Dinner Menu

Starters

East Coast Oysters on the ½ Shell2.25 each

Littleneck Clams on the ½ Shell1.50 each

Shrimp Cocktail2.00 each

New England Clam Chowder 6/8    

with Applewood Bacon and Fresh Thyme.

Butternut Squash and Pumpkin Bisque5/7  

with Toasted Pumpkin Seeds

Spring Salad 8

with Roasted Pears, Dried Cranberries, Gorgonzola, Toasted Candied Pecans, Apple Cider Vinaigerett*

Wedge Salad 8

with Applewood Smoked Bacon, Grape Tomatoes, Red Onion, and Buttermilk Blue Cheese Dressing*

Knife and Fork Caesar Salad 8

with White Anchovies

Tuna Nachos 13

Marinated Tuna, Avocado, Sweet Corn, Seaweed Salad on Won-Ton Chips with Chipotle Aioli and Sesame Seeds

Point Judith Crispy Calamari 11

Panko Breaded, Julienne Jicama, Mizuna Green Salad, Ginger and Sesame Sauce

Maple Glazed Grilled Scallops 13

with Applewood Bacon over Risotto*

Sauteed Mussels10

Served with Garlic, White Wine, Butter, Leeks and Grape Tomatoes

Entrées

Half Roasted Duck28

Sweet Potato Souffle, Sauteed Baby Spinach and a Port Cherry Reduction Sauce

Pan Seared Center Cut Swordfish 29

Over Lobster Risotto, Spring Asparagus and a Tomato Saffron Broth

Florida Red Snapper32

Steamed Cockle Clams, Giner Scallion Rice, Crispy Lotus Root, Local Tatsoi Greens and Mango Pineapple Salsa

Baked Stuffed Haddock 24

Crab Meat Stuffing, Roasted Fingerling Potatoes, Braised Broccolini, and a Citrus Buerre Blanc

Cider Glazed Salmon 24

Spring Vegetable Succotash, Fava Beans, English Peas, Fingerling Potatoes, Local Ramps, Spring Asparagus, Fresh Corn and Kaffir Lime Buerre Blanc

Pan Seared Jumbo Sea Scallops 28

Over White Truffle Cauliflower Puree, Sauteed Rainbow Chard, Crispy White Shiitake Mushrooms, Chive Oil and Balsamic Reduction

Brick Chicken 20

Crispy Semi-Boneless Organic Chicken served with Roasted Garlic Mashed Potatoes, French Green Beans and Wild Mushroom Sauce*

Wood Grilled Filet Mignon32

Gorgonzola Whipped Potatoes Grilled Asparagus, and Port Wine Sauce

Roasted Rack of Lamb32

Opal Valley Australian Lamb with Crispy White Truffle and Marscapone Polenta, Haricot Vert, Burgundy Wine Reduction

Wood Grilled Sirloin29

Yukon Gold Potato Gratin, Creamed Spinach, Roasted Portobello Vinagerette

Valencia Paella29

Chicken, shrimp, mussels, chorizo, clams, and scallops with saffron rice and vegetables

Lobster Menu

Lobsters Are Fresh From Local Waters

Diana Too, Traditional 1 ½ lb. Boiled Lobster* 28

Served with Mashed Potatoes and Asparagus

Baked Stuffed Lobster 1 ½ lb. 32

Stuffed with Shrimp, Crab, Scallops, Crumbs, Butter, Wine, and Seasonings. Served with Mashed Potatoes and Asparagus

Bar Bites

Mongolian Chicken Tenders 10

with Coconut Crème Fraiche

Grilled Chicken Caesar Salad 13

All Natural Burger 12

Cheddar, Blue, or Swiss Cheese. Fries and Slaw

Lobster Quesadilla13

Fresh Cohasset Lobster, Carmalized Onions, Manchego Cheese, Corn Salsa, and Cilantro Creme Fraiche

Salmon Burger 12

Fresh Atlantic Salmon Pan Seared and Served on a Toasted Brioche Roll with Mango Slaw, Fries and Cole Slaw

Haddock Sandwich 13

Tender Fried Haddock, Homemade Tartar Sauce, Fries and Cole Slaw

Fish & Chips 16

Native Haddock, Fries and Cole Slaw

Shrimp Scampi 18

over Linguini. Garlic, Grape Tomatoes, Mushrooms, Butter, Wine and Lemon

Grilled Marinated Steak Tips 17

on Parmesan Grilled Flatbread, Baby Arugula. Tomatoes, and Lemon Basil Aioli.

Seasonal Desserts

Crème Brulee 7

With a Homemade Cookie

Molten Chocolate Lava Cake7

With Ice Cream and Whipped Cream

Mud Pie7

Coffee and Chocolate Ice Cream, Fudge, Whipped Cream, and Almonds on an Oreo Crust

Warm Apple Crisp7

Nutmeg and Cinnamon Spiced Apples with a Crunchy Brown Sugar Crust topped with Vanilla Ice cream

Turtle Cheesecake7

Rich Creamy New York Cheesecake Layered with Chocolate, Caramel, and Tossed Pecans and a Graham Cracker Crust

Sorbet Trio7

Blood Orange, Raspberry, and Lemon