North Shore Grill

Marinara sauce

Fire roasted corn salsa, lemon butter

With pickled ginger, seaweed salad, wasabi

Fire roasted with honey sirachi sauce.

Tomatoes, white wine and fresh herbs

Garlic parmesan aioli

Oven baked with grilled flatbread

Baked with creamy spinach, bacon, and hollandaise

Sun dried tomato tortilla chips topped with baby shrimp, bay scallops, blue crab meat, lobster meat, chopped tomatoes, red onions, black olives, sliced jalapenos, and melted cheeses with sour cream and fresh guacamole

Garlic croutons

Blue cheese, bacon, diced tomatoes

Mixed greens, candied walnuts, blue cheese raspberry vinaigrette

Tender tips sauteed with peppers, onions, and mushrooms in tossed with a white balsamic vinaigrette topped with goat cheese crumbles

Shrimp, crab, ranch, blue cheese crumbles, egg, bacon, sliced avocado with tarragon ranch

Scallops, shrimp, calamari, mussels, and cod, in a sherried tomato both with peppers, onions and sundried tomatoes on a bed of rice pilaf

Jumbo sea scallops pan seared in a sambuca flambe sauce, served with mashed potatoes and chefs vegetables

Egg battered then sauteed and finished with sauce choron, with chefs vegetables and rice pilaf

Grilled and finished with lump crab, roasted red pepper and diced pancetta; served with rice pilaf and chefs vegetables

Blue crab, bay shrimp, brie cheese, topped with lobster bechamel; served with rice pilaf and chefs vegetables

Topped with blue crab, baby shrimp and andouille sausage; served with mashed and chefs vegetables

Sautéed with Garlic, Shallots, Sundried Tomatoes, Sliced Asparagus, fresh spinach in a light Vodka sauce finished with Goat Cheese Crumbles

Asparagus, artichokes, mushrooms, pesto cream sauce on rigatoni

Pan roasted then topped with a citrus buerre blanc, rice pilaf

Oven roasted topped with frangelica cream, rice & vegetable

Atlantic Cod, Samuel Adams Battered, Sea Fries, Tartar Sauce

Center cut strip steak

16 oz. Hand lean trimmed ribeye

18 oz. Classic cut topped with crispy onions

10oz Tenderloin Chunks Jim Beam Marinated, Fire Roasted and served on a Bed of Rice Pilaf

Served with Rich Espagnole Demi Glaze

Topped with artichoke hearts, capers, lemon butter sauce

14 oz. Thick cut , served with spiced sliced apple sauce

Filet mignon with a half pound maine lobster tail

Fire Roasted to Perfection and Served with Drawn Butter

Served with White Truffle Mushroom Risotto