Kingston 1686 House - Kingston, NH

five jumbo shrimp served with a cocktail sauce and a fresh lemon wedge.

chopped spinach, onions and feta cheese layered between over brushed layers of phyllo pastry.

vermont cheddar stuffed mushroom vermont cheddar, roasted red peppers, buttered cracker crumbs and sherry.

made with thick cut, oven roasted spanish onions, veal stock and wine. topped with provolone cheese and oven baked.

escargot bourgogne imported french snails, with garlic and parsley butter.

crab cakes maryland style crab cakes, pan seared and served over a roasted red pepper cream sauce.

on the half shell, served with cocktail sauce.

steamed in white sauce, served with cocktail sauce.

new england clam chowder thick and creamy with chopped sea clams.

extra virgin olive oil, fresh lemons, pure grated parmesan cheese, fresh ground black pepper and crispy romaine lettuce. no eggs.

a variety of organically grown baby lettuce greens tossed with extra virgin olive oil, balsamic vinegar, dried tomatoes, pecans and chevre cheese.

pepper and onion skewered broiled tenderloin tips with mushroom sauce, two baked stuffed shrimp. served with roasted garlic smashed potatoes.

hand cut from the thickest part of prime tenderloin. served with bordelaise mushroom sauce.

new york cut, usda choice graded, boneless sirlion strip steak. all natural regal harvest strip loin, hearty, juicy and very tasty.

slow roasted half duck served with wild rice blend and apricot-orange-honey sauce.

a whole rack of lamb, pan seared, seasoned, topped with our special tomato glaze and roasted with red wine and carmelized onions.

german style, wisconsim veal cutlet seasones with lemon and herbs, crumbed and pan sauteed.

wisconsin veal cutlet, emmenthaler swiss cheese and baked ham, dipped in a milk and egg batter, crumbed and pan sauteed. served on a light shallot-cabernet brown sauce.

chicken parmigiana boneless perdue chicken breast, breaded, pan sauteed, covered with our special tomato sauce and whole milk mozzarella cheese. finished in the broiler. served with pasta.

boneless chicken breast coated with a garlic, dill, tarragon and basil flavored emulsion. baked in the oven then served on a bed of rice pilaf.

pan seared schrimp with a malibu mango citrus sauce. served over a wild rice blend.

broiled atlantic salmon basted with a slightly sweet mustard glaze and served with whipped sweet potato

baked stuffed lobster fresh lobster stuffed with ritz cracker crumbs. steamed baked and served with fresh melted drawn butter.

steamed live maine lobster tail, split and served with two baked stuffed shrimp drawn butter.

select pieces of fresh lobster meat topped with a bread crumb mixture and baked.

scallop and shrimp stuffed haddock fresh haddock stuffed with scallops and shrimp, steam baked with buttered cracker crumbs and newburg sauce.

oven roasted hand cut pacific jumbo prawns, stuffed with seasoned buttered bread-cracker crumbs.

seasoned crumbs and parmesan cheese coated scallops broiled with butter.

fresh swordfish seasoned with herbs, cracked peppercorns and other spices, then broiled with butter. served on assorted baby greens and finished with mango-currant-rasberry chutney.

fresh native hadock. baked in the traditional new england manner with buttered cracker crumbs.

seafood medditerranean scallops and shrimp sauteed and mixed with feta cheese, greek olives and our own red sauce served over angel hair pasta.

select pieces of fresh lobster, mushrooms, parmesan cheese, garlic and a velvety brandy cream sherry sauce, topped with ritz cracker crumbs.

anthenian style.