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 horseradish mashed Yukon Gold potatoes.
Sesame Crusted Tuna Loin 33
served over spicy soba noodles with baby bok choy & snow peas.
Pappardelle with Pan Seared Scallops 29
with a lemon/artichoke pesto.
Lobster Vindaloo 35
A Cape Cod twist on a traditional Indian dish...lobster chunks in a spicy tangy curry sauce served with fruit chutney, naan, basmati rice, brocoli, heirloom carrots & fennel.
Lobster Risotto 34
Lobster chunks 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.
Blackberry Glazed Duck Breast 28
served with farro Salad.
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.