A quarter-pound of fresh Maine lobster, mixed with mayo, served on a grilled buttery brioche roll with shredded lettuce.
A generous portion of fresh Maine labsta, served warm, on a grilled buttery brioche roll.
Pan-fried and finished with our labsta sherry cream sauce.
Lobsta tossed with cavatappi pasta in a creamy three-cheese sauce and finished with butter cracka crumb.
Sauteed to order with our labsta sherry cream sauce.
Fresh Maine lobsta in a creamy lobsta stock.
Boston chowda's own award-winning recipe. A blend of tender sweet chopped surf clams, clam broth, fresh cream, and cut potatoes make this a true New England favorite.
Minced Maine lobsta simmered in a rich lobsta stock, with fresh cream, sauteed leek,s, and fresh herbs and spices.
Haddock, scallops, and shrimp baked in creamy fish stock, finished with house-made buttery crack crumbs.
Fresh haddock baked in creamy fish stock, finished with house-made buttery cracka crumbs.
Scallops baked in a creamy fish stock finished with house-made buttery cracka crumbs.
Chopped clams tossed with sauteed garlic, grated cheese, red peppers, and fresh parsley.
Fresh Maine lobsta in a lobsta sherry cream sauce and finished with buttery cracka crumbs.
Generous pieces of claw and knuckle. Served with our house-made cocktail.
2 Pieces. Served with our house-made lemon aioli.
Mixed with lemon aioli, and served on a grilled brioche roll with shredded lettuce.
Chilled Gulf white shrimp served with house-made cocktail sauce.
Sauteed order our garlic wine sauce.