Comfort Food with a Twist
Since 1998, the Rainbow Grille’s Dining Room has been serving uniquely prepared comfort foods and satisfying guests with a wide variety of interests: fishermen, snowmobilers, families on moose watching trips, kayakers - whatever your activity or reason for visiting Pittsburg - Our staff is committed to making your visit as memorable and enjoyable as possible.

See Our Dining Room Menu Below

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Widely known for succulent steaks, guests often ask "Why do they taste so good?" Is it the Certified Angus Beef.....the type of mesquite wood we use.....how we baste our steaks.....our house blend of ground peppercorns.....the type of salt we use.....the type of charcoal we use.....or our chef's philosophy that all of our steaks should be prepared as though he was grilling for his closest friends at home?

The high quality of our beef isn't the only ingredient to our recipe. Sit down, relax and taste what the hubbubs all about..........only at The Rainbow Grille!

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What are we famous for?

First and Foremost - Consistent Quality

Excellent Service in a Friendly and Casual Atmosphere

Incredibly Tender Certified Angus Beef Prime Rib

A Mesquite Grilled One Pound Ribeye named the “Woodsman Steak”

Filet & Crab - Filet Mignon Topped with Crab Stuffing and Draped with Bearnaise Sauce

Game: Including Bison, Elk and Venison

Baked Stuffed Haddock we call the “One Fat Fish”

Two Seafood Combinations: the “Mill Cove Pie” and the “Pine Nut Platter”

Grilled Atlantic Salmon Served with Maple-Dijon Glaze

The Rainbow Grille Martini

Where Friends Reconnect and Families Reunite!



DINING ROOM MENU

STARTERS


Pheasant Sausage Flavored with Brandy and Hazelnuts. Served with Frangelico Sauce. 6

Venison Sausage Served with Blackberry Cognac Sauce. 6

Baked Stuffed Mushrooms Six Caps Stuffed with The Grille's Crab Stuffing. 8. Add Melted Asiago and Parmesan Cheese. 9

Fried Coconut Shrimp Six Coconut Crusted Shrimp Served with Apricot Dipping Sauce. 9

Shrimp Cocktail Four Jumbo Shrimp Served with Our Spicy Cocktail Sauce. 10

Clams Casino Six Steamed New England Littlenecks Topped with Our Crabmeat Stuffing, Apple Smoked Bacon, a Dash of Worcestershire and Broiled. 12

Escargot Baked in Hot Brandied Garlic Butter. Served with Garlic Bread. 9. Add Asiago and Parmesan Cheese To Start Your Night Out Right! 10

Smoked Rainbow Trout A Hardwood Smoked Boneless Fillet, Served with Capers, Onions, Creamy Horseradish Sauce and Assorted Crackers. 14

Bacon Wrapped Scallops Large Sea Scallops Wrapped in Apple Smoked Bacon, Broiled and Served with a Dijon Glaze. 9

Lobster Ravioli Lobster Folded with Drawn Butter, Herbs and Ricotta Cheese in Four Jumbo Raviolis. Served with a Broiled Crab Cake and Citrus Buerre Blanc Sauce. 11

SOUPS & SALADS

All Entrees Include a Cup of the Soup of the Day or a Choice of Our Four Small House Salads

Soup of the Day Today's Soup or Chowder. Cup: 5 Bowl: 8

Four Onion Soup We Ladle Our Flavorful Four Onion Soup, with a Touch of Cream, into a Crock, Top It with Roasted Garlic French Bread, Three Cheeses and Broil It to Golden Brown. 7

Our Four House Salads: Small: 5 Large: 9
Caesar Romaine Lettuce tossed with Shaved Parmesan and Asiago Cheese, Seasoned Croutons and The Grille's Homemade Caesar Dressing.

Lodge Bed of Assorted Greens with Golden Raisins, Red Grapes, Green Onions, Walnuts, Apples, Feta Cheese and Our Homemade Sweet & Sour Vinaigrette.

Tossed Lettuce, Green Peppers, Red Onions, Cucumbers, Tomatoes, Croutons. Blue Cheese, French, Italian, Parmesan Peppercorn, Ranch, Raspberry Vinaigrette, Balsamic & Roasted Garlic Vinaigrette, Oil & Vinegar or Olive Oil & Balsamic Vinegar.

Wedge A Quartered Wedge of Iceberg topped with Blue Cheese Dressing, Blue Cheese Crumbles and Apple Smoked Bacon.

