| STARTERS |
S |
L |
| COUNTRY CHICKEN SOUP Broth style with wild rice |
7 |
10 |
| SOUP OF THE DAY Chef’s daily inspiration |
7 |
10 |
| SEARED SEA SCALLOPS On parsnip puree with a vanilla curry beurre blanc |
|
11 |
| BEET AND GOAT CHEESE TIMBALE With chive and white balsamic vinaigrette |
|
10 |
| HOMEMADE CRAB CAKE On an apple, fennel and lime slaw with chili tarragon aioli |
|
12 |
| |
|
|
| SALADS |
|
|
| CAESAR SALAD With crispy pancetta, homemade dressing, grano padano and lemon |
7 |
12 |
| EDDIE’S GREEK SALAD |
8 |
13 |
| GRILLED ASPARAGUS AND FIELD MUSHROOM SALAD Tossed with white truffle oil on buffalo mozzarella with shaved parmesan |
10 |
14 |
| GRILLED CHICKEN AND PAPAYA SALAD With shaved red onion, cherry tomato, candied pecans and passion fruit vinaigrette |
|
16 |
| CHARGRILLED N.Y. STRIP LOIN On warm salad of new potatoes, grape tomato, roasted shallots, caramelized garlic, fresh herbs and baby spinach |
|
19 |
| NICOISE SALAD Albacore tuna chunks on French beans, cherry tomatoes, black olives, fingerling potatoes, red onion, boiled egg and mixed greens |
|
16 |
| |
|
|
| SANDWICHES |
|
|
| CAMBRIDGE CLUB BBQ chicken breast, speck, beefsteak tomatoes, apple smoked cheddar, arugula and chipotle mayo |
|
15 |
CLUB BURGER Lean minced ground beef stuffed with pulled beef on toasted brioche bun with traditional garnishes
|
|
15 |
| CAMBRIDGE GRILLED CHEESE 7 year old cheddar baked on brioche and homemade ketchup |
|
17 |
| SHAVED RARE ROAST BEEF PRIME RIB On toasted baguette with caramelized onion, horseradish, Swiss cheese and gravy |
|
15 |
CAMBRIDGE TUNA SANDWICH Nori wrapped tuna loin with baby watercress, marinated cucumber, pickled ginger and wasabi aioli
|
|
19 |
|
|
|
| MAINS |
|
|
| FISH AND CHIPS Crispy battered haddock fillet with homemade slaw, mushy peas and house cut fries |
|
17 |
| CHICKEN CURRY Slow braised Indian spiced chicken curry served on basmati rice with mango chutney |
|
19 |
| GRILLED PROVIMI CALF LIVER On roasted fingerling potatoes, sautéed spinach and pommery mustard jus |
|
22 |
| MAPLE ROASTED CHICKEN With chestnut, pear and sage puree, swiss chard and frites |
|
22 |
| BRAISED BEEF CHEEK On a parsnip bubble and squeak and reduced braising jus |
|
23 |
| BUTTERNUT SQUASH RAVIOLI In a light curry cream sauce with cranberry compote |
|
19 |
| SEARED FILET OF ARTIC CHAR On sautéed vegetables in a beet and lime coulis |
|
23 |
|
|
|
*Please ask your server for a list of our selections by the bottle.
*All prices subject to applicable taxes and gratuities. |
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