Sweet waquoit cherrystone clams baked with casino butter, seasoned breadcrumbs and bacon.

Seasoned and blackened scallops served on a bed of baby greens accompanied with a garlic and herb aioli.

Tender Atlantic squid lightly breaded served with pepper rings and roasted red pepper aioli sauce.

Chicken tenders tossed in spicy buffalo sauce served with blue cheese dressing and celery sticks.

Fresh from chatham, a special cape cod recipe, served with lemon butter and hot sauce.

Made with fresh tender crabmeat served with Cajun remoulade sauce and baby greens.

Fresh local mussels steamed in white wine, garlic, scallion, herbsand shallots served with grilled Portuguese bread and lemon butter.

Sesame encrusted tuna served with wakame salad, pickled ginger, wasabi cremaand soy sauce.

Fresh chicken wings coated with a seasoned breading and tossed with either Asian chili glaze or buffalo sauce.

Baby field greens, grape tomatoes, cucumbersand red onion.

Baby spinach tossed in a warm maple vinaigrette topped with cold smoked bacon, tomatoes, walnuts, red onionand fresh chevre cheese from Vermont creamery.

Topped with onions and melted cheddar cheese.

Crispy romaine hearts, grated Romano cheese, croutonsand our caesar dressing with anchovy filets.

Pan seared scallops over baby greens with grape tomatoes, redand yellow peppers, red onions, dried cranberries, walnuts and gorgonzola cheese tossed with our house dressing.

Served with cocktail sauce and lemon.

Shucked waquoit littleneck clams accompanied with cocktail sauce, horseradish and lemon.

Two lobster claws, 2 shrimp cocktail, 2 oystersand 2 littlenecks on the shell served with cocktail sauce, horseradish and lemon.

Grilled veggie burger from the impossible burger company with lettuce, tomato and red onion served on a grilled brioche bun.

Grilled salmon burger with lettuce, tomato, avocadoand lemon caper dill aioli served on a grilled brioche bun.

Handmade burger smothered with caramelized onions, sauteed mushrooms and peppers, topped with swiss cheese and house steak sauce.

Handmade burger topped with caramelized onions, balsamic reduction, cold smoked bacon and stella gorgonzola cheese.

Handmade burger topped with grilled chorizo, sauteed peppers, caramelized onions and American cheese.

Chicken breast, mayonnaise, celery, cranberries, walnuts, lettuceand tomato on choice of bread.

Lightly battered cod on a brioche bun with lettuce and tomato.

Our housemade crab cake, cold smoked bacon, Cajun remoulade, lettuce and tomato on a grilled brioche bun.

Cold smoked bacon, lettuce, tomatoand mayonnaise on choice of bread.

Lean corned beef, red onion, tomatoand swiss cheese on rye bread.

Lean corned beef, sauerkraut, swiss cheeseand Thousand island dressing on grilled rye bread.

White albacore tuna salad served on grilled bread of your choice with American cheese.

Grilled chorizo dog with sauteed peppers and caramelized onions served in a grilled brioche bun.

Lightly battered cod, coleslaw, Thousand island dressing, swiss cheese, lettuceand tomato on grilled rye bread.

Scrod, shrimp, scallops, clamsand oysters.

Grilled swordfish with seasoned breadcrumbs, topped with either lemon butter or anchovy butter.

Local day boat scallops en casserole with sherry wine, citrus butter and a light crumb topping.

Pan seared Atlantic salmon with a maple bourbon glaze served over steamed baby spinach.

Sauteed shrimp with garlic butter, white wine, lemon, tomatoesand fresh basil served over linguini.

Hand cut steak tips marinated, grilled and tossed in housemade steak sauce.

Fresh chatham schrod broiled with seasoned breadcrumbs and topped with citrus butter.

Lobster, shrimp, scallops, haddockand asparagus baked in a light lobster sherry cream sauce, opped with puff pastry.

Sauteed chicken with garlic butter, capers, tomatoes, basiland white wine served over linguini.

Sauteed chicken with tomatoes and fresh basil simmered in a creamy tomato vodka sauce and tossed with penne pasta.

Lobster, shrimp, scallopsand haddock simmered in a fennel tomato broth finished with a saffron rouille and served with toasted Portuguese bread.

Pan seared Atlantic salmon with a maple bourbon glaze served over steamed baby spinach.

Fresh chatham schrod broiled with seasoned breadcrumbs and topped with citrus butter.

Jumbo shrimp stuffed with seafood stuffing and baked in citrus butter.

Local day boat scallops en casserole with sherry wine, citrus butter and a light crumb topping.

Grilled swordfish with seasoned breadcrumbs, topped with either lemon butter or anchovy butter.

Lobster, shrimp, scallops, haddockand asparagus baked in a light lobster sherry cream sauce, topped with puff pastry.

Made with fresh tender crabmeat served with Cajun remoulade sauce and baby greens.

Mussels steamed in white wine and garlic finished with marinara sauce and served over linguini.

Sauteed shrimp with garlic butter, white wine, lemon, tomatoesand fresh basil served over linguini.