The Meating House

Served with gulf shrimp, dry sea scallops, steamed Atlantic clamps, New Zealand mussels, and lump crabmeat sauteed in our scampi butter with petite diced tomatoes served over a puff pastry shell. Served for perfect two.

Silver dollar mushrooms overflowing with our crabmeat and Italian sausage medley then baked and topped with Asiago cheese.

Deep-fried calamari rings with spicy pepper tomato sauce.

Half dozen battered duck wing with a zesty orange ginger glaze.

Half dozen gulf shrimp pan-seared in cajun olive oil.

Served over a dijon mustard cream sauce.

A traditional recipe of diced bell peppers, spinach onions and slab bacon over six freshly opened top neck clams on the half shell.

One dozen Atlantic littlenecks served with saltines and lemon butter.

New Zealand rib chops chargrilled served over a garlic demi-glace.

Louisiana gulf oyster topped with our special spinach blend then baked and finished with an anisette cream sauce and topped with asiago cheese a house favorite.

Freshly shucked gulf oysters on the half shell served with a spicy cocktail sauce. Subject to availability.

Brie wheel wrapped in phyllo dough served over our raspberry merlot sauce. Perfect for a small group.

Our own version of caramelized onions in a sweet, hearty beef broth topped with croutons and assorted cheeses then baked in a crock to a golden brown.

Our own house prepared soup made for your enjoyment.

Romaine leaves tossed in our caesar dressing with asiago cheese and croutons.

Gulf shrimp, sea scallops, and lump crabmeat on a bed of greens with roasted red peppers, ripe olives, and croutons, served with house vinaigrette.

Fresh seasonal greens tossed with garden vegetables served rolls.

The most of steaks. A 4 oz. filet finished with hickory-smoked bacon, grilled mushroom cap, and bordelaise sauce.

12 oz. aged strip steak garnished with beer battered onion rings.

16 oz. boneless rib cut served with a mushroom peppercorn sauce.

12 oz. of freshly ground sirloin topped with our special mushroom sauce.

Aged hand-selected 12 oz. steak charred, stuffed with button mushrooms, lump crabmeat, and gorgonzola blue cheese then baked to your liking, served with bordelaise sauce. Served with house salad, vegetable, and choice of starch.

A filet cut 10 oz. sirloin steak marinated in our special honey bourbon glaze then seared to seal in all those great flavors. Served with house salad, vegetable, and choice of starch.

Lamb rack encrusted with a dijon mustard savory crumb crust, cut into double-thick chops, served over a garlic-rosemary demi-glace sauce. Served with house salad, vegetable, and choice of starch.

4-5 oz.

Chargrilled farm-raised tilapia fillets dusted with lemon pepper spice.

Baked Atlantic haddock with a Parmesan cheese savory crumb crust.

Pacific sweet mild fish dusted with cajun spice and blackened.

Farm-raised salmon encrusted with honey mustard pretzels then bakced.

Dry scallops dusted with a savory crumb crust.

Sauteed sea scallop with backfin lump crabmeat in an asiago cheese cream sauce then baked en casserole.

A 12 oz. warm water lobster tail brushed with butter and broiled.

Veal scaloppini lightly dusted with savory bread crumbs, pan-fried, finished with grilled asparagus, backfin crab meat, and an asiago cheese sauce.

Sauteed veal scaloppini gulf shrimp in a marsala wine sauce.

Boneless 8 oz. pork strip steak lightly breaded and grilled finished with a fresh lemon caper butter sauce.

Chicken cutlets sauteed with lump crabmeat in a lemon caper sauce.

Chicken cutlets encrusted with almonds and sauteed to a golden brown finished with mandarin orange and dried apricot sauce.

Sauteed chicken cutlets with baby leaf spinach and basil in a feta cheese cream sauce.

Sauteed chicken cutlets in an asiago cheese cream sauce over Sacchetti pasta.

Lobster and crabmeat filled pasta served with gulf shrimp and mushrooms in a Newburg sauce.

Our own version of caramelized onions in a sweet, hearty beef broth topped with croutons and assorted cheeses then baked in a crock to a golden brown.

Our chef's specially prepared soup made daily for your enjoyment.

Romaine leaves tossed in our own caesar dressing with asiago cheese, anchovy fillets, and croutons.

Chilled Gulf shrimp, poached sea scallops, lump crabmeat on a bed of tossed greens with roasted red peppers, ripe olives, and croutons, served with house vinaigrette.

Fresh seasonal greens tossed with garden vegetables served with oven fresh rolls.

Charbroiled 5 oz. Angus sirloin topped with sauteed button mushrooms and spinach onions. Served with vegetable du jour and choice of potato.

Thick sliced of our own baked meatloaf topped with our mushroom sauce. Served with vegetable du jour choice of potato.

Charbroiled half pound fresh ground chuck patty grilled to your liking. Served on a brioche roll with choice of cheese, fresh-cut steak fries, and a dill spear.

Charbroiled seasoned 6 oz. all-white meat turkey burger. Served on a brioche roll with choice of cheese, fresh-cut steak fries, and a dill spear.

Lightly marinated chicken cutlet. Served with vegetable du jour and choice of potato.

A medley of chicken and garden vegetables in a savory cream sauce, topped with puff pastry and baked en casserole. Served with house salad and choice of potato.

Deep-fried breaded chicken tenderloins with fresh-cut steak wedges and honey BBQ sauce.

Broiled lightly breaded fresh haddock fillet served with house salad and choice of potato.

Beer battered cod fillet served with fresh-cut steak wedges, malt vinegar, and tartar sauce.

Farm-raised catfish, gulf shrimp, and lump crabmeat dusted with cajun seasoning and broiled en casserole. Served with house salad and choice of potato.

Charbroiled 5 ounces. Angus sirloin steak fried onion ring garni.

Catfish, gulf shrimp, and crabmeat baked with cajun spice.

Dry sea scallops lightly breaded with lemon butter.

Charbroiled ground sirloin steak patty with mushroom sauce.

North Atlantic haddock baked with lemon butter.

Sauteed boneless chicken in a Greek garlic lemon sauce.

Sauteed chicken cutlets in a marsala wine mushroom sauce.

Sauteed chicken breast with pasta in a Asiago cheese sauce.