| Lobster Bisque |
$5.00 - $7.50 |
with sherry, tarragon and vanilla essence |
| New England Clam Chowder |
$5.00 - $7.50 |
a rich house specialty |
| Field Greens |
$6.00 |
tossed with artichoke hearts and toasted almonds in an aged balsamic-basil olive oil vinaigrette |
| Caesar Salad |
$6.00 |
with parmesan cheese & homemade garlic croutons |
| Caesar Salad |
$12.00 |
add grilled chicken |
| Caesar Salad |
$13.00 |
fried calamari |
| Iceberg Lettuce Wedge |
$6.00 |
with fresh tomatoes, crumbled blue cheese, & buttermilk ranch dressing |
| Greek Salad |
$6.50 |
with greek vinaigrette dressing, red peppers, tomatoes, feta cheese & calamata olives |
| Greek Seafood Salad |
$14.00 |
bay shrimp & scallops, crawfish, red peppers, tomatoes, feta cheese & calamata olives with greek vinaigrette dressing |
| Fresh Spinach Salad |
$6.50 |
topped with blue cheese, red onion & bacon tossed with sweet dijon vinaigrette |
| New England Clam Chowder |
$7.00 - $8.50 |
a rich house specialty |
| Lobster Bisque |
$7.00 - $8.50 |
with sherry, tarragon and vanilla essence |
| Field Greens |
$7.00 |
with artichoke hearts and toasted almonds in an aged balsamic-basil olive oil vinaigrette |
| Caesar Salad |
$8.00 |
traditional style with parmesan cheese & homemade garlic croutons |
| Iceberg Lettuce Wedge |
$7.50 |
with fresh tomatoes, crumbled blue cheese, & buttermilk ranch dressing |
| Greek Salad |
$8.00 |
with red peppers, feta cheese, calamata olives and greek vinaigrette |
| Fresh Spinach Salad |
$8.00 |
topped with blue cheese, red onion & bacon tossed with sweet dijon vinaigrette |
| Newport's Signature Appetizers |
$6.50 |
per person, four person minimum includes ceviche, fried calamari, coconut-tempura shrimp & crispy tempura battered chicken |
| Blue Crab Fingers |
$12.00 |
eight ounces, served in herbed garlic butter |
| Shrimp and Bay Scallop Ceviche |
$7.00 |
in a tangy citrus lime marinade |
| Jumbo Shrimp Cocktail |
$12.00 |
chilled large prawns served with spicy cocktail sauce |
| Escargot |
$8.00 |
with white wine, wild mushrooms, feta cheese & garlic bruschetta |
| Ahi Tuna Sashimi |
$7.00 |
with sake-soy sauce, pickled ginger & wasabi |
| Crispy Fried Calamari |
$7.50 |
served with spicy marinara |
| Crispy Fried Crab Cakes |
$12.00 |
served with roasted red pepper aioli |
| Coconut-crusted Shrimp |
$8.00 |
with warm caribbean pineapple sauce |
| Crispy Tempura-battered Chicken |
$6.00 |
with roasted red pepper aioli |
| Newport's Signature Appetizers |
$8.00 |
per person, four person minimum includes ceviche, fried calamari, coconut-tempura shrimp & crispy tempura battered chicken |
| Shrimp and Bay Scallop Ceviche |
$8.00 |
in a tangy citrus lime marinade |
| Blue Crab Fingers |
$15.00 |
eight ounces, in herbed garlic butter |
| Jumbo Shrimp Cocktail |
$14.00 |
chilled large prawns with spicy cocktail sauce |
| Escargot |
$9.00 |
with white wine, wild mushrooms, feta cheese & garlic bruschetta |
| Ahi Tuna Sashimi |
$8.00 |
with sake-soy sauce, pickled ginger & wasabi |
| Fried Calamari |
$8.50 |
served with spicy marinara |
| Crispy Pan-fried Crabcakes |
$12.00 |
over mixed greens with red pepper aioli |
