Soups & SaladsSoup du jour

Check the specials board for today’s preparation and price.

New England Clam Chowder - 6A hearty, good for the soul bowl.

French Onion - 6Caramelized onions in a sherried beef broth topped with melted Swiss cheese.

Classic Caesar Salad - 6With crisp romaine, lemony garlic dressing, shaved Asiago cheese and anchovies.

Grilled Chicken - add 3 Grilled Beef Tips - add 5 Grilled Shrimp - add 5

Mixed Field Greens - 7Tossed with pomegranate balsamic vinaigrette, finished with dried cranberries, cumin spiced pecans and goat cheese.

Grilled Chicken - add 3 Grilled Beef - add 5 Grilled Shrimp - add 5

Asian Salad with Teriyaki Chicken - 8Mixed greens topped with shredded carrots, sunflower seeds and rice noodles tossed with our own spicy peanut

vinaigrette and topped off with sliced grilled teriyaki chicken, red onions and Mandarin orange segments.

Black Tea Smoked Chicken - 9Fresh greens topped with a delicious salad of black tea smoked chicken, toasted almonds, dried cherries and scallions.

Baby Spinach salad - 8Baby spinach salad with shiitake mushrooms, red onions and Feta with a light drizzle of Dijon Vinaigrette.

Grilled Chicken - add 3 Grilled Beef - add 5 Grilled Shrimp - add 5

AppetizersPan-Seared Crab Cakes - 9

Classic New England style crab cakes served with a lemony-roasted garlic aioli.

Fried Potato Skins - 6Deep fried then baked with sharp local cheddar and crispy bacon, served with sour cream on the side.

Chili Skins - 9 Beef up your Potato Skins with chili and a little extra cheddar.

Cajun Calamari - 9Lightly seasoned and fried golden brown. Served with spicy Cajun dipping sauce.

Mushroom Risotto Cakes - 8Two hand-formed risotto cakes pan-seared and served over sherry cream, then topped off

with sautéed wild mushrooms and fresh herbs.

Mussels Pommery - 9PEI mussels steamed with fresh rosemary, garlic and tomatoes in a savory pommery mustard cream.

Pork Pot Stickers - 95 steamed pork dumplings pan seared and tossed with sesame oil. Garnished with green onions

and sesame seeds with a side of sweet chili dipping sauce.

Nachos - 8Colorful tortilla chips layered with local cheddar, scallions, green chilis, jalapenos, black olives and chopped tomatoes.

Served with sour cream and salsa. Add Chili - 11

BurgersALL BURGERS SERVED WITH FRIES. TO SUBSTITUTE BEER BATTERED ONION RINGS ADD 50¢. YOUR CHOICE OF CHEESE: AMERICAN, PROVOLONE, SWISS OR CHEDDAR.

VEGGIE BURGER CAN BE SUBSTITUTED FOR ALL BEEF BURGERS.

Traditions’ Traditional Burger - 81/2 pound housemade burger with choice of cheese on a toasted bun with lettuce, tomato, onion, and a pickle.

The Wrangler - 9Traditional burger with hickory smoked bacon, BBQ sauce and cheddar.

Black & Bleu - 9Traditional burger with freshly cracked black pepper & bleu cheese dressing.

Teriyaki - 8.50Traditional burger with ‘yaki glazed peppers and onions.

Scampi Burger - 11Traditional burger topped with two shrimp scampi. Served on a toasted bun with lettuce, tomato and onion.

SandwichesALL SANDWICHES SERVED WITH FRIES. TO SUBSTITUTE BEER BATTERED ONION RINGS ADD 50¢

Chicken Margheritta - 8Grilled Chicken with fresh mozzarella, ripe tomatoes and pesto mayo on a toasted kaiser roll.

Veggie Flatbread - 7Fire grilled flatbread topped with fresh mozzarella, roasted veggies and roasted garlic hummus.

Fire Grilled Portabella - 8Grilled portabella, roasted green chilies and red onion on a toasted bun with roasted garlic hummus on the side.

Eggplant Parmesan - 7Freshly breaded eggplant parmesan served on a toasted bun with marinara sauce and melted provolone.

Chicken Parmesan - 8Freshly made chicken parmesan served on a toasted bun with marinara sauce and melted provolone.

Balsamic Glazed Chicken Breast - 8Grilled chicken breast topped with aged balsamic vinegar, field greens, tomato and red onion.

Buffalo Chicken - 8Freshly breaded chicken cutlet tossed with buffalo sauce. Served on a toasted bun with lettuce, tomato and onion.

Traditions' French Dip - 96" sub roll stuffed with a 1/2 pound of slow-roasted prime rib topped with Swiss cheese, scallions served au jus.

SeafoodFried Clams - 12

1/2 pound of whole belly clams lightly seasoned and fried golden brown. Served with fries, tartar sauce and a lemon wedge.

Fish & Chips - 116 oz. beer battered haddock filet served with chipotle tartar sauce, housemade russet potato chips, a side of slaw and a pickle.

Crab Mac & Cheese - 11A Traditions’ original. Tender crabmeat with sharp cheddar in a rich cream sauce tossed

with squiggly pasta, topped with Ritz crumbs and baked golden brown.

Shrimp Scampi - 155 Gulf Shrimp sautéed with garlic, lemon, white wine and fresh herbs served over linguini and garnished with diced tomatoes.

Pan-Seared Scallops - 155 sea scallops pan-seared and served with a mushroom risotto cake with sherry cream.

Pasta ClassicsALL PASTAS ARE SERVED WITH GARLIC BREAD.

Linguini & Meatballs - 14A hearty bowl of linguini and marinana sauce topped with 5 meatballs.

Chicken n’ Broccoli Penne - 14Grilled chicken, fresh broccoli and garlic sautéed with olive oil and fresh herbs.

Garnished with diced tomatoes and Asiago cheese.

Eggplant Parmesan/Chicken Parmesan - 11/14Freshly breaded Eggplant/Chicken with marinara and fresh mozzerella served over linguini.

EntreesALL ENTRÉES ARE SERVED WITH FRESHLY BAKED BREAD AND YOUR CHOICE OF STARCH AND VEGETABLE OF THE DAY.

Meatloaf - 14Our own blend of seasoned ground beef, pork, and veal. Served with a mushroom gravy.

St. Louis BBQ Ribs - 17A full rack of slow cooked, fall-off-the-bone tender ribs.

Chicken Massalia - 16Boneless chicken breast sautéed with roasted red peppers, baby spinach, artichoke hearts and roasted garlic.

Roasted Atlantic Salmon - 18With pommery mustard and rosemary cream.

NY Striploin - 20A local favorite. Aged, centercut NY Striploin grilled to your liking and topped with a tri-color peppercorn demi glace.

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE THE RISK OF FOODBORNE ILLNESS.