Colossal crab meat, fresh grape tomatoes, lemon, and tarragon vinaigrette.

Deep-fried encrusted parmesan cauliflower served with marinara sauce.

Point Judith Rhode Island Calamari breaded rings and tentacles, served with marinara.

Topped with blistered grape tomatoes, oregano, oil, marinara sauce, and Parmesan cheese.

Oregano potatoes, an assortment of stuffed garlic olives, roasted red pepper hummus, other seasonal Mediterranean antipasto selections, tomatoes, cucumbers, and feta, tzatziki sauce and grilled Kefta served with warm Naan bread.

Our house nachos, covered in our 48-hour sous-vide short rib, cheese sauce, tomatoes, sweet jalapeno relish, bacon, covered in a rice wine crema.

A mixture of garlic, cheese, artichokes, and spinach, served hot with our house crispy pita.

A delicious assortment of imported cheeses, caper berries, and mini sweet peppers, served with coulis and crackers.

Free-range chicken, slow-cooked in a buffalo ranch sauce, served with our house crispy pita.

Our house-made pesto, mozzarella, and grape tomatoes, served with warm Naan bread and aged balsamic.

Five coconuts battered, deep-fried colossal shrimp, served with Thai chili sauce.

Served with millers mustard.

Your choice of one sauce: Curry Buffalo, BBQ, and Dry Rub.

1 lb. of P.E.I. mussels steamed in a garlic lemon white wine sauce served with fresh bread.

Chambord-poached pears, pecans, gorgonzola cheese, over a bed of spring greens, served with a white balsamic dressing.

Kalamata olives roasted red peppers, artichokes, red potatoes in olive oil and minced garlic, spring greens, pepperoncini, cucumbers, tomatoes, topped with feta cheese, served with a side of warm Naan bread.

Our traditional house salad served with bistro steak, topped with roasted potatoes, grilled mushrooms and onions.

Romaine hearts, topped with croutons, Parmesan, and asiago cheese, tossed in Caesar dressing.

House salad with grilled chicken, cucumber, tomato, pepperoncini, kalamata olives, red onions, French fries, and shredded cheese.

Mixed field greens, tomatoes, red onion, pepperoncini, cucumber, and kalamata olives.

Bistro steak, topped with sauteed mushrooms and onions, chive chimichurri sauce, served on a toasted baguette.

Sourdough bread, ·and Vermont white cheddar, served with a cup of our tomato basil bisque.

Made with colossal crabmeat, served with house remoulade.

Beer batters deep fried Cod, alongside fries with English malt vinegar.

Thinly sliced corned beef piled high, with sauerkraut and melted Swiss cheese on marble rye bread.

Fried chicken, buffalo sauce, ranch, pepper jack cheese, coleslaw, lettuce, tomatoes, and onions.

Prime sirloin, sauteed onions, mushrooms, and American cheese served on a fresh baguette.

Grilled chicken breast, romaine hearts, freshly shaved Parmesan cheese tossed in our Caesar dressing served in an herb wrap with tomatoes and onions.

Our 48-hour sous-vide short rib, aged cheddar, and pickled onions.

Our 8oz wagyu steak patty with your choice of cheese served with lettuce, tomato, and onion on the side.

Served with roasted rosemary, in a house spring mix, topped with tomatoes, and onions, in a garlic wrap with feta and tzatziki sauce.

Served with roasted rosemary, in a house spring mix, topped with tomatoes, and onions, in a garlic wrap with feta and tzatziki sauce.

8 oz. of fresh domestic scallops sauteed, basted with lemon herb butter, romesco sauce.

8 oz. salmon grilled and drizzled with lemon dill cream sauce.

Our homemade colossal crabmeat recipe served with our spicy remoulade.

Baked cod filet topped with olives, artichokes, spinach, tomato, feta, and oregano.

1 lb. of Alaskan king crab legs, grilled with Cajun spices. Served with drawn butter.

8oz filet of Chilean sea bass, seared and served over serrano mango chutney.

8oz ahi grade tuna, blackened or grilled, served with wasabi and a homemade tare sauce.

Colossal crabmeat, scallops, shrimp tossed in a house scampi sauce atop linguini.

Penne pasta with our 48 hours sous-vide short rib in a beef mushroom sauce.

Seared chicken breast, served over a bed of linguini, covered in a homemade marinara and Quattro Formaggio.

Garlic, fresh cream, Parmesan Reggiano tossed with linguini.

8 oz.

1 lb.

1 lb.

Berkshire heritage baby back ribs, 48-hour sous vide. Served with house-made barbecue sauce.

Joyce Farms half chicken, slow-cooked with a rich honey glaze.

12 oz. single bone-in chop, grilled and topped with smoky apple bacon butter.

Seared lamb rack served medium rare, basted with black pepper and mint butter.