Bar - Chequers

appetiz er
martini
beer
s cotch
w his key
bourbon
cognac
coffee
cordial
port
84
BAR + PATIO
SPECIALS
Appetizers I Bar + Patio
Monday – Friday | 4 – 7PM
Drink Features I Entire Restaurant
Monday – Thrusday | All Day
cappuccino & coffee
All coffee drinks are made with LaColombe Coffee.
I R I S H C O F F E E (Jameson or Bushmills) 9
BUTTERNUT
(Frangelico, Butterscotch & Brandy) 9
O R A N G E G L A Z E (Kahlua & Grand Marnier) 9
S W E E T T O O T H (Amaretto & Raspberry) 9
T W I S T (Tuaca & Dark Creme de Cacao) 9
port / sherry
C O C K B U R N ’ S 10 yr. Tawny Port 10
F O N S E C A 20 yr. Tawny Port 14
G R A H A M ’ S S I X G R A P E S Vintage Port 9
M O N T E V I N A T E R R A D ’ O R O Zinfandel Port 9
Our Chef’s daily selection of
oysters on the half shell $1 each.
S A N D E M A N 20 yr. Tawny Port 13
7.00 appetizers
Smoked Salmon Flatbread I Bruschetta
Roasted Duck Flatbread I Small Maine Mussels
Small Tempura Shrimp Sushi Roll I Calamari
Small Spicy Tuna Sushi Roll* I Tuna Tartare*
New England Lobster Roll I Sliders
Vietnamese Style Crab Spring Rolls
3.50 lobster claws
wednesday & thursday only
1lb. Lobster at Cost (subject to availability)
special drink features
House Wine & Bubbles $6
Draft & Bottle beer $1 off
Daily Drink features $7
Monday - Moscow Mule & Bourbon Basil Smash
Tuesday - Chequers Margaritas & Caribbean Hard Lemonade
Wednesday - X Rated Martini & Lemon Drop Martinis
Thursday - Eastsider & Blackberry Lemonade Martini
sunday only
1/2 off bottles of wine up to $100
25% off bottles of wine $100 and over
(throughout entire restaurant)
single malt scotch
B A LV E N I E 12 yr. (Speyside) 13
D A LW H I N N I E 15 yr. (Speyside) 12
G L E N F I D D I C H 15 yr. (Speyside) 18
G L E N K I N C H I E 10 yr. (Lowlands) 14
G L E N L I V E T 12 yr. (Speyside) 13
G L E N L I V E T 18 yr. (Speyside) 21
H I G H L A N D PA R K 25 yr. (Orkney Islands) 39
M A C A L L A N 12 yr. (Speyside) 15
M A C A L L A N 18 yr. (Speyside) 26
O B A N 14 yr. (Highlands) 15
TA L I S K E R 18 yr. (Isle of Skye) 18
† WE USE NUTS AND NUT BASED OILS IN THESE MENU
ITEMS. IF YOU ARE ALLERGIC TO NUTS OR ANY OTHER
FOODS, PLEASE LET US KOW.
*CONTAINS OR MAY CONTAIN RAW OR UNDERCOOKED
INGREDIENTS. CONSUMING RAW OR UNDERCOOKED
MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS AMY
INCREASE YOUR RISK OF FOOD-BORNE ILLNESS.
