ASPEN LUNCH AND LOUNGE MENU

SOUPS

Clam Chowder or Daily Soup Selection
7

SALADS

Market Salad
Baby Greens, Crumbled Goat Cheese, Spiced Pecans,Dried Cranberries, Balsamic Vinaigrette
8
Grilled Hearts of Romaine
Pancetta, Red Onion, Roasted Tomato, Brioche Croutons,Pecorino Romano, Creamy Avocado and Dill Dressing
9
Hearts of Frisee Salad
Apple-Vanilla Emulsion, Smoked Bacon, Granny Smith Apple, St. Andre
11

SALAD ADDITIONS
Olive Oil and Herb Rubbed Chicken Breast…. 4 Grilled All Natural Flat Iron Steak (4oz)…. 5
Pan Roasted Sea Scallops (2)…. 6 Grilled Salmon (4oz)…. 6


SMALL PLATES

Calamari “Aspen”
Tossed With House-Pickled Cherry Peppers, Red Curry Aioli
10
Spicy Pork Dumplings
Savoy Cabbage Slaw, Yuzu-Wasabi Sauce
13
Sautéed P.E.I. Mussels
Coconut and Green Curry Broth
10
Grilled Flatbreads
Shrimp, Fig Puree, Gorgonzola, Aged Balsamic
Or
Duck Confit, Sweet Red Pepper Jam, Brie Cheese, Caramelized Onion
13

Aspen House Fries Aspen Truffle Fries
5                         7

MAIN PLATES

Grilled Chicken Panini
Caramelized Onions, Spinach, Asparagus, Gorgonzola,
Lemon Mayonnaise on Ciabatta, Light Dressed Greens or Aspen House Fries
11
Featured Burger of the Day
12
Angus Sirloin Burger
Grilled Kaiser Roll, “Aspen” House Fries
10
Fish & Chips
Market White Fish, Tempura Batter, Caper and Tabasco Tartar Sauce, “Aspen” House Fries
12
Fresh Papparadelle Pasta
House Made Italian Sausage, Broccoli Rabe, Roasted Garlic Oil, Shaved Parmigianino
11
Seared Local Sea Scallops
Lentil Salad, Winter Greens, Butternut Puree
14
House Made Cavatelli
Chanterelles, Pearl Onion, Peas, Truffle Butter
11
Salmon Gravlax B.L.T.
Sourdough, Bacon, Lettuce, Tomato, House Cured Salmon Gravlax,
Light Dressed Greens or Aspen House Fries
14
Tasso Ham Sliders
Steamed Buns, Brie Cheese, Caramelized Onion, Red Pepper Jam
13
Reuben Panini
Corned Beef, Sauerkraut, 1000 Island, Swiss
13

Parties of 6 or more a 20% gratuity will be added

Thoroughly cooking eggs, shellfish, meats and poultry
may reduce the risk of food borne illness
 

Executive Chef¬ Thomas Prue
Operations Manager Marissa DeSerio