LUNCH MENU
Served 11:30-2:30 Tuesday - Saturday
Appetizers
Baked Artichoke Dip with assorted crackers 8.95
Rice Paper Wrapped Fried Shrimp with an orange-soy
horseradish sauce 10.95
Jumbo Chilled Shrimp with cocktail sauce 11.95
Portuguese Style Stuffed Quahogs with drawn butter 8.95
Eight Littleneck Clams with cocktail sauce 8.95
East Dennis Oysters on the half shell mignonette 12.95
Clams Casino baked with bacon & garlic butter 10.95
Oysters Rockefeller baked on the half shell with garlic,
spinach, Anisette and Mornay sauce 13.95
Providence Style Calamari flash fried and tossed
with butter, garlic, banana peppers and hot cherry peppers 11.95
Homemade Soups & Salads
Today’s Homemade Soup
Cup 3.95 - Bowl 6.95
New England Clam Chowder
Cup 4.95 - Bowl 7.50
Lobster Bisque
Cup 7.95 - Bowl 10.95
Baked Onion Soup
with herbed crouton, Swiss and mozzarella cheese 7.95
Harvest Field Green Salad
with Dijon Vinaigrette and garden vegetables 5.95
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 15.95
Pear & Gorgonzola with baby arugala
aged balsamic vinaigrette and sliced almonds 8.95
Grilled Asparagus with sliced Prosciutto,
baby Arugala, shaved Parmesan and lemon vinaigrette 11.95
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
John’s Cobb Salad
with Garden veggies, Bleu Cheese,
Bacon, Avocado and grilled Chicken on a
garlic and bleu cheese Flat bread 13.95
Substitute Onion Rings or Sweet Potato Fries for French Fries 2.00
Lunch Entree Selections
Fried Day Boat Scallops
with fries, homemade cole slaw and tarter sauce 17.95
Honey-Dijon Marinated Steak Tips
with mashed potatoes and vegetables 15.95
Fish & Chips with coastal haddock,
homemade cole slaw and tarter sauce 14.95
Maryland Style Lump Crab Cake
over avocado, corn & tomato salad with cilantro-lime aioli 14.95
Coastal Haddock
simply baked with a crumb topping, lemon beurre blanc,
rice pilaf and seasonal vegetable14.95
Baked Seafood Trio
with Coastal Haddock, Sea Scallops and Jumbo Shrimp baked
with a crumb topping and lemon beurre blanc with rice pilaf
and seasonal vegetable 16.95
Roasted Atlantic Salmon
steamed asparagus, caper-whole grain mustard beurre blanc,
butter chive mashed potatoes 17.95
Sandwiches, Paninis and Burgers
Curried Chicken Salad
with grapes and apples on Oat-Bran with French fries 9.95
Open Faced Crab Melt
on Ciabatta with Pepper Jack cheese and sliced avocado 12.95
Classic Reuben with Corned Beef,
Swiss, sauerkraut, Russian dressing on grilled rye with
fries and pickle 10.95
Chicken Burger
blended with roasted red peppers, artichoke heasrts
and red onion, served patty style with melted Swiss on a Kaiser roll with lettuce, tomato, aioli and French fries 10.95
8oz. Black Canyon Angus Burger
on a Kaiser roll with lettuce, tomatoes, onion, fries and pickle 9.95
Bacon, Swiss, American, Cheddar, Sautéed Onions .75 each
Sautéed Mushrooms 1.50 each
Gorgonzola 1.50
On the Side
Sweet Potato Fries with garlic aioli 4.00
French Fries 3.00
Beer Battered Onion Rings 4.00 -
Cole Slaw 2.00
Substitute Onion Rings or Sweet Potato Fries for French Fries 2.00
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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.