Raw Bar Selection

Oysters
2.25 each

Malapeque-Prince Edward Island; sweet, small and thin meat with a clean finish
Spinney Creek-Maine, plump, full meat, sweet with a salty finish
Blue Point-Connecticut side of Long Island, juicy, briny, firm & plump clean finish
St. Simon – New Brunswick, Canada; small, very salty, very briny and delicate
Pemaquid-Maine; juicy, slightly briny, plump, mineral finish

Kumamoto-Washington; rich in flavor, almost buttery, slight mineral finish

Soup
New England Clam Chowder / Manhattan Clam Chowder
7
Butternut Squash with Scallops
8

Carpaccio of King Salmon & Yellow Fin Tuna with Asian pears, gingered shallots & kaffir lime oil
12

Salad of Organic Lettuces and grape tomatoes with aged balsamic & sherry vinaigrette, pumpkin oil
8

Spinach Salad with tomatoes, avocado, fried Coach Farm goat cheese with white balsamic vinaigrette
11

Peeky Toe Crab & Avocado Salad with pear tomato, red onion, gaufrette potatoes and fennel emulsion
12

Roasted Beet Salad with baby arugula, frisee, walnuts, Coach Farm goat cheese and Dijon mustard vinaigrette
11

Pepper Seared Tuna and poached lobster and pickled vegetables and a Port wine glaze
14

    Prince Edward Island Mussels with three herb broth and white wine
10

 Pan Seared Skate Wing over savoy cabbage, crispy potatoes with  Jerez Vinegar
24

Dover Sole a la Monegasque over capers, red peppers, lemon, hazelnuts with meuniere sauce
36

Pan Seared Wild King Salmon with basmati rice, pickled shallots and red wine sauce
28

Grilled Swordfish with polenta gateau, wild mushrooms and a white wine al la forestiere
27

Saffron Seafood Risotto with scallops, shrimp, crabmeat, asparagus and tomatoes
26

Steamed Maine Lobster with drawn butter, baked potato and cole slaw
P/A

Fresh Herb Tagliatelle with slow cooked shrimp, scallops, mussels, clams, and spicy crushed tomatoes
12/24

Fish & Chips fresh cut fish filet in out famous beer batter and fries
19

Pan Seared Red Snapper with parmiagiano reggiano, sautéed spinach and red pepper coulis
26

Fresh Black “Squid” Tagliatelle with calamari, pine nuts, capers and black currants in a light tomato sauce
11/22

Parmesan Encrusted Cod over sautéed spinach, tomato, asparagus, artichokes and vegetable nage
26

Pan Roasted Sea Trout over wild mushrooms, baby carrots, haricot vert and a burst of tomato vinaigrette
24

Surf & Turf filet mignon and lobster with red wine balsamic vinaigrette, parsley, oil and lobster veal au jus
29

Brook Trout Almondine with leaf spinach, toasted almonds & lemon brown butter
21

Pan Seared Scallops with roasted Israeli cous cous, white beans and pepper nage
24

Simply Broiled Filet Sole with baby carrots, haricot vert, leeks, caper Mediterranean salsa
26

 New York Shell Steak over mashed potatoes, haricot vert, cipollini onions, Port wine sauce
34

Braised Short Ribs over sautéed baby spinach and a cabernet sauce
26

Pan Seared Free Range Amish Chicken over chorizo, fingerling potatoes and cabbage au jus
24

Pan Roasted “Niman Ranch” Pork Chop over candied garlic potatoes, broccoli rabe and nicoise sauce
25