New England style of course. cup/bowl
Lobster, shrimp & scallop bisque. Lobster corn garnish.
Served with Champagne Mignonette + Cocktail Sauce. 1/2Doz or 1Doz.
Baked with Spinach, Creme Fraiche, Bacon + Cracker Crumb
Spicy red coconut curry, white wine steamed mussels.
Served with toasted bread.
Choose your Flavor:
Angry Buffalo Sauce with Cool Ranch, Sweet Chili, Pineapple Poke, BBQ, or Thai Peanut
Blue Cheese Dressing - add $1.50
Mixed greens, baby tomatoes, cucumber, shaved cheese,
white balsamic vinaigrette.
Grilled gem lettuce, candied bacon, roasted red pepper, and cucumber Cool ranch dressing.
Wilted frisee, shaved brussels sprouts, golden beets, crushed hazelnuts, and blue cheese dressing
Three items from Bob and Kelly’s inspirational beach walk
Asparagus, rainbow carrots, seasonal vegetables, shaved cheese, balsamic drizzle and fried caper berries
Lump crab, cream cheese, scallions with sweet soy
Jumbo lump crab cakes served with mango tartar sauce
Fried squash fritters with herbs and cheese. Cool Ranch
Crispy fried cauliflower, sweet chili sauce and green onion
House made pork dumplings with peanut sauce
Local squid crispy fried with banana peppers, mixed greens and wasabi aioli
Panko crusted artichokes, olive tapenade, shaved cheese, balsamic drizzle
3 cheese blend, tomato, black beans, mixed peppers, and scallions, Served with salsa and sour cream.
Add: vegan guacamole 5
Tofu 4 Chicken 7 or Lobster 12
Crispy fried pickles. Cool Ranch
Toasted garlic bread topped with three cheese blend
*Substitute gluten free bread +2
80/20 Angus beef burger add Cheddar, American, or Swiss
Pork belly, crispy fried onion petals and cheddar cheese
Crispy fried Haddock served with tartar sauce
80/20 Angus beef burger, Cool Ranch, Angry sauce, hash brown and cheddar cheese
80/20 Angus beef burger
Spinach, wild mushroom pesto and roasted garlic ricotta aioli.
Vegetarian heme style protein burger seasoned with mushroom duxelles and arborio rice.
Blackened Mahi, kickin’ bayou sauce, house made pineapple ketchup, brioche bun, sweet potato fries
Chef’s seafood preparation served with a starch and vegetable
Marinated beef tenderloin brochette with tomato, mushroom, onion and pepper. Choice of starch, and C*shore steak sauce
ABF organic chicken statler breast, topped with burratta cheese, sun-dried tomato, lemon caper butter sauce. Served with Veg “O” Day and mashed potatoes
Lobster, crab meat, and cracker crumb stuffing with spinach, and Swiss cheese. Served with Veg “O” Day.
Jumbo lump crab cakes served with rice pilaf, Veg “O” Day and mango tartar sauce
Maine lobster, mascarpone cheese, asparagus, peas,
arborio rice, local pea tendrils.
Chef's seasonal risotto preperation
Add: lobster, salmon, shrimp or tuna 12
Tofu 4; chicken or linguica 7
House made zucchini fries, local greens, tomato, cucumber and saffron aioli. Served with tartar sauce.
“Marconi” pasta, 5 cheese blend and cracker crumb.
Add: lobster 12, chicken or linguica 7
Shrimp, garlic, tomato, basil, EVO tossed over spaghetti in a white wine caper butter
Thin noodles, tofu, broccoli, seasonal squash, Asian slaw, water chestnuts, bean sprouts, and bok choy in a warm Miso dashi broth
Add lobster, shrimp or tuna 12
tofu 4, chicken or linguica 7
Local crispy fried fish, cabbage slaw, pico de gallo, corn tortilla, cilantro lime crema. Served with rice and beans
House made onion rings. Boom Boom sauce
Served with chipotle Aioli sauce
House made and served with cool ranch sauce.
Ranch dusted and served with cool ranch sauce.
Ask your server
Seasonal sauteed vegetables
C SHORE KITCHEN + BAR | Website by Darren Wothersppon