SIGNATURE ENTREES

All signature entrees are served with starch and vegetable du jour

Atlantic Salmon Filet 18
Baked on a cedar plank topped with a lemon caper olive oil

Reisling Poached Haddock Filet 17
Fingerling potatoes, tagliatelle of vegetables, fresh mussels
finished with champagne butter

*Baked Stuffed Lobster Thermidor 26
Lazy man’s lobster stuffed and baked with a creamy rich
gruyere cheese sauce

Oven Roasted Statler Chicken Breast 14
With fresh sage and apple raisin chutney

Pan Seared Chicken Medallions 13
Layered with smoked mozzarella, spinach, and roasted roma
tomatoes. Served with rich pan gravy

*Crabmeat Stuffed Bone-In Pork Chop 19
With tasso ham & brie topped with hollandaise sauce

Christopher’s Traditional Meatloaf 14
Wrapped in apple smoked bacon and drizzled with
sweet & sour barbeque glaze

Classic Shephard’s Pie 14
Lamb, ground beef and pork layered with mashed potatoes,
corn and served with our home-style gravy

*Grilled New Zealand Rack of Lamb 28
Served with warm dried cherry, balsamic and mint reduction

*Pan Seared Duck Breast 19
With wild mushroom risotto and brandy spiced cranberry coulis

Wild Mushroom Ravioli 18
With caramelized onion and sherry cream sauce

Ziti with Tomato & Vodka Cream Sauce 15
Sweet Italian sausage and spinach finished with ricotta
cheese and toasted garlic

*Shrimp and Scallop Carbonara 20
Pappardelle pasta tossed with prosciutto and peas in a
creamy parmesan sauce

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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

Baked French Onion 5
Classically prepared and topped with Gruyere cheese

Award Winning New England Clam Chowder 6
Voted by the people, Boston’s Best, 2007 ChowderFest
Cup 4     Bowl 7

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SALADS

Iceberg Salad 6
A wedge of Iceberg lettuce accompanied by garden
fresh tomatoes, cucumbers, apple smoked bacon,
and crumbled bleu cheese, with choice of dressing

Vietnamese Shrimp Salad 9
Shredded greens & cabbage with baby shrimp,
carrots, chestnuts and peanuts tossed with a spicy
cilantro Asian vinaigrette

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, sugared pecans and goat cheese with homemade
apple cider vinaigrette

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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
*16 oz. Delmonico Steak 23
*12 oz. New York Strip Steak 20
*16 oz. New York Strip Steak 27
*6 oz. Grilled Bistro Filet Medallions 19
12 oz. Prime Rib 18    16 oz. Prime Rib 22
Available Friday-Sunday

Above served with choice of béarnaise, horseradish
cream, port wine demi glace, roasted red pepper
and garlic compound butter, portabella bordelaise
or au poivre style.

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ADD-ONS

Any of the below items can be added to an entree or steak

Two Baked Stuffed Shrimp 7
Three Grilled Jumbo Shrimp 7
Steamed or Grilled Lobster Tail Market Price

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FAMILY STYLE SIDES

Jumbo Baked Potato 4
Maple Glazed Brussel Sprouts 4
Sauteed Kale with Bacon & Onions 4
Steak Fries 4
Asparagus with Hollandaise 5
Sweet Potato and Turnip Gratin 5

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KID'S MENU

Meatballs and Penne 4
Chicken Fingers and Fries 6
Pizza with side salad 5
Junior Cheeseburger 4
Grilled Chicken Breast with rice pilaf 5
Penne and Butter 3

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