The Ginger Man

Lobster and chorizo stuffing, parmesan-romano cheese and finished with lobster cream sauce.

Served with sweet chili and cocktail sauces.

One pound of clams steamed in warsteiner pilsner with bacon, caramelized onions and fingerling potatoes.

Goat cheese and chive potato croquettes with truffled garlic cream and basil oil.

With lemon-sriracha aioli.

Flour dusted and served with a cajun remoulade.

Aged irish cheddar & guinness with toasted garlic bread.

Baby field greens tossed in balsamic vinaigrette with carrots, radishes, grape tomatoes and cucumber.

Crisp romaine hearts and garlic-herbed croutons with marinated white anchovies and Parmigiano-Reggiano.

Fried tofu over grilled romaine heart with roasted tomato, black bean salsa and chipotle ranch.

Panko crusted chèvre with fresh berries and toasted walnuts atop spring mix greens and honey lemon vinaigrette.

Blackened chicken over spring mix greens dressed with white balsamic dressing. Topped with avocado, peppadew, carrot, radish, grape tomato and cucumber.

Grilled flat iron with pecans, crumbled bleu cheese, red onion and beet chips over balsamic dressed mixed greens.

Toasted split-top baguette with butter-poached knuckle and claw meat with new england style coleslaw.

Marinated and grilled cauliflower steak with truffle fries, roasted tomatoes, mozzarella cheese and rosemary vinaigrette.

Pan fried lentil cake with sauteed quinoa, grilled asparagus, and peppadew sauce.

House ground 8oz short rib burger stuffed with four fat fowl triple cream cheese and topped with ginger man cheese, bacon and crispy fried onions.

Served on a toasted ciabatta with prosciutto, lettuce, tomato, onion, provolone cheese and lemon-sriracha aioli.

Apple cider braised, topped with buttermilk fried onions and cheddar cheese atop toasted brioche buns and served with new england style coleslaw.

Jumbo shrimp, Littleneck clams, calamari, chorizo and saffron-infused rice, with spicy sofrito.

Cast iron skillet, duck fat fried ½ rabbit with a cornflake crust, topped with roasted garlic cream and leek sauce.

Chefs choice, seared and finished with a sweet corn purée, grilled asparagus and fingerlings.

Pan-roasted Pekin duck with an aromatic ginger-raspberry compote over basmati rice.

Knuckle and claw Lobster meat with cavatappi pasta and fresh herbs baked in a four-cheese cream sauce.

Boneless chicken breast stuffed with Boursin cheese, roasted tomato and asparagus, breaded, fried and baked. Served over mashed potato with a bacon garlic leek cream sauce.

Grilled 10oz strip steak topped in romesco sauce and served with house cut frites and haricot vert.

Lobster and chorizo stuffing, parmesan-romano cheese and finished with lobster cream sauce.

Baby field greens tossed in balsamic vinaigrette with carrots, radishes, grape tomatoes and cucumber.

Crisp romaine hearts with marinated white anchovies and parmigiano-reggiano.

Fried tofu over grilled romaine heart with roasted tomato, black bean salsa and chipotle ranch.

Fresh crumbled chèvre with seasonal berries and toasted walnuts atop spring mix greens and honey lemon vinaigrette.

Blackened chicken over spring mix greens dressed with white balsamic dressing. Topped with avocado, peppadew, carrot, radish, grape tomatoes and cucumber.

Grilled flat iron with pecans, crumbled bleu cheese, red onion and beet chips over balsamic dressed mixed greens.

Marinated and grilled cauliflower steak with truffle fries, roasted tomatoes, mozzarella cheese and rosemary vinaigrette.

Pan fried lentil cake with sautéed quinoa, grilled asparagus, and peppadew sauce.

Chefs choice, seared and finished with a sweet corn purée, grilled asparagus and fingerlings.

Jumbo shrimp, Littleneck clams, calamari, chorizo and saffron-infused rice, with spicy sofrito.

Grilled 10oz strip steak topped in romesco sauce and served with house cut frites and haricot vert.