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served with traditional cocktail sauce or creamy horseradish.
house specialty! pan seared lobster cakes served with lobster cream sauce.
tuscan sausage with white bean and roma tomato ragout with port wine syrup, served with tuscan bread.
flashed in white wine with chorico, jalepeno, tomato, and butter.
a federal hill favorite with aioli and banana peppers.
simply baked with cranberry chutney and served with lavosh.
pesto, spinach, tomato, and chevre with balsamic glaze.
with hijiki salad, pickled ginger, wasabi, and aged soy.
six local little necks topped with crumbs and garlic butter.
cracked pepper slaw topped with lobster salad and lime aioli.
traditional new england style creamy chowder.
field greens lightly tossed in our house dressing with bermuda onion, diced tomato, julienne cucumbers, and shredded carrots.
classic, lightly dressed.
topped with chicken
topped with salmon
poached pears, caramelized walnuts, and gorgonzola, served with raspberry vinaigrette.
cod with a new twist! still healthy.
served with an orange ginger glaze and soy butter.
new bedford sea scallops baked in white wine and butter with lightly seasoned crumbs.
a 14 oz. bone-in lamb steak with mashed potato.
asian style marinated shrimp served with ginger relish and a sweet chili drizzle.
14 oz. bourbon glazed sirloin, topped with caramelized onion.
pan seared statler chicken breast served with a summer succotash and seasoned chicken broth.
topped with lime aioli and fruit salsa.
10 oz. filet grilled and served with wild mushrooms.
filled with shrimp, scallops, and lobster meat in a cream sauce. due to popular demand, we've added two more layers!
two of the area's treasures come together: local cod and cranberry butter.
lightly battered cod with cracked pepper slaw and french fries.
traditional louisiana seafood stew served with rice and spice.
scallops, cod, and shrimp lightly fried and served with french fries and cracked pepper slaw.
traditional garlic saute.
flashed in white wine with chourico, jalapeno, tomato, and butter. served over linguni.
eight ravioli filled with grilled vegetables. served with a roasted corn salsa and summer succotash.
sauteed zucchini, yellow squash, tomato, roasted red pepper, spinach, parmesan, and a light cream sauce served over linguini.
1 1/2 pound local lobster.
Menu for Sakonnet Fish Company provided by Allmenus.com
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