Appetizers

Wellington Room Green Salad
  Organic Greens with Danish blue cheese, dried cranberries, walnuts, local pears, champagne vinaigrette

11

Roasted Beet and Warm Chevre Salad  
Dressed in sherry vinaigrette

11

Mushroom Crepe
Crimini mushrooms and shallots, with Boursin mousse, port wine reduction

11

Thai Shrimp Bisque
Coconut milk infused with lemongrass, ginger, cashew butter

11 

Mussels Poached in Ale
Shallots, garlic, and slow roasted tomatoes in Maine’s Shipyard Export
12

Mushroom Soup

Thyme, bacon, light cream, truffle oil
10

Maine Crab Cakes

Made with fresh Jonah crab, served with roasted garlic lime aioli.

14

House Made Gnocchi
Apple wood bacon, English peas, Parmigiano-Reggiano
11

Entrée Selections

Shellfish Bouillabaisse
Scallops, mussels, shrimp and cod in a saffron fennel tomato broth.
32

Ancho Cinnamon Marinated Pork Tenderloin

Sweet potato, bell pepper hash, over lime spinach, finished with barbecue demi-glace.

25

Fresh Fish

Chef’s daily preparation. Market Price

Seared Scallops with House Made Gnocchi
Exotic mushrooms, apple wood bacon, roasted cauliflower,
basil, almonds, and Parmigiano-Reggiano
33

Moroccan Couscous
Zucchini, summer squash, and roasted tomatoes, braised in harissa with feta cheese.
24

All-Natural Statler Chicken Breast
Housemade gnocchi, mushrooms, roasted tomatoes, Parmigiano-Reggiano
26

Grilled Filet Mignon

With haricot vert and Yukon potato puree, finished with Madeira mushroom demi-glace.
35

The Wellington Room
67 Bow St. 2nd Floor Portsmouth, NH 03801
603-431-2989 (for Reservations)
www.thewellingtonroom.com