Dinner Menu

STARTERS

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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, baked cheese crisp ~ 10

CHARCUTERIE BOARD

imported meats and cheeses, pistachios, crostini, pepperoncini with house made jam ~ 15

MEDITERRANEAN BRUSCHETTA

toasted crostini, tomato melange, artichoke hearts, capers, balsamic reduction ~ 8

CALAMARI SICILIANO

breaded, plum tomatoes, sautéed spinach, garlic aioli, balsamic reduction ~ 15

MARINATED STUFFED PORTABELLA

with a black bean quinoa and chimichurri sauce ~ 9

BONELESS CHICKEN BITES

in house mild sauce ~ 9
add bleu cheese and celery 1.50

CLAMS BIANCO

simmered in white wine,fresh herbs, lemon and butter ~ 13

CRAB CAKE

jumbo lump cake, saffron/champagne aioli ~ 14

SPINACH AND ARTICHOKE

baked bread dip ~ 9

SALADS

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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 oz. Grilled salmon ~ 9
Grilled chicken breast ~ 6
Jumbo lump crab cake ~ 14

ADDITIONAL SIDES

Truffle/asiago fries ~ 8
Sautéed spinach ~ 5
Pasta ~ 6
Risotto ~ 7
Mashed potatoes ~ 4
Vegetable of the day ~ 4

BURGERS / SANDWICHES

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All sandwiches and burgers are served on a brioche bun with fresh cutfrench fries

YESTERDAY’S BAR BURGER

Cooper cheese, lettuce, tomato and onion ~ 12

CRAB CAKE SANDWICH

lettuce, tomato, onion, champagne/saffron aioli ~ 16

BURGER OF THE WEEK

our ever changing featured burger, ask your server for this week’s selection ~ mkt. price

ENTREES

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All entrees include house made bread and butter and garden salad or cup ofsoup
Substitute garden salad for: Caesar salad 2, orange cognac salad or artichoke bacon and tomato salad 3
Available pastas: angel hair, penne orlinguine

AGLIO E OLIO

with angel hair pasta 15

PENNE ALLA VODKA ~ 16

PENNE BOLOGNAISE ~ 18

MEATBALL MARINARA

over angel hair pasta ~ 18

CHICKEN ALFREDO

over linguine ~ 21

VEGAN TOFU STIR FRY

sesame seared tofu, julienne vegetables, sweet chili teriyaki, jasmine rice ~ 16

ADD LOBSTER ~ 14

ADD SHRIMP ~ 9

EGGPLANT/CHICKEN PARMESAN

panko fried, fresh herbs, ricotta, blistered tomatoes, 3 cheese blend, side of angel hair marinara ~ 18/21
*eggplant has pine nuts
*substitute risotto 4

SHRIMP LINGUINE

sautéed shrimp, sautéed spinach, garlic/white wine butter, pine nuts ~ 27

CHICKEN/VEAL FRANCAISE

egg battered, lemon caper sauce, rice and vegetables ~ 21/30

VEAL CHASSEUR

sautéed veal , marsala wine, mushroom, roasted red pepper, light cream,finished with tarragon, mashed potatoes and vegetables ~ 30

CHICKEN SCAMPI

lemon, garlic, white wine and butter over linguine ~ 21

FRENCH ONION CHICKEN

grilled chicken breast in our house French onion broth, capped with gruyere cheese, mashed potatoes and vegetables ~ 21

CHICKEN MARSALA

marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 21

HOUSE SMOKED DOUBLE CUT PORK CHOP

grilled pineapple/mango salsa, rum flambee, mashed potatoes and vegetables ~ 28

SEARED SCALLOPS

chorizo ragout, sweet corn and red pepper risotto and vegetables ~ 34

SEAFOOD SKEWERS

little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43

BLACKENED OR GRILLED SALMON

with a blueberry/ginger glaze, quinoa pilaf and vegetables ~ 29

BROILED HADDOCK

lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 23

WITH CRAB 30

JUMBO LUMP CRAB CAKES

saffron/champagne aioli, jasmine rice and vegetables ~ 31

FILET MIGNON

8 oz., demi glace,frizzled onions, mashed potatoes and vegetables ~ 42

NEW YORK STRIP

14 oz., bleu cheese/IPA compound butter, mashed potato and vegetables ~ 44

Add our Chef’ssignature topping: marinated portabella, crumbled gorgonzola and balsamic red onions ~ 5

*Eating raw or undercooked meats, eggs and seafood increases the risk offood-borne illness
*20% gratuity is added to parties of 6 or more