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
caramelized pear, bechamel, brie, prosciutto, arugula and a balsamic reduction ~ 13
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 and celery ~ 1.50
CLAMS BIANCO
simmered in white wine, fresh herbs, lemon and butter ~ 15
HONEY GARLIC SHRIMP
browned butter, soy, miso and lime ~ 13
SPINACH AND ARTICHOKE
baked dip with tortilla chips ~ 10 | add crab ~ 19
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 17
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
ABT
mixed field greens, marinated artichoke hearts, crispy bacon, oven roasted tomatoes, house crostini, parmesan peppercorn dressing and balsamic reduction drizzle ~ 9/12
CAESAR
torn romaine hearts, Caesar dressing, red onion, grated parmesan cheese, croutons ~ 9/11
SALAD ADD ONS
Grilled Shrimp ~ 10
4/8 oz. Grilled Salmon ~ 9/17
Grilled Chicken Breast ~ 9
Jumbo Lump Crab Cake ~ 16
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 ~ 15
CRAB CAKE SANDWICH
lettuce, tomato, onion, champagne/saffron aioli ~ 17
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, orange cognac salad or artichoke bacon and tomato salad ~ 4
LOBSTER MAC N CHEESE
bacon, four cheese blend, cavatappi pasta, spiced bread crumbs ~ 36
SHRIMP RISOTTO
sauteed shrimp, oven roasted tomatoes over gorgonzola risotto, charred tomato coulis ~ 31
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 BUTTERNUT SQUASH LINGUINE
fried sage, pine nuts, spinach and red peppers ~ 21| add lobster ~ 38 | add 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
SHRIMP AND CRAB PASTA
Mediterranean style with capers and olives over linguine
~ 29
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
SMOKED PORK CHOP
house smoked, double cut, home made applesauce, Nashville hot honey glaze, mashed potatoes and vegetables ~ 34
SEARED SCALLOPS
U 10 scallops over a butternut squash puree, pomegranate/pear reduction, gorgonzola 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
maple glazed, toasted almonds, rice and vegetables ~ 30
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 28 | add crab ~ 37
JUMBO LUMP CRAB CAKES
saffron/champagne aioli, jasmine rice and vegetables ~ 36
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 48
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
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