Nutmeg Restaurant & Banquet Facility

Freshly hand cut and golden fried, tossed with herb Parmesan

Point Judith calamari fried together with hot pepper rings, tossed with Gorgonzola crumbs

Little neck clams stuffed with smoky bacon and casino butter

Creamy ricotta blended with pure honey, California pecans, virgin olive oil, thyme, and crostinis

Louisiana-style golden fried shrimp, tossed with buffalo sauce, served with blue cheese, and celery

Large snails baked with mushrooms, herb butter Parmesan compote

Sweet black mussels, simmered in a house-made herb marinara

Toasted ciabatta, herbs, garlic, Parmesan, melted Gorgonzola

Maryland style, blue crab meat, zesty remoulade, crisp greens, and lemon wedge

Creamy fresh mozzarella, tomatoes, herbs, and virgin olive oil

Dressed rainbow crisp greens, house vinaigrette

Tomatoes, cucumbers, kalamata olives, pepperoncini, feta cheese, romaine, and citrus herb olive oil

Romaine lettuce, seasoned croutons, Parmesan, and classic creamy Caesar

Wedge of iceberg lettuce, smoky bacon bits, tomato cubes, and crumbled blue cheese

Leaf spinach, roasted peppers, Gorgonzola crumbs, and toasty bacon strips

Dressed rainbow greens, fresh apple wedges, mixed nuts, and honey citrus vinaigrette

9 delicate cream soups served with real chunks of Maine lobster

Caramelized onions blended with chicken and beef stock, dry sherry, topped with croutons, and a thick slice of Pepper Jack cheese

Classic creamy New England style

Rich creamy pink sauce, tossed with imported rigatoni pasta

Tossed with, garlic, oil, basil, chopped tomatoes, broccoli florets, Parmesan cheese

Smoky bacon bits, creamy cheese sauce, macaroni pasta, and panko crumbs

Ritz crackers, lemon, butter, and white wine served with potatoes and vegetables

Baked with pure honey, mixed nuts. Served with potatoes and vegetables

Golden crisp served with fries, tartar sauce, and lemon wedge

Grilled and laced with herb citrus olive oil, served with potatoes and vegetables

Delicious crab stuffing, lemon, and butter, served with potatoes and vegetables

Point Judith calamari sautéed in a herb marinara, linguini pasta

Gulf shrimp sautéed in a chili flakes marinara, linguini pasta

Sweet Atlantic scallops, white wine, broiled with lemon, butter, and Ritz crackers

Dusted with Cajun spices, pan-roasted laced with lemon and butter

Fresh chicken breast egg battered and sautéed in lemon, butter, and white wine sauce

Fresh chicken breast egg battered and sautéed in caramelized onions and mushrooms in a marsala demi glaze

Breaded fresh veal cutlet, tasty marinara, mozzarella, and penne pasta

Sautéed with mushrooms, onions, and marsala wine in tasty veal glaze.

Sautéed in a lemon, butter, white wine, and caper sauce

Sautéed with spinach, mushrooms, and tasty marinara sauce, served over pasta

Sautéed in a Madeira wine butter sauce, topped with soft asparagus. Maine lobster meat, laced with classic bearnaise

Eight-ounce grilled beef patty on a toasted bun with American cheese, lettuce, tomatoes, and French fries

Grilled fourteen ounces New York strip cut, served with potatoes and vegetables

Simply grilled, served with potatoes and vegetables

Breaded and pan-roasted with butter, virgin olive oil, and lemon caper sauce

Seven-ounce cut, served with potatoes, vegetables, and bordelaise sauce

Fourteen-ounce choice cut rib eye, served with potatoes and vegetables