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Dinner Menu

CREATIVE APPETIZERS & STARTERS

Grilled Sausage & Asiago Polenta
Grilled sausage served over crispy asiago
cheese polenta with roasted red peppers and
marinara sauce. Drizzled with basil oil - 7.00

Crispy Fried Calamari
Tossed with pickled ginger, tomatoes,
bok choy and wasabi oil - 10.00

Oriental Pork Pot Stickers
Served with Asian vegetable slaw
and a soy dipping sauce - 8.00

Sugar & Spice Baby Back Ribs
1/2 rack with mango BBQ sauce
and black bean, tomato, corn salsa - 10.00

vv Warm Spinach & Artichoke Dip V
With mozzarella, cheddar and parmesan cheeses.
Served with crispy tortilla chips - 7.00

vv Soy & Ginger Marinated Steak Skewers  **
Served with a lo mein noodle
salad and wasabi sauce - 8.50

vv Bacon Wrapped Maple Roasted Scallops  V
Wrapped in apple smoked bacon. Served
with an apple and port wine compote - 9.00

Maryland Style Crab Cakes
Served with Old Bay tartar sauce
and a five vegetable slaw - 9.50

Brookstone Appetizer Sampler
Four Pork Pot Stickers, two Beef Skewers and
two Tempura Fried Chicken Tenderloins
with three sauces - 14.00

Tempura Fried Chicken Tenderloins
Served with a mango chutney
and a maple chile sauce - 8.50

vv Denotes House Specialty     V Item Prepared in Our Brick Oven  **Contains a nut product.

FROM THE RAW BAR

We offer a daily selection of oysters from around New England, Canada
and the West Coast. Ask your server for today’s selections. Oysters are
served with a champagne mignonette, cocktail sauce, horseradish and lemon.

Chilled Oysters on the Half Shell
Bakers Dozen - 22.00     1/2 Dozen - 12.50        Each - 2.25
With a Skyy Citron Vodka Lemon Pepper Infusion
Bakers Dozen - 25.00     1/2 Dozen - 14.00        Each - 2.50

For Oyster Virgins we offer one complementary oyster to try.

Colossal Shrimp Cocktail
6-8 size, the biggest around, bar none.
Bakers Dozen - 35.00     1/2 Dozen - 18.00        Each - 3.50

Cherrystone Clams
Bakers Dozen - 16.50     1/2 Dozen - 8.00          Each - 1.50

Seared Yellowfin Tuna
Served with wasabi, pickled ginger, Asian slaw and a soy
dipping sauce - 11.00

Seared Beef Carpaccio
With shaved asiago cheese, capers, extra virgin olive oil and
roasted red peppers - 9.00

Consuming raw or undercooked meats may increase your risk of foodborne illness.

HOMEMADE SOUPS & CHILLED SALAD PLATES

New England Clam Chowder
Served with oyster crackers.
Bowl - 4.50    Cup - 3.50

Spicy Sausage & Tomato Soup
Bowl - 4.00    Cup - 3.00

Chicken, Vegetable & Pasta Soup
Bowl - 4.00    Cup - 3.00

Brookstone Chopped Salad
Chilled iceberg lettuce, shredded carrots, plum tomatoes, diced red onions
and gorgonzola cheese tossed with a champagne vinaigrette - 5.50

Peppered Beef Tips Salad**
Served over a bleu cheese dressed romaine salad with julienne cut
carrots, toasted sugar spiced walnuts, bacon and tomatoes - 15.00

Harold’s Favorite Salad**
Chopped baby greens tossed with diced red onions, black olives, gorgonzola cheese,
carrots, radishes, dried cranberries and cashews.
Drizzled with extra virgin olive oil - 7.00

Spinach Salad**
Tossed with roasted red peppers, toasted sugar spiced walnuts and bacon
in a warm onion vinaigrette with cornbread croutons - 6.00

Caesar Salad
With shaved asiago and parmesan cheeses and garlic croutons - 6.00
Add Grilled or Blackened Chicken - 4.00   
Add Grilled or Blackened Shrimp - 1.75 each

