| Marleys Crab Cakes |
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a house specialty. chef lara prepares her original recipe of this favorite with fresh 100% lump crabmeat, sweet bell peppers & onions. pan-sauteed & served on lemon beurre blanc. |
| Baked Chatham Scrod |
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line caught & prepared with lemon, white wine, garlic & and select seasonings. topped with buttered sherry crackers crumbs. |
| Scallops Barbados |
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atlantic scallops baked with myer's dark rum, pineapple & brown sugar. topped with coconut macaroon crumb crust. |
| Chatham Steamed Lobster |
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served cape cod style with local steamed softshell clams, broth, and drawn butter. |
| Debbies Homemade Chicken Pot Pie |
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tender medallions of chicken breast nestled in a creamy sauce with potatoes, onions, celery, carrots and peas. baked in a crock with a flaky pie crust topping. |
| Lobster Crepe |
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tender chunks of lobster meat & fresh asparagus spears nestled in delicate garlic infused crêpe & oven baked with mornay sauce. |
| The Catamaran |
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fresh cajun pan-blackened fillet of salmon, poached shrimp, fresh lump crabmeat topped with lemon beurre blanc. |
| Marleys Prime Rib |
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roast black angus boneless roast prime rib of beef . slow oven roasted to perfection & served au jus. |
| Sake-Yaki Tips |
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tender cuts of sirloin beef marinated in soy, ginger, garlic, scallions and japanese rice wine. chargrilled to your preference and served on wild rice blend. |
| The Bella |
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chargrilled portobella mushroom cap, basted with our house dressing, topped with sweet roasted red peppers, fresh spinach, and feta cheese. served on a grilled bulkie roll. |
