STARTERS

FireIce-icon-white

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

FireIce-icon-white

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

FireIce-icon-white

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

FireIce-icon-white

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