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
Garnished with Applewood Smoked Bacon
Seasonal Soup of the Day
Winter Salad*10
Golden Beets, Roasted Red Peppers, Grilled Onion, Fresh Mozzarella, Baby Arugula, and Caramelized Onion Balsamic Vinaigrette
Warm Spinach Salad*10
Caramelized walnuts, Gorgonzola, Apples, Smoked Bacon, and Warm Balsamic Vinaigrette
Wedge Salad* 9.5
with Great Hill Blue Cheese, Applewood Smoked Bacon, Grape Tomatoes, Red Onion, and Buttermilk Bleu Cheese Dressing
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
Rice Flour Crispy Calamari* 12
Tossed with Daikon Radish, Carrots, Cilantro, Peanuts and Fresno Chiles, And a Thai Hot and Sour Vinaigrette MUST TRY!
Maple Glazed Grilled Scallops*14.5
Served over Lemon and Herb Risotto
Lump Crab Cake14
Roasted Red Pepper Relish and Arugula Pesto

Bar Bites

Mongolian Chicken Tenders 11
with Coconut Crème Fraiche, Grilled Pineapple
Lobster Quesadilla14
Fresh Cohasset Lobster, Carmalized Onions, Manchego Cheese, Corn Salsa, and Cilantro Creme Fraiche
Bigger and Better All Natural Burger 13
10 oz. of Kinnealy’s Exclusive Grind, Buttered Brioche Bun. Fries and Slaw
Burger Add Ons1
Cheddar, Blue, American, Swiss, Bacon, Caramelized Onions, Sauteed Mushrooms
Haddock Sandwich 14.5
Tender Fried Haddock, Homemade Tartar Sauce, Fries and Cole Slaw
Shrimp Scampi 20
over Linguini. Garlic, Grape Tomatoes, Mushrooms, Butter, Wine and Lemon
Grilled Marinated Steak Tips 20
Prime Sirloin on Grilled Flatbread with Baby Arugula, Tomatoes and Lemon Basil Aioli
Fish & Chips 17.5
Native Haddock, Fries and Cole Slaw


Entrées

Pan Seared Scallops*30
Over Wild Mushroom Risotto and Topped with Confit Lee
Parmesan Crusted Swordfish* 30
Wild Rice Pilaf, Grilled Asparagus, and Lemon Butter
Pan Roasted Salmon*26
Garlic Mashed Potatoes, Broccolini, Horseradish Buerre Blanc, and Topped with Mango Chutney
Baked Stuffed Haddock 25
Crab Meat Stuffing, Roasted Fingerling Potatoes, Braised Broccolini, and a Citrus Buerre Blanc
Coriander Crusted Rare Ahi Tuna *30
Grilled Mediterranean Vegetable Napoleon, Olive & Caper Vinaigrette, and Basil Pistou
Seafood Cioppino*28
Mussels, Clams, Shrimp, Swordfish, and Lobster cooked in an Aromatic Tomato Sauce and Garnished with Garlic Bread
Grilled Eggplant Napoleon * 20
Roasted Stuffed Tomato and Tabouleh. Served with Grilled Asparagus, Lemon Butter, and Basil Pistou
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.
Pan Roasted Statler Chicken Breast*26
Garlic Mashed Potato, Broccolini, and Sundried Tomato Mushroom Jus
Braised Short Rib of Beef* 27
Beef Stock Braised Short Rib served with Garlic Mashed Potatoes, Roasted Root Vegetables, and a Red Wine Jus
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

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