Great Beginnings

• Butternut Ravioli

  8

  Served in a maple cream sauce with caramelized onions and candied nuts.

• Appetizer Sampler

  12

  Homemade crab cake, potato skins, chicken fingers and scallops wrapped in bacon.

• Jumbo Shrimp Cocktail

  11

  4 jumbo shrimp served with our house cocktail sauce.

• Seafood Stuffed Portabella

  9

  Shrimp, scallops, and seafood stuffing topped with melted cheddar cheese.

• Crab Cakes

  11

  Pan-sauteed golden brown and served with our spicy remoulade sauce.

• Coach Stop Calamari

  9

  Lightly breaded calamari rings sautéed with hot cherry peppers, garlic butter, basil, and white wine served over linguine.

• Baked Onion Soup

  5

  Homemade and topped with Swiss cheese and freshly shaved Parmesan.

• Escargot

  9

  Baked in garlic butter with melted Swiss cheese and garlic toast points.

• Shrimp Scampi

  9

  3 jumbo shrimp sautéed with garlic butter, white wine, diced tomatoes, and fresh scallions served over linguine.

• Homemade Clam Chowder

  Rich and Creamy. Crock – $6 or Cup – $4

• Buffalo Wings

  7

  Not too spicy. Served with celery, carrots and bleu cheese.

• Chicken Fingers

  7

  Served traditional with honey mustard or buffalo style with celery, carrots and bleu cheese.

• Potato Skins

  7

  Baked with cheddar cheese and crumbled bacon topped with tomatoes and fresh scallions

• Scallops Wrapped in Bacon

  9

  A house favorite! Topped with a maple glaze.

• Bruschetta

  6

  Garlic toast topped with marinated plum tomatoes, fresh basil, garlic, and balsamic vinegar. Add mozzarella cheese for $1 extra.

• Garlic Bread

  6

  Topped with melted mozzarella cheese.

Fresh Salads

• 

  Coach Stop Signature Salads

  9

  Mixed greens, bacon, crumbled feta cheese, diced tomatoes, onions and egg. Choose one of the following hot off the grill: Chicken Breast – ADD $3 3 Jumbo Shrimp – ADD $6 Sirloin Steak – ADD $6 (pictured) Grilled Salmon – ADD $6

• Caprese Salad

  7

  Fresh buffalo mozzarella and sliced vine ripe tomatoes layered over fresh mixed greens and topped with basil, and balsamic glaze.

• The Blue Wedge

  6

  Crisp wedge of iceburg lettuce topped with crumbled bacon, shaved red onions, and bleu cheese dressing.

• Caesar Salads

  7

  Fresh, crisp romaine lettuce tossed with creamy Caesar dressing and topped with homemade croutons and shaved parmesan. Grilled Chicken – Add 2 – 3 Jumbo Shrimp – Add 7

• Fresh Garden Salad

  5

  Mixed greens, grape tomatoes, cucumbers, carrots, shaved red onions, and fresh shaved Parmesan cheese.

• The Tavern Salad

  7

  mixed greens, sweet dried cranberries, candied nuts, feta cheese, and balsamic vinaigrette.

• Salad Dressings

  Balsamic Vinaigrette, Ranch, Creamy Caesar, Parmesan-Peppercorn, Russian, Bleu Cheese, and Light Zinfandel Vinaigrette

From the Sea

• Seafood Wellington

  23

  Shrimp, scallops and lobster baked in our mornay sauce and wrapped in a puff pastry.

• Fresh Baked Haddock

  17

  lemon butter and white wine topped with bread and cracker crumbs.

• Baked Stuffed Shrimp

  22

  4 jumbo shrimp baked with our tich crabmeat stuffing, lemon butter, and white wine.

• Seafood Fettuccine

  24

  Shrimp, scallops, and Maine lobster simmered in our creamy Alfredo sauced tossed with fettuccine.

• Baked Stuffed Scallops

  21

  Fresh sea scallops baked in our crabmeat stuffing with mornay sauce and cheddar cheese.

• Fresh Sea Scallops

  20

  Broiled with lemon butter, white wine, and topped with bread and cracker crumbs -OR- deep fried and served with coleslaw.

• Lobster Ravioli

  22

  Fresh Maine lobster in mornay sauce with lobster filled ravioli and topped with cracker crumbs.

• Baked Stuffed Haddock

  19

  Fresh haddock on crabmeat stuffing with mornay sauce and cheddar cheese.

• The Captain’s Platter

  23

  Fresh fried haddock, shrimp, and scallops served with french fries and coleslaw.

• Salmon Catherine

  23

  Fresh broiled salmon topped with lobster, broccoli, and homemade hollandaise.

• Broiled Salmon

  19

  With lemon butter, white wine, and a bread and cracker crumb topping.

• Seafood Sampler

  24

  Shrimp, scallops, lobster, and haddock with lemon butter topped with bread and cracker crumbs.

• Twin Catch

  21

  Two baked stuffed shrimp with fresh salmon in lemon butter and white wine with a cracker crumb topping.

• All entrées served with salad (garden or caesar), choice of potato, hot rolls, sweet bread, and chef’s vegetable of the day.

The Steakhouse

• Lamb Chops

  22

  Two 6oz center cut lamb chops served on mushroom demi-glaze with mint jelly.

• Slow Roasted Prime Rib of Beef

  “While it lasts”. Queen (12 oz) – $20 or go for the King (18 oz.) for $23

• New York Sirloin

  22

  Thick 14oz center-cut, brushed with seasoned olive oil and grilled to perfection.

