Cape Cod Clam Chowder 12                                   Portuguese Chorizo, Celery Root, Barnstable Sea Farms Littlenecks

Macumber Turnip Bisque  10
Cured Ham, Focaccia Croutons

Organic Handpicked Greens 12
Aged Sherry Honey Vinaigrette
Shaved Vegetables

Naturally Raised Beef Sirloin Carpaccio 13
Truffle Parmesan Aioli, Sea Salt, Sprouts and Toast

Sauteed Taylor Bay Scallops and Littlenecks 13
White Wine, Chorizo, Grilled Foccacia

Gathering of Unique Cheeses 14
Flavors of the Season

Judith Point Calamari 13
Pickled Peppers
Tarragon Grain Mustard Aioli, Citrus

Hearts of Romaine “Caesar” Salad 10
Creamy Peppercorn Dressing, Country Croutons
Shaved Grana Padano and Spanish
Anchovy ** Add local lobster for $10

Iceberg Lettuce Salad 11
Marinated Hot House Tomatoes
Creamy Blue Cheese, Apple Smoked Bacon

 

 

 

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 Atlantic Salmon Salad 15
Organic Greens, Lemon Caper Butter

“Fish and Chips” 14
Corn Flour Crusted Georges Bank Cod
Malt Vinegar Garden Vegetable Slaw, Crisp Fries and Aioli

Fresh Lobster Roll     21

Buttered Roll, Garden Slaw, Cape Cod Chips

Our Baked “Mac n Cheese” 15
Five Cheeses, Chorizo Sausage, Buttery Crumbs
** Add Local Sandwich Lobster $10

Shaved Virginia Ham and Vermont Cheddar Panini 10
Cornichons, Two Mustards, Cape Cod Chips

Grilled Bistro Burger 11
Naturally Raised Sirloin Beef on Toasted Brioche
with Vine Ripe Tomato, Baby Iceberg Lettuce, Bermuda Onion,
with your choice of: Vermont Cheddar,
Aged Blue or Local Goat Cheese, Cape Cod Potato Chips

Grilled Free Range Chicken Quesadilla 14
Carmelized Onion, Smoked Gouda, Sour Cream

The Chef’s Favorite Panini 10
Prosciutto, Mozzarella, Vine Ripe Tomato and Petite Greens Salad

Executive Chef Benjamin Porter

*Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.
Please tell your server if anyone in your party has a food allergy.