner)
julienne red cabbage, carrots & green papaya w/remoulade
fried lollipop kale w/chipotle aioli
spicy nduja sausage, peruvian fingerline potatoes & patty pan squash w/ paprika vinaigrette
white anchovies, croutons & shaved parmesan
arugula, cherry tomato, cucumber, mixed olives, red onion & feta
S A L A D A D D O N S
S A L A D A D D O N S
Add To Any Salad:
Add To Any Salad:
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15
16
E G G S
E G G S
fresh berry compote, maple syrup & fresh cream
ham, peppers, onions, tomato, mozzarella & home fries
canadianbacon, toasted english muffin, poachedeggs, hollandaise & home fries
crab cakes, toasted english muffin, poached eggs, hollandaise & home fries
19
21
25
26
25
35
M A I N C O U R S E
M A I N C O U R S E
quinoa, broccoli, spinach, zucchini, yellow squash, peppers,
leeks & garlic
italian sweet fennel sausage, roasted garlic & olive oil w/ parmesan
slow cooked beef, veal, lamb, san marzano tomatoes & parmesan
chefs preparation
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26
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28
37
MP
S I D E S
S I D E S
7
8
3
12
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