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|
|
Raw
Bar |
| Poached
Lobster |
Whole |
M.P. |
|
|
|
Cherrystone
Clams |
½ Doz |
$12 |
Doz |
$20 |
|
Littleneck
Clams |
½ Doz |
$12 |
Doz |
$20 |
|
East
Coast Oysters |
½ Doz |
$14 |
Doz |
$24 |
|
Jumbo
Gulf Shrimp (4) |
|
$12 |
|
| |
Atlantic
$65
Whole Poached
Lobster, 4 East Coast Oysters, 4 Cherrystone
Clams,
4 Littleneck Clams, 4 Jumbo Gulf
Shrimp |
Coastal
$95
Whole Poached
Lobster, 8 East Coast Oysters, 8 Cherrystone
Clams,
8 Littleneck Clams, 6 Jumbo Gulf
Shrimp |
Harbor
$125
Whole Poached
Lobster, 14 East Coast Oysters, 14 Cherrystone
Clams,
14 Littleneck Clams, 8 Jumbo Gulf
Shrimp |
|
Salads |
Caesar
Salad
Romaine lettuce with
lemon-anchovy dressing, croutons and shredded
parmesan |
$9
|
|
Pear & Gorgonzola Salad
Served with cranberries and walnuts tossed with
arugula and balsamic dressing |
$12
|
Mesclun
Greens
Assortment of
organic greens with balsamic
vinaigrette |
$8
|
|
Tomato &
Buffalo Mozzarella
With portobello mushroom and red onion drizzled with
balsamic reduction and basil oil |
$12
|
|
Appetizers |
Calamari
Fritti
Lightly fried calamari served with a spicy tomato
sauce and Provençe tartar sauce |
$11
|
Snow Crab
Cakes
Served over string mixed vegetables and curry
remoulade drizzled with basil oil |
$12
|
Mussels &
Chorizo Mariniere
PEI Mussels sautéed with garlic and chorizo in a
tomato broth |
$12
|
Shrimp
Scampi
3 Jumbo Shrimp sautéed with garlic and cherry
peppers in a lemon butter sauce |
$14
|
Oyster
Rockefeller
Sautéed bacon, creamed spinach and onion with pernod,
over bluepoint oysters topped with hollandaise sauce |
$12
|
Octopus
Mediterraneo
Marinated in lemon, extra virgin olive oil and fresh
garden herbs |
$13
|
|
Escargot
Casserole
Sautéed escargot with diced tomato in a brandy cream
sauce with julienne vegetables and toast points |
$12 |
|
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Dinner
Menu |
|
Entrées |
Broiled
Salmon
Served with pomegranate molasses roasted fingerling
potatoes and mixed vegetables |
$24 |
Grilled
Swordfish
Served with arugula, red roasted peppers, onions and
orange wedge topped with pineapple salsa |
$26 |
Orange
Roughy
Corn meal encrusted served with fingerling potatoes,
topped with crab meat and pear slaw salad |
$25 |
Chilean
Sea Bass
Served over vegetables ratatouille and round fries
drizzled with sundried tomato chimichurri |
$29 |
Lobster
Santorini
1 1/2 Lobster stuffed with crabmeat and shrimp,
lightly gratinee, served with seasonal vegetables
and potatoes |
$39 |
Broiled
Seafood Combo
Assortment of fresh seafood (swordfish, salmon,
shrimp, scallops) served with rice, spinach in a
lemon garlic butter sauce |
$26 |
Lobster &
Shrimp Risotto
Creamy saffron risotto tossed with diced tomatoes,
shallots, and corn drizzled with basil oil |
$26 |
Cioppino
Swordfish, shrimp, scallops, and salmon chunks,
served with shellfish in a saffron tomato clam broth
|
$26 |
New York
Strip Steak
Served with steak fries, and mixed vegetables and
melted gorgonzola |
$28 |
Filet
Mignon
Served with heirloom tomato, garlic mashed potatoes
in a port demiglaze |
$32 |
Lamb Rack
Rack of New Zealand Lamb served with feta cheese and
mushrooms risotto with a side of asparagus |
$28 |
|
Chicken
Scarpariello
½ chicken sautéed with cherry peppers, shallots, in
a garlic buerre blanc sauce served with garlic
mashed potato and vegetables |
$22 |
|
Live Maine Lobster (market
price)
1½ lb. or 2½ steamed ($5
out of shell) | |
$5 split plate charge
"Open all Seasons"
Please note" Table seatings are scheduled
on a two-hour
basis
** Thoroughly cooking meats, poultry, seafood,
shellfish, and eggs reduces the risk of food borne
illness* | |
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