Our Menu

A tasty blend of mashed potatoes, savoy cabbage, bacon, and Cabot cheddar, lightly fried, served with English mustard aioli.

Zesty stuffed eggs topped with caviar and crab, aioli garnish.

Tossed in honey cider vinaigrette.

Chips tossed in truffle oil and parmesan, served with garlic aioli.

Lump crab blended with creamy sauce, baked bubbly, served with warmed ciabatta, crunchy veggies.

All-pork meatballs blended with basil pesto and ricotta cheese, served with tomato sauce, shaved parmesan.

Corn tortillas crowned with braised short rib ragout, charred onions & jalapeños, melted cheese, garnished with salsa and sour cream.

Guacamole +3

House-baked, served with whipped butter.

Five oysters, cocktail sauce, classic mignonette.

Fried shrimp tossed in Asian chili aioli.

Steamed P.E.I. mussels with your choice: red sauce, spicy white wine, garlic & herbs, or Indian curry cream, bruschetta.

Sushi-grade tuna tossed with avocado and red onion in a fresh ginger lime dressing, topped with spicy slaw and served in butter lettuce cups.

Golden fried, spicy aioli, marinara sauce.

Add cherry hot peppers +3

Leeks and onions simmered in beef stock, topped with croutons, melted cheddar and mozzarella, frizzled onions.

Family recipe, classic rich and creamy chowder simmered with fresh clams, potato, veggies and a bit of spice. Cup or bowl.

Zesty plum tomatoes, garlic, herbs, a touch of cream and toasted orzo, garnished with crumbled feta cheese. Cup or bowl.

Assorted greens topped with sliced Anjou pears, crumbled Stilton cheese, candied walnuts, roasted cherry tomatoes, lightly tossed in fresh cider vinaigrette.

Red and gold beets, burrata cheese, arugula, fresh greens, pistachios, tomato, fresh basil, balsamic vinaigrette.

Romaine hearts, classic citrus Caesar dressing spiked with heat, toasted peppercorn bread crumbs, fresh grated parmesan.

Fresh greens, seasonal berries, candied walnuts, mango salsa, mandarin oranges, tomatoes, honey lime dressing.

Flower-cut iceberg filled with blue cheese crumbles, bacon, eggs, tomato, pickled red onion, blue cheese dressing and red wine vinegar.

Jumbo sea scallops served over parmesan and bacon risotto with snow peas, miso glaze.

Sesame grilled ahi tuna steak served over miso stir-fried veggies and drunken udon noodles.

Sautéed chicken medallions with lemon caper sauce, served with toasted orzo and spinach.

All lump crab cakes accented with a rich sherry cream sauce, house chips, coleslaw, classic tartar sauce. Single or double.

Prime beef meatloaf, Kennett mushrooms, marsala sauce, served with garlic mashed potatoes and glazed carrots.

Braised short ribs, Kennett mushrooms, and diced pickles in a classic stroganoff sauce over pappardelle.

Baked fresh cod served over a bowl of savory creamy chowder... perfect together.

Chicken breast morsels, roasted cauliflower florets, basmati rice tossed in classic masala tomato cream sauce, naan. Vegan alternative: sub brussels sprouts.

Savory sweet butternut squash risotto topped with sautéed chicken tenders, garnished with toasted pumpkin seeds.

Fresh salmon fillet, miso glaze, organic brown rice, butternut squash, wilted baby kale.

Organic mezzi rigatoni blended with San Marzano tomato sauce, served with ricotta-pesto meatballs.

The classic with cheddar sauce, demi dip, horseradish, torpedo roll.

Batter-dipped fried cod, coleslaw, tartar sauce, brioche bun, chips.