| Coconut-crusted Shrimp |
$9.00 |
with warm caribbean pineapple slaw |
| Crispy Tempura-battered Chicken |
$7.00 |
with roasted red pepper aioli |
| Grilled Salmon Club |
$14.00 |
|
| Grilled Chicken Club |
$12.00 |
with apple wood-smoked bacon, tomatoes, lettuce & served with french fried potatoes |
| Blue Cheeseburger |
$12.00 |
served on toasted wheat bread with tomatoes, lettuce, onion & served with french fried potatoes |
| Today's mixed Seafood |
$15.00 |
|
| Sea Scallops |
$14.00 |
|
| Alaskan Halibut |
$16.00 |
|
| Atlantic Salmon Filet |
$14.00 |
|
| Yellowfin Tuna |
$15.00 |
|
| Chilean Seabass |
$17.00 |
|
| Jumbo Tiger Prawns |
$14.00 |
|
| Farm Raised Tilapia |
$13.00 |
|
| Rainbow Trout |
$12.00 |
|
| Gulf Red Snapper |
$15.00 |
|
| Today's mixed Seafood |
$26.00 |
|
| Sea Scallops |
$24.00 |
|
| Alaskan Halibut |
$34.00 |
|
| Atlantic Salmon Filet |
$26.00 |
|
| Yellowfin Tuna |
$26.00 |
|
| Chilean Seabass |
$34.00 |
|
| Jumbo Tiger Prawns |
$28.00 |
|
| Farm Raised Tilapia |
$24.00 |
|
| Rainbow Trout |
$24.00 |
|
| Gulf Red Snapper |
$26.00 |
|
| Scampi-style Tiger Prawns |
$16.00 |
over linguini with mushrooms & capers in a lemon-butter sauce |
| Herb-crusted Gulf Red Snapper |
$17.00 |
mesquite grilled, topped with lobster-green peppercorn sauce & served with wild rice pilaf & sautéed seasonal vegetables |
| Blackened Chilean Seabass |
$18.00 |
pan-sautéed, served over green apple slaw & sweet basil vinaigrette |
| Parmesan-crusted Alaskan Halibut |
$16.00 |
pan sautéed, with sundried tomato dill butter & served with fresh steamed green beans |
| Pecan-crusted Rainbow Trout |
$14.00 |
pan sautéed, with pecan butter & served with wild rice pilaf & fresh steamed broccoli |
| Tarragon-mustard Salmon Filet |
$15.00 |
grilled, with tarragon-dijon sauce, & served with rice pilaf & fresh steamed asparagus |
| Coconut-crusted Salmon |
$15.00 |
pan-sautéed, topped with fresh mango salsa over fresh sautéed baby spinach |
| Scallops Newport |
$16.00 |
sautéed sea scallops with house smoked salmon, mushrooms & beurre blanc served over fresh baby spinach |
| Apple-pecan Tilapia |
$14.00 |
grilled, with garlic whipped potatoes caramelized granny smith apples, cilantro & roasted pecans in a citrus butter |
| Spicy Chipotle Pepper Yellowfin Tuna |
$16.00 |
on a bed of mushrooms & sweet onions topped with a spicy chipotle pepper sauce |
| Mediterranean Shrimp & Calamari |
$15.00 |
sautéed shrimp, calamari, linguini, black olives, feta cheese, home-made marinara, white wine, & fresh herbs |
| Almond-crusted Atlantic Sole |
$14.00 |
with champagne-caper beurre blanc over wild rice pilaf & steamed broccoli |
| Tempura Battered Farm-raised Tilapia & Shrimp |
$15.00 |
deep fried, served with jalapeno tartar sauce & whipped potatoes |
| Penne Pasta Sauteed Chicken & Artichoke Hearts |
$12.00 |
tossed in cilantro-pesto & topped with fresh tomatoes |
| Twelve-ounce Center Cut Boneless Ribeye |
$28.00 |
|
| Eight-ounce Filet of Beef Tenderloin |
$29.00 |
|
| Ten-ounce Center Cut New York Strip |
$28.00 |
|
| Mesquite-grilled Pork Chop |
$16.00 |
over fresh baby spinach & topped with corn & poblano pepper corn relish |
