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STARTERS
Clam or Seafood Chowder
Cup or bowl
Orange-Ginger
Calamari Appetizer
Homemade Stuffed Quahog
Caesar Salad
With grilled lemon-pepper
chicken or shrimp
(or of course plain)
ENTREES
Cape Cod Scrod
Baked with wine, butter
and bread crumbs
Fresh Native
Fish & Chips
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Scallops Nantucket
Baked with wine, bacon
and Monterey jack
Yardarm Shrimp Scampi
Jumbo shrimp, sautéed with
garlic, wine & lemon
12oz. Sirloin or
10oz. Filet Mignon
Fantastic 8oz. Burgers
Smoked Brisket & Coleslaw Sub
Baked Haddock
Baked with wine, tomato,
basil & cheese
Lobster Salad Roll or Plate
Seasonal
Fresh Native Steamers
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Crab Cakes
Served with remoulade sauce,
baked beans, coleslaw
BBQ Baby Back Rib
Platter
Full or half rack
Veal Picatta
Served with chef's pasta
Fried Scallops, Clams,
or Oysters
Served roll style or as a platter
Mussels Elizabeth
over Pasta
Steamed with garlic,
onion & wine
Bourbon Street Turkey Tips
Over Caesar salad
Honey Fried Chicken Platter
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