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Lunch
Menu - Autumn/Winter 2007
APPETIZERS
Crab Cakes 9
House made crab cakes served over mesclun greens with remoulade sauce
Lobster Pizza 14
Caramelized onions, fresh plum tomatoes, imported cheeses and lobster meat
Steamed Mussels 8
Prince Edward Island mussels steamed with white wine, thyme, garlic and parsley
Chicken Quesadilla 9
Grilled chicken, cheddar cheese, roma tomatoes, caramelized onions and chipolte aioli layered between an oven crisp tortilla
Sweet Potato Fries 5
Sided with maple syrup for dipping
Shrimp Scampi Bruschetta 10
Oven roasted cheesy garlic bread topped with sauteed shrimp, basil, butter, garlic and white wine
SOUPS AND SALADS
Periwinkles Award Winning Clam Chowder
Cup 4 Bowl 5
Soup of the Day
Cup 3.50 Bowl 4.50
Three Cheese Onion Soup 6
Classic onion soup baked with provolone, mozzarella and cheddar cheeses
House Salad 7
Mesclun greens tossed with our house balsamic vinaigrette, red onion, plum tomatoes, roasted red peppers, cucumbers and shaved carrots
Warm Tomato, Spinach and Goat Cheese Salad 10
Tossed in balsamic vinaigrette with sliced almonds and dried cranberries
Caesar Salad* 8
Romaine lettuce, Parmesan cheese and grilled croutons tossed in our creamy Caesar dressing
Warm Salad 13
Sautéed red peppers, portabella mushrooms, red onions, grilled chicken, pine nuts, dried cranberries and cheddar cheese tossed with citrus vinaigrette; topped with grilled scallops
Add to any salad – Grilled chicken ($4); grilled salmon ($7); grilled steak tips* ($8)
*Consuming raw or undercooked meats, poultry, seafood, eggs or shellfish may increase your risk for food borne illness, especially if you have certain medical conditions
SANDWICHES
All sandwiches served with your choice of French fries or our famous maple cole slaw
Or add sweet fries for an additional $2.00
Hamburger * 8
8 ounces of grilled fresh ground beef with lettuce, tomato and red onion; add cheddar for $1 more
Fried Shrimp Rollup 9
Deep fried baby shrimp rolled in a grilled flour tortilla with wasabi mayonnaise, baby spinach and avocado served with ginger soy dipping sauce
Crunchy Haddock Sandwich 9
Fresh haddock filet deep fried with a crumbled cornflake crust, served on a bun with lettuce, tomato and red onion; tartar sauce on the side
Chicken Walnut and Cranberry Salad Baguette 10
Tossed in mayonnaise, layered with tomato, bacon and melted cheddar
Half Sandwich and Clam Chowder 10
A half sandwich (ask your server about today’s choice) and a cup of our award winning clam chowder
ENTREES
Baked Haddock 12
Fresh haddock filet with buttered cracker crumbs, rice pilaf and mixed vegetables
Fried Clams 15
The freshest local clams served with French fries, tartar sauce and cole slaw
Crab Cakes and Chowder 12
Our house made crab cakes with remoulade sauce and a cup of our award winning clam chowder
Crunchy Fish and Chips 10
Fresh haddock filet deep fried in a cornflake crumb coating and served with French fries and cole slaw
Grilled Salmon 12
Fresh grilled salmon filet over rice pilaf with mixed vegetables and a honey Dijon mustard sauce
Shrimp Scampi 13
Shrimp sautéed with diced tomatoes, garlic, spinach and fresh basil tossed with linguine pasta in a white wine lemon butter sauce
Oven Roasted Pork Loin 14
Fennel and sage rubbed pork served over mashed potatoes, vegetables and pan gravy
Grilled Steak Tips* 14
Marinated grilled steak tips served with spinach rice pilaf and sautéed mixed vegetables
*Consuming raw or undercooked meats, poultry, seafood, eggs or shellfish may increase your risk for food borne illness, especially if you have certain medical conditions
APPETIZERS
Crab Cakes 9
House made crab cakes served over mesclun greens with remoulade sauce
Fried Clam Appetizer 14
Tender native clams deep fried, served with tartar sauce
Chicken Quesadilla 9
Grilled chicken, cheddar cheese, roma tomatoes, caramelized onions and chipolte aioli layered between an oven crisp tortilla
Shrimp Scampi Bruschetta 10
Oven roasted cheesy garlic bread topped with sauteed shrimp, fresh diced tomatoes, basil, butter, garlic and white wine
Steamed Mussels 8
Prince Edward Island mussels steamed with white wine, thyme, garlic and parsley
Lobster Pizza 14
Caramelized onions, fresh tomatoes, imported cheeses and lobster meat
SOUPS AND SALADS
Periwinkles Award Winning Clam Chowder
Cup 4 Bowl 5
Soup of the Day
Cup 3.50 Bowl 4.50
Three Cheese Onion Soup 6
Classic onion soup baked with provolone, mozzarella and cheddar cheeses
House Salad 7
Mesclun greens tossed with our house balsamic vinaigrette, red onion, plum tomatoes, roasted red peppers, cucumbers and shaved carrots
Caesar Salad* 8
Romaine lettuce, Parmesan cheese and grilled croutons tossed in our Caesar dressing
Warm Salad 13
Sautéed red peppers, portabella mushrooms, red onions, grilled chicken, pine nuts, dried cranberries and cheddar cheese tossed with citrus vinaigrette; topped with grilled scallops
Warm Tomato, Spinach and Goat Cheese Salad 10
Tossed in balsamic vinaigrette with sliced almonds an dried cranberries
Add to any salad – Grilled chicken ($4); grilled salmon ($7); grilled steak tips* ($7)
ENTREES
Fried Clams 18
Native tender clams served with French fries, tartar sauce and cole slaw
Baked Haddock 18
Only the freshest haddock fillet topped with buttered cracker crumbs and served with spinach rice pilaf and sautéed vegetables
Grilled New York Sirloin 21
12 ounce center cut sirloin char grilled and served with mashed potatoes and vegetables topped with garlic butter
Baked Scallops 18
Fresh sea scallops topped with buttered crumbs and served with spinach rice pilaf and sautéed vegetables
Grilled Salmon and Blue Crab Ravioli 19
Farm raised Atlantic salmon lightly grilled atop large blue crab raviolis tossed in a light tomato and basil cream sauce
Grilled Steak Tips* 17
Marinated grilled steak tips served with spinach rice pilaf and sautéed mixed vegetables
Shrimp and Scallop Scampi 18
Tossed with spinach, tomatoes, garlic, white wine, butter and linguine
Chicken Periwinkle 18
Sautéed breast cutlets tossed with sun dried tomato & spinach ravioli, capers, roasted peppers and artichoke hearts in scampi sauce
Baked Stuffed Shrimp 19
Four large shrimp, buttery stuffing, spinach rice pilaf and sauteed mixed vegetables
Oven Roasted Pork Loin 17
Fennel and Sage rubbed pork served over mashed potatoes, vegetables and pan gravy
Chicken Portabella 18
Sauteed breast, portabella mushrooms, rich Marsala sauce, wild mushroom raviolis
Fisherman’s Platter 20
Fried jumbo shrimp and a crunchy haddock filet served with fries, cole slaw and a cup of our award winning clam chowder
(without chowder 18)
*Consuming raw or undercooked meats, poultry, seafood, eggs or shellfish may increase your risk for food borne illness, especially if you have certain medical conditions
Do you have any comments or questions about Periwinkles?
Email
Us At: periwinkles.restaurant@verizon.net