We offer regional and globally inspired dishes featuring locally sourced ingredients.

DOWNLOAD MENU

APPETIZERS

*OYSTERS ROCKEFELLER

3/12 or 6/22

Pancetta, spinach cream, pernod, hollandaise
ON THE HALF SHELL 3/10 or 6/18

CHARCUTERIE AND CHEESE BOARD

18 / 24

3 cheeses, 3 meats; imported, local, creative
small/18 or large/24

*KUNG PAO CAULIFLOWER

11

Celery, peppers, onions and peanuts in a hot Szechuan black vinegar, hoisin soy

CHILLED JUMBO SHRIMP

15

Traditional horseradish cocktail sauce and French cocktail sauce

FLASH FRIED BUTTERMILK CALAMARI

12

Fried Anaheim peppers, miso aioli

HUMMUS AND TABBOULEH PLATTER

14

Whipped feta, mixed olives, lemon, olive oil, grilled Naan bread

*TUNA SASHIMI

16

Yellowfin tuna, seaweed salad, pickled ginger, wasabi, cucumbers, smoked sea salt and soy pearls

BEEF TENDERLOIN CARPACCIO

16

Extra virgin olive oil, balsamic drizzle, smoked sea salt, cracked black pepper, seasonal micro greens, shaved aged parmesan, fried capers



SOUPS

*NEW ENGLAND CLAM CHOWDER

10

FRENCH ONION GRATINEE

10

SOUP OF THE DAY

market price

cup or bowl



SALADS

THE CAESAR

11

Cheese crisp garnish, croutons, parmesan (white anchovies upon request)

*ICEBERG WEDGE

10

Crumbled bacon, crumbled bleu cheese, tomato, bleu cheese dressing

FRIED GOAT CHEESE WITH SANGRIA POACHED PEAR ATOP BABY ARUGULA

14

Creamy honey ginger dressing, sliced strawberries, julienne vegetables, toasted almonds

*GARDEN SALAD

11

Mixed baby greens, tomatoes, cucumber, craisins, candied pecans, pomegranate vinaigrette

ENHANCEMENTS FROM THE GRILLE
Breast of chicken 6 • Salmon 7 • Jumbo shrimp 4 each



SIGNATURE STEAKS

Served with your choice of rice or roasted garlic mashed and seasonal vegetables

*BLACK ANGUS SIRLOIN

fourteen-ounce/45

CENTER-CUT FILET MIGNON

six-ounce/36 or eight-ounce/40

YOUR CHOICE OF DRY RUB
Cajun • Mesquite smoke • Montreal • Shichimi Togarashi

ENHANCEMENTS
Béarnaise 4 • Steakhouse mushrooms 3 • Cognac Dijon peppercorn sauce 3



ENTRÉES

RACK OF LAMB PERSILLADE

46

Garlic, Dijon rosemary panko crust, roasted shallot demi-glace, roasted red potato, braised red cabbage

*GRILLED BREAST OF DUCKLING

34

Fig cognac demi-glace, garlic spinach, sweet potato purée

SAUTÉ OF CHICKEN MADEIRA

28

Assorted mushrooms and shallots, deglazed with Madeira and a rich chicken stock, served atop linguine primavera

*STUFFED VEAL CHOP

45

Chef Bill Brady’s signature dish; housemade Italian veal sausage with ricotta, spinach and sundried tomatoes, sweet potato and ricotta gnocchi, grilled asparagus

*SOUTHWESTERN SWORDFISH STEAK

38

Gold tequila and lime marinated center-cut North Atlantic Sword, coated with Southwestern spices served with a fruited pico de gallo, red beans and rice, cilantro-lime roasted carrot

SCALLOPS PROVENCAL

38

Tomatoes, peppers and onions, garlic, white wine butter served atop linguine

*VOLCANO SALMON

34

Black pepper and mustard seed crust, red Thai coconut curry broth, rice noodles, assorted vegetables

PORTUGUESE SEAFOOD STEW

36

A nightly selection of seafoods; simmered in a rich stew with linguiça, green olive, onions, kale and potato over grilled french bread

*SESAME SHRIMP

34

Sautéed with peppers, celery, onions and mushrooms, coated lightly with sweet chili glaze and toasted sesame seeds, served atop vegetable fried rice

VEGETABLE AND FARRO RISOTTO

28

Thyme scented parsnip medallions



SIDES

4 CHEESE MACARONI

8

*SAUTÉED PECAN SMOKED BACON BRUSSELS SPROUTS

8

*ROASTED GARLIC MASHED POTATOES

6

*TRUFFLE PARMESAN FRITES

8

*GRILLED ASPARAGUS

6

*BRAISED RED CABBAGE

6

*These dishes are prepared Gluten-Free

Eating raw or undercooked items may be harmful to your health. Before placing your order, please inform your server if anyone in your party has a food allergy.