SPECIALS
Starters
Menu
Bruschetta flat bread with white anchovies
Buffalo Chicken Rangoon’s
Twice baked potato balls topped with sour cream
Delicata squash, roasted apples, mixed greens, pecan encrusted goat cheese, dried cranberries with a fall vinaigrette
House made bisque finished with sherry and brandy. Garnished with fresh corn, lobster, micro greens, and basil oil
Lump crab salad, corn salsa, guacamole, with grilled Naan bread
Sesame crusted Ahi tuna, pineapple, seaweed salad, sweet soy drizzle
Blossoms stuffed with herb ricotta, red onion, mascarpone,
panko crusted with green goddess dressing
Entrées
Menu
Grilled Swordfish, Tropical salsa, rice pilaf and summer vegetable hash
Grilled Teras Major, roasted shallot demi, crumbled Gorgonzola cheese, Mashed Potato, and Veg O day
Grilled tenderloin topped with gorgonzola butter, Belgian Endive, shaved radish, fennel,
mixed greens, cherry tomatoes, toasted almond, tossed in a summer vinaigrette
Baked bluefish with crab stuffing, sliced tomato, cracker crumb topping, served with rice pilaf and Veg O Day
Entrées
Menu
leek, summer beans, seasonal squash, roasted peppers, arborio rice, lemon tarragon stock, fontina cheese, topped with shaved radish, and roasted pine nuts
Thinly sliced prime rib on a baguette with crispy onions, Swiss cheese, Served with stout au jus, French fries
Citrus mayo lobster salad in a toasted bun with leaf lettuce served with french fries
Homemade meatloaf, mashed potatoes, Veg O Day, topped with mushroom demi sauce, and onion rings
Haddock, Wellfleet Little necks, mussels, and Calamari simmered in a light plum tomato Pernod broth. Served over Saffron Rissotto
Desserts
Menu
Draft Beer
Menu
ROME, ITALY
5.1% ITALIAN LAGER
LIGHTLY BITTER · CITRUS · CRISP
MEXICO
4.7% VIENNA-STYLE LAGER
SMOOTH · CARAMEL ·
MARTHA’S VINEYARD, MA
4.7% GOLDEN ALE
CRISP · CLEAN
DELAWARE
6% IPA
HOP· CRISP
Bev Specials
Menu
6.2%
16 oz can (6.2 abv) Shelburne, VT
CRISP· GOLDEN GLOW ·DRY
7% New England IPA
MANGO· CITRUS ·DRY
6.5% Hard cider
CRISP · DRY
