LUNCH MENU
Served 11:30-2:30 Tuesday -Saturday
Appetizers
Baked Artichoke Dip with assorted crackers 8.95
Eight Littleneck Clams with traditional cocktail sauce 8.95
Portuguese Style Stuffed Quahogs with drawn butter 8.95
Jumbo Chilled Shrimp with traditional cocktail sauce 11.95
Panko Coated Fried Shrimp tossed in sweet chili glaze11.95
Littleneck Clams Casino baked with bacon and garlic butter 10.95
Wild Mushroom Ravioli lathered in a rich gorgonzola cream sauce 9.95
Baked Maryland Style Lump Crab Cake with cilantro-lime aioli 11.95
East Dennis Oysters 6 on the half shell
with Champagne mignonette 12.95
Toasted Cheese Ravioli with basil & pine nut pesto and
shaved parmesan cheese 7.95
East Dennis Oysters Rockefeller baked on the half shell with garlic, spinach, Anisette and Mornay sauce 12.95
Providence Style Calamari flash fried and tossed with butter, garlic, banana peppers and hot cherry peppers 11.95
Beef Carpaccio with baby arugula, shaved Asiago cheese, capers, fresh ground pepper and extra virgin olive oil 12.95
Chilled Seafood Sampler with 2 Jumbo Shrimp, 2 Littleneck Clams, 2 Oysters on the Half Shell with cocktail sauce10.95
Homemade Soups & Salads
Lobster Bisque
Cup 6.95 Bowl 10.95
New England Clam Chowder
Cup 4.50 - Bowl 7.50
Baked Onion Soup
with herbed crouton
and a blend of Swiss and Mozzarella cheeses 6.95
Homemade Soup Cup 3.95 - Bowl 5.95
Zuppa di Vongole
with littleneck clams, fresh basil herbed crostini
and garlic in a rich tomato broth 11.95
Mixed Greens
with house dressing, grape tomatoes, shaved
carrot, English cucumber and red onion 4.75
Caesar Salad Sm. 5.95 - Lg. 8.95 -
with Grilled Shrimp & Scallops 19.95
with Grilled Chicken 13.95
Zero Carb Caesar
with a Blackened Angus Burger topped
with melted Gorgonzola cheese 14.95
Pear & Gorgonzola
with baby arugala aged balsamic
vinaigrette and sliced almonds 8.95
Wedge Salad
with iceberg, crumbled bacon diced tomatoes
and our own bleu cheese dressing 7.95
Chicken Paillard
pounded chicken breast, lighlty seasoned and seared,
topped with seasoned baby arugala, roasted tomatoes and shaved parmesan-reggiano 15.95 (this is a gluten free meal)
Gorgonzola Steak Salad
with marinated grilled steak tips on a bouquet of
greens with Daikon radish, oven roasted tomatoes,
gorgonzola wedge, grilled asparagus, candied walnuts
and aged balsamic vinaigrette 19.95
Sandwiches
Turkey & Avocado
on whole wheat with lettuce tomato
and mayo with sweet potato fries 9.95
Mediterranean Wrap
with homemade hummus, Romaine lettuce,
tomato, red onion, English cucumber and feta cheese 7.95
Chicken Caprese Panini
with basil-pine nut pesto, tomatoes, and fresh
mozzarella on rustic bread with fries 10.95
Classic Reuben
with corned beef, Swiss, sauerkraut, Russian dressing
on grilled rye with fries and a pickle 9.95
8oz. Black Canyon Angus Burger
on a Kaiser roll with lettuce, tomatoes, onion, fries and a pickle 8.50
Bacon, Swiss, American, Cheddar, Sautéed Onions .75
each Sautéed Mushrooms, Gorgonzola 1.50 each
Beer Battered Onion Rings 4.00
Cole Slaw 2.00 - Sweet Potato Fries 4.00
Lunch Entree Selections
Lobster Ravioli
in a parmesan cream sauce with tomato batons 14.95
Fried Sea Scallops
with fries, cole slaw, tarter sauce and lemon wedge 14.95
Honey-Dijon Marinated Steak Tips
with mashed potatoes and vegetables 13.95
Fish & Chips
with coastal haddock, cole slaw, tarter sauce and lemon wedge 13.95
Coastal Haddock
with a crumb topping, lemon beurre blanc,
rice pilaf, vegetable 14.95
Maryland Style Lump Crab Cake
over corn & avocado salad with cilantro-lime aioli 13.95
Calves Liver & Onions
sautéed with bacon and served over mashed
potatoes with vegetable 15.95
Baked Sea Scallops Galician
with tomatoes, onion, fresh herbs, spices and
crumbled bacon with rice pilaf, vegetable 14.95
Beer Battered Onion Rings 4.00
Cole Slaw 2.00 - Sweet Potato Fries 4.00
Soup of the Day or Mixed Green Salad may be added
to any Lunch Entree for 2.25 additional.
An 18% gratuity may be added to parties of 6 or more.
Basket of bread served with Luncheon Entrée only
There are no cell phones allowed in the Dining areas.
Consuming raw or undercooked shellfish or animal
products can increase your risk of contracting food-born
illness.