The Peppermill

Please contact the merchant for today's soup selection.

By the cup, homemade with jumbo lump crabmeat.

By the cup, homemade with jumbo lump crabmeat.

Large gulf shrimp flash fried and tossed with a sweet chili and sriracha sauce.

Jumbo shrimp steamed with old bay.

Flatbread baked with mozzarella and Romano cheese, fresh tomato, red onion, and pesto.

Tender strips of chicken breast lightly breaded and served with a honey mustard sauce.

Jumbo shrimp dredged in coconut, deep-fried and served with an orange marmalade sauce.

French cut new Zealand lamb chops marinated in olive oil and rosemary then charbroiled.

Served hot and spicy with celery sticks and bleu cheese dressing.

Fresh top neck clams broiled with garlic herb butter and bacon.

Fresh romaine and iceberg lettuce, garnished with cucumber and grape tomatoes; your choice of dressing. Please contact the merchant for dressing selection.

A wedge of iceberg lettuce with grape tomatoes, bacon bits, and our chunky bleu cheese dressing.

Fresh romaine lettuce with croutons, caesar dressing, and shaved romano cheese.

Fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing.

Oven-roasted turkey breast, bacon, hard-boiled egg and tomatoes chopped with iceberg lettuce; topped with sliced avocado.

All fresh breast meat blended with mayonnaise, dijon mustard and celery garnished with egg wedges and grape tomatoes served with choice of a vegetable.

Solid white albacore tuna, garnished with egg wedges and grape tomatoes served with choice of a vegetable.

Served with old bay seasoning, garnished with egg wedges and grape tomatoes, served with choice of a vegetable.

Homemade quiche with ham, bacon, onions and swiss cheese: served with red seedless grapes, cantaloupe, and honeydew slices.

A flour tortilla stuffed with chicken breast, Monterrey jack, and cheddar cheeses, jalapeno peppers, and scallions. Served with salsa, sour cream and a choice of a vegetable.

Fresh north Atlantic salmon broiled in garlic butter and served over fresh baby spinach.

Fresh North Atlantic salmon, blended with scallions and fresh dill, broiled and served with a lemon dill sauce.

Fresh North Atlantic salmon filet broiled in butter and lemon, topped with champagne sauce.

Broiled in lemon and butter.

Topped with imperial sauce.

Orange roughy dipped in egg, sautéed in butter and served with a lemon and white wine sauce.

Filet broiled in lemon and butter.

Beer battered cod, deep-fried and. served with a seafood dipping sauce and french fries

A five-ounce all jumbo lump crab cake, your choice broiled or fried.

Fresh eggplant breaded with panko, fried and topped with marinara sauce and mozzarella cheese; served with a side of barilla angel hair pasta.

Certified Angus beef, slow-roasted in house, served au jus.

A six-ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms.

Jumbo shrimp sautéed with fresh broccoli, snow peas, onions, mushrooms, and red peppers. Served over rice with a teriyaki glaze.

A ten-ounce certified Angus beef sirloin steak.

Boneless chicken breast lightly breaded with panko, sautéed and topped with our marinara sauce and mozzarella cheese. Served with barilla angel hair pasta.

Tenderloin tips sautéed with onions and mushrooms. Served with a burgundy wine brown sauce over fettuccini with a dollop of sour cream.

Fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs.

Large shrimp flash fried and drizzled with sweet chili and sriracha sauce, served in 2 soft taco shells with chopped romaine and diced tomato.

Boneless chicken breast with jumbo lump crab meat, fresh mushrooms and mozzarella cheese in a light cream sauce.

Sautéed in butter, served with onions and bacon.

Jumbo shrimp dredged in coconut, deep-fried and served with orange marmalade sauce.

Homemade meatloaf served with mashed potatoes and brown gravy.

An eight-ounce pork rib eye seasoned with olive oil, salt, and pepper grilled to your liking and served with a baked sweet potato.

All jumbo lump crab meat, sautéed with fresh mushrooms, scallions, and tomatoes, served over barilla angel hair pasta with a light cream sauce.

An eight ounce certified Angus beef burger charbroiled, then topped with bacon and jalapeno pepper jack cheese; served on a brioche roll.

