APPETIZERS

Sashimi Oysters
Half dozen Quivet Neck™ oysters on the half shell with yellow fin tuna sashimi, wasabi aioli, citrus-soy vinaigrette, cucumbers & scallions

Shrimp & Local Lobster
Spinach Salad
2 jumbo shrimp, 1/2 local lobster tail, diced tomato, crispy fried onion served atop a bed of baby spinach with homemade zesty mustard seed dressing

Oysters Rockefeller
Half dozen Quivet Neck™ oysters on the half shell broiled with spinach, shallots & cheese

Spicy Seared
Chatham Little Neck
Fresh Chatham little neck clams with chili flakes, spinach, red onion, tomatoes, garlic & feta cheese

 

Yellow Fin Tuna Tartar 
Sashimi tuna with citrus soy
vinaigrette, marinated cucumbers,
crispy wontons, wasabi &
soy sauce

Beef Carpaccio
  Shaved filet mignon with balsamic glaze, olive oil, Gorgonzola cheese, capers, fig & crostini

 

ENTREES

Dijon Panko Encrusted
Swordfish
Finished with a lemon buerre blanc sauce, served with rice & asparagus

 

Grilled 14 oz. Certified Angus
Rib Eye Steak
Served with Portobello mushroom, merlot demi-glaze & crispy fried onions with spicy fries & asparagus

Lazy-Man Roast Native Lobster  
Fresh local lobster & crab meat with lobster cognac sauce; served with fingerling potatoes &
fresh asparagus

Linguini with Red or White
Clam Sauce 
A dozen Chatham little neck clams, garlic, thyme, crushed red pepper, white wine, chopped clams & butter or a zesty marina served over linguini 

Honey-Dijon Glazed Salmon 
Topped with cilantro pesto;
served with rice pilaf & fresh seasonal vegetables