Chilled jumbo shrimp served with cocktail sauce and lemon.

Lemon pepper panko crusted salmon cake topped with house candied smoked salmon and a drizzle of honey Dijon mustard sauce, accompanied by a cherry tomato and artichoke salad.

One pound steamed with white wine, garlic butter, and lemon.

Imported French snails, sautéed in garlic brandy butter, served with a crust ciabatta roll.

Flavored with Brie, goat cheese, and fresh dill, accompanied by vegetable crudité and garlic baguette crostini.

Gluten-free. Glazed in smoked maple bourbon, served over caramelized root vegetables.

Accompanied by marinara sauce, pickled red onion and marinated banana peppers.

Crispy ciabatta bread layered with garlic butter, roasted tomatoes, prosciutto ham, caramelized onionsand 3 cheeses, served over pesto sauce and finished with a balsamic vinegar reduction.

Three u-10 sea scallops wrapped in country smoked bacon, served with a ginger soy dipping sauce and pineapple mango chutney.

A pan-fried jumbo crab cake, flavored with honey, Dijon mustard, and red and green bell pepper, served over brown bread, with a creamy broccoli slaw, roasted corn relish, and chipotle aioli.

Three chilled jumbo shrimp served with cocktail sauce and lemon.

Accompanied by a creamy cilantro vegetable slaw and avocado chili crema.

Choice of mango barbecue glaze, buffalo sauce, Caribbean dry rub, maple mustard glaze or Cajun dry rub.

One pound steamed with white wine, garlic butter and lemon, creme rosa style sauteed with pancetta and baby peas in a plum tomato and Romano cheese sauce.

Ipswich clams, haddock, scallops, lobster meat, applewood smoked bacon, andouille sausage, and potatoes in a creamy broth.

Baked au gratin style with a garlic crouton, Parmesan, gruyère, and fontina cheeses.

Authentic flavors of andouille sausage, okra, brown roux, and sassafras, served over white rice.

Romaine lettuce, carrots, cucumbers, tomatoes, red cabbage, Bermuda onion, cherry peppers, black olives, and garlic croutons.

Gluten-free. Fresh romaine lettuce tossed with our own caesar dressing, toasted garlic croutons and shredded Parmesan cheese.

Gluten-free. Baby spinach leaves tossed in a cranberry cider vinaigrette with spiced pecans, sliced apples, dried cranberries, roasted beets and fried Brie cheese croutons.

Artisan romaine hearts, gorgonzola cheese, balsamic vinaigrette, fried shallots, cherry tomatoes, Greek olives, dried cranberries, bacon bits, pickled red onion and spiced pecans.

Gluten-free. Grilled swordfish, lobster salad stuffed artichokesand 2 jumbo shrimp cocktail, accompanied by a salad of romaine hearts, olives, banana peppers, crumbled feta cheese, roasted tomatoes and pesto sauce.

Romaine lettuce, carrots, cucumbers, tomatoes, red cabbage, Bermuda onion, cherry peppers, and black olives.

Baby spinach leaves tossed in a cranberry apple cider vinaigrette, with port wine poached pears, roasted beets, dried cranberries, sliced almonds, apples, and pickled red onion.

Grilled swordfish, lobster salad stuffed artichokes and two jumbo shrimp cocktail accompanied by a salad of romaine hearts, olives, banana peppers, herbed ricotta cheese, roasted tomatoes, and pesto sauce.

Fresh romaine lettuce tossed with our own caesar dressing and shredded Parmesan cheese.

Grilled romaine hearts over a creamy maple mustard dressing with cider glazed root vegetables, crumbled bleu cheese, baconand spiced pecans.

Twin grilled chicken breasts in a lemon, garlicand white wine butter sauce with capersand mushrooms, accompanied by herb roasted potatoes and asparagus.

Served over a roasted vegetable medley, with fresh butter poached Maine lobster meat.

Grilled, lightly seasoned 12oz. sirloin served with roasted red potatoes

Slow braised lamb shark in a rich red wine tomato sauce with baby spinach, accompanied by Parmesan and garlic whipped potatoes.

Sliced over assorted vegetables stir fried with honey ginger cashews in a sesame miso glaze with coconut steamed basmati rice.

Whole wheat couscous sautéed with spinach, olives, feta cheese, roasted tomatoes, asparagus, artichokes, mushrooms, and pesto sauce.

Tossed with baby spinach and roasted cauliflower in a sauce of roasted bell peppers, almonds, plum tomatoes, sherry vinegar and herbs.

Sauteed shrimp and sea scallops in a Romano cheese sauce with prosciutto ham, roasted tomatoesand baby spinach, served over lobster ravioli.

Sauteed swordfish, lobster meat, shrimpand mussels tossed with spinach tortellini in a sauce of roasted plum tomatoes, eggplant, roasted peppers, basil and olives, garnished with crispy fried calamari tossed in a cherry pepper and garlic oil.

Fresh native lobster meat, baked with sweet butterand seasoned bread crumbs, served with roasted red potatoes and fresh asparagus.

