| The Bristol Lounge |
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| Dinner Menu |
| Soups |
| New England Clam Chowder |
| Curried Butternut Squash Bisque |
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| Salads and Appetizers |
| The Bristol Caesar |
| Mixed Baby Lettuce with Teardrop Tomatoes and Balsamic Vinaigrette |
| The Courtyard Cobb Salad - with Crumbled Blue and Smoked Bacon |
| Lobster with French Bean Salad - with Curried Yogurt Dressing |
| Tomato and Mozzarella - with Aged Balsamic, Basil and Arugula |
| Crab Cakes - with Jicama-Papaya Slaw and Chipotle Aïoli |
| Asparagus and Mushroom Tart - with Herb Salad and Truffle-Chive Vinaigrette |
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| Bristol Traditions |
| Smoked Atlantic Salmon - Garnished with Egg, Capers, Onion and Toast Points |
| Assorted Cheese Plate - with Dried Fruit and Pecans |
| Chilled Jumbo Shrimp Cocktail - with Cocktail Sauce and Rémoulade |
| Chilled Wellfleet Oysters - on Ice with Cocktail and Mignonette Sauces |
| Sliced Seasonal Fruit - with Honeyed Yogurt |
| Turkey Club - on Toasted Brioche with Tarragon Mayonnaise |
| The Famous Bristol Burger - with Aged Cheddar |
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| Pasta |
| Rigatoni with Shrimp - Broccoli Rabe, Eggplant and Roasted Pepper |
| Cavatappi with Chicken Meatballs - with Smoked Mozzarella, Sweet 100 Tomatoes and Basil |
| Spinach Gnocchi - with Artichokes, Roasted Garlic, Sage and Shaved Parmesan |
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| Homestyle Cooking |
| Monday - Baked Meatloaf Garlic Mashed Potatoes and Mushroom Gravy |
| Tuesday - Baked Stuffed Shrimp Lemon Butter |
| Wednesday - Fried Chicken with Black-Eyed Peas and Braised Greens |
| Thursday - Down-East Lobster Pie |
| Friday - Crispy Cod and Chips, Tartar Sauce and Cole Slaw |
| Saturday - Hickory Smoked Brisket with Corn Pudding and Asparagus |
| Sunday - Rib-Eye of Beef Garlic and Rosemary, Traditional Popovers |
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| Entrées |
| Catch of the Day - with Herb Butter or Olive Relish |
| Thai Shrimp Curry - with Lemongrass Pineapple, Eggplant and Coconut-Basmati Pilaf |
| Mustard Anise Glazed Salmon - Green Tea Noodles, Bok Choy and Ginger-Hoisin Sauce |
| Grilled Swordfish - Braised Vegetables, Pea Tendrils, Potato Gnocchi, Cassis Reduction |
| Sirloin Steak - with Herb Butter, Asparagus, Horseradish Whipped Potatoes |
| Grilled Tandoori Breast of Duck - Roasted Cauliflower Purée and Snap Peas, Mango-Rhubarb Chutney |
| Grilled Baby Rack of Lamb - Sweet Plantain Mash, Haricots Verts, Olives, Tamarind-Port Jus |
| Eggplant Cannoli - Mediterranean Vegetable Relish, Flageolets, Pepper Coulis |
| Roasted Baby Chicken - with Braised Autumn Vegetables, Olive Oil Potatoes and Lemon-Thyme Jus |
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| Caviar |
| Russian Caviar Served with Iced Stolichnaya Cristall |
| Beluga (30 grams) |
| Osetra (30 grams) |
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| On the Side |
| Garlic Whipped Potatoes |
| Asparagus |
| Lobster Risotto |
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| Dessert |
| The Grande Cappuccino - Indulge Yourself with an Oversized Cup of Delicious Cappuccino. Served with Chocolate-Dipped Biscotti |
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| Bristol Lounge Tapas |
| Served from 4:30 pm |
| Smoked Duck and Black Bean Quesadilla - Mango Pico de Gallo, Chipotle Cream |
| Asian Spiced Chicken Satay - Onion-Currant Chutney |
| Ginger Grilled Shrimp - Green Tea Noodle Salad |
| Steamed Pork Dumplings - Ginger Soy Dipping Sauce |
| Crispy Fried Calamari - Pepperoncini and Saffron Aïoli |
| Hummus, Spiced Olives, Marinated Sweet Peppers, Herb Pita Chips |
| Sesame Seared Tuna - Vegetable Tempura |
| Eggplant and Chèvre Turnover - Tomato-Caper Relish |
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