Zesty blend of crab, cream cheese and spices baked together. Drizzled with sweet Thai chili sauce and garnished with green onions. Served with wonton chips.

Crab Rangoon Dip

Demi Caesar

Pasta pillows stuffed with porcini mushroom and ricotta, mozzarella, fontina and parmesan cheeses. Tossed in a cremini and button mushroom sauce and served with a warmed baguette. Add sautéed chicken | Add pan-seared steak tips* | Add sauteed shrimp

Four Cheese Mushroom Sacchetti

Fried chicken tenders, charred corn, iceberg, tomato, bell pepper, cilantro, serrano-lime crema, and cotija cheese

Mexican Street Corn Chicken Wrap

Fried large shrimp tossed in our house sweet and spicy sauce

Bang Bang Crispy Shrimp

Salad

DINE IN

Coke

Mexican Coca Cola

Jarritos Mexican Soda

Chocolate Filled Churros

Cup of New England Clam Chowdah

Onion, Carrot, Green Bean, Green Pea, Brown Rice.

Veggie Burger

Served with Kettle Chips and Pickle Spear.

Chicken Tenders & Fries

Grilled Chicken Breast, Romaine, Caesar dressing and Parmesan Cheese wrapped in a Flour Tortilla.

Chicken Caesar Wrap

All American Beef Hot Dog served with Kettle Chips and Pickle Spear.

Hot Dog & Fries

Slow cooked Pork Sliders on mini Brioche Buns. Served with Cole Slaw and Kettle Chips.

Pulled Pork BBQ Sliders

21/4 lb Angus Beef Patties topped with Lettuce, Tomato and Onion. Served with Kettle Chips and Pickle Spear.

Barney's Burger

Freshly picked Maine lobster with Mayo, Lettuce served with Kettle Chips.

Fresh Maine Lobster Roll

Homemade fried chips smothered with queso, bacon, jalapeños, green onions and sour cream.

Loaded Fried Potato Chips

Choice of Buffalo, BBQ, Mango Habanero or Pineapple Jalapeño

Deep Fried Wings

Jarritos

Soda

Charred tomato salsa, guacamole & homemade queso served with chili lime salted corn tortilla chips

Cantina Trio & Chips

Preheat your oven to 350°F (175°C) to prepare for baking the dip.

Preheat the Oven

In a mixing bowl, combine the cream cheese, sour cream, crab meat, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and smooth.

Prepare the Crab Mixture

Finely chop the green onions, keeping some aside for garnishing later.

Chop the Green Onions

Fold the chopped green onions into the crab mixture until evenly distributed.

Mix in Green Onions

Transfer the crab mixture into a greased baking dish, spreading it evenly.

Transfer to Baking Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and golden brown on top.

Bake the Dip

Once baked, remove the dip from the oven and drizzle the sweet Thai chili sauce over the top.

Drizzle with Sauce

Garnish with the reserved green onions and serve warm with wonton chips for dipping.

Garnish and Serve

Cream Cheese

Crab Meat

Sour Cream

Green Onions

Garlic Powder

Wonton Chips

Sweet Thai Chili Sauce

Worcestershire Sauce

Salt

Black Pepper

Rinse the romaine lettuce under cold water, then chop it into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber into thin rounds.

Wash and Chop the Vegetables

In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber.

Combine the Vegetables

In a medium mixing bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Worcestershire sauce, salt, and black pepper.

Mix the Dressing Ingredients

Using a whisk, mix all the ingredients together until the dressing is smooth and creamy.

Whisk Until Smooth

Pour the prepared Demi Caesar dressing over the salad base in the large bowl.

Add Dressing to Salad

Gently toss the salad with the dressing until all the vegetables are evenly coated.

Toss to Combine

Top the salad with croutons and additional grated Parmesan cheese.

Garnish

Romaine lettuce

Cherry tomatoes

Cucumber

Mayonnaise

Parmesan cheese, grated

Lemon juice

Garlic, minced

Worcestershire sauce

Black pepper

Croutons

Additional Parmesan cheese, grated

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually mix flour into the eggs using a fork until a dough begins to form.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Knead the Dough

Soak the dried porcini mushrooms in hot water for 20 minutes, then drain and chop finely.

Prepare the Porcini Mushrooms

In a bowl, combine the chopped porcini mushrooms, ricotta, mozzarella, fontina, parmesan, salt, pepper, and olive oil. Mix well until fully combined.

Mix the Filling

Divide the rested dough into four pieces. Roll out each piece on a floured surface to about 1/16-inch thickness.

Roll Out the Dough

Cut the rolled dough into 2-inch squares. Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle and press to seal. Then, bring the two corners of the triangle together to form a pillow shape and pinch to seal.

Cut and Fill

In a large skillet, heat olive oil over medium heat. Add cremini and button mushrooms, and sauté for 5-7 minutes until they are browned and tender.

Sauté the Mushrooms

Stir in minced garlic and cook for an additional minute. Then add heavy cream, parmesan, salt, and pepper. Stir and simmer for 5 minutes until thickened.

Add Garlic and Cream

Bring a large pot of salted water to a boil. Carefully add the sacchetti and cook for 3-4 minutes until they float to the surface.

Boil the Sacchetti

Using a slotted spoon, remove the sacchetti and transfer them to the skillet with the mushroom sauce. Gently toss to coat.

Toss with Sauce

Serve the Four Cheese Mushroom Sacchetti hot, garnished with chopped parsley, alongside warmed baguette.

