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, served with horseradish mashed Yukon Gold potatoes.
Pappardelle with Pan Seared Scallops 29
in a rich broth sautéed with spinach, wild mushrooms, garlic, butter & lemon juice & a sprinkle of lobster and croutons.
Lobster Risotto 34
Butter poached lobster with wild mushroom risotto & English garden peas. Finished with chive & truffle oils.
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.
Pork Vindaloo 28
Chunks of pork tenderloin in a spicy tangy curry sauce served with fruit chutney & Naan.
Shaking Beef 31
Vietnamese inspired with chunks of beef tenderloin, wok sautéed with scallions and red onions over watercress with a lime black pepper dipping sauce.
Filet Mignon with a Bearnaise Sauce 38
Served with a chipotle flavored sweet potato au gratin.
Roasted Half Duck with Horseradish Mash 30
Partially boned and served with "Saus Prik", an Asian sweet and spicy glace.
Statler Chicken Mole 25
8 oz. natural farm raised Statler chicken breast with black beans, Mexican rice, avocado slices and a rich aromatic, slightly spicy chocolate mole sauce.
Sautéed Porcini & Cremini Mushroom Ravioli 22
Wild mushroom, Ricotta & Romano filled ravioli with garlic, olive oil, roasted red peppers, sun dried tomatoes & blond raisins.
Roasted Vegetable and Polenta Tower 23
Layers of Portabello, asparagus, roasted red peppers, olive tapenade and polenta served with marinara.
Some items are seasonal or limited in quantity and may be subject to availability.