Dinner

PUB MENU
Appetizers
Baked Connecticut Oysters 12
Four Blue Point Oysters Stuffed with Spinach,
Andouille Sausage and Parmigiano Reggiano Cheese
*Ahi Tuna Tartar 14
Glistening sushi grade Tuna served with Soy Reduction,
Sriracha, Wasabi “foam” and Wakame Seaweed Salad
Pork Short -Ribs 14
Salted Bourbon Caramel Sauce with a Sweet Corn Dusting
Steamed PEI Mussels 11
Prince Edward Island Mussels steamed in a Toasted Garlic Broth
Calamari 11
Flash Fried Point Judith Calamari with Banana Peppers,
Lemon and sweet Garlic Chili sauce
Pan Seared Crab Cakes 14
Two Fresh Lump Crab Cakes with a spicy Remoulade Sauce
BBQ Shrimp 14
Four Pan-Seared BBQ Dry-Rubbed Jumbo Shrimp
served with Cheddar Grits and a Sweet Chili Honey
Escargot 12
Escargot over Cremini Mushroom, topped with
Brie Cheese in a Garlic Wine Sauce 
*RAW BAR
Jumbo Shrimp Cocktail 12

4 Jumbo Shrimp, served with cocktail sauce and lemon

1/2 Dozen Blue Point Oysters

served with cocktail sauce and mignonette
1/2 Dozen R.I. Littleneck Clams 7.5
Crab Martini 14

Super Jumbo Lump Crabmeat tossed with lemon aioli
served in a chilled martini glass
Salads
Add to any salad: Grilled Chicken $5, Grilled Shrimp $12,
Salmon $12, Fried Oysters $9
House Salad 7
Tender baby Greens tossed with Grape Tomatoes, Cucumbers, Shaved
Radishes and Carrots with a Champagne Vinaigrette
*Table Side Caesar
The world famous classic recipe-Torn Hearts of Romaine Lettuce with
Garlic Croutons and Parmigiano Reggiano Cheese
Prepared Table Side 2 or more…………………………………………. $10 per person
Non- Table side Caesar……………………………………………………………………………. 8
The Wedge 11
Iceberg Lettuce, Tomatoes, Kalamata Olives, Danish Bleu Cheese and
Applewood Smoked Bacon and Dijon Vinaigrette
Roasted Beet Salad 11
Salt Roasted Beets with preserved Fennel, warm
Almond Crusted Goat Cheese and a Truffle Beet Vinaigrette
Chopped Salad 11
Shaved Romaine Lettuce, Bleu Cheese, Bacon, Shaved Shallots,
Grape Tomatoes, Cucumber, Egg with Avocado Puree and our house
buttermilk dressing
Warm Spaghetti Squash Salad 11
Kalamata Olives, Toasted Almonds, Scallions, Lemon Zest, Lemon Butter
and Goat Cheese tossed with warm spaghetti squash

Entrées
Half-Roasted Chicken 22
Served with Chive-Whipped Potatoes, Asparagus and natural Pan Jus
*Seared Salmon 26
Atlantic Salmon seared and glazed with Lavender Honey over
Late Harvest Corn Lobster Cake and Emulsified Butter
Beef Wellington 34
8oz. Tenderloin Filet wrapped in Puff Pastry with a Mushroom
Duxelle and served with House Made Pate de Foie Gras, with
Perigord Sauce, Chive-Whipped Potatoes and Asparagus
Braised Lamb Shank 30
Eight Hour Braised Berkshire Lamb Shank served with
Roasted Patty Pans Squash, Chive Whipped Potatoes and
natural Pan Jus
Snapper Ponchatraine 28
Seared Red Snappers with Shrimp, Jumbo Lump Crab,
Mushrooms and Tomato Lemon Cream with Potato Wedges and Fresh Asparagus
Filet Mignon 32
Grilled Center Cut 8oz Filed Mignon served with Chive-Whipped Potato,
Asparagus, and Bordelaise Sauce
New York Strip 28
Grilled Chairmans Reserve 14oz New York Strip
Steak with Saffron Duchess Potatoes and Spinach sautéed in Garlic and Oil
Caramelized Pork Tenderloin 24
Cranberry Risotto, Roasted Baby Carrots, Spicy Candied Bacon and our
House Bacon Apple Sauce
Grilled Block Island Sword Fish 28
Smashed Purple Peruvian Potatoes, Caramelized Spaghetti Squash with
a Roasted Tomato and Black Truffle Butter
Filet Orleans 35
Blackened 8oz Filet topped with Lump Crab and Sauce Buerre Blanc on
a bed of Crawfish Risotto with Sauteed Swiss Chard & Garlic

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