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, grated grana padano ~ 10

PEAR/BRIE CROSTINI

port wine poached pears, brie cheese, candied walnuts ~ 9

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 ~ 8
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, orecchiette, or linguine

MAC AND CHEESE

pumpkin bechamel, toasted bread crumbs ~ 19 | add lobster ~ 36

ORECCHIETTE PASTA

kale, pine nuts, butternut squash, roasted red peppers, garlic, olive oil ~ 19 | add chicken ~ 27

BOLOGNAISE PAPPARDELLE

slow simmered beef, veal, and pancetta, grated grana padano ~ 25

MEATBALL MARINARA

over angel hair pasta ~ 19

CHICKEN ALFREDO

over linguine ~ 23

GENERAL TSO’S TOFU

flash fried, julienne stir fried vegetables ~ 17 | add lobster ~ 34 | add shrimp ~ 26

EGGPLANT/CHICKEN PARMESAN

panko fried, fresh herbs, ricotta, blistered tomatoes, three cheese blend, side of angel hair marinara ~ 18/23 | substitute risotto ~ 4
*eggplant has pine nuts

CHICKEN SCAMPI

lemon, garlic, white wine and butter over angel hair pasta ~ 23

SHRIMP RISOTTO

sautéed shrimp, oven roasted tomatoes over a gorgonzola risotto with a rustic charred tomato sauce ~ 29

SEAFOOD FRA DIAVLO

shrimp, calamari, and crab over linguine ~ 39

CHICKEN/VEAL FRANCAISE

egg battered, lemon caper sauce, rice and vegetables ~ 23/30

VEAL CHASSEUR

sautéed veal, marsala wine, mushrooms, roasted red peppers, light cream, finished with tarragon, mashed potato and vegetables ~ 30

CHICKEN MARSALA

marsala wine, mushrooms, and fresh herbs with mashed potato and vegetables ~ 23

SMOKED PORK DELMONICO

house smoked, cherry/whiskey glaze, almond panko, mashed potato and vegetables ~ 29

SEARED SCALLOPS AND JUMBO LUMP CRAB

champagne/lemon butter sauce, jasmine rice pilaf and vegetables ~ 49

SEAFOOD SKEWERS

little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43

BLACKENED OR GRILLED SALMON

miso/maple glaze, crispy wonton strips, quinoa pilaf and julienne 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 ~ 34

GRASSFED MEATLOAF

charred tomato demi glace, crispy onion, mashed  ~ 25

FILET MIGNON

8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 46

NEW YORK STRIP

14 oz., bleu cheese/horseradish compound butter, mashed potatoes and vegetables ~ 46 | 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