Serve

All-purpose flour

Eggs

Porcini mushrooms (dried)

Ricotta cheese

Mozzarella cheese (shredded)

Fontina cheese (shredded)

Parmesan cheese (grated)

Olive oil

Cremini mushrooms (sliced)

Button mushrooms (sliced)

Garlic (minced)

Heavy cream

Fresh parsley (chopped)

Baguette

Pat chicken tenders dry. In a bowl toss chicken with buttermilk and hot sauce until coated. Let sit 10 minutes at room temperature (or up to 1 hour in the refrigerator).

Marinate

In a shallow dish combine flour, cornstarch, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Mix well.

Prepare Dredge

Heat vegetable oil in a heavy skillet over medium-high heat until a thermometer reads 350°F (175°C) or a small pinch of flour sizzles on contact. Remove tenders from buttermilk, letting excess drip off, then press into the flour mixture to coat thoroughly. Fry in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Dredge & Fry

While chicken fries, char the corn and peppers. Heat a cast-iron skillet or grill pan over high heat until very hot. Add 1 tsp olive oil and add corn kernels in a single layer. Let corn sit, undisturbed, 2–3 minutes until browned, then stir and allow another 1–2 minutes until lightly charred. Add diced red bell pepper and cook 1–2 minutes until slightly softened and blistered. Remove from heat and transfer to a bowl.

Dice the Roma tomato and fold it into the charred corn and peppers along with chopped cilantro. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside.

In a blender or food processor combine sour cream, mayonnaise, lime juice, serrano pepper (start with half and add more to taste), honey, and 1/4 tsp kosher salt. Blend until smooth. Taste and adjust salt or heat. If you prefer a thinner sauce, add 1–2 tsp water and blend until desired consistency.

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. Lay one tortilla on a work surface.

Spread about 1–2 tablespoons of serrano-lime crema down the center of the tortilla. Top with about 1/2 cup shredded iceberg lettuce, 1/4 cup charred corn mixture, and 1 fried chicken tender (or slice tenders and use 2–3 slices per wrap depending on size).

Sprinkle with 2 tablespoons crumbled cotija and a little extra chopped cilantro if desired. Squeeze a lime wedge over the filling.

Fold the bottom up over the filling, then fold the sides in and roll tightly to close. Repeat with remaining tortillas and ingredients. Serve immediately while chicken is hot with extra crema and lime wedges on the side.

chicken tenders

buttermilk

hot sauce

all-purpose flour

cornstarch

smoked paprika

onion powder

garlic powder

kosher salt

black pepper

vegetable oil (for frying)

fresh corn kernels (from about 2 ears) or frozen thawed

red bell pepper

Roma tomato

fresh cilantro (chopped)

olive oil

sour cream

mayonnaise

fresh lime juice

serrano pepper (stemmed, seeded if desired)

honey or agave

large flour tortillas

iceberg lettuce (shredded)

cotija cheese (crumbled)

fresh lime wedges

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave them for presentation. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper; set aside.

Prepare shrimp

In a shallow bowl whisk together the all-purpose flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a separate bowl beat the egg with 1/2 cup cold water until combined. Place the dry mix on a plate for final dredging if you want an extra-crisp finish.

Make batter and dredge setup

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1.5–2 inches (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with one small pinch of batter: it should sizzle and turn golden within 30–45 seconds.

Heat oil

Working in small batches (4–6 shrimp depending on pot size), dip each shrimp first into the egg wash, then dredge in the dry flour/cornstarch mix, pressing to adhere. Gently slide into hot oil and fry until golden and crisp, about 2–3 minutes per side for large shrimp (internal opaque and firm). Do not overcrowd. Use a slotted spoon to transfer shrimp to a paper-towel-lined tray to drain. Maintain oil temperature between 320–350°F; adjust heat as needed. Repeat until all shrimp are cooked.

Batter and fry shrimp

While shrimp fry (or up to a day ahead), whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/4 teaspoon garlic powder, 1 teaspoon lime juice (if using), and 1/8 teaspoon salt in a bowl until smooth and glossy. Taste and adjust heat/sweetness: add more sriracha for heat or more honey for sweetness. Chill briefly if desired.

Place hot, drained shrimp in a clean bowl (warm is fine). Spoon 3/4 of the prepared bang bang sauce over the shrimp and gently toss to coat evenly — use tongs or a spatula to keep shrimp crisp. Reserve remaining sauce for drizzling or for guests to add more. Transfer coated shrimp to a serving plate.

Sprinkle sliced green onions, toasted sesame seeds, and chopped cilantro over the shrimp. Serve immediately with lemon or lime wedges and the reserved sauce on the side.

Leftover sauce can be refrigerated in an airtight container up to 5 days. Fried shrimp are best eaten immediately; reheating will soften the crust—reheat in a 350°F oven for 6–8 minutes to crisp as much as possible.

large shrimp (16–20 count), peeled and deveined, tails on or off per preference

all-purpose flour (for dredging)

baking powder

salt

cold water

mayonnaise (best with full-fat for creaminess)

sweet chili sauce

sriracha (adjust for heat)

honey

rice vinegar

lime juice (optional, brightens sauce)

green onions (scallions), thinly sliced

sesame seeds, toasted

fresh cilantro (optional), chopped

lemon or lime wedges (to serve)

Wash and chop the Romaine lettuce into bite-sized pieces. Place in a large serving bowl.

Chop Lettuce

Wash the cherry tomatoes and cut them in half. Add to the bowl with the lettuce.

Prepare Tomatoes

Peel the cucumber if desired, then slice it into thin rounds. Add to the salad bowl.

Slice Cucumber

Peel and thinly slice the red onion. Add to the bowl with the other vegetables.

Slice Red Onion

Crumble the feta cheese over the salad mixture in the bowl.

Add Feta Cheese

Slice the olives if they are whole, and sprinkle them on top of the salad.