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
Cornmeal Crusted Fried Oysters 19
With homemade Remoulade
*Oysters Rocka”feder” 17
Baked with spinach, pernod, and Gruyere Cheese
#1 Grade Ahi Tuna Nachos 18
Crispy Chips with sesame seared chopped tuna, Asian slaw, ponzu, wasabi mayo, and chipotle aioli
#1 Grade Seared Ahi Tuna 18
Served with seaweed salad, soba style noodles, ponzu, and wasabi mayo
#1 Grade Ahi Tuna Carpaccio 18
Thin layer of Tuna topped with baby arugula, shaved red onions, heirloom cherry tomatoes, fried capers, and asiago cheese. Drizzled with truffle vinaigrette
Purse pasta stuffed with roasted pear and a blend of cheese. Sautéed in brown butter, fresh sage, pine nuts, and garlic
Clams Casino 16
Northern Top Necks, diced peppers, butter, bacon, and breadcrumbs
Fried Calamari 16
Served with Cherry pepper aioli, and marinara
Rhode Island style
Flash Fried, then tossed in a lemon butter sauce with pepperoncinis, cherry peppers, and capers
Summer Salad 15
Baby arugula, golden beets, figs, toasted almonds and almond crusted goat cheese on toast points. Topped with a summer berry vinaigrette
*Caesar Salad 12
Homemade Caesar dressing with Asiago and croutons
*Tomato and Gorgonzola 12
Mixed greens with cherry tomatoes, gorgonzola, balsamic onions and toasted pine nuts.
Tossed in balsamic vinaigrette
* Apple Maple Salad 12
Mixed greens topped with apples, dried cranberries, candied pecans and gorgonzola.
Tossed in a maple vinaigrette
*Wedge Salad 14
Boston bibb, applewood smoked bacon, red onion, cherry tomatoes, Roquefort crumble, and blue cheese dressing
Ginger Glazed Wild Scottish Salmon 32
Marinated in fresh ginger, soy sauce, sherry and honey. Served with jasmine rice and sautéed spinach
Miso Glazed Chilean Sea Bass 36
Topped with shiitake mushrooms and scallions. Served with baby bok choy and jasmine rice
*Shrimp and Grits 32
Wild Key West pink shrimp, lightly blackened and served over smoked gouda grits with applewood bacon and chives. Topped with caramelized cabbage.
Chicken Francaise 28
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 29
Topped with a garlic sage jus-lie. Served with potato du jour and vegetables
Veal Milanese 32
Sauteed Veal Tenderloin with a lemon and caper beurre blanc. Served with potato du jour and vegetables
CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY OR SEAFOOD CAN POSE A SERIOUS HEALTH RISK
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.