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, baked cheese crisp ~ 10
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 ~ 7
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, penne or linguine
AGLIO E OLIO
with angel hair pasta ~ 16
PENNE ALLA VODKA ~ 17
PENNE BOLOGNAISE ~ 19
MEATBALL MARINARA
over angel hair pasta ~ 19
CHICKEN ALFREDO
over linguine ~ 21
GENERAL TSO’S TOFU
flash fried, julienne stir fried vegetables ~ 16
ADD LOBSTER ~ 34
ADD SHRIMP ~ 26
EGGPLANT/CHICKEN PARMESAN
panko fried, fresh herbs, ricotta, blistered tomatoes, three cheese blend, side of angel hair marinara ~ 18/21
*eggplant has pine nuts
*substitute risotto ~ 4
CHICKEN SCAMPI
lemon, garlic, white wine and butter over angel hair pasta ~ 21
SHRIMP RISOTTO
sautéed shrimp, oven roasted tomatoes over a gorgonzola risotto with a rustic charred tomato sauce ~ 29
LOBSTER PRIMAVERA
fresh vegetables and herbs in a light cream sauce over linguine ~ 36
CHICKEN/VEAL FRANCAISE
egg battered, lemon caper sauce, rice and vegetables ~ 21/30
VEAL CHASSEUR
sautéed veal, marsala wine, mushrooms, roasted red peppers, light cream, finished with tarragon, mashed potatoes and vegetable ~ 30
CHICKEN MARSALA
marsala wine, mushrooms, and fresh herbs with mashed potatoes and vegetables ~ 21
HOUSE SMOKED DOUBLE CUT PORK CHOP
peach/jalepeno chutney, mashed potatoes and vegetables ~ 29
SEARED SCALLOPS
spicy lobster veloute, saffron/leek risotto and vegetables ~ 45
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BLACKENED OR GRILLED SALMON
light house BBQ glaze, mango/strawberry salsa, quinoa pilaf and julienne vegetables ~ 29
BROILED HADDOCK
lemon, capers, white wine and fresh herbs, rice pilaf and vegetables ~ 24
WITH CRAB 33
JUMBO LUMP CRAB CAKES
saffron/champagne aioli, jasmine rice and vegetables ~ 34
BIRRIAS STYLE BRAISED BEEF SHORT RIB
with black beans and rice ~ 29
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 44
NEW YORK STRIP
14 oz., bacon/caramelized leek compound butter, mashed potatoes and vegetables ~ 44
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