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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 the above salads a dinner by adding a roasted natural airline chicken breast, grilled chicken, grilled shrimp, grilled or blackened salmon. 19.95

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.


Yellowfin Tuna Greek Salad


Grilled ahi tuna sliced and served over Cucumbers, tomatoes, bell peppers, Kalamata olives and feta cheese with lemon, olive oil and fresh oregano dressing.

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.

Seafood Pasta


Jumbo shrimp, scallops, salmon and mussels with celery and onion in a saffron tomato broth tossed with linguini

Chicken and Sausage Campanelle


Pan seared chicken and andouille sausage tossed with roasted red peppers, and spinach in a garlic cream sauce

Curry Pineapple Chicken


Buttermilk marinated airline chicken breast pan roasted with onion and bell peppers in a pineapple thai curry 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 shitake mushrooms and garlic butter

Also available as au poivre with bourbon peppercorn sauce. 41.95

Sauteed Veal and crab


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

Hanger Steak Agrodolce


Grilled marinated hanger steak (Butchers Cut) sliced and topped with agrodolce sauce. A sweet and sour sauce with onions dried fruit and walnuts.

* 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