| Twelve-ounce Center Cut Boneless Ribeye |
$28.00 |
|
| Eight-ounce Filet of Beef Tenderloin |
$32.00 |
|
| Ten-ounce Center Cut New York Strip |
$28.00 |
|
| Maine Lobster & Filet Mignon |
|
one-half grilled lobster & eight-ounce pesto-marinated filet with garlic whipped potatoes |
| Whole Maine Lobster |
|
2 to 2.5 pound lobster with seasonal vegetables & drawn butter |
| Scampi-style Tiger Prawns |
$28.00 |
over linguini with mushrooms & capers in a lemon-butter sauce |
| Herb-crusted Gulf Red Snapper |
$28.00 |
mesquite grilled, topped with lobster-green peppercorn sauce & served with wild rice pilaf & sautéed seasonal vegetables |
| Blackened Chilean Seabass |
$34.00 |
pan-sautéed, served over green apple slaw & sweet basil vinaigrette |
| Parmesan-crusted Alaskan Halibut |
$34.00 |
pan sautéed, with sundried tomato dill butter & served with fresh steamed green beans |
| Pecan-crusted Rainbow Trout |
$24.00 |
pan sautéed, with pecan butter & served with wild rice pilaf & fresh steamed broccoli |
| Tarragon-mustard Salmon Filet |
$26.00 |
grilled, with a tarragon-dijon sauce, rice pilaf & fresh steamed asparagus |
| Coconut-crusted Salmon |
$26.00 |
pan-sautéed, topped with fresh mango salsa over fresh sautéed baby spinach |
| Scallops Newport |
$26.00 |
sautéed sea scallops with house smoked salmon, mushrooms & beurre blanc served over fresh baby spinach |
| Apple-pecan Tilapia |
$24.00 |
grilled, with garlic whipped potatoes caramelized granny smith apples, cilantro & roasted pecans in a citrus butter |
| Spicy Chipotle Pepper Yellowfin Tuna |
$28.00 |
grilled, on a bed of mushrooms & sweet onions topped with a spicy chipotle pepper sauce |
| Mediterranean Shrimp & Calamari |
$28.00 |
sautéed shrimp, calamari, linguini, black olives, feta cheese, home-made marinara, white wine, & fresh herbs |
| Almond-crusted Atlantic Sole |
$26.00 |
with champagne-caper beurre blanc over wild rice pilaf & steamed broccoli |
| Penne Pasta with Sauteed Chicken & Artichoke Hearts |
$19.00 |
tossed in cilantro-pesto & topped with fresh tomatoes |
| Mesquite-grilled Pork Chop |
$26.00 |
over fresh baby spinach & topped with corn & poblano pepper corn relish |
| Fresh Steamed Broccoli |
$4.00 |
|
| Sautéed Mushrooms |
$4.00 |
|
| French Fried Potatoes |
$4.00 |
|
| Wild Rice Pilaf |
$4.00 |
|
| Whipped Potatoes |
$4.00 |
|
| Fresh Steamed Carrots |
$4.00 |
|
| Fresh Sautéed Spinach |
$4.00 |
|
| Fresh Grilled Asparagus |
$6.00 |
|
| Three Shrimps |
|
fried shrimp with french fries |
| Chicken Breast |
|
bbq chicken breast with smashed potatoes |
| Oodles of Noodles |
|
linguini with garlic butter |
| Newport's Nuggets |
|
chicken breast nuggets with fries |
| Chocolate Truffle Pie |
|
double fudge slice of rich chocolate in a chocolate cookie crust over fresh raspberry and mango purees |
| Brownie-nut Cheesecake |
|
homemade fudge brownie chunks and pecan halves in rich cheesecake with warm caramel sauce and white chocolate shavings |
| Fresh Seasonal Berries |
|
with brandied whipped cream |
| Deep Dish Key Lime Pie |
|
a tart double lime filling with a graham cracker crust |
| Classic Vanilla Bean Crème Brulee |
|
with a caramelized sugar crust |
