Omni Parker House menu

New England Clam Chowder

Fineshed with cream sauce

French Onion Soup

Slowly simmered sweet onions, sherry and rich beef stock,

Iceberg Wedge

Great hill bleu cheese dressing, vine ripe tomato and bermuda onion

Field Greens

Mesculn baby lettuces, european cucumber, vine ripe tomato aged balsamic vinaigrette

Classic Caesar

Parker house croutons and reggiano parmigiano garlic cheese dressing

Boston Cobb

Boston bibb lettuce, avocado, tomato, bacon and smoked chicken breast great hill bleu cheese dressing

Lamb Salad

Grilled lamb chops, mesculn baby lettuces and fresh mint white balsamic vinaigrette

Nantucket Shoals North End Calamari

Vinegar peppers and spicy pomodoro sauce

New England Farmers Caprese Martini

Heirloom tomatoes, fresh mozzarella, extra virgin olive oil and basil

Berks hires Wild Mushroom Ravioli

Toasted new england style arugula and white truffle vinaigrette

Nobraska Beef Carpaccio

Thinly sliced beef tenderloin tear drop tomato compote and goat cheese.

Louisiana Gulf Chilled Shrimp Cocktail

Horseradish chili sauce

Nebraska Cape Cod Oysters on The Half Shell

Wellfleet oysters on the half shell sauce mignonette

Georges Bank Jonah Crab Cakes

Shaved fennel slaw smokey chipode pepper sauce

Berkshires Wild Mushroom Ravioli with Entrees

Toasted new england style arugula and white truffle vinaigrette

North Atlantic New England Seafood Platter

Half lobster, shrimp, oysters, clams, jonah crab and mussels three dipping sauces

Pomegranate Chicken

Statler chicken breast, roasted fingerling potato, summer vegetables and pomegranate gastrique

Pan Seared Salmon

Jasmine rice, baby red and golden beets, arugula and chive-lime north atlantic beurre blanc

Baked Boston Schrod

Coarse bread crumbs, white georges bank wine, jasmine rice and lemon buerre blanc

Soft Shell Crabs

Pan seared with sliced almonds, tear drop tomato, haricot vert, jasmine rice and sage brown butter

Crab Stuffed Shrimp

Jonah crab stuffed baked shrimp, roasted fingerling potato, summer vegetables and lemon buerre blanc

Grilled Swordfish

Grilled 8 oz. loin, goat cheese pomme puree, asparagus, nicoise olives, tear drop tomatoes and meyer lemon buerre blanc

Iron Skillet Scallops

Seared diver sea scallops, truffle parsnip puree, baby turnips, sage buerre noisette and parsnip ribbons.

Miso Marinated Sea Bass

Miso, rice wine, lemon, ginger and scallion marinated haricot vert, tear drop tomato, asparagus, jasmine rice and clementine butter sauce

Seafood Fra Diavolo

Half lobster, scallops and shrimp sauteed in a spicy marinara sauce and served over a bed of linguine

New York Sirloin

Grilled 14 oz. hand cut aged choice sirloin, roasted fingerling potato, summer vegetables, onion strings and green peppercorn au jus

Filet Mignon

Grilled 8 oz. hand cut aged choice tenderloin, roasted fingerling potato, grilled asparagus, cabernet demi glace or sauce bearnaise

Rack of Lamb

Rosemary encrusted colorado rack, goat cheese pomme puree, grilled asparagus and cipollini agrodolce

Filet Mignon and Crab Stuffed Shrimp

Grilled 6 oz. hand cut aged choice tenderloin, two jonah crab stuffed shrimp, fingerling potato, summer vegetables, cabernet demi-glace and lemon buerre blanc

Maine Whole Cold Water Lobster

1 1/2 Pound lobster, steamed with jasmine rice, summer vegetables and lemon buerre blanc

Maine and Georges Bank Whole Cold Water Lobster