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Chefs Suggestions  ​

1/29/26​
Appetizers​

 

New England Clams Mussel Chowder

Bacala and Poblano 12.75

Cuban Black Bean Soup

Chopped Onions and Sour Cream 8.75

Baked Clams, Rock Shrimp and Scallop Stuffing

 14.75

Brick Oven Polenta

Wild Mushroom Ragout 12.75

Big Bowl Steamed Mussels

Garlic and Basil 18.50

Fish and Shellfish Cake

Spicy Pepper Remoulade 12.50  

Main Courses  

Faroe Islands Salmon, Ginger, Mizo

Vegetables Fried Rice 35.50

New England Fish and Shellfish Chowder

Clams, Mussels, Cod, Shrimp, Scallops, Bacala and Poblano 35.50

Steamed Little Neck Clams, Mussels

Linguini, Tomatoes, Spinach and Garlic 26.50

Grilled Prime Ribeye Steak

Mashed Potatoes and Garlic, Herb Butter 35.50

Grilled Pork Loin, Maple Brine

Potato Croquette and Apple Cider Sauce 28.50

Linguini, Beef and Porcini Bolognese 22.50

Mac and Cheese

Gruyere, Pimento Cheddar and Mix Green Salad 22.50

Penne Broccoli Rabe,

Tomatoes, White Beas, Black Olives, Garlic and Olive Oil 22.50

Sweet Sausage Pizza:

 Roasted Peppers, Mushrooms, Mozzarella Cheese and Tomato Sauce 19.50

Parisian Pizza:

 Ham, Brie Cheese and Fresh Thyme 22.50

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