SIGNATURE ENTREES

All signature entrees are served with starch and vegetable du jour

Pork Pinwheel Medallions 15
Bacon wrapped pork loin stuffed with spinach, cranberries,
goat cheese, and walnuts topped with cider spiked demi glace,
served with cinnamon poached apples and potatoes

*Maple Bruleed Swordfish 17
Grilled 8oz center cut swordfish steak with caramelized maple
sugar served with risotto stuffed chilies and roasted vegetables

Herb Roasted Cornish Hens 15
Basted in a rosemary butter served with butternut squash risotto
and roasted vegetables (please allow 25 minutes cook time)

*Tai Broiled Salmon 18
Crispy skin-on Atlantic salmon with an apple- potato cake
served atop a bed of sautéed spinach and drizzled with
sweet and spicy Tai dressing

Vegetable Lasagna 14
Béchamel based lasagna layered with roasted seasonal
vegetables, served with basil marinara and sautéed spinach and garlic

Autumn Ravioli 12
Fresh raviolis stuffed with pumpkin, butternut squash
and sweet potato, topped with Frangelico & walnut cream,
served with cinnamon poached apples

*Pan Seared Duck Breast 19
Cooked medium rare and paired with creamy butternut squash risotto
and a brandy spiced cranberry coulis, served with roasted vegetables

Chicken Bruschetta 13
Pan seared chicken medallions topped with vine-ripened tomato,
fresh basil and mozzarella cheese served with rich pan gravy,
served with mashed potatoes

*Seafood Risotto 23
Al dente risotto tossed with jumbo scallops, prawns, lobster
meat and mussels accompanied with garlic toast points


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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness. More information about the safety
of consuming raw food is available upon request. Please note: If you have specific
dietary requirements, allergies or preferences, please ask your server for details.

SOUP


Award Winning New England Clam Chowder
Voted by the people,
Boston's Best, 2007 & 2008 ChowderFest
Cup 4     Bowl 7

Baked French Onion 5
Classically prepared and topped with Gruyere cheese

Soup du jour 4
Prepared fresh, daily


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SALADS

Iceberg Salad 6
Wedge of iceberg accompanied by gorgonzola,
garden fresh tomatoes, bacon and cucumbers
drizzled with blue cheese dressing

Caesar Salad 6
Crisp Romaine tossed in a creamy dressing with
garlic herb croutons. Available as an entrée:
Salmon 17  Shrimp 16  Chicken 9

Christopher's House Salad 6
Salad of mixed greens composed of seasonal
dried fruit, candied pecans and goat cheese with
homemade house vinaigrette

Red Delicious-Lobster Slaw 14
Fresh New England lobster claws and knuckles with local grown apples folded with a creamy fennel dressing

Cucumber Ceviche Salad 7
Sliced cucumbers marinated in a honey citrus
dressing, with fresh mint and tomatoes


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STEAKS

Christopher’s uses the finest U.S.D.A. beef,
aged to a minimum of 21 days. We hand select
and grill our steaks to perfection.
Rare- cool, red center, Medium Rare- warm, red juicy
center, Medium- warm, pink center, Medium Well- hot
center cooked through, Well- no color somewhat dry

*8 oz. Filet Mignon 26

*8 oz. Bistro Medallions 19

*12 oz. New York Strip Steak 20
16 oz strips may be cut to order by
request for an additional $7

*16 oz. Delmonico Steak 23

*Mocha Latte Steak 20
Sweet and savory coffee rubbed flat iron
with dark chocolate and peach mole

Our Steaks are served with a small garden salad, creamy
garlic mashed potatoes and your choice of sauce

Sauces: Demi Glace, Horseradish Cream,
and Garlic & Herb Compound Butter


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