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
Potato and Leek Soup*6/8
with Chive Oil and Creme Fraiche
Apple and Arugula Salad*9
Caramelized Almonds, Goat Cheese, and Cider Vinaigrette
Warm Spinach Salad*9
Caramelized walnuts, Gorgonzola, Apples, Smoked Bacon, and Warm Balsamic Vinaigrette
Wedge Salad* 8.5
with Applewood Smoked Bacon, Grape Tomatoes, Red Onion, and Buttermilk Blue 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
Point Judith Crispy Calamari 11
Tossed with Chile Butter, Fried Peppers and a Five Pepper Tartar Sauce
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 11.5
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 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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  • 781-383-6650
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