Chef's selection of oysters lightly floured served with old bay aioli.
Chef's selection of oysters topped with creamy spinach, pernod and pancetta finished with hollandaise sauce.
Served in tomato sauce topped with local farmer ricotta cheese and pesto sauce.
Cast iron scarred filet tips served with roasted corn succotash and chipotle aioli.
Fried to perfection tossed with cherry peppers, olives and capers served with pomodoro sauce and chipotle aioli or grilled finished in lemon and olive oil.
Cavitapi pasta, fresh main lobster with asiago and cheddar cheeseand panko breadcrumbs finished with a drizzle of white truffle infused olive oil.
Tender Portuguese octopus served over garbanzo beans, red onions, oven roasted tomatoes, sleeve fennel and tossed in a citrus vinaigrette.
Layered yellow fin tuna tartar, salmon, lobsterand avocado served with sriracha and wasabi aioli.
P.E.I. mussels sauteed with chorizo in pomodoro sauce.
Jumbo shrimp sauteed with garlic, ajillo pepper, finished with lemon and white wine served with ricotta toast.
Jumbo lump crab served over heirloom tomato and cucumber salad served with our home made tartar sauce.
Iceberg wedge, crumbled bleu cheese, bermuda onion, tomatoes and applewood smoked bacon tossed in garlic tarragon dressing.
Romaine hearts and baby kale with parmesan crisps, fuji green apple, oven roasted marinated tomatoes tossed in our house made anchovies and lemon dressing.
Red and white quinoa, baby arugula, shaved Brussels sprouts, baby beets, Bermuda onions, dried cranberries, Julianne carrotsand asparagus tossed in basil and agave vinaigrette.
Mussels, calamari, octopus and shrimp served warm over mixed greens in citrus vinaigrette.
Pan fried oysters and calamari over baby arugula, frisee, endives and radicchio tossed in lemon thyme vinaigrette.
Fried whole belly oysters served on a brioche bun with house made tartar sauce, green leaf lettuce, tomatoes, pickles and hand cut fries.
8 oz grass fed beef, served on a brioche bun with hand cut friesand spread.
Fresh maine lobster poached in butter served on a hoagie roll with avocado and applewood smoked bacon with handcut truffle fries.
Assortment of mixed vegetables and grains served on a brioche bun with provolone and avocado served with a mixed green salad.
Grilled chicken breast topped with peppers, onions, bacon and provolone cheese on a ciabatta roll served with hand cut fries.
Ceviche style with celery, onions, capers, tomatoes, olives and toast point.
Hardboiled egg, bermuda onions, capers, homemade tartar sauce and toast points.
Pomodoro sauce with a touch of creamand kettle 1 with mild crumbled sausage and edamame.
Served with coconut rice and Julianne vegetables.
Grilled topped with garlic herbal compound butter served with n truffle fries and lobster Bearnaise sauce.
Sesame crusted tuna served rare with wasabi mashed potatoes and avocado salad.
Little neck clams sauteed in a white wine butter sauce.
Beer battered cod served with our house cut fries, house coleslaw and tartar sauce.
Potato encrusted red snapper served with red pepper coulis and sauvignon blanc reduction.
Served with saffron potatoes, sauteed spinach and tapenade.
Sauteed with garlic, tomatoes, baby arugula finished in lemon white wine and butter sauce served over fettuccine.
Half semi boneless free range chicken, pan roasted served with spinach and roasted potatoes with a ginger and sage pan au jus.
Pomodoro sauce with a touch of cream and kettle one with mild crumbled sausage and edamame.
Center cut 14 oz pork chop seared to perfection with cherry peppers and fresh herbs served with sauteed spinach and fingerling potatoes.