Dinner Menu

Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley, And Fresh Lemon

Steamed Little Neck Clams, Garlic, And White Wine Sauce

Beaumont Garden Grown Squash and Zucchini Gently Roasted, Sliced Thin and Topped with Extra Virgin Olive Oil, Shaved Grana Padano Cheese, Roasted Garlic Clove, and Smoked Sea Salt

Local Heirloom Tomatoes, Fresh Basil, Shallots, and Roasted Garlic Layered on a Flaky Tart Shell Topped with Goat Cheese and Baked to Perfection

Caramelized Peaches and Brie Cheese Wrapped in Puffed Pastry Baked Golden Brown Topped with Nectarine and Plum Relish, Drizzled with Local Honey

Pan-Seared U10 Diver Scallops Topped with Heirloom Tomato, Watermelon, and Sweet Corn Relish Drizzled With Grilled Lime Vinaigrette

Lemon Avocado Smeared on Toasted Brioche Topped With Olive Oil and Mint Dressed Jumbo Lump Crab and Finished with a Heirloom Tomato Relish

Savory Broth, Caramelized Onions, House Made Croutons With Melted Swiss And Provolone Cheese

Chef’s Daily Choice Using Seasonal Ingredients

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, And Caesar Dressing.

With Entree – $4

Boston Bibb Lettuce, Tomatoes, Sweet Corn, Goat Cheese, Toasted Sunflower Seeds, tossed with Basil Vinaigrette

With Entree – $5

Crisp Romaine Hearts, Grape Tomatoes, Red Onion And Cucumber

Complimentary with Entree

Grilled Chicken – $6

Grilled Shrimp – $9

Dressings- Balsamic Vinaigrette, Lemon Vinaigrette, Buttermilk Ranch, Russian, Creamy Blue Cheese

Add Dry Blue Cheese Crumbles – $1.50

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

With Gorgonzola Cheese And Balsamic Reduction

Accented with a Wild Mushroom Burgundy Reduction

Sautéed Veal Scallopini, Wild Mushroom, And Marsala Sauce

Sautéed Veal Scallopini With Shallots, Capers, Lemon, And White Wine Sauce

Sautéed Italian Sausage And Sweet Peas Tossed With Pappardelle Pasta, Simmered In Boursin Cheese Bechamel

Grilled 12oz Prime Reserve Pork Chop Topped with Apricot Roasted Jalapeno Marmalade, Toasted Almond Powder Finished with a Fresh Cherry Mint Demi Glace

Sautéed Chicken And Wild Mushrooms With Marsala Sauce

Panko Breaded Free Range Chicken Breasts, Pan Seared, Topped with Sauteed Sweet Corn and Spinach, Drizzled with Basil Oil

Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley, And White Wine Sauce

Sautéed Chicken Breast In A Hot Cherry Pepper Garlic And White Wine Sauce Tossed With Fingerling Potatoes

Pan Seared U10 Diver Scallops Over Sweet Corn Coulis, Topped with a Southern Fried Zucchini and Crispy Prosciutto Chip

Pan Seared Royal Tide North Atlantic Salmon with a Cucumber Dill Slaw, Confit Heirloom Grape Tomatoes, Finished with Red Onion Bacon Jam

Two Lump Crab Cakes Served With House Made Gherkin And Caper Tartar Sauce

Black Tiger Shrimp Stuffed With Jumbo Lump Crab With a Tequila Lime Beurre Blanc and Finished With Pico De Gallo

Sautéed Jumbo Lump Crab And Pan Seared Potato Gnocchi Tossed In A Brown Butter Lemon Caper Sauce With Wilted Baby Arugula, Then Dusted With Pistachio Powder

Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine

Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, Wrapped in Puff Pastry And Baked To Perfection, Finished With Wild Mushroom Veloute

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Pasta with House Made Marinara or Garlic and Oil – $6

Sautéed Baby Spinach, Garlic, and Chili Flakes – $5

Spinach and Linguine with Garlic and Olive Oil – $9

Hot Pepper Scampi Over Linguini – $9

Linguine with Clam Sauce – $12