SHELLFISH PLATTERS

Lobster, Stone Crab Claws,
Oysters, Littlenecks
& Shrimp
Served with an assortment
of dipping sauces.
Platters serve 4,Towers serve 8

Local Littlenecks
Half dozen on the half shell
with cocktail sauce & lemon

APPETIZERS

Steamers
Fresh, native soft shell clams with hot butter
The locals’ favorites!

Surf Bread
Italian bread, topped with
the chef’s bruschetta, fresh basil,
served hot and finished with
shredded parmesan cheese

Cape Cod Cakes
On a bed of fresh greens
with a spicy remoulade on the side

Stuffed Mushrooms
Stuffed with our own in-house
seafood stuffing

Oysters Rockefeller
1/2 dozen, Wellfleet local oysters
baked on the 1/2 shell with spinach,
cheese, and bacon

Mussels in a Thai Coconut
Curry Sauce

Mussels Portuguese
Kale, linguicia, garlic,
diced tomatoes spicy saffron
shellfish broth

Fried Oysters
With Cajun remoulade sauce

Scallops Wrapped
in Bacon
Served on a bed of greens
with a lemon wedge

Spinach & Artichoke Dip
A blend of cheeses, cream,
tender baby spinach and
diced artichoke hearts.
Served with crisp tri-colored
tortilla chips 

10 Knot Nachos
Tri-colored tortilla chips
topped with jalapeño peppers,
red onions, black olives,
diced ripe tomatoes, scallions
and jack cheese. Salsa and
sour cream served on the side

Buffalo Chicken Tenderloins
Served with celery and
carrot sticks, buffalo sauce and
bleu cheese dressing on the side

Basket of Buffalo Wings
Tossed in the Skipper’s own
spicy buffalo sauce and served
with bleu cheese, carrot sticks
and celery

Skipper Skins
Potato boats loaded with jack
and cheddar cheeses,
scallions and crisp bacon

Stuffed Quahog
(“KO-HOG”) A large native clam.
Even if you can’t pronounce it,
try it! Served with drawn butter,
lemon and Tabasco

Clams Casino
Six cooked littleneck clams
topped with tri-colored
bell peppers, garlic, crisp bacon
& seasoned crumbs
and gently baked

Fried Calamari
A combination of sliced
tender tubes & tentacles lightly
battered and deep fried to a
golden brown. Served with a
spicy remoulade

Onion Rings
A HUGE portion of
dry battered rings
deep fried to perfection. 
A must on the Cape

Fried Clams

AWARD-WINNING
CHOWDER, SOUPS
& SALAD

Cape Cod Clam CHOWDAH
You’ve tried the rest,
now have the best!
Our Triple Crown Championship
Winning Chowder

Soup of the Day

Crock of
French Onion Soup
With croutons
and melted cheese

House Salad
Mixed greens, red onion,
tomato, cucumber, carrot
& croutons

“Ship Shape”
Skipper Salad
Mixed greens, bleu cheese,
red onion, sundried tomatoes
& toasted sliced almonds,
tossed with balsamic vinaigrette

Caesar Salad
Crisp romaine tossed with
a creamy dressing and topped
with garlic croutons and shredded
parmesan cheese

Thai Salad
Julienne vegetables, mixed greens
and soy ginger dressing with
chopped peanuts, scallions and
crispy noodles

Grilled Scallop Salad
Wild greens, romaine, dried
cranberries and gorgonzola
cheese in an Vidalia onion
dressing

PORT HOLE PASTAS
All Port Hole Pasta entrées
served with a bread basket

Chicken Parmesan
Breast of chicken breaded,
baked, topped with mozzarella 
& marinara sauce, with fresh
asparagus & angel hair pasta

Lobster Ravioli
Ravioli stuffed with fresh lobster,
served with fresh asparagus
and lobster cream sauce

