Dinner Menu

Starters

East Coast Oysters on the ½ Shell*2.50 each
Littleneck Clams on the ½ Shell*1.50 each
Shrimp Cocktail*2.25 each
New England Clam Chowder 6/8
with Applewood Bacon and Fresh Thyme
Roasted Tomato and Bell Pepper Soup 5/7
Cheese Croutons and Basil Pistou
Spring Salad* 8.5
Mixed Baby Greens are Tossed with Dried Cherries, Blood Orange Segment, Pistachio Encrusted Goat Cheese Cake and Roasted Fennel Vinaigrette
Wedge Salad* 8.5
with Applewood Smoked Bacon, Grape Tomatoes, Red Onion, and Buttermilk Blue Cheese Dressing
Roasted Beet Salad* 9
Pickled Fennel, Arugula, Frisee, Herbed Ricotta, Shaved Horseradish, Pistachios and a Local Honey Vinaigrette
Classic Caesar Salad 8.5
Anchovies, Shaved Parmesan and Croutons
Tuna Nachos 13.5
Marinated Tuna, Avocado, Calamari Salad, Seaweed Salad on Won-Ton Chips with Chipotle Aioli and Sesame Seeds
Point Judith Crispy Calamari 11
Tossed with Chile Butter, Fried Peppers and a Five Pepper Tartar Sauce
Maple Glazed Grilled Scallops14.5
with Applewood Bacon over Butternut Squash Risotto
Lump Crab Cake14
Maryland Style Lump Crab Cake with Julienne Granny Smith Apple, Fennel Salad, Remoulade and a Lemon Vinaigerette

Bar Bites

Mongolian Chicken Tenders 11.5
with Coconut Crème Fraiche, Grilled Pineapple
Lobster Quesadilla14
Fresh Cohasset Lobster, Carmalized Onions, Manchego Cheese, Corn Salsa, and Cilantro Creme Fraiche
All Natural Burger 13
Cheddar, Bleu or Swiss Cheese, Fries and Slaw
Haddock Sandwich 14.5
Tender Fried Haddock, Homemade Tartar Sauce, Fries and Cole Slaw
Shrimp Scampi 19.5
over Linguini. Garlic, Grape Tomatoes, Mushrooms, Butter, Wine and Lemon
Grilled Marinated Steak Tips 19.5
Beef Tenderloin on Parmesan Grilled Flatbread, Baby Arugula. Tomatoes, and Lemon Basil Aioli
Fish & Chips 17.5
Native Haddock, Fries and Cole Slaw


Entrées

Pan Seared Jumbo Sea Scallops*29
Celery Root Mash, Red Endive, Pea Tendrils, Fennel, Tobiko, Truffle Buerre Blanc
Pan Seared Center Cut Swordfish31
Over Saffron Alfredo Linguini with Local Lobster, Chorizo and Cherry Tomatoes
Horseradish Crusted Salmon 26
Shrimp Mousse, Mustard Spaetzle, Baby Heirloom Carrots, Sundried Tomato Vinaigrette
Baked Stuffed Haddock 25
Crab Meat Stuffing, Roasted Fingerling Potatoes, Braised Broccolini, and a Citrus Buerre Blanc
Crispy Ahi Tuna 31
Over Wild Mushrooms and Baby Radishes with Red Leaf Watercress, Preserved Lemon and a Soy Glaze
Diana Too Lobster*28
Traditional 1 1/2 LB Boiled Cohasset Lobster with Garlic Mashed and Grilled Asparagus
Baked Stuffed 1 1/2 LB Cohasset Lobster33
Crab, Shrimp and Scallop Stuffing, Garlic Mashed and Grilled Asparagus
Simply Grilled Salmon*25
Prepared on the Wood Grill with Citrus and Herb Butter, Roasted Fingerling Potatoes and Asparagus.
Simply Grilled Scallops*29
Prepared on the Wood Grill with Citrus and Herb Butter, Roasted Fingerling Potatoes and Asparagus.
Simply Grilled Swordfish*30
Prepared on the Wood Grill with Citrus and Herb Butter, Roasted Fingerling Potatoes and Asparagus.
Brick Chicken Duo 22
Creamy Mascarpone Polenta, a Mushroom Ragout of Cipollini Onions, and Swiss Chard with Chicken Croquettes and a Honey Biscuit
Roasted Double Thick Pork Chop*25
Spaghetti Squash, Braised Cabbage Wedge, Nut Clusters and a Cider Jack Demi GlaceNut Clusters and a Cider Jack Demi
Roasted Rack of Lamb*34
Opal Valley Australian Lamb, Chick Pea Mash, Pearl Onions, Baby Turnips, Cauliflower, Gremolata and a Rosemary Port Demi
Wood Grilled 9oz Filet Mignon*34
Served with our Twice Baked Potato Gratin, your Choice of Vegetable and Sauce
Vegetable choices: Grilled Asparagus Braised Broccolini Heirloom Baby Carrots Blue Cheese Butter Red Wine and Mushroom Reduction Rosemary Demi-Glace
Wood Grilled 12oz N.Y. Sirloin*32
Served with our Twice Baked Potato Gratin, your Choice of Vegetable and Sauce
Vegetable choices: Grilled Asparagus Braised Broccolini Heirloom Baby Carrots Blue Cheese Butter Red Wine and Mushroom Reduction Rosemary Demi-Glace

*denotes Gluten Free

  • 781-383-6650
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  • 781-383-6650
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