(please note that this is a sample of our offerings, and some items may be un-available / please feel free to call ahead with questions!)
Filet Mignon: served with garlic mashed potatoes, melted chevre cheese and a portobello mushroom fig port wine demi glaze 29.75
Black Angus Sirloin: grilled to perfection with gorgonzola demi glaze, Yukon Gold mashed potatoes and julienne vegetables sautéed 27.75
Mussels and Fries: succulent Prince Edward Island mussels steamed with garlic- white wine and herbs and topped with crispy potato “pomme frites”. Aioli on the side 16.50
Black Angus Cheeseburger: with sharp cheddar cheese on a Bronx hard roll with lettuce, tomato and chips 9.50 Add french fries or a small salad 2.75
Crabcake Platter: two lump crabcakes. Served with housecut french fries and choice of julienne vegetables sautéed or small green salad. Tartar sauce on the side 16.50
Small Plate Lobster Ravioli (half order) succulent Maine lobster meat in egg pasta ravioli with a crabmeat sherry cream 14.50
Flounder and Fries Platter local flounder lightly battered and flash fried. Served with housecut french fries and choice of julienne vegetables sautéed or green salad. Tartar sauce on the side 17.50
Classic Penne alla Vodka penne pasta tossed with our signature plum tomato vodka cream sauce and topped with shaved imported parmesan cheese 12.50
Classic Penne alla Vodka with Shrimp and Scallops penne pasta tossed with succulent grilled shrimp, sweet scallops and our signature plum tomato vodka cream sauce with shaved imported parmesan cheese 28.50
Salmon Nicoise: pan sautéed Atlantic salmon with lemon beurre blanc, kalamata olives, diced tomatoes and artichoke hearts. Served with jasmine rice and julienne vegetables 26.50
Flounder with Crabmeat Sherry Cream Sauce local flounder filet sautéed with crabmeat sherry cream. Served with Jasmine rice and julienne vegetables sautéed 26.50
Sweet Potato and Walnut Ravioli topped with Crispy Sweet Potato Crisps: jumbo egg pasta ravioli filled with sweet potato and walnut and tossed with garlic sherry cream 16.50
Sweet Potato and Walnut Ravioli topped with Sliced Grilled Chicken: jumbo egg pasta ravioli filled with sweet potato and walnut puree, tossed with garlic sherry cream sauce topped with sliced grilled chicken and crispy sweet potato crisps 18.50
Lobster Risotto: Maine Lobster, Shrimp, Scallops and Mussels simmered in savory lemon-basil seafood stock with risotto arborio rice, diced tomatoes and sweet peas 29.50
Pan Seared Scallops from the fishing vessel F/V Patty Jo succulent scallops pan seared and served with wasabi mashed potatoes, julienne vegetables sautéed and orange-ginger beurre blanc 28.50
Lobster Ravioli with Crabmeat Sherry Cream Sauce: egg pasta ravioli filled with succulent Maine lobster meat and tossed with crabmeat sherry cream sauce 28.50
Chicken Gorgonzola: tender chicken breast paillard with a gorgonzola-marsala wine sauce, cremini mushrooms julienne vegetables sautéed and Yukon Gold mashed potatoes 18.75
DESSERTS all housemade
Coconut Layer Cake with Green Tea Ice Cream
Key Lime pie in a flakey pastry crust with a drizzle of raspberry
Fresh fruit pies with vanilla ice cream
Calabeaut Belgian Chocolate Torte with whipped cream and chocolate ganache
Lemon mousse with sorbet garnishsorbet garnish
