With herb garlic butter & crumbs, topped with apple smoked bacon.

One pound of steamer clams with diced vegetables and aromatics steamed in the "King of Beers".

Cottage style chips fried to order and served with our house shrimp dip.

In a white wine broth with red pepper, tomato, garlic, herbs, and butter.

With Louisiana style remoulade.

Shrimp

Over greens with a creamy cracked black pepper Parmesan dressing.

With pancetta bacon, roasted red pepper, white wine, olives, cream & butter on grilled ciabatta.

With pancetta bacon, roasted red pepper, white wine, olives, cream and butter on grilled ciabatta

With a cherry pepper vinaigrette.

With mixed greens, hearts of palm, and a cherry pepper vinaigrette.

Caramelized sea scallops on crispy double cut bacon with sweet & sour mushroom, seaweed salad, soy gastrique & blood orange coulis.

Caesar topped with grated parmesan & garlic croutons.

Caesar topped with grated parmesan & garlic croutons. Add grilled salmon or shrimp

Made with fresh chopped clams, heavy cream and whole butter.-cup

Garden salad tossed with house tamari-ginger vinaigrette.

Crab, shrimp, fish, vegetables and bean thread noodles fried in spring roll wrappers and served with an avocado dipping sauce.

1/2 Romaine heart with chopped cucumber, tomato and red onion topped with seared shrimp and pancetta, finished with green goddess dressing.

Simmered with soy, sherry, maple, onion and mustard then grilled.

1 1/4 lb lobster steamed and shucked then baked in a casserole dish with chive mashed potatoes, Ritz crumbs and drawn butter served with vegetable of the day.

Pan fried buttermilk chicken breast served with over cooked green beans, chive mashed potatoes and pan sauce.

With house salsa, guacamole, Napa cabbage, cheddar cheese and sour cream.

Served with warm noodles in peanut sauce and Korean cucumber salad.

On a jasmine rice cake with seared asparagus, shiitakes and ponzu sauce.

With frittes drenched in onion butter, vegetable of the day, onion rings and demi-glace.

Aromatic spiced and roasted sea scallops served with cous cous seared spinach and charmoula sauce (a Moroccan herb sauce similar to pesto)

With wild mushroom risotto, slow roasted tomatoes and a sweet basil vinaigrette

Cod, mussels, clams, scallops and shrimp with chorizo sausage, simmered in white wine, tomatoes, red pepper, stock, garlic, herbs and butter.

With horseradish sour cream, overcooked green beans, toasted almonds and brown butter hollandaise.

Over wasabi mashed potatoes with tempura carrots, maple soy drizzle and scallion oil.

Shrimp sauteed with garlic, ginger, scallions, house curry, coconut milk, peppers, and tomatoes over rice.

Two petite tenderloin filets grilled and topped with two Jonah crab cakes, bearnaise sauce, chive mashed potatoes and grilled asparagus. Half portion

(Fried Flounder Reuban) On griddled rye bread with mild cheddar, Thousand Island dressing and fresh slaw served with house frittes.

With a sautéed mushroom piccata sauce (white wine, capers, lemon, parsley shallots and butter) served over spinach angel hair.

With fried tofu, house salsa, guacamole, cheddar cheese, Napa cabbage, and sour cream.

Oyster on the half shell with Absolut Citron and cracked black pepper.

An array of selection from our raw bar on a layered platter.

Served on a layered platter with condiments.

On a layered platter; Serves 8-12 people.

Comes with slaw, fries, vegetable of the day, cocktail sauce and tartar.

Comes with slaw, fries, vegetable of the day, cocktail sauce and tartar.

Comes with slaw, fries, vegetable of the day, cocktail sauce and tartar.

Haddock, shrimp, scallops, bliss potatoes and vegetables with white wine, lemon and Ritz crumbs and butter.