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Dinner Menu

Dinner Menu

Appetizers and Small Plates

Artichoke Spinach Dip


A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread.

Pretzel Crusted Crab Cake and Lobster Cake


Jumbo lump crabmeat and lobster with green onion, bell pepper, celery and our house seasoning. Served with curry mango aioli.

Shrimp Cocktail


Four jumbo shrimp served with a traditional cocktail sauce

Bostonian Shrimp


“A house favorite” Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce.

Lobster Betty


Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce.

Sea Scallops and Pork Belly


Pan seared diver sea scallops topped with slow roasted pork belly finished with maple lime glaze


Make any of these salads a dinner by adding grilled or blackened chicken, shrimp or salmon. 22.95

Caesar Salad *


Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese.

Chopped Salad *


Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut, dried cranberries, avocado and tossed in garlic sesame vinaigrette.

House Salad *


Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing.

Summer Salad


Mixed greens, cucumbers and red onion,  strawberries and dried figs, blueberries topped with crumbled goat cheese. Served with a lime chipolte ranch dressing


Veal Tenderloin


Grilled veal tenderloin, sliced and finished with a mushroom brandy cream sauce.

Herb Crusted Swordfish


Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc.

Goat cheese, walnut and fig crusted Salmon


Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette.

Red Curry Seafood Bolognese


Sauteed shrimp, scallops and lump crabmeat in a red curry bolognese style sauce tossed with pappardelle pasta.

Hanger Steak Chimichurri


Grilled marinated hanger steak (Butchers Cut) sliced and topped with roasted red peppers and a charred poblano chimichurri sauce.

Greek Chicken


Buttermilk marinated airline chicken breast pan roasted with artichokes, grape tomatoes and olives in a lemon butter sauce.

Pecan Pork Chop


Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace.

Filet Mignon


Eight ounce filet grilled and topped with roasted shallot red wine demi glace.

Also available as au poivre with bourbon peppercorn sauce. 44.95

Sauteed Veal and crab


Medallions of veal sautéed with shallots, garlic, crabmeat, mushrooms and green onions in a lemon tarragon cream sauce.

Chicken and Sausage campanelle


Pan seared chicken and Andouille sausage tossed with campaanelle pasta, roasted red peppers and spinach in a garlic cream sauce.

* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness