STARTERS
Fresh house made soups cup/bowl 4/6
FRENCH ONION ~ 8
SOUP SAMPLER
our two house soups plus French onion soup ~ 8
SHRIMP COCKTAIL
poached shrimp, cocktail sauce, lemon and olives ~ 15
SEAFOOD TOWER
chef’s selection of fresh seafood for two or four ~ MP
BUTTERNUT SQUASH FLATBREAD
goat cheese and herbed bechamel ~ 10
BROKEN MEATBALLS
house blend of veal, beef, and pancetta simmered in tomato sauce, grated grana padano ~ 11
CHARCUTERIE BOARD
imported meats and cheeses, pistachios, crostini, pepperoncini with house made jam ~ 16
CALAMARI SICILIANO
breaded, plum tomatoes, sautéed spinach, garlic aioli, balsamic reduction ~ 15
BONELESS CHICKEN BITES
in house mild sauce ~ 11 | add bleu cheese and celery ~ 1.50
CLAMS BIANCO
simmered in white wine, fresh herbs, lemon and butter ~ 14
VOODOO SHRIMP
spicy panko fried shrimp, pickled vegetables, boom boom sauce ~ 12
SPINACH AND ARTICHOKE
baked bread dip ~ 9 | add crab ~ 18
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 16
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: Caesar salad, orange cognac salad or artichoke bacon and tomato salad ~ 4
LOBSTER MAC N CHEESE
three cheese blend, bechamel, peas, imported pasta, toasted panko ~ 35
HARVEST RISOTTO
brown sugar glazed butternut squash with assorted dried fruit ~ 19 | add chicken ~ 27
BOLOGNESE PAPPARDELLE
slow simmered beef, veal, and pancetta, grated grana padano ~ 25
MEATBALL MARINARA
over angel hair pasta ~ 21
VEGAN FRIED TOFU
flash fried, julienne stir fried vegetables ~ 18 | add lobster ~ 37 | add shrimp ~ 30
EGGPLANT/CHICKEN PARMESAN
panko fried, fresh herbs, ricotta, blistered tomatoes, three cheese blend, side of angel hair marinara ~ 19/24 | substitute risotto ~ 5
*eggplant has pine nuts
CHICKEN SCAMPI
lemon, garlic, white wine and butter over angel hair pasta ~ 24
SHRIMP PASTA
sauteed shrimp, spinach, pine nuts, oven roasted tomatoes ~ 29
CHICKEN/VEAL PICCATA
egg battered, lemon caper sauce, rice and vegetables ~ 24/31
VEAL CHASSEUR
sautéed veal, marsala wine, mushrooms, roasted red peppers, light cream, finished with tarragon, mashed potato and vegetables ~ 31
CHICKEN MARSALA
marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 24
SMOKED PORK DELMONICO
house smoked, spicy cherry/whiskey glaze, pecan and panko encrusted, mashed potatoes and vegetables ~ 29
SEARED SCALLOPS
port wine/pear reduction, gorgonzola cheese risotto, toasted cashews and vegetables ~ 40
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, red beet/potato hash, leeks, pumpkin seeds and 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 ~ 35
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 47
CHICKEN POT PIE
organic, free range with mashed potatoes and vegetables, served in a flaky pie crust, topped with puff pastry ~ 25
NEW YORK STRIP
14 oz., bleu cheese/horseradish compound butter, mashed potatoes and vegetables ~ 47 |
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
