Coachmen`s Lodge in Bellingham

Please ask your server for our evening’s selection

Shrimp & Lobster Pan seared Diver Sea Scallops, jumbo shrimp & Maine lobster meat prepared in a champagne, roasted garlic cream sauce with house-roasted red peppers and grilled asparagus. Served over a nest of fettuccine pasta

Fresh Atlantic swordfish steak grilled to perfection and topped with 2 sautéed jumbo shrimp & fresh lobster meat, finished in a Scampi sauce.  Accompanied with roasted garlic mashed and grilled asparagus

12oz. New York sirloin grilled to specified temperature, Accompanied with half of a lobster tail stuffed with lump crab meat and pieces of lobster meat. Served with a brandy laced lobster cream sauce, grilled asparagus and whipped potato

10oz.​ Center cut Filet Mignon grilled to specified temperature and topped with 3 jumbo shrimp finished in a bourbon cream sauce. Accompanied with grilled asparagus and whipped potato

A full rack of lamb encrusted with whole grain mustard and fresh herb scented crumbs. Cooked to specified temperature and finished with a cabernet wine demi-glace. Accompanied with grilled asparagus and roasted garlic mashed potatoes

Shrimp, scallops, littleneck clams and mussels prepared in your choice of a mildly spicy san marzano tomato and white wine broth or fresh garlic, E.V.O.O., white wine & parsley broth. Served over cappellini pasta

Lobster and riccotta filled ravioli prepared in a brandy laced lobster reduction with a touch of cream, topped with pan seared collasal shrimp

Plump jumbo shrimp sauted with fresh garlic, E.V.O.O., white wine, parsley and a touch of champagne butter. Served over cappellini

Fresh P.E.I. Mussels prepared in your choice of a broth of white wine, fresh garlic, parsley and E.V.O.O. Or a plum tomato white wine broth. Served over cappellini pasta

Ribbons​ of fresh pasta tossed in a sauce made with tender pieces of veal, beef and pork simmered with plum tomatoes and red wine. Finished with a touch of cream and parmigiano reggiano

A mildly spicy san marzano tomato sauce with caramilized onions, sautéed wild mushrooms, pieces of proscuitto and a touch of cream. Tossed with penne pasta and pecorino romano cheese

Portobello mushroom and ricotta filled ravioli prepared in a sauce made of sautéed wild mushrooms, marsala wine and a touch of cream

Tri-color cheese tortellini prepared in a rich parmigiano cream sauce with pieces of sautéed boneless chicken breast

Filet of atlantic salmon encrusted with dijon mustard, citrus marmalade and brown sugar, then oven roasted and served on a cedar plank

Jumbo shrimp baked with our savory crabmeat stuffing, a touch of sherry wine and lemon. Accompanied with drawn butter

Wild caught atlantic salmon grilled to perfection and topped with a citrus compound butter

Filet of yellowtail sole stuffed with our crabmeat stuffing and oven baked. Served with our rich lobster & sherry wine laced cream sauce

Filet of haddock oven roasted with lemon, garlic-butter, white wine. Topped with rich buttery crumbs

Half of a 1 1/2 lb. Lobster (lazy man style), 3 Jumbo Shrimp and 6 Diver Sea Scallops baked with champagne butter and sherry wine, then finished with melted mozzarella and buttery crumbs. Accompanied with whipped potatoes and grilled asparagus

Tender calamari seasoned and fried til crisp, then tossed with hot pepper rings and champagne garlic butter

Topped with sherry wine laced crabmeat stuffing and melted mozzarella cheese

Our spin on the classic, six littleneck clams topped with a pepper relish, crispy bacon and melted cheese

Six baked cherrystone clams topped with our unique compound butter made with finely diced bell peppers,  bacon, scallions & seasoned crumbs

Fresh​ eggplant dipped in a light egg batter and pan fried, then rolled with a blend of four cheeses includingriccotta, romano, mozzarella and parmigiano. topped with rnarinara sauce and melted fresh mozzarella

A house favorite, traditionally prepared with tender imported french snails baked with a zesty garlic and fresh parsley butter

Three pieces of herb scented italian toast topped with melted fresh mozzarella, grape tomatoes and micro field greens. Drizzled with E.V.O.O. And an aged balsamic reduction

Jumbo all natural chicken wings prepared in a special marinade loaded with fresh herbs & exotic spices. Oven roasted instead of fried. We suggest you try them plain. Buffalo sauce is available upon request

Four oysters topped with sauced spinach and Pernod scented Mournay sauce then oven baked

Rich and creamy with bits of plump lobster meat and a delicate touch of sherry

Traditional french onion soup, topped with a seasoned crouton and melted swiss cheese

Caesar Salad Crisp romaine lettuce tossed with our own Caesar dressing and crunch garlic croutons. Topped with shaved Parmigiano Reggiano cheese

10oz. Center cut of beef tenderloin grilled to your specification and served with a cabernet wine demiglace with sautéed wild mushrooms

Perfectly seasoned tender rib eye steak, grilled to your specification and served with your choice of "mama sauce" with garlic butter and finely diced bananna peppers or "papa sauce" with garlic butter and sautéed wild mushrooms or cabernet wild mushroom demiglace

Slowly​ braised pork shank with fresh herbs, plum tomatoes, root vegetables and red wine. Cooked until it falls off the bone!

Perfectly seasoned and grilled to your specified temperature. Accompanied by portobello mushroom filled ravioli finished in a marsala wine demiglace

Rubbed with a cinnamon-chipolte seasoning and seared in a cast iron pan to specified temperature. Served sliced and fininished with an espresso & coffee liquore reduction for a deliciousely unique flavor

Two center cut boneless pork chops grilled to perfection and served with apple-brandy cream sauce with caramilized onions, wild mushrooms and pieces of granny smith apples

Roasted in the old english manner, slowly to retain its natural juices. Served with a horseradish cream sauce. A house favorite since 1969

A house specialty for 42 years! Served with garden salad, french fries and penne pasta

You should start with 10 and then you will most likely order a lot more!

Collasal shrimp perfectly poached & served chilled. Served with our homemade cocktail sauce and fresh lemon

Shell Please ask your server for our evenings selection

Half Shell Chilled with homemade cocktail sauce & lemon

Chilled​ with cocktail sauce & lemon

Lightly dusted with flour and pan seared, then finished in a marsala wine laced demiglace with sautéed wild mushrooms. Accompanied with roasted garlic whipped potatoes chicken

Dipped in a seasoned egg batter and then pan fried, finished in a white wine & lemon-butter sauce. Accompanied by roasted garlic whipped potatoes and grilled asparagus

Lightly​ dusted with four and pan seared, then prepared in a fresh sage, lemon and pale sherry wine laced demiglace with sauteed wild mushrooms. Topped with Proscuitto Di Parma and melted fresh mozzarella and Accompanied with roasted garlic whipped potatoes

Lightly​ dusted with four and pan seared, then prepared in a fresh sage, lemon and pale sherry wine laced demiglace with sauteed wild mushrooms. Topped with Proscuitto Di Parma and melted fresh mozzarella and Accompanied with roasted garlic whipped

Dipped in a light egg batter and pan seared, then finished in a lemon white wine & champagne butter sauce. Topped with sautéed baby spinach, proscuitto di parma, melted fresh mozzarella and a tomato brunoise. Accompanied with roasted garlic whipped potatoes

Choice of Pan scared scallopine of boneless chicken breast OR tender medalions of milk fed veal & jumbo shrimp,sauteed with house roasted red peppers and asparagus, finished in a white wine, lemon-buttter sauce and topped with melted fresh mozzarella. This dish is served over a nest of cappellini pasta