APPETIZERS & SOUPS

Little Necks or Oysters
On the half shell, cocktail sauce

Crab Cakes
Our own recipe,
served with sauce

Coquille St. Jacques
Baked scallops, mushroom
sherry cream reduction,
parmesan cheese

Oysters Rockefeller
Baked with spinach &  cheese

Cape Cod Clam Chowder
A New England favorite

FROM THE GRILL

Swordfish
Grilled on the open hearth

New York Sirloin
Center cut

Steak Teriyaki
Marinated with soy sauce,
honey, spices

Filet Mignon en Brochette
Wrapped in bacon, pepper,
onions, mushrooms

Filet Mignon
The very heart of the beef,
thick and tender

Lamb Chops
Center cut loin chops,
mint jelly

Roast Prime Rib of Beef
Slow oven roasted

FROM THE KITCHEN

Vegetarian
Fresh sautéed vegetables
over pasta

Baked Chatham Haddock
Fresh, local

Atlantic Salmon
Oven poached, or grilled

Shrimp Scampi
Sautéed in our own blend
of butter, herbs and spices

Shrimp Mélange
House specialty—
six of our finest shrimp
offerings; Scampi, Rockefeller,
and Baked Stuffed

Chicken Caesar Salad
Grilled teriyaki chicken breast

Fried Seafood Platter
Scallops, shrimp, haddock

Surf & Turf
Rump steak with
baked stuffed shrimp

Large Live Lobster
2 lb.; baked stuffed or boiled