Menu

Appetizers | Chowder & Soups | Salads | Entrees | Raw Bar with Selected Sushi Offerings

Crispy Fried Calamari – 8.50
hot and sweet cherry peppers, garlic aioli or served traditionally with marinara sauce

Warm Crab Dip – 9.50
lump crab, jalapeno jack cheese and crisp toasts

Steamed Mussels with Grilled Chourico Sausage – 11
>white wine, tomato, garlic confit and Italian parsley

Shrimp Tempura – 12
crisp rice flour coated shrimp, salsa cruda and guacamole

Go Fish Crab Cakes – 9
roasted red pepper sauce, black bean salsa

New England Clam Chowder
Cup - 3.50 Bowl - 5.00

Daily Soup
Cup - 3.50 Bowl - 5.00

Field Greens Salad with Seasonal Vegetables – 3.50
Mixed baby greens, endive, choice of dressing

Caesar Salad – 6.50
crisp romaine hearts, classic Caesar dressing, shaved parmesan cheese
with Grilled Boneless Breast Of Chicken – 11
with Grilled Cajun-Style Shrimp – 13

Field Greens Salad with Blue Cheese and Spiced Pecans – 7.50
mixed baby greens, endive, balsamic vinaigrette

Roasted Pear and Lola Rosa Salad – 9.50
hazelnut goat cheese truffles, aged sherry vinegar – hazelnut oil dressing

Grilled Salmon Salad – 12.50
spice-rubbed salmon, field greens, endive, vegetables, lemon vinaigrette

Grilled Portabella Mushroom Salad – 9.50
frisee, dried cranberries, crumbled goat cheese, pumpkin seeds, pumpkin seed oil dressing

Grilled Fresh Fish on Sauteed Greens – 17
tomato relish, lemon and toasted cumin vinaigrette

Baked Cod – 18
lemon-herb butter, crisp bread crumb crust

Pepper-Crusted Fillet of Salmon – 20
braised lentils, sautéed beets, horseradish chantilly

Grilled Yellowfin Tuna – 23
black olive tapenade, wild arugula, roasted potatoes

Grilled Mahi Mahi – 24
coconut-fried shrimp, pineapple sambal, red curry-coconut rice

Baked Sea Scallop Casserole – 20
Stonington sea scallops with lemon-herb butter and bread crumbs

Sauteed Spiced Shrimp and Roasted Sausage – 23
saffron couscous, peas, crispy fried leeks

Steamed Dungeness Crab Clusters – 23
one pound of meaty Pacific Coast crab in the shell with drawn butter and lemon

Sauteed Lobster with Julienne Vegetables – 27
one and a quarter pound lobster out of the shell, lobster-sherry cream, mashed potatoes and crispy fried leeks

Seafood Pasta – 24
scallops, shrimp, crab and lobster, julienne vegetables, parmesan cheese, garlic and cream

Shellfish Minestrone – 24
littleneck clams, mussels, scallops, shrimp and lobster in a
lobster-tomato broth with ditalini and vegetables drizzled with basil pesto

Penne Pasta with Grilled Portabella Mushrooms and Artichokes – 17
oven-dried tomatoes, spinach, garlic bread crumbs, shaved parmesan cheese

Pan Roasted Breast of Chicken – 17
mushroom Bolognese sauce, garlic spinach, buttered egg noodles

Grilled Filet Mignon – 30
mushroom Madeira demi-glace, spinach, mashed potatoes

Littleneck Clams on the Half Shell – 1.25 each
cocktail sauce and lemon

Cherrystone Clams on The Half Shell – 1.25 each
cocktail sauce and lemon

Noank Bluepoint Oysters (Noank, CT) – 2 each
locally grown Bluepoint oyster, salty, deep cup & random size

BeauSoleil Oysters (New Brunswick, Canada) – 1.80 each
firm, slightly salty, pure ocean sweetness on the finish

Simpson Bay Oysters (Cordova, AK) – 1.90 each
large, deep cup, melon finish

Raspberry Point Oysters (P.E.I., Canada) – 1.10 each
medium size, sweet flavor

Jumbo Cocktail Shrimp – 2.75 each
cocktail sauce and lemon

Raw Bar Medley Platter – 12.50
shrimp, clams, and oysters

Sansei Roll – 8.50
spicy crab, cilantro, veggies with furikake and sweet Thai-chili sauce

Sushi Roll Sampler – 9.50
California, sansei, veggie and tekka

Seared Sashimi Tuna – 9.50
seared outside, raw inside – sliced and served chilled with soy-sesame-onion vinaigrette

Tuna Tartare – 10
minced raw sashimi-grade tuna with tomato, sweet onion, green onion and jalapeno
with sesame oil and topped with flying fish caviar

For your health, we fry in Optimax^TM premium Canola Oil, 100% free of TransFat