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APPETIZERS
& SOUPS
Little Necks or Oysters
On the half shell,
cocktail sauce
Crab Cakes
Our own recipe,
served with sauce
Coquille St. Jacques
Baked scallops, mushroom
sherry cream reduction,
parmesan cheese
Oysters Rockefeller
Baked with spinach & cheese
Cape Cod Clam Chowder
A New England favorite
FROM THE GRILL
Swordfish
Grilled on the open hearth
New York Sirloin
Center cut
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Steak Teriyaki
Marinated with soy sauce,
honey, spices
Filet Mignon en Brochette
Wrapped in bacon, pepper,
onions, mushrooms
Filet Mignon
The very heart of the beef,
thick and tender
Lamb Chops
Center cut loin chops,
mint jelly
Roast Prime Rib of Beef
Slow oven roasted
FROM THE
KITCHEN
Vegetarian
Fresh sautéed vegetables
over pasta
Baked Chatham Haddock
Fresh, local
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Atlantic Salmon
Oven poached, or grilled
Shrimp Scampi
Sautéed in our own blend
of butter, herbs and spices
Shrimp Mélange
House specialty—
six of our finest shrimp
offerings; Scampi, Rockefeller,
and Baked Stuffed
Chicken Caesar Salad
Grilled teriyaki chicken breast
Fried Seafood Platter
Scallops, shrimp, haddock
Surf & Turf
Rump steak with
baked stuffed shrimp
Large Live Lobster
2 lb.; baked stuffed or boiled
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