Salad Additions:
Grilled Chicken, 7oz: 6
Grilled Shrimp, 6oz: 9
Grilled Salmon*, 8oz: 9
Crispy Chicken, 6oz: 6
Grilled Scallops, 6oz: 9
Angus Steak Tips*, 8oz: 9

ENTREES
Includes a Cup of Soup or a Choice of Our Four Small House Salads


RAINBOW TROUT & SEAFOOD


Trout Almandine A Boneless Idaho Rainbow Trout, Coated with Seasoned Almond Flour and Sliced Almonds, Sauteed in Butter and Finished with a Sweet Frangelico Butter Sauce. Earth Balance Butter Substitute Available. 23

Blackened Trout A Boneless Rainbow Trout, Coated with Cajun Spices, Cast Iron Skillet Seared in Butter and Drizzled with Cajun Cream Sauce. 23

Mesquite Trout A Boneless Rainbow Trout, Coated with Olive Oil and Mesquite Seasonings, Grilled Over Mesquite and Served with Jalapeno-Pineapple Salsa. 23

Grilled Salmon* Faroe Islands Atlantic Salmon Rubbed with Olive Oil and Our Signature Blend of Savory Spices and Herbs, Grilled and Drizzled with Maple-Dijon Glaze. 23

Hickory Salmon* Sushi Grade Faroe Islands Atlantic Salmon Fillet, Rubbed with Olive Oil and Hickory Spices, Grilled Over Mesquite. Served with Jalapeno-Pineapple Salsa. 23

Pistachio Haddock Haddock Fillet Coated with Olive Oil, Chopped Garlic, Shallots and Chopped Pistachios, Oven Roasted and Set Upon Our Roasted Red Pepper Sauce. 23

Baked Haddock Ritz Cracker Crumb & Herb Blend and Baked in White Wine-Butter. 20 (½ 16)

One Fat Fish Mounded with Our Crabmeat Stuffing and Baked in White Wine-Butter. 23 (½ 19)

Gold Nuggets A Half Pound of Large Sea Scallops Rolled in Crispy Japanese Breadcrumbs and Deep Fried in Soybean Oil. 24 (½ 20)

Back Lake Pearls Large Sea Scallops Baked in a White Wine-Butter Sauce. Topped with Seasoned Cracker Crumbs. 24 (½ 20) Or Crabmeat Stuffing. 27 (½ 23)

Pine Nut Platter Haddock, Scallops and Shrimp Rolled in Ground Pine Nuts, Parmesan Cheese and Seasoned Cracker Crumbs. Baked and Topped with Citrus Buerre Blanc. 25 (½ 21)

Mill Cove Pie A Casserole of Haddock, Scallops and Shrimp in White Wine-Butter, Topped with Crabmeat Stuffing and Dusted with Asiago Cheese and Cracker Crumbs. 25 (½ 21)

Lobster Pie A Casserole of Maine Lobster in Our Citrus Buerre Blanc Sauce and Topped with Crabmeat Stuffing. 6 Ounces: Mkt (½ - 4 Ounces: Mkt)


THE STEAKHOUSE

All of our beef entrees are Certified Angus Beef™ cuts, the highest quality beef available......served in the finest steak houses across the country. Please refer to "Today's Specials" for current Market Pricing.

Rainbow Grille Filet* The Most Tender of Steaks! Center Cut, Wrapped with Apple Smoked Bacon, Grilled Over West Texas Mesquite and Served with a Side of Your Choice of Sauce or Butter: Bearnaise, Port Demi-Glace, Gentleman Jack, Fromage, Garlic Butter or Chipotle Butter. 6oz: Mkt Twin 6oz: Mkt

North Woods Strip Steak* The Most Flavorful of Steaks! Center Cut, Closely Trimmed and Grilled Over Mesquite. 10oz: Mkt 14oz: Mkt

Woodsman Steak* Our Most Popular Steak! One Pound of Hand-Cut, Beautifully Marbled, Mouthwatering Ribeye. A Rainbow Grille Steakhouse Classic! Mkt

Prime Rib of Beef* Friday & Saturday Nights. While It Lasts. It's So Tender! The Finest Certified Angus Beef Roasted Overnight in Our Special Oven. Served with a Side of Creamy Horseradish and Au Jus. 8oz: Mkt 12oz: Mkt 16oz: Mkt 28oz: Mkt

Tavern Meatloaf Moist and Flavorful. Beef, Pork & Veal. House Made Gravy or Gentleman Jack Sauce. 10 oz.: 19

Baby Back Ribs Slow Cooked Pork Ribs in Kansas City Style BBQ Sauce. 1¼ lbs: 24 ½ Rack: 19

Wild Game Special* Check Tonight's Special Sheet in Your Menu for Our Game Specials.

