Soups and Salads:

New England Clam Chowder creamy handmade chowder with sweet clams and yukon gold potatoes: cup 4.75 or bowl 5.75

Oven Roasted Tomato Bisque w/ Scallop garnished with chevre cheese bowl 5.75  cup 4.75

Individual Caesar Salad: crispy romaine lettuce tossed with housemade croutons, shaved parmesan cheese 5.75

House Salad: mesclun lettuce with tomatoes, julienne carrots and cucumbers. Choice of balsamic or creamy blue cheese dressing 4.75 Add crumbled Danish blue cheese .50

Signature Salad: mesclun lettuce with sliced bosc pears, crumbled Danish blue cheese, toasted walnuts and lemon vinaigrette dressing 7.50

Appetizers:

Lightly Battered Flash Fried Narragansett Oysters: Succulent Oysters (lightly battered then quickly fried to a golden brown and served with a side of chipotle remoulade 14.50

Crispy Shrimp: crispy shrimp (5) drizzled with citrus-wasabi aioli 12.75

Very Thin Red Onion Rings *a New York Times favorite: red onions thinly sliced , seasoned, battered and fried. Served in a large bowl with horseradish-honey mustard dipping sauce   5.75

Mussels and Fries: tender mussels sautéed with white wine and herbs and served with crispy potato pomme frites. Aioli on the side 15.75

 Cedar Plank Roasted Baby Brie with a carmelized onion and red pepper compote and garlic crostini toasts 6.25