First, cut lean corned beef thinly sliced, sauerkraut and swiss cheese, grilled with thousand island dressing on marble rye bread. Served open-faced.

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus.

Grilled on white bread, a tangy treat.

Boneless chicken breast charbroiled and sliced, served in a whole wheat wrap with bacon, cheddar cheese, romaine, tomatoes, and Vidalia onion dressing.

A five-ounce all jumbo lump crab cake. Served with lettuce and tomato, your choice of bread.

Shrimp salad, swiss cheese, bacon, and sliced tomato, baked on an English muffin.

One of the following deli meats served on your choice of bread. Applewood smoked baked ham first cut lean corned beef, oven-roasted in house turkey breast.

Served with a cup of soup of the day. Please contact the merchant for today's soup selection.

Flavorful seasoned with old bay seasoning, for a spicy taste.

Solid white albacore tuna blended with mayonnaise and celery.

All fresh breast meat blended with mayonnaise, dijon mustard and celery.

A triple-decker with our in house-roasted turkey breast, bacon, lettuce, tomato, and mayonnaise.

Please contact the merchant for today's soup selection.

By the cup, homemade with jumbo lump crabmeat.

Jumbo shrimp steamed with old bay.

Jumbo shrimp dredged in coconut, deep-fried and served with an orange marmalade sauce.

Fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing.

By the cup, homemade with jumbo lump crabmeat.

Fresh top neck clams broiled with garlic herb butter and bacon.

Large gulf shrimp flash fried and tossed with a sweet chili and sriracha sauce.

French cut new Zealand lamb chops marinated in olive oil and rosemary then charbroiled.

Fresh romaine lettuce with croutons, caesar dressing, and shaved romano cheese.

A wedge of iceberg lettuce with grape tomatoes, bacon bits, and our chunky bleu cheese dressing.

An eight-ounce certified Angus beef burger charbroiled, then topped with bacon and jalapeno pepper cheese; served on a brioche roll with lettuce, tomato, and french fries.

Boneless chicken breast sautéed with mushrooms in a marsala wine sauce. Served over barilla angel hair pasta

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus with french fries.

Boneless chicken breast charbroiled and sliced, served in a whole wheat wrap with bacon, cheddar cheese, romaine, tomatoes, and Vidalia onion dressing; served with french fries.

Jumbo shrimp sautéed with fresh broccoli, snow peas, onions, mushrooms, and red peppers. Served over rice with a teriyaki glaze.

Large shrimp flash fried and drizzled with sweet chili and sriracha sauce. Served in 2 soft taco shells with chopped romaine and diced tomato; served with french fries.

Beer-battered cod, deep-fried and served with a seafood dipping sauce and french fries.

A five-ounce all jumbo lump crab cake, your choice broiled or fried.

A lite fare cut of certified Angus beef, slow-roasted in house, served au jus.

Fresh North Atlantic salmon steamed, blended with scallions and fresh dill, broiled and served with a lemon dill sauce.

All lump crab meat, sautéed with fresh mushrooms, scallions, and tomatoes, served over barilla angel hair pasta with a light cream sauce.

A combo of orange roughy and sea scallops broiled in lemon and butter and jumbo shrimp broiled in garlic butter.

Fresh north Atlantic salmon broiled in garlic butter and served over fresh baby spinach.

A ten-ounce certified Angus beef center-cut sirloin steak.

Sautéed in butter, served with onions and bacon.

Fresh North Atlantic salmon filet broiled, topped with champagne sauce.

Broiled in lemon and butter.

Broiled and topped with imperial sauce.

Tenderloin tips sautéed with onions and mushrooms in a burgundy wine sauce. Served over fettuccini with a dollop of sour cream.

A robust cut of certified Angus beef, slow-roasted in the house. Served au jus.

A full rack of french cut new Zealand lamb, marinated in olive oil and rosemary.

Boneless chicken breast lightly breaded with panko, sautéed and topped with our marinara sauce and mozzarella cheese. Served with barilla angel hair pasta.

Boneless chicken breast with jumbo lump crab meat, fresh mushrooms, and mozzarella cheese in a light cream sauce.

