Engine Room

Crispy golden fritters packed with fresh lobster, fine herbs, and served with a lemon-chipotle aioli.

Slow applewood smoked chicken wings tossed in housemade tangy BBQ glaze with fresh scallions.

Warm melted cheddar cheese blended with local New England craft beer, crispy bacon, and warm soft baked pretzels.

Tender calamari lightly breaded and fried golden, served with sliced jalapeños and sweet spicy chili sauce.

Double grass-fed beef patties, aged cheddar cheese, thick-cut bacon, caramelized onions, and house special sauce on toasted brioche.

Buttermilk marinated crispy fried chicken breast, spicy house coleslaw, and pickles on a buttery bun.

House-made black bean, quinoa, and mushroom patty topped with fresh avocado, crisp lettuce, and vegan chipotle mayo.

12-hour red wine braised beef short rib served atop creamy garlic mashed potatoes and roasted root vegetables.

Pan-seared fresh catch from the Connecticut coast served with lemon herb fingerling potatoes and fresh asparagus.

Cavatappi pasta tossed in a rich multi-cheddar sauce, loaded with fresh lobster meat and finished with white truffle oil.

Freshly squeezed lemonade infused with organic lavender syrup and fresh mint leaves.

Draft IPA brewed locally in Connecticut craft breweries, featuring bright citrus and floral hop notes.