| Oysters on the Half Shell |
|
half dozen / dozen |
| Littleneck Clams on the Half Shell |
|
half dozen / dozen |
| Peel & Eat |
|
Shrimp dozen Steamed in beer and pickling spice |
| Seared Tuna Sashimi |
|
Served with wasabi and seaweed salad |
| Ceviche Peruano |
|
Prepared with a piquant lime marinade, fingerling potatoes |
| Grav Lax |
|
Cured salmon with cucumber-dill sauce |
| Lobster Salad |
|
Served with celery root and teardrop tomatoes |
| Steamer Clams |
|
Steamed with garlic, herbs, and white wine |
| Chesapeake Crab Cake |
|
Served with grain mustard dip and romaine hearts |
| Fried Calamari |
|
Served with crushed tomato, hot pepper, and olive oil |
| Grilled Portobello |
|
Served with bruschetta and Gorgonzola |
| New England Clam Chowder |
|
|
| Conch Chowder |
|
Bahamian style in tomato broth |
| Seafood Brie Veloute |
|
prepared with pernod and fresh dill |
| Caesar Salad |
|
Fresh Market Greens |
| Butterfly Shrimp |
|
Savory black tigers |
| Haddock Fillet |
|
North Atlantic, snow-white, mild |
| Sea Scallops |
|
Canadian colossal |
| Lemon Sole Fillet |
|
Crisp-fried, delicate, mild |
| Chilean Salmon |
|
Bright pink, farm-raised |
| Center-cut Swordfish |
|
Flesh-white, coarse-grained, meaty |
| Mahi-Mahi |
|
Sandy white, fine textured, meaty |
| Yellowfin Tuna |
|
Sashimi grade, cooked rare to medium |
| Red Snapper |
|
Flesh-white, flaky, mild |
| Black Grouper |
|
Creamy white, firm-flaky, mild |
| Shrimp Skewer |
|
Jumbo South American whites |
| Scallop Skewer |
|
|
| Canadian colossal |
|
Brushed with your choice of lemon-herb vinaigrette or Cajun spice. Offered with your choice of mango salsa, grilled salsa criollo, or caper-pimiento remoulade. |
| Steamed Live |
|
Maine Lobster one and a quarter pounds two and a half pounds when available |
| Broiled Stuffed |
|
Maine Lobster one and a quarter pounds two and a half pounds when available |
| Alaskan King Crab Legs |
|
Steamed whole in shell, served with roast garlic aioli |
| Fishermans Pot |
|
Monkfish, scallops, shrimp, clams, and mussels steamed with potatoes and herbsAdditional Selections |
| Linguini alla Vongole |
|
Red or white sauce, with garlic, olive oil, and littleneck clams |
| Seafood Capelini Provençal |
|
Shrimp, clams, and mussels with fresh tomato, herb, garlic, and angel-hair pasta |
| Cioppino |
|
Lobster, shrimp, scallops, mussels, clams, and calamari simmered in a light tomato sauce with red wine, saffron, fennel, and herbs |
| Poached Salmon Fillet |
|
Served with herb butter, broccoli rabe, and angel hair pasta |
| Grilled Hawaiian Opah |
|
Infused with lemon grass, ginger, and hot pepper. Served with tamarind sauce and oriental vegetables |
| Seared Chilean Seabass |
|
Deglazed with shallots, capers, and lemon; served with asparagus, fingerling potatoes, and fried basil |
| Center-cut Eye of Sirloin |
|
Twelve ounce, trimmed, served with cabernet-portobello sauce |
| Grilled Double Breast of Chicken |
|
Partially de-boned, marinated in rosemary and garlic |
| Grilled Portobello and Seasonal Vegetables |
|
Served with Served with |
| Linguini alla Vongole |
|
Red or white sauce, with garlic, olive oil, and littleneck clams |
| Seafood Capelini Provençal |
|
Shrimp, clams, and mussels with fresh tomato, herb, garlic, and angel-hair pasta |
| Cioppino |
|
Lobster, shrimp, scallops, mussels, clams, and calamari simmered in a light tomato sauce with red wine, saffron, fennel, and herbs |
| Poached Salmon Fillet |
|
Served with herb butter, broccoli rabe, and angel hair pasta |
| Grilled Hawaiian Opah |
|
Infused with lemon grass, ginger, and hot pepper. Served with tamarind sauce and oriental vegetables |
| Seared Chilean Seabass |
|
Deglazed with shallots, capers, and lemon; served with asparagus, fingerling potatoes, and fried basil Center-cut Eye of Sirloin Twelve ounce, trimmed, served with cabernet-portobello sauce |
| Grilled Double Breast of Chicken |
|
Partially de-boned, marinated in rosemary and garlic |
| Grilled Portobello and Seasonal Vegetables |
|
Served with Caribbean polenta |
| Steak Fries |
|
|
| Baked Potato |
|
|
| Basmati Rice |
|
Prepared with chick peas and almonds |
| Caribbean Polenta |
|
Prepared with roast peppers and fresh greens |
| Baked Spinach |
|
|
| Casserole |
|
|
| Fried Plantains |
|
|
| Grilled Asparagus |
|
|
| Broccoli Aioli |
|
|
| Broccoli Rabe |
|
|
| Scratch Cheesecake |
|
Simple, rustic, and fresh, with plum compote |
| Fudge Brownie |
|
with vanilla cream and glazed walnuts |
| Coconut Flan |
|
Delicate custard with caramel sauce |
| Baked Apple Crisp |
|
With Häagen-dazs vanilla ice cream |
| Fruit Cocktail |
|
Laced with Angostura bitters and fresh nutmeg |
| Häagen-Dazs Ice Cream |
|
|
| Baked Alaska |
|
|