Jumbo shrimp stuffed with jumbo lump crab meat, broiled and topped with imperial sauce.

Fresh eggplant lightly breaded with panko, fried and topped with our marinara sauce and mozzarella cheese: served with a side of barilla angel hair pasta.

Jumbo shrimp dredged in coconut, fried and. served with an orange marmalade sauce.

Two five-ounce jumbo lump crab cakes, your choice broiled or fried.

A six-ounce filet charbroiled and topped with sautéed mushrooms. Served with a five-ounce new England cold water lobster tail

A six-ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms.

New England cold water lobster tails, broiled and served with drawn butter.

An eight-ounce pork rib eye seasoned with olive oil, salt, and pepper; grilled to your liking and served with a baked sweet potato.

Orange roughy dipped in egg, sautéed in butter and served with a lemon and white wine sauce.

A six-ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms. Served with our five-ounce jumbo lump crab cake.

Homemade meatloaf. Served with mashed potatoes and brown gravy.

Fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs.

Filet broiled in lemon and butter.

It comes with cajun spices.

A classic presentation of creamy homemade custard with a crystalized sugar topping.

Please contact the merchant for today's bread selection.

A classic creamy new york-style cheesecake available plain or with a cherry topping.

A high topped pie.

Homemade by our pastry chef tina. Please contact the merchant for today’s cake flavor selection.

French vanilla ice cream topped with hot fudge, whipped cream, and a cherry.

French vanilla or chocolate ice cream.

Cool and refreshing.

First, cut lean corned beef thinly sliced, sauerkraut, and swiss cheese, grilled with thousand island dressing on marble rye bread, served open-faced.

A triple-decker with our in-house roasted turkey breast, bacon, lettuce, tomato, and mayonnaise.

Large gulf shrimp flash fried, tossed with sweet chili, and sriracha sauce.

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus.

French cut New Zealand lamb chops marinated in olive oil, and rosemary then charbroiled.

By the cup and homemade with jumbo lump crabmeat.

Large gulf shrimp flash fried, tossed with sweet chili, and sriracha sauce.

Served hot and spicy with celery sticks and bleu cheese dressing.

French cut New Zealand lamb chops marinated in olive oil, and rosemary then charbroiled.

By the cup, homemade with jumbo lump crabmeat.

Fresh top neck clams broiled with garlic herb butter and bacon.

Tender strips of chicken breast lightly breaded and served with a honey mustard sauce.

A half-pound of jumbo shrimp steamed with old bay, and onions. Served with cocktail sauce.

Jumbo shrimp dredged in coconut, deep-fried, and served with an orange marmalade sauce.

Fresh romaine and iceberg lettuce garnished with cucumber and grape tomatoes.

Oven-roasted turkey breast, bacon, hard-boiled egg, and tomatoes chopped with iceberg lettuce topped with sliced avocado.

Homemade quiche with ham, bacon, onions, and swiss cheese. Served with red seedless grapes, cantaloupe, and honeydew slices.

A wedge of iceberg lettuce with grape tomatoes, bacon bits, and our chunky bleu cheese dressing.

Fresh romaine lettuce with croutons, caesar dressing, and shaved romano cheese.

Fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins, and sliced almonds. Served with a poppy seed dressing.

Flavorful seasoned with old bay seasoning, for a spicy taste. Served with potato chips, and a pickle spear.

Shrimp salad, Swiss cheese, bacon, and sliced tomato baked on an English muffin.

All fresh breast meat blended with mayonnaise, dijon mustard, and celery.

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus.

Boneless chicken breast charbroiled and sliced, served in a whole wheat wrap with bacon, cheddar cheese, romaine, tomatoes, and Vidalia onion dressing.

First, cut lean corned beef thinly sliced, sauerkraut, and swiss cheese, grilled with thousand island dressing on marble rye bread, served open-faced.

An eight-ounce certified Angus beef burger charbroiled then topped with bacon and jalapeno pepper jack cheese. Served on a kaiser roll.

A triple-decker with our in-house roasted turkey breast, bacon, lettuce, tomato, and mayonnaise.

A jumbo lump crab cake (5 oz) served with lettuce and tomato.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with our five ounce crab cake.