blends
appetizers
CHIVAS REGAL 12 11
T E M P U R A S H R I M P S U S H I R O LL
DEWAR’S 12 11
Avocado, carrot, sesame, scallion
Small 8 | Large 13
JOHNNIE WA LKER BLACK 12.5
SPICY TUNA SUSHI ROLL*
JOHNNIE WA LKER RED 11
Cucumber, yuzu mayo, Sriracha
Small 8.5 | Large 14
S M O K E D S A L M O N F L AT B R E A D
White sauce, onion, caper, watercress 12
single barrel &
small batch bourbons
R O A S T E D D U C K F L AT B R E A D
Italian cheeses, bbq sauce, onion, apple 11
M I N I N E W E N G L A N D L O B S T E R ROL L S
1792 RIDGE M ONT RESERVE 11
Sweet bun, lobster salad, watercress 12
BOOKER’S 13
G O AT C H E E S E B R U S C H E T TA
KNOB CREEK 12.5
WILD TURKE Y 101 10.5
WOODFORD RESERVE 11.5
Tomato basil cruda, focaccia crisps 10.5
CALAMARI
Crisp fried with jalapeños and carrots 12
T U N A TA RTA R E *
Wasabi vinaigrette, sesame crackers 13
JU M B O L U M P C R A B C A K E S
cognac
Creole remoulade and mango tartar 17.5
STEAMED MAINE MUSSELS
COURV OISIE R VS 10
White wine and garlic Small 9.5 | Large 15
COURV OISIE R VSOP 11
V I E T N A M E S E S T Y L E C R A B S P R I N G ROL L S
COURV OISIE R XO 18
Daikon, avocado, mint, basil, shiro miso. 13.5
S H R I M P C O C K TA I L
HENNESSY VS 10
Served with cocktail & remoulade sauces 17
HENNESSY VSOP 12
SHARED SAMPLER
MART EL L CO RDON BLEU 25
jumbo lump crab cakes, calamari, shrip scampi,
trio of sauces 39
REMY MARTI N VS 11
C H I L L E D S H E L L F I S H P L AT T E R *
REMY MARTI N VSOP 13
Oysters, shrimp, lobster claws, King Crab legs,
cocktail sauce, creole remoulade, fresh minced
horseradish 59 (serves 2-3) | 98 (serves 3-5)
FRESH SHUCKED OYSTERS*
Please ask your server for a variety of our
fresh oysters.
*CONTAINS OR MAY CONTAIN RAW OR UNDERCOOKED
INGREDIENTS. CONSUMING RAW OR UNDERCOOKED
MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS AMY
INCREASE YOUR RISK OF FOOD-BORNE ILLNESS.
† WE USE NUTS AND NUT BASED OILS IN THESE MENU
ITEMS. IF YOU ARE ALLERGIC TO NUTS OR ANY OTHER
FOODS, PLEASE LET US KOW.
handcrafted
martinis & cocktails – 10
EASTSIDER
Muddled cucumber with Hendrick’s Gin,
fresh-squeezed lime juice, fresh mint
STRAWBERRY BASI L M OJ I TO
10 Cane Rum, muddled strawberries and sweet
basil, fresh-squeezed lime juice
CHEQUERS M ARGARI TA
Sauza Hornitos Plata Tequila, Agave Nectar,
Courvoisier VS, triple sec, housemade margarita foam
CARIBBEAN HARD LEM ONADE
Cruzan Guava & Mango Rums, Malibu Rum,
pineapple, fresh-squeezed lemonade, Firefly
Sweet Tea Vodka float
MOSCOW MULE Tito’s Handmade Vodka,
Fever-Tree premium ginger beer, fresh-squeezed
lime juice
bottled beer
N AT I O N A L 4 . 5
Budweiser
Bud Light
Coors Light
Michelob Ultra
Michelob Ultra Light
Miller Lite
O’Douls NA
C R A F T S , I M P O RT S & M I C R O 6
Amstel Light
Corona
Corona Light
Heineken
Fat Tire
Samuel Adams Boston Lager
Blue Moon
New Castle
Becks Light
BOURBON BASI L SM ASH
Maker’s Mark Bourbon, fresh-squeezed lemon,
basil, lemon zest
X -RAT ED MARTI NI
Skyy Vodka, X-Rated Fusion Liqueur (premium
French Vodka, rich blood oranges & Brazilian
passion fruit), grapefruit juice, cranberry juice
L EMON DROP M ARTI NI
Ketel One Citroen Vodka, fresh-squeezed lemon,
with rock candy ‘icing’
BL ACKBERRY LEM ONADE M ARTI NI
Stoli Vodka, Chambord, fresh-squeezed lemon
juice, Prosecco float
draft beer 6
Guinness Stout
Samuel Adams Boston Lager
Stella Artois Belgian Lager
Sweetwater 420, GA
Sweetwater IPA, GA
Yuengling, PA

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