The Station House Restaurant

Sherry reduced lobster stock and maine lobster claw meat.

Roasted with bacon vinaigrette.

Cavatappi tossed with a creamy mixture of gruyere, Vermont Cheddar, and pecorino romano cheeses.

Flash fried and marinara sauce.

Smooth and creamy key lime filling atop a graham cracker crust. Topped with whipped cream and lime zest.

Fresh maine lobster and served with a spicy Thai chili sauce.

Pan seared lump crab, remoulade, and roasted corn avocado relish.

Flash fried and marinara sauce.

Lemongrass shallot wine broth, Roma tomato, and crostini.

Chimichurri aioli and sweet potato pomme frites.

Chilled jumbo shrimp and cocktail sauce.

Steamed in white wine and garlic.

Fresh grouper, lightly breaded, fried, served with tarter sauce, and a sweet chili remoulade.

Flour tortillas, cabbage, avocado crema, mango, and pico de gallo.

Grilled chicken, bacon, red onion, and Vermont Cheddar.

Ten oz grilled your way, Vermont Cheddar, bacon, and steak fries served on a whole wheat kaiser roll.

Gulf shrimp, Roma tomato, fresh mozzarella, basil, and crispy prosciutto.

Fresh grouper, Russian slaw, gruyere, served on a whole wheat kaiser roll, and steak fries.

Maine lobster, fish, clams, mussels, and calamari sauteed in marinara served with a side of linguini.

Five half tails broiled with breadcrumbs, herb beurre blanc, and garlic mashed potatoes.

Served over fresh linguini.

Toasted bun stuffed with maine lobster, romaine hearts, and a light lemon aioli with steak fries.

Beef tenderloin tips, broiled lobster tails served with garlic mashed potatoes, and vegetables.

Ricotta, mascarpone, parmesan cheese, fresh lobster meat stuffed in jumbo shells topped with creamy tomato sauce, mozzarella, and crispy prosciutto.

Pan seared lump crab, remoulade, corn, avocado salsa, and garlic mashed potatoes.

Jumbo shrimp, cremini mushrooms, broccoli rabe, grape tomatoes, and linguini provencal.

Pan seared, served with butternut squash puree, and sweet potato hash.

Jumbo shrimp, station crab stuffing, and fresh vegetables.

Atlantic salmon with a sweet chili lime glaze, papaya mango salsa, and coconut ginger rice.

Parmesan crusted snapper, lump crab, and lemon caper butter over garlic mashed potatoes.

Beer battered cod, coleslaw, steak fries, and tartar.

Filet of snapper dipped in egg, sauteed in lemon butter, and white wine sauce served over linguine or pappardelle pasta.

Eight ounces center cut filet and garlic mashed potatoes.

Steak fries and coleslaw.

Pan seared panko crusted chicken breast smothered in marinara and mozzarella served with linguini.

Twelev ounce. Roasted brussel sprouts, bacon vinaigrette, and butternut squash puree.

16 ounce. Honey balsamic mushrooms and steak fries.

Crimini mushrooms, asparagus, and Roma tomatoes in a roasted vegetable reduction.

Sherry reduced lobster stock and maine lobster claw meat.

Romaine hearts, shaved parmigiana, and croutons.

Blue cheese, bacon, red onion, and grape tomatoes.

Kale, radicchio, Vermont Cheddar, dried cranberries, walnuts, red onion, and honey lemon vinaigrette.

Fresh mozzarella, Maine lobster tail, beefsteak tomato, basil oil, and cracked black pepper.

Cavatappi tossed with a creamy mixture of gruyere, Vermont Cheddar, and pecorino romano cheeses.

Large side of grilled asparagus baked with asiago cheese

Roasted with bacon vinaigrette.

Frangelico, godiva milk chocolate, and kahlua topped with whipped cream.

Rumchata and jack daniels fire topped with whipped cream.

Ron zacapa dark rum and tia maria topped with whipped cream.

Stoli vanilla and frangelico topped with whipped cream.

Smooth and creamy key lime filling atop a graham cracker crust. Topped with whipped cream and lime zest.

Warm chocolate cake with a molten caramel center. Served with vanilla ice cream and chocolate sauce.

Flaky croissants soaked in rich custard, baked with blueberries, and white chocolate. Topped with blueberry sauce and vanilla ice cream.

Vanilla infused French custard with a caramelized sugar top and seasonal berries.