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

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

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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
4/8 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

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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

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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