Haddock, scallopsand calamari lightly breadedand fried, served with French fries, coleslaw and tartar sauce.

Oven-roasted fillet of salmon with hoisin glaze, served over a frangelico cream, garnished with sliced apple and toasted almonds, accompanied by florentine rice.

Resh haddock stuffed with a shrimp, scallop, and lobster meat stuffing, topped with sherry newburg sauce, served with florentine rice.

Served over egg fettuccine tossed in an artichoke and olive tapenade with julienne vegetables, roasted cauliflowerand baby spinach, garnished with a baked crabmeat and 3 cheese stuffed artichoke heart.

Shrimp, scallops, lobster meat, mussels and chef's selected fresh fish braised in a creole style tomato sauce with andouille sausage, onions, bell peppers, okraand white rice, garnished with cornbread muffins.

Served grilled or blackened, with garlic Parmesan whipped potatoes.

Grilled or blackened sirloin, topped with a red wine butter sauce and crumbled gorgonzola cheese, served with garlic Parmesan whipped potatoes.

Eight ounce char-broiled filet mignon served over a grilled Portobello mushroom, with a peppercorn brandy cream sauce, accompanied by Parmesan cheese and garlic whipped potatoes.

Char-broiled petite filet on a garlic crouton with au Poivre sauceand a pan-fried crab cake on brown bread, with chipotle aioli, served with roasted potatoes.

Pan-seared and sliced over a grain mustard, mapleand apple cider glaze, with caramelized root vegetables, a granola baked-stuffed apple, butternut squash ravioli in sage butter and fried Brie cheese croutons.

Crispy roast half duckling topped with honey ginger glazed cashews, served over sesame soy stir fried vegetables and coconut steamed basmati rice.

Sautéed twin chicken breasts with capers, button mushrooms, and cavatappi pasta in a white wine lemon butter sauce, with fresh asparagus.

Fresh haddock stuffed with a shrimp, scallop, and lobster meat stuffing, topped with sherry newburg sauce, served with florentine rice.

Six ounce filet, char-broiled to your liking, served over a grilled Portobello mushroom, topped with au poivre sauce and served with garlic Parmesan whipped potatoes.

Sea scallops, shrimp, and lobster meat, baked en casserole with a spinach cream sauce, topped with a Parmesan, bacon, and cracker crumb crust, served with roasted red potatoes.

Served over egg fettuccine tossed in an artichoke and olive tapenade with julienne vegetables, roasted cauliflowerand baby spinach, garnished with a baked crabmeat and 3 cheese stuffed artichoke heart.

With capers, mushrooms, garlic, lemonand white wine, served over cavatappi pasta.

Sautéed lobster meat, scallops, and shrimp in a sherry, and brandy cream, tossed with fresh egg fettuccine.

Choice of two sea scallops, shrimp, calamari, or haddock, served with French fries and coleslaw.

Oven-roasted fillet of salmon with hoisin glaze, served over a frangelico cream, garnished with sliced apple and toasted almonds, accompanied by florentine rice.

Sautéed shrimp and sea scallops in a Romano cheese sauce with prosciutto ham, roasted tomatoes, and baby spinach, served over lobster ravioli.

Shrimp, scallops, lobster meat, mussels and chef's selected fresh fish braised in a creole style tomato sauce with andouille sausage, onions, bell peppers, okra and white rice, garnished with cornbread muffins.

Ten ounces of grilled marinated steak tips served with Parmesan whipped potatoes.

Shrimp, scallops, and lobster meat with sweet baby peas, prosciutto, and cavatappi pasta in a creamy gruyère and fontina cheese sauce.

Pan-seared and sliced over a grain mustard, mapleand apple cider glaze, with caramelized root vegetables, a granola baked-stuffed apple, butternut squash ravioli in sage butter and fried Brie cheese croutons.

Grilled steak tips and lobster meat in scampi butter sauce, with spinach and garlic tortelloni, fresh asparagus and oven-roasted tomatoes.

Sea scallops, shrimp, and lobster meat baked in a florentine sauce, topped with a Parmesan, bacon, and cracker crumb crust, served with roasted baby potatoes.

Sautéed lobster meat, scallops, and shrimp tossed in a sherry cream with fresh egg fettuccine.

Served over a roasted vegetable medley, with fresh butter poached lobster meat and malt vinegar aioli.

Shrimp, scallops, and lobster meat with sweet baby peas, prosciutto, and cavatappi pasta in a creamy gruyère and fontina cheese sauce.

Grilled sirloin burger on a French bulkie roll, served with choice of starch.

Cavatappi pasta baked with a fontina, Gruyere, and Parmesan cheese sauce, served with garlic toast.

Served with choice of starch.

Crispy fried haddock with coleslaw and tarter sauce and choice of starch.

Served with choice of starch.

Served with vegetables and choice of starch.

Served with vegetables and choice of starch.

With choice of butter, alfredo, or tomato sauce, served with garlic toast.