DINNER -Assorted Appetizers and Salads and:
Tuna Tartar sushi grade Ahi tuna with Asian slaw and drizzled with wasabi aioli 12.50
Very Thin Red Onion Rings served in a large bowl with horseradish-honey mustard dipping sauce 4.75
Cedar Plank Roasted Baby Brie with a carmelized onion-pepper relish and garlic crositini 5.50
Signature Salad-Mesclun greens with crumbled Danish blue cheese, toasted walnuts and sliced bosc pears with lemon vinaigrette 6.50
BBQ Duck Quesadilla with chipotle creme fraiche-tender bbq duck wrapped in a flour tortilla with melted cheese 8.50
Surf and Turf Special-Filet Mignon with 3 Large Shrimp, Crabmeat Oscar Bernaise, mashed potatoes and grilled asparagus 24.50
Pan Seared Salmon with green tea soba noodles, ginger lime vinaigrette and chery tomato relish 18.50
Grilled Sliced Hangar Steak with Gorgonzola demi-glaze and housecut fries 16.50
Pan Roasted Halibut simmered with an oven roasted tomato-leek tarragon broth and Jasmine rice 22.50
Ginger Marinated Pork Chop 10 oz. with chive mashed potatoes, roasted apple-guava barbecue sauce and seasonal spring vegetables 17.50
Sweet Potato and Walnut Ravioli with sliced chicken, sage cream and s.p. crisps 16.50
New York Black Angus Sirlion with Yokon Gold housecut fries, grilled asparagus and housemade steak sauce on the side 22.50
Broiled Native Flounder with green onion orzo, oven roasted tomato and basil coullis and kalamata olive tapanade 18.50
We have an extensive wine cellar
LUNCH
Fried Oyster Plate-lightly battered Narragansett oysters with chipotle remoulade dipping sauce and housecut french fries 12.50
ClassicFish and Chips with housecut French Fries and tartar sauce 12.50
Boom Burger with smoked bacon and cabot cheddar 6.50
Signature Mesculun and Bose Pear Salad with grilled shrimp, toasted walnuts, crumbled Danish blue cheese and lemon vinaigrette 12.50
BOAT Sandwich (bacon, olive tapanade, arugula, and tomato) with fries 6.50
Sauteed Founder Francaise with lemon caper beurre blanc and Jasmine rice 12.50
Local Scallop Taco, lightly battered Bomster scallops with avocado red onion tartar sauce, lettuce, tomnato and housecut fries 11.50
Grilled Cheese and Tomato with house cut french fries 4.50
Our dessert chef trained at the "Paterisseerie Le Notre" in Plasir, France
DESSERTS
Flourless Belgian chocolate cake with fresh whipped cream
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
Lemon mousse with a sherbert
Banana-Rum Bread Pudding with Caramel Cream