Lunch Menu

Tuesday through Friday 11 a.m. to 4 p.m.

Soups

• Soup du Jour – 3/5
• Tomato Bisque with Fresh Chives & Balsamic – 3/5
• House Specialty New England Clam Chowder with Crispy Bacon – 4/6

Salads

• Smoky Edward’s Bacon & Pear Salad with Local Greens, Bacon, Poached Pears & Roquefort tossed with Bacon Champagne Vinaigrette - 13
• Simple Salad with Root Vegetables & Herb Vinaigrette – 6
• Roasted Chilled Salmon Nicoise with Mixed Greens, Pickled Green Beans, Hard Boiled Egg, Grape Tomatoes & Nicoise Olives with Balsamic Vinaigrette – 14

Sandwiches  (Served with your choice of Simple Salad or Fries)

• Cliff’s Corned Beef Reuben with Swiss, Sauerkraut & Russian Dressing on Grilled Rye – 9
• Stacked Corned Beef with Swiss & Brown Mustard on an Onion Roll – 9
• Roasted Berkshire Pork Shoulder with Pickles & Dijon Aioli on Grilled Rye – 9
• “Bell’s Burger” Half Pound Grilled Sirloin* Burger with Caramelized Onions & Tillamook Cheddar on an Onion Roll – 9
• Bacon Blue Burger Half Pound Grilled Sirloin* with Edward’s Bacon & Crumbled Roquefort on an Onion Roll – 9
• Tillamook Cheddar, Brie & Herbed Chevre Grilled Cheese on Brioche – 7
• Open Faced Oven Roasted Hot Turkey with Whipped Potatoes & Gravy on Brioche – 8
• Marinated, Pounded & Grilled Chicken with Lettuce, Tomato & Mayo on an Onion Roll – 8

Those Certain Things

• Shrimp & Grits with Roasted Chilis – 13
• Steak* & Eggs* on a Potato Gratine with Bearnaise – 15
• Gemelli Pasta Tossed with Wild Mushrooms and Balsamic Cream – 14
• Roasted Root Vegetable Roulade with Herbed Chevre & Red Pepper Coulis – 12

Complements

• House Specialty Mac & Cheese Gratine  - 4
• Flash Fried Sweet Shrimp & Calamari with Spicy Aioli – 9
• Hand Cut Fries – 4

* Consuming raw or undercooked foods may increase the risk of food borne illness
**18% gratuity added to parties of seven or more