Award winning New England style.

Large domestic (6/8) gulf shrimp steamed and served with housemade cocktail sauce.

Prince edward island mussels steamed in white wine and garlic butter.

Pan-fried jumbo Maryland crab cake. Served with creamy cole slaw and topped with remoulade sauce.

Seared large sea scallops with white wine mushroom sauce.

4 pieces, served with sweet chili sauce.

Stuffed with asparagus, smoked salmon and Gruyere cheese with bechamel sauce and chives.

Tender strips of North Pacific flying squid, fried and battered with tomato basil marinara or baked in garlic butter.

An Hawaiian-style treat. Sushi grade yellowfin tuna marinated in a soy, yuzi and wasabi vinaigrette, served with fresh red peppers, scallions and cherry tomatoes.

Chef's selection of seared fish in a grilled soft corn tortilla with shredded cabbage, pico de gallo, spiced lime sour cream and cilantro.

Artichoke hearts baked in our garlic butter and topped with Parmesan cheese.

Fried in a light beer batter and served with honey-mustard sauce.

Our signature spinach salad, tossed with fresh mushrooms and hickory smoked bacon in a red wine vinaigrette.

Tossed with fresh romaine, housemade croutons and classic Caesar dressing.

Iceberg lettuce topped with hickory smoked bacon, grape tomatoes and roquefort dressing.

Yellowfin tuna, cooked rare and served with fresh char-grilled vegetables and wasabi.

Jay's only uses choice Angus beef. Served with onion rings and side.

Served with your choice of vegetable or potato.

Bay of Fundy Salmon and mushrooms wrapped in puff pastry and served with lobster sauce.

Bay of Fundy Salmon with Bourbon sauce over horseradish mashed potatoes and sweet potatoes puree

Baked and served on seasoned spinach with a sauce of butter, cream, capers, tomatoes, lemon, herbs, topped with feta cheese

Fresh all Natural boneless breast of chicken stuffed with fresh basil and mozzarella cheese, Pan fried with linguine and tomato basil marinara

Bay of Fundy Salmon, marinated in soy, lime and spices roasted on a cadar plank

Served over lemon spinach topped with wasabi cream sauce and roasted red skin potatoes.

Linguine tossed with shrimp, scallops, mussels and chopped clams in a white wine garlic butter sauce topped with Parmesan cheese.

These sweet mollusks from New England waters can be prepared to your liking. Baked with garlic butter, blackened or our house favorite: grilled with ginger soy sauce with a touch of scotch and honey.

From the Southern gulf of Mexico, lightly battered and fried to a golden brown.

Extra select oysters from the chesapeake bay, lightly battered and fried golden brown.

Two 5 oz. cold water lobster tails.

Wild caught from the Bering Sea. We Steam and split the legs for you. 11oz

5 oz. cold water lobster tail, baked wild cod, pan seared scallops and fried shrimp.

American kobe beef patty grilled and served on a brioche roll with Vermont cheddar, onion straws, our own special sauce and fries.

Chef's selection of seared fish in grilled soft corn tortillas with shredded cabbage, pico de gallo, spiced lime sour cream and cilantro. Served with side.

Slices of key lime pie, cheesecake, bourbon pecan pie and flourless chocolate cake.