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
fresh tomato bruschetta melange, smoked mozzarella, whipped goat cheese, basil, balsamic reduction ~ 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
SPINACH AND ARTICHOKE
baked dip with tortilla chips ~ 11 | with crab ~ 19
CRAB CRUDO
jumbo lump crab, lemon-lime aioli, chili oil, toasted bread crumbs ~ 16
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 – add anchovy 1.50
BURRATA SALAD
mixed greens, creamy burrata, grape tomatoes, red onion, toasted pine nuts, fig-balsamic reduction ~ 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
BAR MENU
Burgers & Bites
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
BONELESS CHICKEN BITES
in house mild sauce ~ 12 / add bleu cheese and celery 1.50
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 PASTA BAKE
house meatballs, campanelle pasta, three cheese blend and ricotta ~ 24
SPRING VEGETABLE RISOTTO
fresh peas, spinach, arugula, lemon, roasted red peppers (vegan) ~ 21 /add lobster 38 / add shrimp 31
EGGPLANT ROLLANTINI
breaded eggplant stuffed with ricotta, finished with a charred tomato sauce and basil pesto ~ 20/25 | substitute risotto ~ 25
CHICKEN
Chicken ~ 25
Select your preparation: Marsala, Chasseur, Picatta or Scampi
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
fresh burrata, balsamic macerated strawberries, arugula, toasted pistachios, mashed potatoes and vegetable ~ 34
SHRIMP AND CRAB PASTA
Mediterranean style with capers and olives over linguine ~ 32
TUSCAN LOBSTER
creamy sautéed lobster tail in a house blush sauce, crispy prosciutto, toasted herb bread crumbs, and grana padano cheese over linguine ~ 36
SHRIMP RISOTTO
sautéed shrimp with oven roasted tomatoes, white wine, gorgonzola risotto, charred tomato coulis ~ 31
add chicken breast ~ 9 / add shrimp ~ 10 / add 5 oz. lobster tail ~ 17
AHI TUNA
orange-ginger glaze, pickled shallots, stir fried vegetables, jasmine rice ~ 35
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BLACKENED OR GRILLED SALMON
honey Dijon glazed, smoked sea salt toasted almonds, rice and vegetables ~ 30
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 31 | with crab ~ 43
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
Choose your preparation: Bourbon Steakhouse Compound Butter or House Demi Glace or Pittsburgh/Black and Bleu
Add our Chef’s signature topping: marinated portobello, crumbled gorgonzola and balsamic red onions ~ 5
Au Poivre – pepper encrusted with a brandied cream sauce ~ 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