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Sea Glass Restaurant @ The Castle Dinner Menu – Fall 2017 Served Wednesday thru Saturday 5p – 9p

    • Appetizers

    • Butternut Squash Ravioli

      Freshly made sweet, nutty squash stuffed between homemade pasta sheets served in a brown butter sauce with frizzled sage

    • Calamari

      Lightly breaded and deep fried served with cherry peppers, chipotle aioli & marinara sauce

    • Potato Skins

      Baked potato skins (3) with bacon, cheddar cheese, chives and sour cream

    • Lobster Ravioli

      Tender chunks of fresh shucked lobster, brown butter and ricotta cheese stuffed between homemade pasta sheets served with our cheesy, creamy Mornay sauce

    • Seth's Quahog

      Hand-stuffed baked local clam topped with Ritz cracker crumb & buerre blanc served with lemon wedge

    • Arancini

      Deep-fried housemade rice balls (2) stuffed with ground beef served with tomato sauce & parmesan cheese

    • Shrimp Cocktail

      Jumbo poached shrimp (3) with our homemade cocktail sauce & lemon wedge

    • Salads

    • Caesar Salad

      Classic or Grilled Romaine lettuce with white anchovies, house croutons and shaved parmesan cheese

    • Soups

    • Castle Fall Salad

      Mixed greens, candied Walnuts, Craisins and feta cheese with our creamy balsamic vinaigrette

    • Butternut Squash Soup

      Smooth and silky, roasted, deeply browned, caramelized then puréed butternut squash soup with a base of browned butter and golden sautéed onions topped with a dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves

    • Classic French Onion Soup

      Topped with crostini, Swiss and shredded gruyere then broiled to perfection

    • Castle Clam Chowder

      A bowl of our traditional, homemade New England chowder with Applewood bacon

    • entrees:

    • Chicken A.L.T.

      Fried, grilled or blackened chicken breast with avocado, lettuce & tomato on french bread served with french fries, onion rings & our homemade cilantro lime cole slaw

    • Grilled Pork Chop

      Grilled 12 ounce all natural pork chop served with cranberry apple chutney and white bean cassoulet

    • Baked Haddock

      Fresh local haddock baked with white wine & butter, stuffed with rice and topped with garlic herb crumbs served with grilled vegetables

    • Lobster Pie

      Fresh-shucked local lobster baked with rice, herb garlic crumbs and beurre blanc sauce topped with crab stuffing served with grilled vegetables & rice pilaf

    • Castle Classic Burger

      Grilled ground choice sirloin topped with Applewood bacon, cheddar cheese and caramelized onions

    • Braised Short Ribs

      Braised barbequed beef short ribs served over mashed potato with grilled fall root vegetables

    • Butternut Squash Ravioli

      Freshly made sweet, nutty squash stuffed between homemade pasta sheets served in a brown butter cream sauce

    • Chicken Parmigiana

      Lightly breaded fried chicken breast topped with marinara sauce and mozzarella and parmesan cheeses served over penne pasta

    • Shrimp & Lobster Scampi

      Wild-caught jumbo shrimp and fresh-shucked local lobster sautéed with butter, garlic, shallots, tomatoes, and basil topped with shredded parmesan cheese served over our homemade penne or linguini pasta

    • Baked, Stuffed Chicken

      Statler chicken breast stuffed with cornbread stuffing and Craisins, baked and served with choice of two: rice, garlicky mashed potato, Cheesy twice baked potato, French fries, fall grilled vegetables, small mixed greens salad

    • Lobster Ravioli

      Tender chunks of fresh shucked lobster, brown butter and ricotta cheese stuffed between homemade pasta sheets served with our cheesy, creamy Mornay sauce

    • Mac ‘n Cheese

      Comfort food made with bacon and peas - Add pulled pork or chili $3, Lobster $6

    • Filet Mignon

      Prime Filet Mignon (8 oz.) with grilled vegetables, Cheesy twice baked potato, béarnaise sauce and fried leek garnish

    • Fish Taco / Pork Taco

      North Atlantic haddock or barbequed pulled pork on a flour or corn tortilla, with pickled cabbage, pickled red onion, pico de gallo, chipotle aioli, & avocado with our homemade cilantro lime cole slaw

    • Vegetarian

    • Eggplant Lasagna

      Vegetarian style fried eggplant baked with fresh mozzarella and ricotta cheeses, marinara sauce and our homemade pasta

    • Dessert

    • Chocolate Lava Cake

      A hot liquid chocolate center fills a warm chocolate cake with accompanying homemade ice cream, chocolate drizzle & whipped cream

    • Chocolate Taco

      Homemade pastry taco filled with homemade ice cream, chocolate ganache, cocoa nibs & whipped cream

    • Cannoli

      One traditional and one seasonal crisp Italian pastry shells filled with spiced cream

    • Crème Brûlée

      Creamy, rich vanilla bean custard topped with a contrasting layer of hard caramel

OPEN TO THE PUBLIC

Restaurant Hours

Wed thru Sat Dinner > 5p – 9p; Sat Breakfast à la carte > 8a – 11a Sunday Brunch Buffet > 8:30a – 11a

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DINNER MENU (SEASONAL) SATURDAY BREAKFAST MENU

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Castle Manor Inn and SeaGlass Restaurant