STEAK SPECIALTIES

Sauteed Mushrooms 3
Sauteed Onions 3
Sauteed Mushrooms & Onions 3
Bearnaise 3
Fromage Bleu Cheese Crumbles and Cream 3
Port Demi-Glace 2
Crab Cake 4
Gentleman Jack Bourbon & Mushroom Sauce 3
Montreal Spiced 1
Au Poirve Peppercorn, Brandy & Cream Sauce 3
Garlic Butter 2
Cajun Spiced Dusted with New Orleans Spices 1
Chipotle Butter 2


POULTRY & PASTA


The Lucky Duck* An 8 oz. Boneless Breast of the Finest Maple Leaf Farms Duck, Char-Grilled Over Mesquite to a Tender and Slightly Pink Center. Served with Our Blackberry-Cognac-Maple Syrup Sauce. 24

Roast Duck A Half Partially Deboned Tender Duck, Oven Roasted and Served with Your Choice of Port Demi-Glace Sauce or Apricot-Ginger Glaze. 24

Char-Grilled Chicken A Tender Boneless Breast Marinated in Dijon, Lemon & Rosemary, Grilled Over Mesquite and Topped with Your Choice of Citrus Buerre Blanc Sauce, Gentleman Jack Bourbon & Wild Mushroom Sauce or Jalapeno-Pineapple Salsa. 7oz: 19

Parmachenee Parmigiana Chicken, Haddock or Shrimp, Deep Fried, Topped with Our Authentic "Mama Leone's" Manhattan Marinara, a Blend of Parmesan, Mozzarella and Asiago Cheeses and Baked. Served with Your Choice of the Day's Pasta and Garlic Bread. Chicken, 7oz: 19 Haddock, 8oz: 20 Shrimp, 6oz: 23

Garfield Falls Primavera Sauteed Zucchini, Summer Squash, Red & Green Peppers, Onions, Mushrooms & Steamed Broccoli. Choice of Pasta or Rice, and Choice of Sauce. Side of Asiago & Parmesan Cheese. Vegetable: 19 Chicken, 7oz: 20 Salmon*, 8oz: 23 Shrimp, 6oz: 23 Scallops, 6oz: 23

Mediterranean Medley Sauteed Asparagus, Artichoke Hearts, Sundried Tomatoes, Kalamata Olives, Capers & Pine Nuts. Choice of Pasta or Rice, and Choice of Sauce. Side of Asiago & Parmesan Cheese. Vegetable: 20 Chicken, 7oz: 21 Salmon*, 8oz: 24 Shrimp, 6oz: 24 Scallops, 6oz: 24

Pasta & Rice: Angel Hair, Penne, Linguine, Wheat Spaghetti or Gluten Free Pasta; Rice of the Day or Brown Rice.

Sauces: Marinara, Garlic Butter, Pesto Cream or Roasted Red Pepper. All Gluten Free.


COMBINATIONS


Surf & Turf ~ Add to Any Entree¹:

½ Baked Scallops with Cracker Crumb 9
½ Fried Scallops 9
½ Baked Haddock 9
Fried Coconut Shrimp 9
Bacon Wrapped Scallops 9
½ Mill Cove Pie 11
½ Back Lake Pearls with Crab 11
½ Lobster Pie (Mkt)
½ Fat Fish 10

Filet & Crab Stuffing* A 6 Ounce Filet Mignon, Wrapped with Apple Bacon, Char-Grilled Over Texas Mesquite, Served with a Baked Crabmeat Stuffing Cake and Draped with Bearnaise Sauce. Mkt

Chicken Madison Our Version of Chicken Oscar. A Mesquite Grilled Marinated Chicken Breast Topped with Two Broiled Crab Cakes, Broiled Gulf Shrimp, and Our Citrus Buerre Blanc Sauce. A Great Combination! 23


SIDES

Grilled Asparagus 4
Daily Vegetable, Potato or Rice 3
Steamed Broccoli 2
Mashed Cauliflower 3
French Fries 4
Sweet Fries 4
Beer Battered Onion Rings 5
Garlic Bread 4



Rainbow Grille General Manager: Linda Paige-Caron
Assistant Manager: Sunshine Marchand

Dining Room Chefs: David Caron, Ben Ducret and Derek Ladd
Rainbow Grille
609 Beach Road
Pittsburg, NH 03592
603-538-9556
Copyright©2005-2018 Rainbow Grille.
All rights reserved.

603-538-9556