DINNER MENU

SOUPS

Classic Onion Soup     7
Red Wine Caramelized Onions, Topped with Provolone & Swiss
 
Rembrandt’s New England Clam Chowder  5 / 7
Roasted Corn and Italian Spices

     Soup of the Day   4.5 / 7

 Chef’s Daily Creation

           
SALADS
 
Rembrandt’s House Salad   7

Market Greens, English Cucumber, Tomatoes and Red Onion with Oregano Vinaigrette

 

Caesar Salad   8

Classic Dressing with Shaved Parmigiano Reggiano and Herbed Croutons

With Grilled Chicken Breast 10   With Grilled Shrimp 11   With Anchovies 10

 

Spiced Walnut Salad   10

            Market Greens, Bosc Pears, Gorgonzola Dolce with Honey Dijon Vinaigrette

 

                                                                                                                 

APPETIZERS

                                                                    

Roasted Turkey Bruschetta 7

Sharp Provolone, Garlic Aioli and Gremolata

 

Curried Scallops 10

Apple Chutney and Coriander Pesto
 
 
Spinach and Mascarpone Crêpe 9
Baked Stuffed Crêpes, Truffled Rosemary Cream, Balsamic Drizzle

 

Cornmeal Dusted Calamari 10

With Spicy House Marinara Dipping Sauce

 

Mussels Red or White 9

               Garlic Tomato Broth with Bruschetta or Shallot White Wine Butter Sauce and Julienne Fries

 

Mussels Mijn Manier 9

P.E.I Mussels in a Mushroom Leek Cream Sauce

 

Antipasti Plate 12

  Artisan Cheeses, Assorted Crackers, Honey, Vegetables and Cured Meats

                                 

                                                      

 

 

ENTREES

                                                                                                                                                                                            

  Rembrandt’s Original Venison Stew   18

Venison Tenderloin stewed in Veal and Beef Broth with Vegetables, Red Bliss Potatoes and Grilled Bread

 

Bouillabaisse   25

Chopped Clams, Scallops, Shrimp, Calamari and Mussels in a Spicy Plum Tomato Sauce

 

  Seared Dusted Monkfish   20

Roasted Fingerling Potatoes, Pancetta and Cabbage in a Light Fumet

 

   Wood Roasted Stuffed Tilapia   20

Crabmeat Stuffed with Roasted Red Bliss Potatoes and Asparagus in Lemon Thyme Garlic Fumet

 

Steak Frites    23

Rosemary Marinated Grilled Rib Eye, House Cut Frites, Fresh Broccoli

With Bistro Sauce and Balsamic Drizzle

 

Stuffed Shells   16

Seasoned Ricotta, Fresh Tuscan Herbs in our House Marinara

 

 Bacon Wrapped Stuffed Pork Tenderloin   20

Breadcrumb Stuffing with Steamed Vegetables, Mashed Potatoes and an Espanolé Sauce

 

Cavatelli Bolognese   18

Handmade Pasta in a Traditional Hearty Meat Marinara

 

Coq Au Vin   19

Burgundy Roasted Airline Chicken Breast and Leg with Pearl Onions, Baby Carrots and Mashed Potatoes

 

Grilled New York Strip Steak   24

Crispy Buttermilk Onion Rings and Baby Carrots topped with Salsa Verda

     

Roasted Duck Breast   21

Parsnip Puree, Cherry Tomatoes and Spinach in a Honey Lavender Sauce

 

Pan Seared Atlantic Cod   19

Crispy Prosciutto, Shitake Mushrooms, Roasted Red Pepper Risotto in a Lemongrass Velouté

 

SIDES

                         Garlic Bread 3                                       Vegetable of the Day 3

Mashed Potatoes 3                              Risotto 4

 

                 *A gratuity of 18% will be added to parties of 5 or more.