STARTERS
Fresh house made soups cup/bowl 4/6
FRENCH ONION ~ 8
SOUP SAMPLER
our two house soups plus French onion soup ~ 9
SHRIMP COCKTAIL
poached shrimp, cocktail sauce, lemon and olives ~ 16
SEAFOOD TOWER
chef’s selection of fresh seafood ~ MP
HOUSE FLATBREAD
sundried tomato pesto, arugula, burrata cheese, oven roasted chickpeas, balsamic pearls ~ 14
BROKEN MEATBALLS
house blend of veal, beef, and pancetta simmered in tomato sauce, grated grana padano ~ 12
CHARCUTERIE BOARD
imported meats and cheeses, pistachios, crostini, pepperoncini with house made jam ~ 17
CALAMARI SICILIANO
breaded, plum tomatoes, sautéed spinach, garlic aioli, balsamic reduction ~ 16
BONELESS CHICKEN BITES
in house mild sauce ~ 12 | add bleu cheese or ranch and celery ~ 1.50
SPINACH AND ARTICHOKE
baked dip with tortilla chips ~ 10 | with crab ~ 19
TANDOORI SHRIMP SKEWERS
fresh herbs, lime yogurt drizzle ~ 13
STEAMED CLAMS
simmered in white wine, fresh herbs, lemon and butter OR Cajun garlic butter ~ 15
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 18
SALADS
GARDEN
mixed field greens, tomato, red onion, cucumbers and croutons ~ 7/9
Available dressings include: ranch, Green Goddess, bleu cheese, balsamic vinaigrette, parmesan peppercorn, oil/vinegar | add bleu cheese crumbles 1.50
ORANGE COGNAC
mixed field greens, crumbled gorgonzola, candied walnuts, and dried cranberries with our signature orange cognac dressing ~ 9/12
CAESAR
torn romaine hearts, Caesar dressing, red onion, grated parmesan cheese, croutons ~ 9/11
ANTIPASTO
mixed greens, prosciutto, burrata cheese, oven roasted tomatoes, cucumbers, red onion, artichoke hearts, pepperoncini, dark balsamic vinaigrette ~ 17
SALAD ADD ONS
Grilled Shrimp ~ 10
4/8 oz. Grilled Salmon ~ 9/17
Grilled Chicken Breast ~ 9
Jumbo Lump Crab Cake ~ 17
8 oz. Ahi Tuna ~ 17
5 oz. Lobster Tail ~ 17
ADDITIONAL SIDES
Truffle/asiago fries ~ 9
Sautéed spinach ~ 6
Pasta ~ 7
Risotto ~ 8
Mashed potatoes ~ 5
Vegetable of the day ~ 5
BURGERS / SANDWICHES
All sandwiches and burgers are served on a brioche bun with fresh cut french fries
YESTERDAY’S BAR BURGER
Cooper cheese, lettuce, tomato and onion ~ 18
CRAB CAKE SANDWICH
lettuce, tomato, onion, champagne/saffron aioli ~ 18
BURGER OF THE WEEK
our ever changing featured burger, ask your server for this week’s selection ~ MP
ENTREES
All entrees include house made bread and butter and garden salad or cup of soup
Substitute garden salad for: Crock of French onion soup, Caesar salad or orange cognac salad ~ 4
BOLOGNESE PAPPARDELLE
slow simmered beef, veal, and pancetta, grated grana padano ~ 28
MEATBALL MARINARA
fresh herbs and whipped ricotta over angel hair pasta ~ 24
VEGAN MUSHROOM STROGANOFF
cremini mushrooms and vegan sour cream over cavatappi pasta ~ 21| with lobster ~ 38 | with shrimp ~ 31
EGGPLANT/CHICKEN PARMESAN
panko fried, fresh herbs, ricotta, blistered tomatoes, three cheese blend, side of angel hair marinara ~ 20/25 | substitute risotto ~ 5
CHICKEN SCAMPI
lemon, garlic, white wine and butter over angel hair pasta ~ 25
CHICKEN/VEAL PICCATA
egg battered, lemon caper sauce, rice and vegetables ~ 25/32
VEAL CHASSEUR
sautéed veal, marsala wine, mushrooms, roasted red peppers, light cream, finished with tarragon, mashed potato and vegetables ~ 32
CHICKEN MARSALA
marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 25
CHICKEN POT PIE
organic, free range chicken with mashed potatoes and vegetables, served in a flaky pie crust and topped with a puff pastry ~ 25
SMOKED PORK CHOP
house smoked, Huli-Huli Hawaiian style teriyaki sauce, pineapple/jalapeno salsa, mashed potatoes, vegetables ~ 34
SHRIMP AND CRAB PASTA
Mediterranean style with capers and olives over linguine ~ 32
SAUTEED LOBSTER TAIL
in a Jameson Irish Whiskey cream sauce with cremini mushrooms, rice pilaf and vegetables ~ 36
HONEY GARLIC SHRIMP
sauteed shrimp in a miso/browned butter sauce with torn basil over linguine ~ 31
PAN SEARED SCALLOPS
U 10 scallops with a tomato/mango chutney, pomegranate gastrique, goat cheese risotto and vegetables ~ 41
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BLACKENED OR GRILLED SALMON
Greek yogurt/cucumber/dill sauce, rice and vegetables ~ 30
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 31 | with crab ~ 40
JUMBO LUMP CRAB CAKES
saffron/champagne aioli, jasmine rice and vegetables ~ 38
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 48
NEW YORK STRIP
14 oz., smoked garlic/herb compound butter, mashed potatoes and vegetables ~ 48
add our Chef’s signature topping: marinated portabella, crumbled gorgonzola and balsamic red onions ~ 5
*Eating raw or undercooked meats, eggs and seafood increases the risk of food-borne illness | *20% gratuity is added to parties of 6 or more