A creamy clam chowder with roasted sweet corn and a hint of black pepper. Cup 7 Bowl 9. GUEST FAVORITE GLUTEN FREE. sAlA
LUNCH & DINNER MENU M E RRI LL’S TAVE RN Serving Breakfast Daily Monday - Friday 7:00 am - 11:00 am Saturday & Sunday 7:00 am - 12:00 pm Serving Lunch & Dinner 7 Days a Week 11:00 am - Close STAGECOACH GRI LLE Serving Lunch Daily 11:00 am - 4:00 pm Serving Dinner Nightly 4:00 pm - Close WOODLAWN TE RRACE Serving Lunch & Dinner 7 Days a Week (weather permitting)
E AT. S TAY. P LAY.
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85 Country Club Dr. Atkinson, NH 03811 603-362-8700
TO GO AVAILABLE
AT KI NSO NRESORT. COM
Please call (603) 362-8700 to place your order.
~ a ppetiz e rs ~
S O U T H W E ST N A C H O S
F R I E D CALAMAR I
Tri-colored corn tortillas with Jack cheese, roasted red peppers, and roasted corn topped with sliced scallions served with salsa and sour cream on the side. 11 Add Guacamole 3 Add Chili 6 Add BBQ Pulled Pork 7 Add Chicken 6
Buttermilk fried calamari served with a lemon caper aioli finished with fried capers and fresh herbs. 13
C O U N T RY ST Y L E CH I C KE N TE N D E RS Sweet & Sour Breaded chicken tenders served with sweet & sour sauce and crudite. 10.50
Buffalo Breaded chicken tenders tossed in Buffalo sauce with crudite and blue cheese dressing. 10.50
Honey B B Q CH I LLE D CRAB SALAD Chilled lump crab meat lightly tossed in a remoulade served with sliced avocado, tomato compote and crostini. 15
CAP R E S E Fresh mozzarella served on top of a bed of vine ripe tomatoes tossed in a balsamic vinaigrette finished with garlic crisps and fresh basil. 11
C H I P S & SA L S A Warm tri-colored corn tortilla chips served with a cup of salsa. 6
P OTATO S K I N S Fried potato skins smothered with Jack cheese, diced bacon, and chopped scallions served with sour cream on the side. 9
Breaded chicken tenders served with honey BBQ sauce. 10.50
S P I N A C H & A RT I C H O K E D I P A blend of spinach, artichokes, and cream cheese baked until golden brown served with orange infused toasted pita chips. 11
ST E A K A N D C H E E S E CH I M I CHAN GAS Thinly shaved ribeye with Monterey Jack cheese in a flour tortilla, lightly fried and served with a Cajun aioli. 11
WH ITE B EAN S PREAD Hummus style blend of cannellini beans with lemon and garlic finished with olive oil and served with orange infused toasted pita chips. 10
Three jumbo shrimp served with traditional spicy cocktail sauce. 13 Each additional shrimp 3.50
A N T I PA STO Pickled and marinated vegetables paired with cheeses, and cured meats on a bed of lettuce. 12
T R U F F L E WA F F L E F R I E S Crispy waffle fries tossed with truffle oil, sherry vinegar, Parmesan cheese and herbs served with garlic aioli and ketchup. 10
Ask your server about purchasing gift cards.
