Cold Appetizers
Six Wellfleet Oysters on the Half shell mignonette
12.95
Jumbo Chilled Shrimp with traditional cocktail sauce
9.95
Lump Crab Cocktail with Dijon aioli and cocktail sauce
13.95
Eight Locally harvested Littleneck Clams with
traditional cocktail sauce
8.95
Hot
Appetizers
Lump Crab Cake with Dijon aioli 9.75
Two Portuguese Style Stuffed Quahogs 8.50
Baked Artichoke Dip with assorted crackers 7.95
Jumbo Chilled Shrimp with traditional cocktail sauce
9.95
Littleneck Clams Casino baked with bacon and garlic
butter 9.95
Toasted Cheese Ravioli with parmesan-reggiano
and a fresh basil-pine nut pesto 7.75
Fried Calamari tossed with garlic, butter,
banana peppers and hot cherry peppers 10.95
Homemade
Soups
Lobster Bisque Cup 6.00 - Bowl 10.50
Chef's Soup of the Day Cup 3.25 -
Bowl 5.00
New England Clam Chowder Cup 4.25
- Bowl 7.00
Baked Onion Soup with herbed crouton and
a blend of melted Swiss and mozzarella cheese 6.00
Specialty
Salads
Caesar Salad with garlic croutons and
Romano cheese with homemade dressing 5.00
Baby Spinach with sliced egg, red onion
and warm smoked bacon vinaigrette 8.00
Mixed Greens with Dijon vinaigrette,
grape tomatoes, shaved carrot and red onion 4.00
Beet & Goat Cheese Napoleon with hazelnut
vinaigrette and a crown of field greens 9.00
Spinach & goat cheese with sweet cranberries,
candied walnuts and balsamic vinaigrette 10.50
Chef's
Specialties
Lobster Ravioli simmered in parmesan cream
sauce with tomato batons and lobster meat 26.00
Seared Calf's Liver with caramelized onions,
smoked bacon, mashed potatoes & seasonal vegetable
20.00
Roast Maple Leaf Farm Half Duck served with a
strawberry, vanilla -rhubarb compote and rice pilaf
23.00
Honey-Mustard Glazed Salmon, oven roasted
and topped with cranberry compote,
skillet potatoes and asparagus 22.00
Grilled hand trimmed Filet Mignon, wrapped in
smoked bacon with mashed potatoes,
port wine demi glace and asparagus 28.00
Coastal Haddock simply baked with a crumb topping,
laced with citrus beurre blanc with rice pilaf
and seasonal vegetable 22.00
Portuguese Style Linguini &Clams with littleneck
clams,
spicy sausage, tomatoes, garlic, basil, extra
virgin olive oil, and white wine 21.00
Shrimp Scampi tossed with angel hair,
sun dried tomatoes, diced scallions,
basil and asparagus tips in a garlic-lemon broth 23.00
Seafood Sauté with Lobster, Shrimp and Scallops
slowly
simmered in a traditional Newburg sauce and
served over puff pastry 28.00
Baked Stuffed Filet of Sole with a lump crab, shrimp
& scallop
stuffing, lobster cream sauce, rice pilaf and asparagus
23.00
Alaskan King Crab Legs steamed split, dusted with
Old Bay
seasoning served with a side of skillet potatoes
and seasonal vegetable 33.00
Baked Sea Scallops Galician Style with tomatoes,
onion, fresh spices and crumbled bacon served
with rice pilaf and seasonal vegetable 22.00
Veal Saltimbocca layered with prosciutto, provolone
and fresh sage simmered in a Madeira demi-glace with
wild mushrooms over linguini 25.00
Braised Boneless Short Ribs of Beef Bourguignon
with peas, carrots and leeks topped with horseradish
crème, served over mashed potatoes 23.00
Roasted Garlic & Three Cheese Ravioli tossed with
a sauté of asparagus tips, sun dried tomatoes,
garlic and lemon finished with a dusting of grated
parmesan-reggiano 18.00
Side Dishes
Pasta marinara 6.00
Pasta aglio e olio 6.00
Sautéed Whole Mushrooms in butter with sherry
5.00
Steamed Asparagus 5.00
Sautéed Spinach with garlic 5.00
Beer Battered Onion Rings 4.00
Soup of the Day or Field Green
Salad
with any dinner Entrée 2.25
New England Clam Chowder or Caesar Salad
with any dinner Entrée 3.25