Dinner Menu


Selections and prices subject to change.


STARTERS

New England Clam Chowder $8
cream, fresh thyme, oyster crackers

Arancini Cordon Bleu $11
fried risotto balls with prosciutto and gruyère cheese

Vegetable Stuffed Mushrooms $10 V
local field mushrooms stuffed with summer vegetables and herbed cheese on a parsnip puree

Brûléed Onion Soup $6.50
gruyère, provolone, french bread croutons

One Lincoln Wings $10.50
fried jumbo wings with classic buffalo hot sauce

Shrimp Cocktail $13 GF
poached and chilled large shrimp with a horseradish crème fraîche & grilled tomato avocado salsa

SALADS

Seasonal Garden Salad $6 | $9 GF
small | large

Gorgonzola GF $6 | $9.50
small | large
spinach, radicchio, romaine, dried cranberries, gorgonzola, spicy candied pecans, and poppy seed dressing

Greek Salad $9.50 V
exotic greens, Kalamata olives, feta, cucumber, cherry tomato, red wine vinegar

Classic Caesar $9.50 V
pecorino romano, garlic croutons, caesar dressing

Add To Any Salad
grilled chicken $5
grilled steak $6
seared salmon $6
roasted shrimp $6

MAINS

All sandwiches come with a choice of chips, fries, or fresh fruit.
All sandwiches can be made on GF bread if requested.

Pulled Pork Sandwich $12.50
slow-roasted bbq rubbed pork, cheddar cheese on a brioche roll

Bacon Cheeseburger $11
seasoned and grilled 8 oz. burger, choice of swiss, provolone, american, or cheddar cheeses, grilled buttered brioche bun

Crab Cake Sandwich $14
jumbo lump crab cake, spicy remoulade, grilled brioche

One Lincoln Stuffed Scallops $30
crab stuffed day boat scallops, mashed potatoes, shrimp succotash

Atlantic Salmon $26 GF
pan-seared atlantic salmon, braised spinach, mashed potatoes, and a red pepper citrus butter

Linguine Bolognaise $16
roasted tomato ragout with veal, beef, and pork

Crab Mac & Cheese $16
macaroni, creamy crab béchamel sauce, herbed brioche croutons

Eye Round Steak $24
roasted fingerling potatoes, seasonal pickedvegetables

V = Vegetarian
GF = Gluten-Free


CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. SEVERAL ITEMS NOT CURRENTLY NOTED CAN BE MADE GLUTEN-FREE OR VEGETARIAN UPON REQUEST.