STARTERS
Fresh house made soups cup/bowl 4/6
FRENCH ONION ~ 7
SOUP SAMPLER
our two house soups plus French onion soup ~ 7
SHRIMP COCKTAIL
poached shrimp, cocktail sauce, lemon and olives ~ 14
BROKEN MEATBALLS
house blend of veal, beef, and pancetta simmered in tomato sauce, grated grana padano ~ 10
PEAR/BRIE CROSTINI
port wine poached pears, brie cheese, candied walnuts ~ 9
CHARCUTERIE BOARD
imported meats and cheeses, pistachios, crostini, pepperoncini with house made jam ~ 15
CALAMARI SICILIANO
breaded, plum tomatoes, sautéed spinach, garlic aioli, balsamic reduction ~ 15
BONELESS CHICKEN BITES
in house mild sauce ~ 10 | add bleu cheese and celery ~ 1.50
CLAMS BIANCO
simmered in white wine, fresh herbs, lemon and butter ~ 13
SHRIMP SCAMPI
fresh shrimp sautéed in garlic, white wine, lemon and butter ~ 9
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 15
SPINACH AND ARTICHOKE
baked bread dip ~ 9
SALADS
GARDEN
mixed field greens, tomato, red onion, cucumbers and croutons ~ 6/8
Available dressings include: ranch, Green Goddess, bleu cheese, balsamic vinaigrette, parmesan peppercorn, raspberry vinaigrette, 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 ~ 8/10
SALAD ADD ONS
Grilled shrimp ~ 9
4/8 oz. Grilled salmon ~ 9/17
Grilled chicken breast ~ 8
Jumbo lump crab cake ~ 15
5 oz. lobster tail ~ 17
ADDITIONAL SIDES
Truffle/asiago fries ~ 8
Sautéed spinach ~ 5
Pasta ~ 6
Risotto ~ 7
Mashed potatoes ~ 4
Vegetable of the day ~ 4
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 ~ 14
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 ~ mkt. price
ENTREES
All entrees include house made bread and butter and garden salad or cup of soup
Substitute garden salad for: Caesar salad ~ 2, orange cognac salad or artichoke bacon and tomato salad ~ 3
Available pastas: angel hair, orecchiette, or linguine
MAC AND CHEESE
pumpkin bechamel, toasted bread crumbs ~ 19 | add lobster ~ 36
ORECCHIETTE PASTA
kale, pine nuts, butternut squash, roasted red peppers, garlic, olive oil ~ 19 | add chicken ~ 27
BOLOGNAISE PAPPARDELLE
slow simmered beef, veal, and pancetta, grated grana padano ~ 25
MEATBALL MARINARA
over angel hair pasta ~ 19
CHICKEN ALFREDO
over linguine ~ 23
GENERAL TSO’S TOFU
flash fried, julienne stir fried vegetables ~ 17 | add lobster ~ 34 | add shrimp ~ 26
EGGPLANT/CHICKEN PARMESAN
panko fried, fresh herbs, ricotta, blistered tomatoes, three cheese blend, side of angel hair marinara ~ 18/23 | substitute risotto ~ 4
*eggplant has pine nuts
CHICKEN SCAMPI
lemon, garlic, white wine and butter over angel hair pasta ~ 23
SHRIMP RISOTTO
sautéed shrimp, oven roasted tomatoes over a gorgonzola risotto with a rustic charred tomato sauce ~ 29
SEAFOOD FRA DIAVLO
shrimp, calamari, and crab over linguine ~ 39
CHICKEN/VEAL FRANCAISE
egg battered, lemon caper sauce, rice and vegetables ~ 23/30
VEAL CHASSEUR
sautéed veal, marsala wine, mushrooms, roasted red peppers, light cream, finished with tarragon, mashed potato and vegetables ~ 30
CHICKEN MARSALA
marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 23
SMOKED PORK DELMONICO
house smoked, cherry/whiskey glaze, almond panko, mashed potato and vegetables ~ 29
SEARED SCALLOPS AND JUMBO LUMP CRAB
champagne/lemon butter sauce, jasmine rice pilaf and vegetables ~ 49
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BLACKENED OR GRILLED SALMON
miso/maple glaze, crispy wonton strips, quinoa pilaf and julienne vegetables ~ 29
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 24 | add crab ~ 33
JUMBO LUMP CRAB CAKES
saffron/champagne aioli, jasmine rice and vegetables ~ 34
GRASSFED MEATLOAF
charred tomato demi glace, crispy onion, mashed ~ 25
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 46
NEW YORK STRIP
14 oz., bleu cheese/horseradish compound butter, mashed potatoes and vegetables ~ 46 | 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