Mendenhall Inn - Full Menu

Fresh rings of calamari accompanied with jalapeño and lemon, tossed with a choice of garlic aioli or sweet Thai chili sauce

Red peppers, marinated artichokes, tomato wedges, kalamata olives, feta cheese tossed in an herb vinaigrette atop romaine, arugula and radicchio

Freshly shaved carrots, red onion, celery and red pepper, tossed with napa cabbage, arugula, cashews and sesame soy vinaigrette

Strawberries and feta cheese tossed in a bed of arugula greens and English cucumbers. Accompanied by garlic boursin crustines and poppy seed dressing

Shaved romaine hearts, yellow and red grape tomatoes, cucumbers, garlic croutons and lemon zest

Blend of heart of romaine and iceberg lettuce, shaved asiago cheese, toasted garlic croutons and tossed in a creamy Caesar dressing

Crisp iceberg wedge, diced tomatoes, candied maple bacon, cucumbers, crispy fried leeks, bleu cheese crumbles accompanied with Stilton bleu cheese dressing and a fig balsamic drizzle

A medley of crisp baby field greens and romaine, topped with julienne garden vegetables, tomatoes, cucumbers, red onions and ripe olives

Jumbo shrimp, crabmeat, scallops, clams and mussels sauteed in garlic, fresh basil, lemon and white wine beurre blanc, served over fresh linguini and shaved asiago cheese

Pan seared jumbo shrimp and sea scallops, thyme butter and finished with our tomato caper relish and served with wasabi mashed potatoes

Jumbo lump crabmeat broiled to perfection. Served with a chipotle remoulade sauce

Mendenhall's signature broiled jumbo lump crab cake topped with arugula and chipotle remoulade aioli

Hand shaved prime rib of beef with provolone cheese and horseradish aioli

Our house 10 oz burger served with tomato, arugula and crispy fried leek onions and choice of the following toppings: Swiss Cheese, Vermont Cheddar, American Cheese, Goat Cheese, Wild Mushrooms, Candied Maple Bacon

(Upon Availability) Served with cocktail sauce and chipotle mignonette

Horseradish aioli and au jus. Not Available Wednesday

A half duck perfectly roasted and finished with plum hoisin glaze

Oven roasted garden vegetables layered in a crispy crust baked to perfection. Accompanied by a portabella and grilled vegetables topped with melted mozzarella cheese and a rich roasted red pepper sauce

Thursday-Sunday

Four freshly made garlic toast points with tomato, crab bruschetta, sliced fresh mozzarella and fried basil

Horseradish aioli

Fresh PEI mussels sautéed with leeks, shallots, garlic and shaved fennel, finished with chopped tomato and saffron garlic broth

Local cremini mushrooms stuffed with our tasty crabmeat imperial mixture

Tender clams topped with bacon, roasted red and sweet green bell peppers, finished with Romano and Asiago cheese. Served with drawn butter

Four crispy wonton wrapped wasabi stuffed shrimp served with plum hoisin

Jumbo gulf shrimp served with a tangy cocktail sauce

(House Specialty) Served with sherry wine

Sweet onions under a blanket of perfectly melted medley of cheeses topped with crispy fried leeks

Authentic creamy bisque garnished with lobster

Thin sliced red and yellow beets, cucumber ribbons, arugula, feta cheese, blood oranges and toasted pistachios, tossed with a citrus vinaigrette

Seared sesame Ahi tuna with vegetable sushi, seaweed salad, tomato caper spread, soy ginger glaze and wasabi cream

Flash grilled and enriched with an apple rosemary demi-glace

6 oz tail broiled and served with drawn butter

Executive Chef Charlie's hometown recipe. Meaty chunks of Maine lobster lightly tossed in a tangy dressing

Our spin on a classic hard-boiled egg scooped and filled with a crab yoke and dusted with Old Bay

Sautéed Brussels sprouts with garlic, olive oil, red onion and thyme, tossed with aged cheddar cream, applewood smoked bacon and parmesan reggiano

Served with a red pepper purée and béchamel sauce finished with pesto and pine nuts