HOLIDAY MENU
Christmas and New Year’s Eve
subject to change
Featured starters
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Sausage Stuffed Mushroom 10
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Rhode Island Calamari 13
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Caprese 13
mozzarella, vine ripe tomatoes, basil, olive oil and balsamic fig glaze
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Escargot 11
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Beet Bliss Salad 14
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Shrimp Cocktail 12
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Crab Bisque 6/9
Featured Entrées
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Boston Baked Haddock 26
Parker house style with crushed ritz and lemon beurre blanc
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Wasabi Salmon 25
topped with panko crumbs and teriyaki glaze
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Stuffed Shrimp 28
crabmeat, red pepper, celery and onion with garlic butter sauce
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Parker House Scallops 35
with crushed ritz and lemon beurre blanc
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Pork Chop 25
brined, seasoned and seared, served with an apple plum sauce
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Coconut Fried Shrimp 23
served with raspberry horseradish sauce
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(2) 4 oz. Cold Water Lobster Tails 42
served with raspberry horseradish sauce
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Chicken Marsala 24
with mushrooms and sweet marsala veal demi-glace sauce
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Shrimp Scampi 25
basil garlic butter and sun-dried tomatoes over linguine
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Stuffed Grouper 38
crab meat stuffing & garlic butter
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B.B.Q. Baby Back Ribs 26
dry rubbed and slow cooked with sauce
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Filet Mignon 42
cut from the tenderloin; chimichurri béarnaise upon request
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Boneless Prime Rib Au Jus 32/38
8oz or 12oz boneless, dry rubbed and slow cooked
dessert
- Featured Entrée Dinners are served with caesar, house salad or soup du jour, with bread and herb olive oil.
- Sides – choose from: smashed potato, baked potato, rice pilaf or fresh vegetables
- Follow us on Facebook to view our rotating weekly specials
- Ask your server about our dessert, cocktails, beer & wine specials
