McLoone's Rum Runner

McLoone’s Rum Runner  Menu 2009-2010


AUTUMN FLAT BREAD – Topped with chorizo sausage, brie cheese, granny smith apples & fresh sage, served on butter seasoned bread

SPINACH & ARTICHOKE DIP-Sautéed spinach, onion, peppers, artichoke hearts & a touch of cream, baked with parmesan & cheddar cheese topped with sour cream & tomatoes

VEGETABLE TOWER-Grilled marinated Portobello mushrooms, zucchini, eggplant, peppers, onions & fresh mozzarella drizzled with a balsamic glaze

BAKED BRIE – Baked in a puff pastry & served over a strawberry grand marnier sauce with fresh fruit

CONNER’S CRABCAKE- Jumbo lump crabmeat with house seasonings served over roasted garlic tartar sauce & capers

SCALLOP CROSTINI – Two colossal scallops pan seared and topped with parmesan cheese, oregano & Japanese bread crumbs atop seasoned crostinis with balsamic reduction

McLOONE’S MUSSELS-Prince Edward Island Mussels pan seared with garlic, onions, white wine & clam stock served with garlic crostinis

CRISPY CALAMARI-Served with a spicy plum tomato sauce

DRUNKEN CLAMS- A dozen sautéed littleneck clams in roasted garlic beer broth with bacon & Spanish onions, served with French bread crostinis

ANGRY CRAB DIP-Jumbo lump crabmeat and pepper jack cheese tied together with peppers & onions & served with tri color tortilla chips

PEPPER ENCRUSTED AHI TUNA-Pan seared rare, sliced thin & and served atop a Vietnamese vegetable salad & accompanied by an asian dipping sauce & a wasabi sauce

LOBSTER QUESADILLA- Maine lobster meat, onions & bell peppers baked with Monterey jack & cheddar cheese topped with jalapenos & sour cream  -with Chicken   -with Steak and Shrimp



SHRIMP COCKTAIL – Three colossal shrimp served with a tangy cocktail sauce



COLD SEAFOOD SAMPLER – Two chilled shrimp, three clams on the half shell, three oysters on the half shell & lump crabmeat











McLOONE’S ROLL-Our signature roll with shrimp tempura on the inside & spicy tuna on the outside



ICE BERG BLEU WEDGE SALAD –Drizzled with blue cheese dressing and topped with minced tomatoes, green onions, smokey bacon7 bleu cheese crumbles

CLASSIC CAESAR SALAD-Chopped romaine lettuce tossed with imported parmesan cheese, homemade dressing & croutons –with grilled chicken  -with grilled shrimp

BETTY’S AUTUMN SALAD –baby greens topped with dried cranberries, crumbled bleu cheese, walnuts & granny smith apples, served with balsamic vinaigrette   -with Grilled Chicken  -with Grilled Shrimp  -with Salmon

RASBERRY SPINACH SALAD – Baby spinach tossed in a raspberry poppy seed vinaigrette with egg, bacon, tomato, red onion, and bleu cheese crumbles   -with Grilled Chicken  -with Steak and Shrimp

CALAMARI  SALAD –Baby greens topped with golden fried calamari, served with a balsamic reduction & topped with shredded parmigiana reggiano cheese

LOBSTER COBB-Maine Lobster meat, baby meculin greens, eggs, bacon, avocado, tomato, red onion & crumbled bleu cheese served with balsamic vinaigrette



PENNE VODKA –Tossed with our creamy vodka sauce, prosciutto & mushrooms finished with parmesan cheese   -add chicken  -add Shrimp

CAJUN CHICKEN FUSILLI – Cajun chicken pan seared in a creamy parmesan sauce and tossed with spicy chorizo and served over tri colored fusilli

SEAFOOD PAELLA – P.E.I. mussels, clams & calamari pan seared with clam stock, herbs and white wine, served over saffron rice with chorizo

SHRIMP ALIGHIERI – Jumbo shrimp sautéed with onion, garlic, spinach, broccoli, tomatoes & basil,served over linguini

SCALLOPS OREGANATA- Pan seared scallops topped with bread crumbs & served over linguini pasta in a spicy marinara

LINGUINE WITH AN ATTITUDE-Shrimp & Scallops pan seared in a spicy white wine marinara tossed in linguini



CAJUN TILAPIA – Pan seared blackened tilapia served with saffron rice & green beans & topped with an avocado salsa

HERB ENCRUSTED SALMON – Rosemary sprinkled salmon served atop a bed of spinach & mashed potatoes & topped with lemon thyme vinaigrette

BRONZED SWORDFISH- Swordfish steak dredged in our Cajun seasonings & sautéed with shallots, cognac, lemon & cream served with wild rice and spinach

SESAME ENCRUSTED TUNA – white sesame seeds, topped with our homemade ginger glaze & served with wild rice, sautéed bell peppers & onions

CRABCAKES FOR A CAUSE – Jumbo lump crabmeat with house seasonings sautéed  & served with red pepper coulis & roasted garlic tartar sauce accompanied by wild rice and asparagus  (McLoones will donate $1 to Holiday Express every time this dish is ordered)

CHICKEN LAURENA-Pan seared chicken breast encrusted with Japanese breadcrumbs & topped with tomatoes, herb butter & balsamic reduction, served with broccoli florets & sweet mashed potatoes

NY BLACK ANGUS STRIP STEAK-A select aged New York cut , grilled with a Portobello mushroom cap & topped with frizzled onions & served with a red wine demi-glaze served with mashed sweet potatoes

BEEF TENDERLOIN- Center cut filet mignon, grilled to your liking and topped  with a blend of mushrooms, spinach, onions & sun-dried tomatoes in a rich demi-glaze, served with garlic mashed potatoes