Scrod Zingarella
Egg battered fillet of cod fish,
pan seared with artichoke hearts,
asparagus, sundried tomatoes
& wild mushrooms.
Served in a light beurre blanc
sauce over angel hair pasta

Skipper Scampi
Five large shrimp sautéed in
extra virgin olive oil, fresh garlic,
white wine and whole butter,
with sundried tomatoes and
scallions. Served over
angel hair pasta

Pesce Pasta
6 ozs pan seared salmon filet
with crab and shrimp raviolis,
fresh asparagus with a crab and
roasted red pepper cream sauce 

San Francisco Cioppino
With lobster, shrimp, clams, fish,
scallops and mussels simmered
in a spicy tomato broth and
served over fettuccine

CAPE COD FAVORITES
Served with French fries &
homemade cole slaw

Fried Chatham Clams

Fried Jumbo Shrimp

Fishermen’s Platter
Fried Scrod, Clams, Shrimp
and Scallops

Fried Scallops

Fried Oysters

Fish & Chips

Fried Calamari

Fried Clam Strips

The Skipper’s Awesome
Crab Roll
4 ounces of hand picked
Maine crab with lettuce, mayo and
celery in a toasted hot dog bun

Lobster Roll
4 ounces of fresh-made lobster
salad with green leaf lettuce.
Served the traditional way
in a toasted hot dog bun

Skipper’s Lobster Roll
Supreme
Half pound of fresh made
lobster salad with green leaf
lettuce. Served the Skipper’s way
on an 8" toasted French
bread roll

LAND LUBBERS DELIGHT
Served with a bread basket,
starch of your choice and
vegetable of the day

Filet Mignon
8 ounce filet grilled to perfection,
served on a crostini & capped with marinated
mushrooms; béarnaise on the side

Prime Rib Au Jus
10 ounces slow roasted
boneless Certified Angus Beef
rib eye, served with a fresh
horseradish sour cream

Pan Seared Chicken
With a crispy panko
bread crumb crust,
served with mashed potato
& chef’s supreme sauce

Baby Back BBQ Ribs
Slow roasted to fall off the
bone, serrved with French fries
and coleslaw

OUT TO SEA
All Out To Sea entrees
served with a bread basket,
starch and vegetable of the day
unless otherwise specified

Lobster Steam Pot
One and a half pound lobster,
mussels, steamers, linguicia,
fresh corn on the cob,
and red bliss potatoes

Lobster
One and a half pound lobster
boiled or stuffed with our
signature seafood stuffing

Baked Chatham Scrod
Fresh flaky, white meat fillet
topped with our cracker crumb
blend, butter, lemon
and white wine

Baked Stuffed Sole
Made with the Skipper’s
own seafood stuffing and
topped with the chef’s
own lobster newburg sauce

Baked Native Sea Bass
Fresh white meat fillet
topped with our cracker
crumb blend, butter, lemon
and white wine

Yellowfin Tuna Steak
Grilled plain or Cajun pan
blackened, RARE; served on field greens with a red curry
mango sauce

Hurricane Bob’s Scallops
This dish is guaranteed
to blow you away!
Scallops baked
en casserole with fresh basil,
garlic, tomatoes, crisp bacon,
jack cheese & crumbs

Skipper Sampler
Scallops, salmon, scrod
and baked stuffed shrimp
baked in a wine
and butter sauce.
Topped with bread crumbs

Pan Blackened Swordfish
Grilled or Cajun 
10 ounces grilled
swordfish steak topped
with lemon pepper butter

Hurricane Haddock
Fresh haddock baked
en casserole with
fresh basil, garlic, tomatoes,
bacon, jack cheese and crumbs

Pan Seared Chatham
Day Boat Scallops
With lemon beurre blanc sauce

Pan Seared Thai
Orange Glazed Salmon
Salmon filet pan
seared with Thai seasoning,
scallions, ginger,
& gran marnier

Pan Roasted Arctic Char
Arctic Char filet pan seared
& roasted with lemon chive butter