guest
favorite
gluten
free
Open to the public seven days a week
S H R I M P C O C KTA I L
~ so u p ~
SOUP DU JOUR
Chef inspired soups perfect for those looking to experience the tastes of the season. Cup 4 Bowl 6
CH I LI A hearty mix of steak, ground beef, vegetables, and spices, topped with Jack cheese served with tri-colored tortilla chips. Cup 7 Bowl 10
FIVE O N I O N S O U P A mixture of five onions, caramelized and deglazed with sherry wine, and veal stock topped with asiago toast and melted Swiss cheese. Crock 7
N EW E N G LAN D C LAM C H OWD E R A creamy clam chowder with roasted sweet corn and a hint of black pepper. Cup 7 Bowl 9
~ sa l ads ~
COB B
Baby field greens topped with grilled marinated portabella mushrooms, roasted corn, diced hard boiled egg, avocado, and tomatoes with crumbled blue cheese and your choice of house dressing. 14
WE DGE A wedge of iceberg lettuce topped with our homemade blue cheese dressing, diced tomatoes, sliced red onion, and crispy bacon. 8
HOUSE A blend of iceberg and green leaf lettuce with sliced cucumbers, tomatoes, and red onions served with your choice of house dressing. 7 Side House Salad 5
ROASTE D B E ETS Roasted and chilled marinated beets with a frisse and arugula salad tossed in a honey vinaigrette accented with crispy goat cheese fritters. 13
Romaine lettuce tossed in our homemade caesar dressing with grated parmesan cheese and garlic croutons. 8 Side Caesar Salad 6
ENHANCE YOUR SALADS
S P I N AC H & K A L E S A L A D
Grilled Shrimp 7
A blend of baby spinach and Tuscan kale tossed in a sherry vinaigrette with sliced granny smith apple, candied walnuts and dried cranberries finished with feta cheese and sunflower seeds. 14
Grilled Sliced Chicken Breast 6 Marinated Turkey Tips 9 Marinated Steak Tips 11 Grilled Salmon 9
PAR FIVE Lightly wilted greens with citrus vinaigrette dressing and a mixture of sautéed vegetables, Jack cheese, and cashews garnished with dried cranberries, orange segments, and croutons. 13
guest
favorite
Sliced Crispy Chicken Breast 6
gluten
free
Open to the public seven days a week
C A E SA R
~ sa n dw i ch es~
B B Q P U LLE D P O R K SAN DWI C H
C H E E S E B U RG E R
Sam Adam’s beer braised pork tossed in BBQ sauce and served on a toasted brioche roll. 13
One-half pound ground beef patty grilled over a wood fire topped with Cheddar cheese served on a Kaiser roll with lettuce, tomatoes, and red onions. 14 Add Bacon 1.25 Add Mushrooms 1 Add Caramelized Onions 1
TURKEY AVOCAD O WRAP Thinly sliced oven roasted turkey breast, avocado, spinach, tomato, and bacon with citrus mayonnaise in a wheat wrap. 13
I TA L I A N S U B Thinly sliced ham, capicola, Genoa salami and provolone cheese topped with shredded lettuce, diced tomatoes, onions, pickles, and cherry peppers drizzled with olive oil and served on a sub roll. 12
REUBEN Slices of pastrami topped with sauerkraut and thousand island dressing with swiss cheese served on toasted rye. 13
P H I L LY C H E E S E ST E A K
F R I E D F I S H SAN DWI C H
Shaved prime rib with sautéed peppers, mushrooms, and onions, with melted Monterey Jack cheese served on a toasted sub roll. 13
Beer battered haddock on a Kaiser roll served with cole slaw and tartar sauce. 13
L O B ST E R R O L L
T H E C O U N T RY C L U B Thinly shaved turkey breast layered with bacon, lettuce, tomatoes, and cranberry mayonnaise served on toasted white or wheat bread. 14
Tender pieces of lobster meat tossed in mayonnaise with capers, shallots, and lemon served in a buttered brioche roll. 22
lu n ch ENTREES ~ ~ S H R I M P S CAM P I
ST E A K T I P S
Sautéed shrimp in a lemon garlic white wine butter sauce over spaghetti finished with tomato concasse and green onions. 20
Marinated char-grilled steak tips smothered with caramelized onions and mushrooms served over rice pilaf. 19
PESTO PASTA
G R I LLE D T U R K EY TI P S
Basil pesto tossed with cherry tomatoes, fava beans and wild mushrooms finsihed with Parmesan cheese and served with pappardelle pasta. 14
Bourbon marinated turkey tips served with mashed potatoes and vegetable of the day. 17
FISH & CH I PS
6 oz. grilled salmon over roasted eggplant and tomato ragu finished with lemon and olive oil. 18
Beer battered fried haddock served over French fries with our house made tartar sauce, cole slaw, and lemon wedges. 17
G R I LLE D SALM O N
C H I C K E N PA R M E S A N Breaded chicken breast topped with marinara and provolone cheese served over spaghetti. 15
HADD OCK FLORE NTI N E Haddock topped with sauteed spinach, artichokes, tomatoes and Parmesan Ritz cracker crumbs served with rice pilaf and vegetable of the day finished with a lemon butter sauce. 20
SUN DRI E D TOMATO ALFRE D O Sautéed chicken in a sundried tomato alfredo sauce with oven roasted tomatoes and broccoli served with penne pasta. 19
Sandwiches are served with your choice of vegetable of the day, French fries, house rice, potato salad, mashed potatoes or coleslaw. Substitute sweet potato fries for $1.50. Baked potato available after 4:00 PM.
