Dinner Menu

Starters

Sriracha Bourbon Steak Bites
Pan seared beef tips tossed in sweet sriracha bourbon sauce and topped with green onions and toasted sesame seeds   13

*Fresh Summer Berry Brie
Baked double cream Brie cheese topped with fresh summer berries and served with homemade crostini   14

Onion Battered Fried Green Beans
Crispy onion fried green beans served with zesty ranch   10

*Seafood Cocktail
Jumbo shrimp and colossal crabmeat served with cocktail sauce   17

Calamari
Fresh calamari dipped in a zesty batter and deep fried with Cajun mayonnaise   15

*Prosciutto Wrapped Scallops
Prosciutto ham wrapped scallops tossed in a homemade Jack Daniels sauce   15

Lobster Smoked Gouda Fondue
Maine lobster tossed in a smoked Gouda cheese sauce served with homemade crostini   16     Small portion   9


Soups

French Onion   crock   6.50

New England Clam Chowder   cup   5.50    bowl   6.50

Soup du Jour   cup   4.50  bowl   5.50


Salads

*Watermelon Wedge Salad
Fresh seedless watermelon, orange slices, red onion, baby arugula and goat cheese finished with a pinch of smoked sea salt and balsamic drizzle   13

*House Deluxe Salad
Iceberg lettuce, purple onion, blue cheese crumbles with a blue cheese red wine vinaigrette dressing   9

*Caesar Salad
Crisp romaine lettuce tossed in our creamy caesar dressing with homemade seasoned croutons and Pecorino Romano cheese   9      Add chicken    12    Add shrimp   16


New Favorites

*Caribbean Jerk Pork
Caribbean jerk dry rubbed pork loin topped with fresh mango salsa and served with Caribbean confetti rice   26

Ken Pollock Special
A buttery colossal crab cake, a petite filet mignon and our house made potato pancake   34

Liver and Onions
Pan seared calves liver with bacon and mushrooms in an onion gravy   21

*Grilled Bruschetta Salmon
Grilled Scottish salmon fillet topped with fresh tomato bruschetta   29

*Sautéed Crab
Sautéed colossal crabmeat in a sweet sherry butter sauce   31

*Shrimp and Scallops Skewers
Grilled herb marinated shrimp and scallop skewers served over rice pilaf and finished with a fresh cilantro aioli   32

*Veal Scaloppini
Grass fed veal scaloppini served with roasted tri colored fingerling potatoes and finished with a lemon artichoke sauce   34


Butcher Block

*Roasted Prime Rib
A magnificent cut of beef, slowly roasted to perfection and topped with natural au jus
10 oz. Queen Cut   24      14 oz. King Cut   30

*Filet Mignon
An 8 oz center cut tenderloin, prepared to your liking, served with natural au jus   36

*Delmonico
A 12 oz cut, prepared to your liking, topped with melted herb butter   29

 


Classics

*Chicken Francaise
Tender chicken breast cutlets, egg battered and sautéed with a white wine and lemon butter sauce   21

Chicken Parmigiana
Panko breaded chicken breast topped with homemade marinara sauce and melted Mozzarella cheese served with homemade pasta    24

*Chicken and Crabmeat Piccata
Chicken breast sautéed with colossal crabmeat, capers and mushrooms and finished with a white wine and lemon butter sauce    28

Roast Turkey
Herb roasted turkey breast, homemade stuffing, gravy and cranberry sauce   21

Crab Cake Supreme
Two homemade pan seared golden brown colossal crab cakes   31

*Lobster Tail
A 10-12 oz coldwater lobster tail prepared with your choice of broiled or stuffed with crabmeat   Market fare

*Surf & Turf
A center cut tenderloin, prepared to your liking, accompanied by a 10-12 oz coldwater
Lobster tail   Market fare

*Seafood Salad
Jumbo shrimp, colossal crabmeat and an array of garden vegetables over mixed greens with a farm fresh egg and a side of house balsamic vinaigrette   Market fare


Plate Sharing Charge $4.00

 

~Entrees with a asterisk next to them can be prepared gluten free~

 

~Entrees are accompanied with your choice of a potato and your choice

of a garden salad, coleslaw or the vegetable du jour~

 

~Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs

may increase your risk of food-borne illness~