Ask someone local where they like to eat and the most likely answer will
be Chescas.

Serving dinner Thursday to Sunday, April – Memorial weekend and nightly from then until mid-October, Chescas is an extremely popular choice. Offering a fabulous array of dishes with a strong Italian influence, you’ll never leave here hungry; and the attentive staff and upbeat atmosphere will ensure that you’re talking about it long after you leave us!

Chesca’s accepts reservations for parties of 6 or more. Don’t worry if you don’t have a reservation and might not get seated straightaway…you can always grab a cocktail from the bar and enjoy some people watching from one of our rockers on the front porch... All menu items and prices are subject to change without notice.

APPETIZERS
CLAM CHOWDER
Made with fresh sea clams and garnished with smoked bacon and chives. 7.00

WARM SPINACH and CHEESE TURNOVER ROASTED RED PEPER COULIS,TOMATO,OLIVE AND FETA CRUDA. 12.00

LOBSTER BRUSCHETTA
GRILLED TUSCAN BREAD,OLIVE OIL,TOMATO,BASILAND AGED BALSAMIC. 16.00

AVACADO ANDMAINE CRAB ”LOUIS”
WITH SHAVED FENNEL, TOMATO AND CHIVE IN A CREAMY LEMON DRESSING. 13.00

PANZANELLA
ITALIAN FRIED BREAD SALAD WITH ASPARAGUS, TOMATOES, ROASTED RED PEPPERS AND CAPERS. 11.00

CRABS AND SHRIMP CAKES
SAUTEED AND SERVED WITH ASIAN PEAR SLAW AND A WHOLE GRAIN MUSTARD AIOLI. 15.00

STEAMED MUSSELS WITH LEEKS, ROASTED FENNEL,SHALLOTS AND WHITE WINE.

SEA SCOLLOPS CASINO
WOOD SMOKED BACON,BELL PEPPER,GREEN ONION,GARLIC AND ROMANO. SERVED OVER GRILLED RADICCHIO. 13.00

HOT GORGONZOLA DIP with PANCETTA and SHRIMP
Served cold with herbed crostini.11.00

SALADS
Traditional ceasar with white anchovy and herb and romano croutons.
HOUSE: mixed organic greens, radicchio,cucumbers,vine ripened grape tomatoes and red onions tossed with maple-mustard balsamic vinaigrette.

WARM GOAT CHEESE on BABY SPINACH
With grilled sweet onions,toasted hazelnuts and raspberry-lime vinaigrette.

ROASTED ANJOU PEARS, RED ONION and SPICED WALNUTS
With bibb lettuce, gorgonzola cheese and scarlet organic vinaigrette.

WEDGE of CREAM with marinated red onions, wood smoked bacon and creamy blue cheese.

ALL OF OUR SALADS ARE 9.50

SIDE DISHES & SIMPLE PASTAS

MARINARA, ALFREDO or TOMATO BASIL CREAM SAUCE
With linguini, whole wheat spaghetti, penne or pappardelle. 18.00

Spinach and cheese gratin. 8.00
Roasted red potatoes. 6.00
Chive Mashed potatoes. 6.00
Marinated white beans. 4.00
Tonight’s vegetable. 6.00
Meatballs in marinara sauce. 7.00

SPECIALTIES

GRILLED SALMON
With sweet Thai chili barbeque glaze. 28.00

CHICKEN MARSALA
Boneless chicken breast sautéed with mushroom,shallots, scallions and Marsala wine. 26.00

PORK MILANESE
Medallions of tenderloin, finished with proscuitto, lemon and sage. 28.00

GRILLED NEW YORK SIRLOIN STEAK
Topped with balsamic glazed Vidalia onions. 32.00

- we serve the above with chive mashed potatoes and fresh vegetables.
- if you prefer, we can replace the potatoes with an extra helping of the entrée vegetables.

CRISPY ROASTED CHICKEN BREAST
Served over fingerling potatoes, baby carrots and rainbow swiss chard and finished with a lemon- tarragon sauce. 26.00

PAN ROASTED HALIBUT
White beans, spinach, and roasted red and yellow tomatoes in a light garlic fish broth. 32.00

LOBSTER RAVIOLI and SEARED SEA SCALLOPS
Served in a light sherry cream with roasted hazelnuts & pancetta,and heirloom tomato salad. 36.00

GRILLED BEEF TENDERLOIN and SHRIMP
Red zinfandel béarnaise sauce and roasted red pepper coulis.
Served with roasted red potatoes and baked spinach and cheese gratin. 36.00

PASTA & RICE

BUTTERNUT SQUASH RAVIOLI
With gorgonzola, toasted pine nuts and sage brown butter.

SCALLOPS, ASPARAGUS and PANCETTA
In a spicy tomato cream sauce, served over penne. 26.00

ROASTED DUCK RISOTTO
With snow peas, dried cherries, Vidalia onions and oranges. 28.00

SAUTEED SHRIMP
Spinach, red pepper and feta in a garlic cream sauce with papardelle. 26.00

FRUTTTI DI MARE
Shrimp, scallops, calamari, mussels and little necks, with marinara, basil, garlic and wine, served over linguini. 28.00

MAINE LOBSTER
With lobster “bisque” , sweet peas, roasted red peppers and fresh basil, server over linguini. 34.00

SAUTEED CHICKEN
With mushrooms, roasted fennel,plum tomatoes, white wine. Served over whole wheat spaghetti. 24.00

* Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of food borne illness.

For reservations, please call 508-627-1234