guest
favorite
gluten
free
Open to the public seven days a week
AVAILABLE 11:00AM - 4:00PM
~ d i n n e r ENTREES ~
AVAILABLE AFTER 4:00PM
FI LET M I G N O N
S EARE D CO D FI S H
Grilled filet mignon topped with gorgonzola mousse, port wine shallot jam, and demi glace served with mashed potatoes and vegetable of the day. 34
8 oz. seared codfish served with charred broccoli and mashed potatoes finished with a tomato compote and a lemon butter sauce . 26
B LACKE N E D RI B EYE 14 oz. grilled ribeye with rice pilaf and vegetable of the day finished with a black bean and corn salsa. 34
STEAK TI PS Marinated char-grilled steak tips smothered with caramelized onions and mushrooms served over rice pilaf. 23
S LOW ROASTE D PRI M E RI B Served Thursdays through Saturdays Slow roasted to perfection served with mashed potatoes, vegetable of the day, au jus, and horseradish sour cream. Queen cut 10 oz. 24 King cut 14 oz. 30 Club cut 21 oz. 36
GRI LLE D TURKEY TI PS Bourbon marinated turkey tips served with mashed potatoes and vegetable of the day. 20
FISH & CH I PS Beer battered fried haddock served over French fries with house-made tartar sauce, coleslaw, and lemon wedges. 20
S CALLO P & WI LD M U S H RO O M R I S OT TO Pan seared sea scallops on top of a bed of wild mushroom Parmesan risotto tossed with spinach and prosciutto crisps. 27
G R I LLE D SALM O N 8 oz. grilled salmon over roasted eggplant and tomato ragu finished with lemon and olive oil. 22
C H I C K E N PA R M E S A N Breaded chicken breast topped with marinara and provolone cheese served over spaghetti. 18
SUN DRI E D TOMATO ALFRE D O Sautéed chicken in a sundried tomato alfredo sauce with oven roasted tomatoes and broccoli served with penne pasta. 19
HADD OCK FLORE NTI N E
SEAFOOD CASSE ROLE Tender lobster, shrimp, scallops, and haddock baked in a lobster cream sauce topped with Ritz cracker crumbs served with rice pilaf and vegetable of the day. 31
S H R I M P S CAM P I Sautéed shrimp in a lemon garlic white wine butter sauce over spaghetti finished with tomato concasse and green onions. 23
PESTO PASTA Basil pesto tossed with cherry tomatoes, fava beans and wild mushrooms finsihed with Parmesan cheese and served with pappardelle pasta. 18
Unless otherwise noted entrées are served with vegetable of the day and your choice of French fries, house rice, potato salad, mashed potatoes, or coleslaw. Substitute sweet potato fries for $1.50. Baked potato available after 4:00 PM.
guest
favorite
gluten
free
Open to the public seven days a week
Haddock topped with sauteed spinach, artichokes, tomatoes and Parmesan Ritz cracker crumbs served with rice pilaf and vegetable of the day finished with a lemon butter sauce. 26
~ j u n i o rs MENU ~
GRI LLE D CH E ESE SAN DWICH
G R I LLE D HAM B U RG E R
American cheese on white or wheat bread served with French fries. 6
A char-grilled patty served on a toasted bun with lettuce, and tomatoes served with French fries. 7
GRI LLE D HOT D OG
K I D S PA STA
A grilled hot dog served on a toasted roll served with French fries. 7
Spaghetti or penne with butter or marinara sauce and cheese. 5
CH I C KE N FI N G E RS Chicken tenders served with choice of sweet & sour, honey mustard, or barbecue sauce served with French fries. 7
~ d ess e rts ~
C RÈ M E B RÛ LÉ E
Served with whipped cream, berries, and an Italian cookie. 7
MISSISSIPPI MUD PIE Warm Mississippi mud cake topped with vanilla ice cream and drizzled with chocolate, caramel sauce and served with whipped cream and strawberries. 8
ST R AW B E R RY- B LU E B E R RY S H O RTC A K E
K EY LI M E P I E
Macerated berries on top of a sweet orange biscuit finished with whipped cream. 9
Smooth and creamy key lime pie on top of a graham cracker crust finished with whipped cream. 8
A warm blonde brownie topped with vanilla ice cream and a drizzle of caramel and chocolate sauce finished with whipped cream. 8
Vanilla or Chocolate. 4
~ so ft d r i n ks ~
, Diet Coke, Sprite, Ginger Ale, Root Beer, Orange Soda, Lemonade, Pellegrino, Unsweetened Iced Tea, Sweet Tea, Milk, Chocolate Milk, , Apple Juice, Cranberry Juice, and Orange Juice.
All items can be prepared for takeout. Plate charge for split entrée $3.00. Consuming raw or under cooked meats,poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medicalconditions. Not all ingredients listed. Some items may come in contact with nut products. Please notify your server if you have a nut allergy. Not responsible for meats ordered well-done.
guest
favorite
gluten
free
Open to the public seven days a week
B LO N D E B ROWN I E S U N DAE
I C E C REAM
