Broiled Local Fish 27
Tajin dusted with with a drizzle of extra virgin olive oil & a squeeze of lemon served with a baby kale & spinach salad dressed in a lemon/basil vinaigrette.
Almond Crusted Cod 28
with Mandarin citrus beurre blanc, seasoned Panko bread crumbs, with turnip/potato mash.
Sesame Crusted Tuna Loin 33
served over spicy soba noodles with baby bok choy & snow peas.
Pan Seared Scallops with Fettuccine 29
Jumbo scallops top fresh made spinach fettuccine in a lemon/artichoke pesto.
Lobster Vindaloo 35
A Cape Cod twist on a traditional Indian dish. Fresh out of the shell lobster with broccoli, heirloom carrots & fennel in a spicy tangy curry sauce served with tomato chutney, naan and basmati rice.
Lobster with Risotto 34
Out of the shell lobster and classic style risotto with roasted corn, chanterelle mushrooms, drizzled with scallion and truffle oils.
Shaking Beef 31
Vietnamese inspired with chunks of beef tenderloin, wok sautéed with scallions & red onions over watercress with a lime/black pepper dipping sauce.
Filet Mignon with a Bearnaise Sauce 38
served with a veal demi-glaze & warm fingerling potato salad.
Half Duckling 28
Rendered & roasted breast with leg confit, served with blackberry/balsamic reduction, star anise & served with a farro salad with pecans.
Sautéed Porcini & Cremini Mushroom Ravioli 22
Ricotta & Romano filled ravioli with garlic, shaved asparagus, sun dried tomatoes, parsley & butter.
Some items are seasonal or limited in quantity and may be subject to availability.