Two five ounce lump crab cakes, your choice broiled or fried.

A ten ounce aged center cut corn fed Angus sirloin steak.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms.

Two five ounce New England cold water lobster tails, broiled and served with drawn butter.

A robust cut of aged corn fed Angus beef, slow roasted in house; served au jus.

By the cup, homemade with all lump crabmeat.

Jumbo shrimp steamed with old bay.

Flatbread baked with mozzarella and romano cheese, fresh tomato, red onion and pesto.

Fresh romaine lettuce tossed with croutons, Caesar dressing and shaved romano cheese.

Fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing.

By the cup, homemade with all lump crabmeat.

Fresh top neck clams broiled with garlic herb butter and bacon.

Large shrimp flash fried and tossed with a sweet chili and sriracha sauce.

French cut New Zealand lamb chops marinated in olive oil and rosemary.

Jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce.

A wedge of iceberg lettuce with fresh tomatoes, bacon bits and our chunky bleu cheese dressing.

Fresh baby spinach with mushrooms, grape tomatoes, bacon bits and hard boiled egg; your choice of dressing.

An eight ounce Angus burger charbroiled, then topped with bacon and jalapeno pepper jack cheese; served on a brioche roll with lettuce, tomato and French fries.

With old bay seasoning, garnished with egg wedges and grape tomatoes.

A single five ounce New England cold water lobster tail, broiled and served with drawn butter.

Beer battered cod, deep fried and served with a seafood dipping sauce and French fries.

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus with French fries.

Fresh North Atlantic salmon, blended with scallions and fresh dill, broiled and served with a lemon dill sauce.

Strips cut from the tenderloin, sautéed with fresh broccoli, snow peas, onions, mushrooms and red peppers; served over rice with a teriyaki glaze.

Fresh North Atlantic salmon, broiled in garlic butter and served over fresh baby spinach.

Boneless chicken breast sautéed with mushrooms in a marsala wine sauce, served over barilla angel hair pasta.

A junior cut of aged corn fed Angus beef, slow roasted in house, served au jus.

A five ounce all jumbo lump crab cake, your choice broiled or fried.

A dinner portion of fresh oysters individually hand patted, deep fried and served with cocktail sauce.

A combo of orange roughy and sea scallops broiled in lemon and butter and jumbo shrimp broiled in garlic butter.

Jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce.

All lump crab meat, sautéed with fresh mushrooms, scallions and tomatoes, served over barilla angel hair pasta with a light cream sauce.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with a five ounce New England cold water lobster tail.

Sautéed in butter, served with onions and bacon.

With imperial sauce.

Orange roughy dipped in egg, sautéed in butter and served with a lemon and white wine sauce.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with our five ounce crab cake.

Homemade meatloaf served with mashed potatoes and brown gravy.

Fresh eggplant breaded with panko, fried and topped with marinara sauce and mozzarella cheese: served with a side of barilla angel hair pasta.

Jumbo shrimp stuffed with lump crab meat, broiled and topped with imperial sauce.

Fresh North Atlantic salmon broiled, topped with champagne sauce.

Fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs.

A frenched center cut pork chop breaded and baked.

Two five ounce lump crab cakes, your choice broiled or fried.

A ten ounce aged center cut corn fed Angus sirloin steak.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms.

Two five ounce New England cold water lobster tails, broiled and served with drawn butter.

An eight ounce pork rib eye seasoned with olive oil, salt and pepper; grilled to your liking and served with a sweet potato.

A robust cut of aged corn fed Angus beef, slow roasted in house; served au jus.

A full rack of French cut New Zealand lamb, marinated in olive oil and rosemary.

Boneless chicken breast lightly breaded with panko, sautéed and topped with marinara sauce and mozzarella cheese, served with barilla angel hair pasta.

Boneless chicken breast with jumbo lump crab meat, fresh mushrooms and mozzarella cheese in a light cream sauce.

A classic creamy New York style cheesecake.

A high topped pie.

Homemade by our pastry chef tina.

French vanilla ice cream topped with hot fudge, whipped cream and a cherry.

Premium French vanilla or chocolate ice cream.

Cool and refreshing.