OUR DINNER MENU

Oysters on the half shell – Market price
We have a few choices.

Oysters Romanoff – Market price
(AKA Dirty Oysters) Topped with sour cream, shallots and caviar.

Soup Du Jour
Cup 8
Bowl 12

Cornmeal Crusted Fried Oysters    21
With homemade Remoulade

Oysters Rocka”feder”   18
Baked with spinach, pernod, and Gruyere Cheese

#1 Grade Ahi Tuna Nachos    22
Crispy Chips with sesame seared chopped tuna, Asian slaw, ponzu, wasabi mayo, and chipotle aioli

#1 Grade Seared Ahi Tuna    22
Served with seaweed salad, soba style noodles, ponzu, and wasabi mayo

#1 Grade Ahi Tuna Carpaccio    22
Thin layer of Tuna topped with baby arugula, shaved red onions, heirloom cherry tomatoes, fried capers, and asiago cheese. Drizzled with truffle vinaigrette

Fiocchi    16
Purse pasta stuffed with roasted pear and a blend of cheese. Sautéed in brown butter, fresh sage, pine nuts, and garlic 

Clams Casino   18
Northern Top Necks, diced peppers, butter, bacon, and breadcrumbs

Fried Calamari 17
Served Rhode Island style (tossed in a lemon butter sauce with pepperoncinis, cherry peppers and capers

OR

Served with Marinara and cherry pepper aioli on the side

A 6.00 charge will be added to shared entrees

Summer Salad   16
Baby arugula, golden beets, figs, toasted almonds and almond crusted goat cheese on toast points. Topped with a summer berry vinaigrette

**Caesar Salad   13
Homemade Caesar dressing with Asiago and croutons

Tomato and Gorgonzola    13
Mixed greens with cherry tomatoes, gorgonzola, balsamic onions and toasted pine nuts.  Tossed in balsamic vinaigrette

Apple Maple Salad    13
Mixed greens topped with apples, dried cranberries, candied pecans and gorgonzola.  Tossed in a maple vinaigrette 

Wedge Salad   15
Baby iceberg, applewood smoked bacon, red onion, cherry tomatoes, Roquefort crumble, and blue cheese dressing

Ginger Glazed Wild Scottish Salmon     35
Marinated in fresh ginger, soy sauce, sherry and honey. Served with jasmine rice and sautéed spinach 

Shrimp and Grits   38
Colossal shrimp, blackened and served over smoked gouda grits with applewood bacon and chives, Topped with caramelized cabbage 

Chicken Francaise    29
Lightly egg battered with Pecorino Romano cheese and sautéed. Topped with a lemon butter pan sauce. Served over angel hair pasta and spinach 

14oz. Double Bone Pork Chop    32
Topped with a garlic sage jus-lie. Served with potato du jour and vegetables 

Veal Milanese   36
Sauteed Veal Tenderloin with a lemon and caper beurre blanc.  Served with potato du jour and vegetable

There is a risk associated with consuming raw oysters and clams. If you have chronic illness of the liver, stomach or blood, or have an immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a Physician.

A $6.00 Sharing Charge will be applied for shared entrees.