Port Edward Restaurant

Everyone's a sailor after you finish this favorite! large chilled shrimp, sweet surimi crab, tomatoes, black olives, swiss and cheddar cheeses, hard boiled egg, and diced tomatoes atop lettuce. Served with your choice of dressing

Breast of chicken sautéed in italian breadcrumbs with crumbled bleu cheese, red onions, mixed greens, and italian dressing

Three lightly grilled or blackened filet medallions, chopped bacon, diced tomatoes, black olives, mixed greens, and tossed in a roasted garlic vinaigrette with bleu cheese crumbles

The captain's choice. grilled chicken breast, avocado, tomato, bleu cheese, hard-boiled egg, and hickory smoked bacon

Crispy california tender romaine lettuce in a classic creamy dressing, grated asiago cheese, and toasted garlic croutons

Bountiful serving of chef cut flash fried calamari. Served with classic dipping sauce

Buttery crimini mushrooms with our blend of shrimp, clams, sweet surimi crab, and atlantic cod

Crispy fried shrimp in chef randy's savory new orleans sauce. Served with refreshing jicama slaw

Black lipped mussels steamed in our seafood garlic wine butter broth.

Three seasoned tenders with dipping sauce

Shrimp sauteed in olive oil with tomatoes, roasted red peppers, green onions, feta and asiago cheeses, and topped with basil pesto

Giant diver scallops wrapped in smoked applewood bacon. Served with chef randy's mango vinaigrette.

Seared sesame crusted sashimi tuna. served with pickled ginger, soy sauce, and wasabi

Our great gulf shrimp wrapped in smoked applewood bacon. Served with chef randy's devilish chili sauce

Chilled jumbo shrimp and classic cocktail sauce with a touch of horseradish

One pound of iced peel n eat shrimp

Made to order with the freshest classic ingredients and served with crispy corn tortilla chips.

Middle neck clams baked in chef randy's casino butter and topped with applewood smoked bacon

Imported large snails baked in our fresh signature herb garlic butter

Baked en casserole with fresh garlic and compound herb butter

Fresh long island oysters. hand shucked to order

Baked in casino butter with applewood bacon

Raw oysters, topped with sour cream, caviar, and chives

Creamed spinach, pernod, shallots, and hollandaise sauce

Baked with baby shrimp, creamed spinach, and mozzarella cheese

An 8oz. burger with classic sides of lettuce, tomato, and raw onion. crew favorite

Chicken seriously. chicken breast grilled or blackened with applewood bacon, avocado mayo, and cheddar cheese

Fresh dorado hand-cut by our sous chef. prepared blackened or grilled

Three filet medallions on toasted hawaiian rolls with horseradish sauce.

Prime rib thinly sliced with sautéed peppers, mushrooms, onions, and muenster cheese. Served with an au jus dipping cup.

Grouper dusted in seasoned flour, pan seared on a classic bun with basil mayo

Served on a butter toasted classic new england bun

The american heart association recommends eating seafood twice a week. tasty and healthy broiled salmon with champagne dill sauce

Chef hand-cut fresh mahi-mahi filet broiled and served with grilled pineapple and island kona sauce

Port edward's most requested entree. Authentic ernest hemmingway's recipe. whole idaho trout, bacon, onion, and galley fries. Served in a skillet

Canada's finest freshwater fish. dusted in seasoned flour and pan fried

Delicate lake perch lightly dusted in seasoned flour and sauteed

Broiled salmon served with dill sauce, hawaiian mahi mahi with grilled pineapple, and safe harbor line-caught halibut served with mango-citrus butter

Simply steamed jumbo shrimp and giant sea scallops for the au-natural taste. Great for weight watchers

Line-caught safe harbor alaskan halibut. Broiled and served with mango- citrus butter. Add potato crust $2.99

8 oz. brazilian lobster tail. Served with drawn butter

Jumbo breaded deep fried shrimp with classic cocktail and horseradish sauce.

Baked en casserole with fresh garlic and compound herb butter

Giant ocean diver scallops wrapped in grilled applewood smoked bacon and served with gourmet mango-lychee salad

Sustainable fresh tilapia filet prepared almondine or mediterranean style, both with vegetable du jour, or garlic dejonghe crust served with creamed spinach

A platter of pub ale beer battered atlantic cod with steak fries, english malt vinegar, and creamy pickled tartar sauce

Angel hair pasta, sauteed shrimp, shallots, fresh basil, and tomatoes in a white wine garlic sauce

Sauteed medallions of lobsters, jumbo shrimp, mushrooms, and sherry wine sauce

Steamed in the shell. Available in one or two pound portions.

From our own lobster tank, live hard shell. 1 ¼ pound maine lobsters. Served with drawn butter

Four lobster tail medallions, ale beer battered, and deep fried to perfection

Prime sliced sirloin as featured on our sunday brunch. served with garlic mashed potatoes and wild mushroom sauce

6 oz. center cut certified angus beef.

Alfredo over fettuccini pasta. marsala or mediterranean style, both served with vegetable du jour