Oriental Chicken & Vegetable Salad**
Grilled Oriental marinated chicken breast served over peanut dressed greens,
with crisp stir-fried vegetables, pineapple, Mandarin oranges and
crisp wontons - 12.00

Steakhouse Wedge Salad
A wedge of iceberg lettuce topped with a gorgonzola dressing,
crisp bacon, tomatoes, diced red onions and julienne cut carrots - 6.00

Brookstone Cobb Salad
Grilled basil marinated chicken, tomatoes, avocado, hard boiled eggs,
bacon and gorgonzola cheese over greens with a balsamic vinaigrette - 13.00

FROM THE GRILLE & ROASTED MEAT SPECIALTIES

Pan Roasted Statler Chicken Breast Marsala
Served with roasted garlic, black pepper, potato
gnocchi, crisp prosciutto and asparagus tips - 18.00

Chargrilled Tenderloin of Beef
An 8 oz. cut served over a roasted corn,
tomato and asparagus hash drizzled
with a roasted garlic demi-glace - 25.00
 
Chargrilled Hangar Steak
The butchers tenderloin. Served with mashed potatoes,
sautéed spinach, caramelized onions and mushrooms
with a roasted garlic sauce - 22.00

Mango Glazed Pork Loin Chop
A 12 oz. chop served with a cornbread
and sausage stuffing, grilled vegetables
and a cool watermelon salsa - 19.00

Southwestern Surf & Turf
Sugar and spice rubbed beef tips and chile lime
marinated shrimp served over grilled vegetable
rice with tomato and avocado salsa - 21.00

Chargrilled NY Strip Steak
A 12 oz. cut topped with a roasted
portobello mushroom, charred tomato
and red onion salsa. Served with mashed
potatoes and grilled asparagus - 24.00

Brookstone Chargrilled
10 oz. Burger With lettuce, tomato, onion, pickle spear
and hand cut fries - 9.00
Add American, Cheddar, Swiss or Bleu Cheese - .75

Harold’s Steak
A chargrilled boneless ribeye rubbed with balsamic vinegar, olive oil, oregano, cracked black pepper and Creole spices. Served with seasonal vegetables and homemade steak fries.
Also available plain grilled.  20 oz. - 32.00        14 oz. - 26.00

CREATIVE AMERICAN PASTA & ENTREES

Lobster Ravioli
Simmered in a ginger basil cream sauce with lobster,
leeks, peppers, mushrooms and snow peas - 21.00

Crispy Fried Asiago Cheese Polenta
Topped with tomatoes, spinach, roasted garlic, mozzarella cheese
and grilled asparagus spears. Drizzled with a balsamic glaze
and a red pepper aioli - 14.00

Italian Chicken Breast
Served over angel hair pasta tossed with prosciutto,  roasted red peppers, basil and fresh mozzarella cheese in a marinara sauce - 15.00

Mediterranean Shrimp
With tomatoes, capers, red onion, olives and spinach  in a basil garlic wine sauce
over angel hair pasta - 18.00

Coriander Scallops & Tempura Shrimp
Served with stir-fried vegetables  and mango fried rice - 22.00

Baked New England Style Cod
A fillet finished with  a Ritz cracker topping.  Served with seasonal vegetables and herb roasted fingerling potatoes - 19.00

Seared Salmon Fillet
(Featured in New Hampshire Magazine as a top 25  “must try” restaurant dish in the state.) Accompanied with a creamy lobster and corn succotash
(onions, smoked bacon, roasted corn, lima beans and cream.)
Served over mashed potatoes with  a frizzled leek garnish - 23.00

Pan Fried Veal Cutlets
With our housemade pomodoro sauce and fresh basil. Served
over angel hair pasta - 22.00

Panko Crusted Yellowfin Tuna
Served with a shrimp and rice  spring roll, stir-fried vegetables,
mango chutney and a spicy maple reduction - 23.00

Add a Side Chopped, Garden or Caesar Salad for 4.00