Craftsman House
Dinner Menu

~ APPETIZERS ~

ROASTED PORTABELLO MUSHROOM
STUFFED WITH ROMA TOMATO, FETA, PINE NUTS
AND BASIL WITH A BALSAMIC GLAZE
7.50

STEAMED LITTLENECK CLAMS
ONE DOZEN CLAMS STEAMED AND SERVED
WITH A GARLIC HERB BUTTER
11.00

FRENCH ONION SOUP
TOPPED WITH MELTED GRUYERE CHEESE
AND A BAGUETTE CROUTON
5.50

TRADITIONAL SHRIMP COCKTAIL
FOUR JUMBO CHILLED TIGER SHRIMP WITH SPICY HORSERADISH
COCKTAIL SAUCE AND SESAME SEAWEED SALAD
12.50

BLACK BEAN, CHICKEN AND ROASTED CORN QUESADILLA
SERVED WITH PICO DI GALLO AND SHREDDED LETTUCE
8.50

CRISPY VEGETABLE SPRING ROLLS
RICE PAPER WRAPPED, FRIED UNTIL CRISP AND SERVED
WITH A SWEET CHILI CILANTRO DIPPING SAUCE
8.00

NANTUCKET CHOWDER
FRESH SCALLOPS, CAPE CLAMS, SHRIMP, ONIONS
AND POTATO WITH OUR BLEND OF HERBS.
5.50

BLUE POINT OYSTERS
½ DOZEN CHILLED OYSTERS ON THE HALF SHELL WITH LEMONGRASS
SCENTED VODKA AND SPICY HORSERADISH COCKTAIL SAUCE
11.00

FRIED CALAMARI
ANCHO CHILI DUSTED CALAMARI
WITH LIME CHIPOLTE PEPPER SAUCE
9.00

(TWO DOLLARS MAY BE APPLIED TOWARD THE PURCHASE OF AN APPETIZER
IN PLACE OF YOUR COMPLEMENTARY SALAD COURSE)

~ PASTA AND RICE DISHES ~

PASTA OF THE DAY
AN EVER CHANGING EXAMPLE OF THE CHEF'S PASSION FOR UNIQUE PASTA CREATIONS
PRICED DAILY

BAKED PENNE PASTA
PENNE PASTA WITH CARMELIZED SWEET CORN, GRILLED CHICKEN
AND BROCCOLI BAKED IN TOASTED SAGE CREAM
15.00

JUMBO SHRIMP SCAMPI
GULF SHRIMP SAUTEED AND SIMMERED IN WHITE WINE, GARLIC
AND LEMON TOSSTED WITH ANGEL HAIR PASTA
21.00

CRAFTSMAN SEAFOOD CIOPPINO
FRESH FISH, GULF SHRIMP AND LITTLENECK CLAMS, SIMMERED IN A
SPICED TOMATO BROTH SERVED WITH TOASTED ROSEMARY CROSTINI
26.00

ROASTED ANDOUILLE SAUSAGE AND GRILLED CHICKEN BREAST
WITH GREEN ONIONS OVER WHITE RICE, WITH A ROASTED GARLIC CREOLE SAUCE
17.00

RAVIOLI POMADORO
LOBSTER RAVIOLI, ROASTED TOMATOES, WHILD MUSHROOMS,
FRESH BASIL AND PECORINO ROMANO CHEESE
16.00

~ ENTREES ~

AT THE CRASTSMAN WE OFFER A CHANGING ASSORTMENT OF THE FRESHEST FISH FROM
AROUND THE WORLD AND THE FINEST CUTS OF MIDWEST MEATS, PREPARED WITH
SAUCES AND ACCOMPANIMENTS SPECIALLY PREPARED BY OUR CHEF. AND REMEMBER,
WE STILL SERVE OUR FAMOUS HOUSE SALAD WITH SOUNDRIED TOMATO BALSAMIC
DRESSING OR OUR CLASSIC CAESAR SALAD WITH EVERY ENTREE!

CHILEAN SEA BASS
GRILLED FILET OF CHILEAN SEA BASS, SERVED WITH SAUCE PROVENCALE 24.00

PAN SEARED CHICKEN BREAST
GARLIC AND ROSEMARY MARINATED, OVEN ROASTED AND
FINISHED WITH A ROASTED GARLIC THYME GLAZE
17.00

12 OZ. NEW ZEALAND LAMB RACK
PAN ROASTED AND FINISHED WITH AN AROMATIC HERB PAN SAUCE REDUCTION
ROASTED GARLIC CREOLE SAUCE
27.00

8 OZ. USDA CHOICE FILET MIGNON
GRILLED AND SERVED WITH A CABERNET TRUFFLE GLAZE
29.00

MAIN SCALLOPS & GULF SHRIMP
PAN SEARED AND SERVED WITH A LIGHT LOBSTER CREAM SAUCE
25.00

14 OZ. USDA CHOICE NEW YORK STRIP
GRILLED CENTERCUT STRIP STEAK WITH A TOASTED WALNUT BUTTER
28.00

10 OZ. BONE IN PORK CHOP
LAVENDER RUBBED AND SERVED WITH A NISCOISE OLIVE
AND ROASTED TOMATO CHUTNEY
20.00

ATLANTIC SALMON
PECAN CRUSTED, OVEN BROILED AND SERVED WITH A FENNEL PUMPKINSEED SAUCE
20.00

12 OZ. CHOICE RIBEYE STEAK
GRILLED AND SERVED WITH A PEPPERCORN PORT WINE SAUCE
26.00

BREAST OF CHICKEN
PARMESAN PANKO CRUSTED BREAST OF CHICKEN SAUTEED WITH WITH ROASTED PEPPERS,
TOMATO, ARTICHOKE AND KALAMATA OLIVES IN A LEMON BUTTER SAUCE
18.00

LONG ISLAND DUCK BREAST
PAN ROASTED DUCK BREAST WITH ORANGE CHIPOTLE GLAZE
21.00

VEGETABLE NAPOLEAN
ROASTED SEASONAL, EGGPLANT AND PORTABELLO LAYERED AND BAKED WITH
MOZZARELLA AND ASIAGO CHEESES, SERVED ON LINGUINI WITH HOUSE MARINARA
15.00