Cuvee is a wine term meaning selected from the best. Wine producers select the best Cabernet grape, the best Merlot grape or the best grapes available and then blend them together to create Meritage. This wine is usually a reserve of excellent character and nose. We hope you enjoy your experience at Eleanor’s and return often.

Appetizers

BRIE STUFFED MUSHROOMS - 9
Tempura Battered & Deep Fried

CALAMARI STEAK - 11
Served with Dill Caper Sauce

SHRIMP COCKTAIL - 11
Six plump prawns on a bed of baby field greens with dill caper & cocktail sauce

TEADITIONAL MARYLAND CRAB CAKES - 10
With tangy remoulade

CRAB, SPINACH & ARTICHOKE DIP - 10
A unique spin on spinach served with pita Points topped with parmesan cheese

GLORY BOWL SALSA & GUACMOLE - 8
This hand crafted delight is served with multi-colored tortilla chips

WINGS OVER WYOMING - 9
Wings with a western zing

Soups

CLAM CHOWDER - 9
A traditional New England style hearty soup

BAR HARBOR LOBSTER BISQUE - 9
A rich creamy soup with the distinctive taste of fresh Maine Lobster

Salads

HOUSE GARDEN SALAD - 7
A compilation of romaine lettuce & baby field greens

HOUSE CAESAR - 8
A blend of romaine lettuce and hearts tossed with a tangy homemade dressing, croutons & parmesan

CAESAR GRANDE - 10
Topped with your choice:
Grilled Chicken - 12
Shrimp - 14

SAUTEED PORTABELLO MUSHROOMS & WILTED SPINACH SALAD - 9
Served hot with spicy Italian Balsamic Dressing

WOOD SMOKED SALMON SALAD - 14
A blend of spinach, mixed greens and egg with a generous portion of smoked salmon.

Seafood
*Entrees served with Rice Crisps & Vegetable du jour

LOBSTER THERMIDOR - 29
Large pieces of lobster tail sautéed in a rich and elegant cream sauce

LOBSTER TAILS
One 8oz. Australian Lobster Tail - 36
Two 8oz. Australian Lobster Tails - 52
Prepared grilled, tempura, or steamed

SIGNATURE SHRIMP - 21
Teriyaki, Buffalo, Sautéed or Tempura

ALASKAN KING CRAB LEGS - 33
One full pound served steamed

OYSTERS ROCKEFELLER - 16
A classic with seasoned crumb topping, parmesan & crowned with lump crab meat

NORTH ATLANTIC SALMON - 15
Grilled with a Jack Daniels clover honey glaze or traditional blackened

MAHI MAHI - 18
Lemon marinated & encrusted with Macadamia nuts

AHI TUNA - 22
Fire grilled with a side of teriyaki

ORANGE ROUGHY - 14
Grilled with brandy & cracked pepper sauce

GRILLED RAINBOW TROUT - 17
Glazed with a lemon mint butter & topped with pan roasted almonds

*All fish items are prepared medium-rare unless otherwise requested
Please be aware that all fish may contain bones

Steaks
*Entrees served with potato and Vegetable du jour

18 OZ BONE IN RIBEYE STEAK - 31
For the cowboy or cowgirl in all of us, served with herb compound butter

FILET MIGNON - 22
An 8 oz. filet of beef served with gorgonzola compound butter

Pasta
*All pastas served a la carte

SANDGREY’S ALFREDO - 11
with chicken - 13
with crab - 16
with shrimp - 16

POPPAGUY'S PASTA - 12
Farfalle pasta served in our signature white Sauce, sautéed with a blend of vegetables & red wine & parmesan
with chicken - 14
with shrimp - 17

Sides
Baby Carrots - 2
Asparagus - 4
Seasoned Mashed Potatoes -3
Blended Wild Rice -3