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SHAREABLES

WARM SALTED PRETZEL (v)
beer cheese fondue, honey grain mustard | 11

QUESADILLA
fire roasted seasonal vegetables, avocado, jack cheese, served with pickled jalapenos, pico de Gallo & crema | 17 – add carnitas | 6, smoked pulled chicken | 5, carne asada | 8

CLASSIQUE POUTINE
rich gravy, Maple Brook cheese curds, pickled red onions, salted fries | 14, add egg | 2

LOBSTER RANGOON
flash fried golden wontons stuffed with local lobster, cream cheese, scallions, house made duck sauce | 18

CHILI LIME COCONUT SHRIMP SKEWERS (gf)
jumbo grilled shrimp, Bangkok glaze, green papaya salad, peanut sauce, chopped cilantro lime | 14

BUFFALO CHICKEN ‘CRACK’ (gfo)
braised chicken breast hand-pulled, black pepper & garlic hot sauce, crumbled blue cheese, cream cheese, grilled naan, tortilla chips | 18

POTSTICKERS
pan-fried chicken + lemongrass dumplings, ginger-soy dipping sauce | 13

SALT & PEPPER CALAMARI
flash fried Atlantic calamari, pepper relish, herb aioli | 16

SMOKED WINGS
chipotle spiced dry-rubbed, ‘white lightning’ dunk | 16

NASHVILLE HOT CHICKEN TENDERS
fried chicken, “Prince” style hot pepper paste, white bread, pickles, blue cheese dip | 14

CHOWDER + BISQ

FRENCH ONION
12 hour beef broth, caramelized onions, aromatic herbs, aged sherry, gruyere cheese
bowl | 18

CHILI (gf)
sweet & smoky! grilled steak, ground beef, Mexican chorizo, pepper jack, scallions, lime crema
cup | 9 – bowl | 14

NEW ENGLAND CLAM CHOWDER (gf)
local clams, potatoes, celery, carrots, north country smoked bacon, cream
cup | 8 – bowl | 12

LOBSTER BISQ (gf)
classic creamy, velvety soup of lobster broth, sherry wine
cup | 10 – bowl | 16

FIELD OF GREENS

ADD: grilled chicken +7 | *Atlantic salmon +10

*steak tips +9 | grilled shrimp +8

CLASSIC COBB SALAD (gf)
hard-boiled eggs, smoked bacon, tomatoes, blue cheese, romaine, red wine vinaigrette | 16

SEASONAL (v)
spinach, sliced apples, crispy bacon, toasted pecans, crumbled goat cheese, sweet dried cranberries, maple dijon vinaigrette | 16

CAESAR (v, gfo)
hearts of romaine, classic caesar dressing, shaved grana padano cheese, olive oil croutons | 14

GREEK (v, gfo)
cucumber, onion, bell peppers, romaine lettuce, Kalamata olives, cherry tomatos, pepperoncini, feta, artichokes, grilled flat bread, creamy Greek dressing | 17

ROCK + ROLL BOWLS

‘BUDDHA‘ NOODLES(v)
sauteed noodles, ginger garlic, crisp Asian vegetables, mushrooms, tofu, crispy chickpeas, miso, sesame glaze | 22

NORTH ATLANTIC SALMON
fresh North Atlantic salmon, white miso glaze, spicy peanut sauce, lo mein, crunchy Asian vegetables, cucumber, sesame salad | 26

SPICY SHRIMP & RICE (gf)
shrimp, coconut cilantro rice, salsa criolla, sliced avocado, salsa verde | 23

BRICK OVEN PIZZA

SAUSAGE & BROCCOLINI
crumbled bianco sweet Italian sausage, sauteed broccolini, garlic cream sauce base, ricotta & grande mozz cheese, red pepper flakes | 20

ARTISAN PEPPERONI
San Marzano tomato base, thick-cut artisanal pepperoni, grande mozz | 19

MARGHERITA
San Marzano tomato base, fresh buffalo mozzarella, torn basil | 17

FIG + PROSCIUTTO
fig jam base, capri farms goat cheese, prosciutto di parma, aged balsamic glaze | 20

3 MEAT
imported spicy capicola, bianco sweet Italian sausage, thick-cut artisanal pepperoni, San Marzano tomato base, grande mozz, parm, Mike’s hot honey drizzle | 20

BLACKMOOR FAVORITES

SCHNITZEL
flash fried chicken cutlet, mustard gravy, herb spaetzle, sweet & sour cabbage | 22

PORCHETTA
crispy skin pork belly, fresh herb and roasted garlic rub, Roman polenta, sauteed broccolini w/extra virgin olive oil, chili flakes & lemon, pan dripping | 26

STEAK FRITES
char grilled sirloin, pomme frites, petite salad, bordelaise sauce, maitre d’ butter | 39

STEAK TIPS* (gf)
tender marinated grilled tips, tossed with A2 sauce, roasted seasonal vegetables, hot cherry peppers, fingerling potatoes | 28

JUMBO LOBSTER RAVIOLIS
brandy tomato cream sauce, heirloom cherry tomatoes, fresh basil, shaved grana padano cheese | 38

*BRICK OVEN COD (GFO)
fresh North Atlantic cod loin, garlic, white wine, Kalamata olives, oven roasted tomatoes, artichoke hearts, fresh herbs, lemon, extra virgin olive oil | 24

*ROAST CHICKEN (GF)
lemon & garlic gianonne organic split chicken, brick oven seasonal vegetables, whipped buttery Yukon potatoes, natural pan gravy, charred lemon | 26

BISTRO MAC+CHEESE
crème fraiche, fontina cheese, cork screw pasta, red wine braised short rib , bordelaise sauce, frizzled shallots, white truffle essence | 28

FISH + CHIPS
beer battered North Atlantic haddock, salted thick-cut fries, creamy coleslaw, house tartar sauce | 24

SIGNATURE SANDWICHES

(served with a choice of hand-cut fries, kettle chips, garden salad, coleslaw, potato salad or cajun pasta salad)

SHORT RIB MELT
slow braised short rib, pickled red onion, melted Swiss cheese, horseradish, mayo, grilled sourdough | 19

LONGCROSS CRUNCH
buttermilk fried chicken breast, north country smoked applewood bacon, lettuce, tomato, hot pepper relish, American cheese, Alabama white sauce, brioche | 18

BLACKMOOR SALMON BLT*
blackened fresh Atlantic salmon, applewood smoked bacon, lettuce, tomato, cilantro mayo, ciabatta | 19

MAGOUN’S REUBEN
house cured corned beef brisket, bacon infused Russian dressing, Swiss cheese on grilled marble rye & ale braised sauerkraut | 18

BIG WHISKEY BURGER
candied sriracha slab bacon, whiskey habanero bbq sauce, frizzled onions, aged cheddar, buttered brioche bun | 19

SIDES

DESSERT

STICKY TOFFEE PUDDING
rich British sponge cake, warm toffee sauce, vanilla bean ice cream | 10

RED VELVET CAKE
red velvet cake layered with sweet cream cheese filling | 10

CHOCOLATE PEANUT BUTTER MOUSSE
chocolate cake layered with chocolate and peanut butter mousse | 10