• Steak Au Poivre

  22

  14oz sirloin seasoned with cracked black peppercorns and topped with a peppercorn brandy demi-glaze.

• Filet Mignon

  23

  8oz choice tenderloin Choose a topping: Homemade Hollandaise, Portwine mushroom demi-glaze, Gorgonzola cream sauce

• Steak Oscar

  25

  8oz filet mignon with fresh Maine lobster, asperagus, and homemade hollandaise sauce.

• The Coachman

  23

  One pound delmonico steak lightly seasoned, grilled, and topped with garlic butter sautéed onions and mushrooms.

• Bourbon Street Tips

  20

  Tenderloin beef tips pan-seared with portabella mushrooms in a sweet Jack Daniels demi-glaze.

• Twin Tornadous

  23

  Two 4oz filet mignon medallions pan-seared and served over grilled portabella mushrooms and topped with tomato hollandaise.

• Meatloaf

  16

  Homemade meatloaf wrapped in a puff pastry served over mushroom demi-glaze.

• Surf & Turf Combinations

  26

  12oz rib – OR – 8oz filet with one of the following: Shrimp Scampi, Baked Stuffed Shrimp, Broiled Scallops, Fried Scallops, Lobster Casserole (lemon butter & cracker crumbs) add 2

• All entrées served with salad (garden or caesar), choice of potato, hot rolls, sweet bread, and chef’s vegetable of the day.

Veal & Chicken Specialties

• Chicken & Broccoli Alfredo

  18

  Tender chicken and fresh broccoli sautéed with a blend of cream, butter, and parmesan cheese.

• Veal Marsala

  20

  Veal medallions sautéed with fresh sliced mushrooms and marsala wine finished with a touch of mushroom demi-glaze.

• Chicken Catherine

  20

  Breaded chicken breast topped with lobster, broccoli, and homemade hollandaise.

• Veal Oscar

  22

  Sautéed veal medallions topped with lobster, asperagus, and homemade hollandaise.

• Chicken Capri

  17

  Tender chicken sautéed with onions, artichokes, diced tomatoes, garlic butter, and white wine served over penne pasta with fresh parmesan cheese.

• Chicken Cordon Bleu

  18

  Boneless breast of chicken, honey baked ham, and Swiss cheese baked in a puff pastry and served on supreme sauce.

• Veal Tuscanese

  22

  Veal medallions and 2 jumbo shrimp sauteed with garlic, mushrooms, onions, diced tomatoes, and madeira wine demiglaze topped with fresh shaved parmesan and served over penne pasta.

• Chicken Carbonara

  17

  Sautéed chicken with tomatoes, mushrooms, bacon, and peas simmered in alfredo sauce and tossed with penne pasta.

• Chicken Parmesan

  17

  Baked breaded chicken, marinara, and mozzarella cheese served over linguine.

• Chicken & Shrimp Pesto

  19

  Sauteed tender chicken and shrimp in a creamy basil pesto sauce tossed with penne pasta and topped with fresh Parmesan.

• Chicken Marsala

  17

  Tender chicken sauteed with fresh mushrooms and finished with Marsala wine.

• All entrées served with salad (garden or caesar), choice of potato, hot rolls, sweet bread, and chef’s vegetable of the day.

Lighter Fare

• 8 oz. Sirloin

  15

  Served on garlic toast with mushroom demi-glaze.

• Haddock Neopolitan

  15

  6oz haddock filet baked with diced tomatoes, garlic butter, fresh basil, and melted cheddar cheese.

• Shrimp and Scallop Scampi

  16

  Baby shrimp and fresh sea scallops sautéed with garlic butter, diced tomatoes, and fresh scallions served over linguine.

• Coach Stop Chicken

  15

  Breaded boneless breast of chicken cooked golden brown and topped with our creamy supreme sauce

• Chicken Dijon

  16

  Tender chicken and mushrooms sautéed in a Dijon cream sauce with crumbled bacon.

• Vegetarian Ravioli

  16

  Fresh medley of vegetables sautéed with chopped garlic, fresh herbs, olive oil, and white wine tossed with grilled vegetable filled ravioli.

Sandwich Board

• 

  Coach Stop Burger

  10

  10 oz. angus on a toasted bulkie roll. Mushrooms, onions, peppers, bacon, Swiss, cheddar, American, Mozzarella, Gorgonzola. Add $0.50 for each item.

• Jumbo Lobster Roll

  13

  Lightly toasted with fresh Maine lobster, mayonnaise, celery, and green leaf lettuce.

• Chicken Parmesan Sandwich

  10

  Breaded chicken, marinara, and mozzarella cheese served on garlic toast.

• Fried Haddock Sandwich

  10

  Fresh haddock lightly breaded and deep-fried. Served on a toasted bulky roll with lettuce, tomatoes, and tartar sauce. Swiss cheese add $1.

• Flat Bread Pizzas

  10

  Margherita: Sliced vine ripe tomatoes, extra virgin olive oil, fresh mozzarella, garlic and basil; Buffalo Chicken: Spicy buffalo sauce, mozzarella, and diced chicken served with a side of bleu cheese dressing; BBQ Chicken: Tangy BBQ sauce, mozzarella, diced chicken, and diced red onion; Pesto Chicken: Basil pesto, mozzarella, diced chicken, and shaved parmesan cheese

Beverages

• Coke, Diet Coke, Gingerale, Sprite, Coach Stop Rootbeer, bottled Spring Water, milk or Chocolate milk, lemonade, hot spiced cider, juices, iced tea, iced coffee, teas (assorted herbal), fresh roasted coffee (also decaf) latte, cappuccino, espresso