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
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
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
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
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