Lunch Menu

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Soup & Salads

  • Soup of the Day

    Priced daily.

  • Caesar Salads

    6

    Crisp romaine lettuce tossed with traditional Caesar dressing, croutons, and shaved Parmesan cheese Fresh chicken breast Add 2; Colossal Gulf Shrimp Add 4; Chicken & Shrimp Add 4 (not available at Brunch)

  • Coach Stop Signature Salads

    9

    Mixed greens, bacon, feta cheese, diced tomatoes, onion & egg. Fresh Chicken Breast Add 3; Three jumbo shrimp Add 6; Sirloin Steak Add 6; Grilled Salmon Add 6

  • French Onion Soup

    5

    Homemade and topped with imported Swiss cheese.

  • New England Clam Chowder

    Our own traditional recipe. Cup – $5, Crock – $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 Tavern Salad

    7

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

Appetizers

  • Homemade Fried Chicken Tenders

    6

    Served with honey dijon dipping sauce

  • Onion Rings

    6

    Hand-breaded sweet spanish onions lightly fried golden brown.

  • Baked Potato Skins

    6

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

  • Scallops Wrapped in Bacon

    7

    Fresh sea scallops wrapped in crisp bacon with a New Hampshire maple syrup glaze.

  • Crab Cakes

    9

    Sautéed golden brown and served with remoulade sauce.

  • Jumbo Shrimp Cocktail

    11

    4 jumbo shrimp served with our house cocktail sauce.

  • Appetizer Sampler

    12

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

  • Escargot

    9

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

  • Buffalo Wings

    7

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

  • Bruschetta

    6

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

Sandwiches

  • Crab Cake Sandwich

    12

    lump crabmeat cakes sautéed golden brown and served on a bulkie roll with homemade remoulade sauce.

  • Chicken Parmesan Sandwich

    8

    Breaded chicken breast baked with marinara and mozzarella served on garlic bread.

  • Grilled Chicken Breast Sandwich

    8

    Served with bacon, lettuce, tomato, Swiss cheese, and parmesan peppercorn dressing on a bulkie roll.

  • Steak Tip Wrap

    9

    Grilled tenderloin tips with mozzarella, onions, mushrooms, and roasted garlic mayonnaise.

  • The Coach Stop Burger

    9

    10oz angus on a toasted bulkie roll. -mushrooms-onions-peppers-bacon- -Swiss-Cheddar-American-Mozzarella-Gorgonzola add .50 for each item

  • Chicken Caesar Wrap

    9

    Lightly breaded chicken breast, crisp romaine lettuce, shaved parmesan, and caesar dressing in a garlic-herb wrap.

  • Grilled Meatloaf Sandwich

    8

    Served open-faced on garlic toast and topped with mushroom demi-glaze.

  • Jumbo Lobster Roll

    13

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

  • 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.

Hot Pressed Paninis

  • All Sandwiches and Entrées, unless served over pasta, are served with a choice of the following: Baked Potato, Rice, Shoestring French Fries, Potato Salad, Cole Slaw, or Sweet Potato French Fries (add 1)

  • French Dip Panini

    9

    Lean roast beef, caramelized onions, and cheddar cheese between thick slices of Italian bread with hot au jus sauce for dipping.

  • Grilled Chicken Pesto

    9

    grilled chicken, sliced red onion, roma tomatoes, parmesan, mozzarella, and sun-dried tomato pesto mayonnaise.

  • House Panini

    9

    Turkey, ham, and bacon with Swiss cheese, lettuce, tomatoes, and sun-dried tomato pesto mayonnaise.

  • Chicken Bacon Ranch

    9

    Chicken, Swiss cheese, bacon, and ranch dressing with tomato and onion.

Entrees

  • Broiled Boston Schrod

    10

    Baked with white wine, butter, bread and cracker crumb toppings.

  • Fresh Sea Scallops

    12

    Baked with white wine, butter, bread and cracker crumb toppings – OR – lightly breaded and deep-fried served with tartar sauce.

  • Chicken Cordon Bleu

    12

    Sliced Virginia ham, imported Swiss, and tender chicken breast wrapped in a puff pastry served over a pool of supreme sauce.

  • Chicken & Shrimp Pesto

    12

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

  • Honey Chicken Dijonnaise

    11

    Boneless breast sautéed with button mushrooms, Vermont honey, white wine, and cream topped with crumbled smokehouse bacon.

  • Baked Stuffed Haddock

    12

    Fresh haddock baked with a crabmeat stuffing topped with mornay sauce and cheddar cheese.

  • Salmon Florentine

    11

    Fresh fillet baked on a bed of fresh spinach topped with Newburg sauce and melted mild cheddar.

  • Chicken Marsala

    11

    Boneless, tender chicken sautéed with fresh mushrooms in a marsala wine sauce.

  • Baked Stuffed Shrimp

    12

    Three colossal shrimp with crabmeat stuffing and baked with lemon butter.

  • BBQ Tenderloin Tips

    12

    Grilled and finished in our tangy BBQ sauce.

  • Chicken & Broccoli Alfredo

    12

    Boneless chicken and fresh broccoli sautéed with a blend of cream, butter, and parmesan cheese tossed with fettuccini.

  • The Captain’s Platter

    12

    Fried haddock, scallops, and shrimp served with french fries and cole slaw.

  • Vegetarian Ravioli

    10

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

  • Chicken Capri

    12

    Boneless chicken sautéed with garlic butter, onions, artichoke hearts, diced tomatoes, parmesan cheese, and white wine over penne pasta.

  • Seafood Fettuccini

    14

    Shrimp, scallops, and lobster in a creamy alfredo sauce tossed with fettuccini.