Coachmen's Lodge - Full Menu

Lightly dusted with flour and pan seared, then finished in a marsala wine laced demi-glace with sautéed wild mushrooms. Accompanied with roasted garlic whipped potatoes. The dishes are created using either scallopine of milk fed veal or boneless breast of

Colossal shrimp baked with our savory crabmeat stuffing, a touch of sherry wine and leMon. Accompanied with drawn butter

A full rack of lamb perfectly seasoned and cooked to specified temperature then finished with a cabernet wine demi-glace. Accompanied with mashed potatoes and grilled asparagus

Please ask your server for our evenings selection

Fresh atlantic swordfish grilled to perfection and served with a sherry wine, lemon-butter sauce

Mixed baby field greens tossed in a red wine vinaigrette with crumbled feta cheese, grape tomatoes, cucumbers, kalamata olives, and red onion. Topped with a perfectly grilled filet of salmon

12oz. New york sirloin strip grilled to specified temperature and topped with sautéed shrimp, lobster, and crabmeat finished in a sun-dried tomato scampi sauce. Accompanied with whipped potatoes and grilled asparagus

Baby spinach topped with candied pecans, grape tomatoes, crumbled feta cheese, sliced green apples and strawberries. Served with a raspberry-chambord dressing

Penne pasta tossed with sautéed spinach, roasted garlic, sun-dried tomatoes, kalamata olives, roasted red peppers, long stem artichoke hearts and feta cheese

Oversized ravioli's filled with tender braised beef shortrib, riccotta cheese and mozzarella, prepared in a wild mushroom ragu with melted mozzarella cheese

Lobster and riccota filled ravioli prepared in a brandy laced lobster reduction with a touch of cream, topped with 2 pan seared colossal shrimp plump lobster meat

Pan seared diver sea scallops, jumbo shrimp maine lobster meat prepared in a champagne, roasted garlic cream sauce with house-roasted red peppers and grilled asparagus. Served over a nest of fettuccine pasta

Rich and creamy with bits of plump lobster meat and a delicate touch of sherry

Four oysters topped with sautéed spinach and pernod scented mournay sauce then oven baked

Vine ripened tomatoes and our house made fresh mozzarella drizzled with e.v.o.o. And aged balsamic reduction . Served with a chiffonade of fresh basil and micro field greens

Dipped in a light egg batter and pan seared, then finished in a lemon white wine champagne butter sauce. Topped with sautéed baby spinach, prosciutto di parma, melted fresh mozzarella and a tomato brunoise. The dishes are created using either scallopine o

Crisp romaine lettuce tossed with our own caesar dressing and crunchy garlic croutons. Topped with shaved parmigiano reggiano cheese

Two center cut boneless pork chops grilled to perfection and served with apple-brandy cream sauce with caramelized onions and pieces of granny smith apples

Three pieces of herb-scented italian toast topped with melted fresh mozzarella, grape tomatoes and micro field greens. Drizzled with e.v.o.o. And aged balsamic reduction

Prepared in a special marinade loaded with fresh herbs exotic spices. Oven roasted instead of fried. Served with a side of buffalo sauce. The consumption of raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food born

Our spin on the classic. Six littleneck clams topped with pepper relish, crispy bacon and melted cheese

Served with homemade cocktail sauce lemon

4 oysters, 4 littlenecks, 4 shrimp cocktail 1 chilled poached lobster. The consumption of raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions. Please

Perfectly seasoned and grilled to your specified temperature. Accompanied by portobello mushroom filled ravioli finished in a marsala wine demi glace

Rubbed with a cinnamon-chipotle seasoning and seared in a cast iron pan to specified temperature. Served sliced and finished with an espresso coffee liqueur reduction for a deliciously unique flavor

(Available Fridays, Saturdays Sundays While It Lasts) Roasted slowly to retain its natural juices. Served with a horseradish cream sauce. A house favorite since 1969

18oz. Bone-in rib-eye grilled to specified temperature and topped with sautéed wild mushrooms finished with a bourbon laced cream sauce

Grilled to specified temperature and topped with a champagne-garlic butter sauce with diced spicy banana sweet red peppers

Sushi grade yellowfin tuna seasoned with a mildly spicy asian rub, then pan seared. Served with a sweet soy dipping sauce, seaweed salad, tobiko and a sriracha aioli

Diver sea scallops oven baked with lemon, white wine and butter. Topped with buttery ritz crumbs

Filet of atlantic salmon encrusted with dijon mustard, citrus marmalade and brown sugar, then oven roasted and served on a cedar plank

Half of a 1 1/2 lb. Lobster(lazy man style), jumbo shrimp and diver sea scallops baked with champagne butter and sherry wine, then finished with melted mozzarella and buttery crumbs

Fresh atlantic swordfish grilled to perfection and topped with shrimp plump lobster meat, prepared in a scampi sauce with sun-dried tomatoes. Accompanied with mashed potatoes and grilled asparagus

A house specialty for over 45 years! Accompanied with french fries and penne pasta with our house ragu

Four marinated sirloin steak tips grilled to specified temperature and served over a crisp romaine salad with house-made croutons, shaved parmigiano, and caesar dressing

Balsamic marinated grilled chicken breast served on a toasted pretzel bun. Topped with vine-ripened tomatoes, house made fresh mozzarella, and baby field greens tossed in a balsamic vinaigrette. Accompanied with french fries

Our signature burger made of the highest quality american kobe beef grilled to specified temperature and served on a onion brioche roll. Topped with caramelized onions, melted sharp cheddar apple wood smoked bacon. Accompanied with a roasted garlic aioli

Shrimp, scallops, littleneck clams and mussels prepared in your choice of a mildly spicy san marzano tomato and white wine broth or fresh garlic, e.v.o.o., White wine parsley broth. Served over capellini pasta

Tender calamari seasoned and fried until crispy, then tossed with hot pepper rings and champagne garlic butter

Plump jumbo shrimp sautéed with fresh garlic, e.v.o.o., Sun-dried tomatoes, white wine, parsley and a touch of champagne butter. Served over capellini

Colossal shrimp perfectly poached served chilled with our house made cocktail sauce and fresh lemon

Filled with a sherry wine laced crabmeat stuffing and melted mozzarella

Lightly floured crispy calamari rings tossed in a mildly spicy saffron sauce with sweet red roasted peppers, mild banana peppers, chorizo, and scallions

House-made fresh mozzarella breaded and pan fried. Served with our marinara sauce

Lightly dusted with flour and pan seared, then prepared in a fresh sage, lemon and pale sherry wine laced demi-glace with sautéed wild mushrooms. Topped with prosciutto di parma and melted fresh mozzarella and accompanied with roasted garlic whipped potat

Fresh filet of salmon grilled to perfection topped with compound citrus butter

Filet of yellowtail sole stuffed with our crabmeat stuffing and oven baked. Served with our rich lobster sherry wine laced cream sauce

Filet of haddock oven roasted with lemon, butter and white wine. Topped with rich buttery crumbs

A house favorite, traditionally prepared with tender imported french snails baked with a zesty garlic and fresh parsley butter

Dipped in an egg batter and then breaded, pan fried until golden and topped with our marinara sauce and melted mozzarella. Accompanied with penne pasta tossed in our house ragu. The dishes are created using either scallopine of milk fed veal or boneless b

A quarter head of iceberg lettuce topped with diced tomato, red onion,crispy bacon and our house made bleu cheese dressing

Ribbons of fresh pasta tossed in a sauce made with tender pieces of veal, beef and pork simmered with plum tomatoes and red wine. Finished with a touch of cream and parmigiano reggiano