Our Menu

Served with olive oil parmesan dipping sauce

House made baked cornbread with jalapeno butter and honey maple sugar glaze

Hand breaded and fried chicken tenderloins tossed in choice of Buffalo, Asian chili sauce, or lemon pepper sauce, served with carrots and celery sticks

Crispy calamari rings, tentacles, red cherry peppers, banana pepper rings and garlic butter topped with scallions and served with cocktail sauce

Point Judith rings and tentacles, lightly fried and tossed in a ginger chili sauce and sesame seeds

With fresh chopped clams, and house made tartar sauce

With corn salsa and lemon aioli

Baked jumbo lump crab cakes, served with spicy remoulade

Prime burger topped with cheddar cheese, lettuce, pickle and special sauce

Chourico herb stuffed with goat cheese

Marinated and grilled with lemon herb vinaigrette, smoked paprika and red pepper mashed

Slow roasted and seared pork belly over creamy polenta, with apple chutney
and West Carolina BBQ

Blue crab dip with pita bread, toast points and raw vegetables

Chourico with little neck clams in a spicy white wine garlic clam sauce served
with toast points

Jumbo gulf shrimp sauteed with cajun spiced cream sauce and toast points

Golden fried beer battered shrimp tossed in boom boom sauce, served with
toasted sesame seeds and green onion

Jumbo shrimp sauteed in a semi spicy garlic saffron sauce with
toast points

Mixed greens, rainbow tomatoes, red onion, English cucumbers and garlic croutons

Romaine lettuce, parmesan cheese, croutons with creamy Caesar dressing

Romaine, radicchio, tri color tomatoes, red pepper, mini mozzarella balls,
parmesan cheese, pepperoncini, kalamata olives, salami, capicola,
pepperoni, prosciutto, red onion and Italian dressing

Iceberg lettuce wedge topped with crispy bacon, red onion, rainbow
tomatoes, blue cheese dressing and blue cheese crumbles

Soy-marinated tuna with white rice, avocado, cucumber, carrots, pineapple, edamame and seaweed salad with siracha aioli

Grilled chicken, basil pesto, grilled tomato, fresh mozzarella, and balsamic glaze on a grilled brioche

Roast beef, turkey, and ham on a grilled sourdough bread with Russian dressing and Swiss cheese

Fresh salmon with mayo, lemon, Dijon, and gluten-free panko, grilled and served on brioche roll with arugula, avocado, and sliced tomato with lemon aioli

Deep-fried chicken breast tossed in Buffalo sauce and topped with blue cheese dressing with lettuce, tomato, and onion served on ciabatta bread

Fresh-sliced salami, pepperoni, capicola, prosciutto, shaved lettuce, tomatoes, provolone cheese, banana peppers, red wine vinegar, oil, and oregano dressing on ciabatta bread

House-made corned beef on grilled marble rye with Swiss cheese, sauerkraut, and Thousand Island dressing

Fresh sea scallops lightly coated and deep-fried with coleslaw and tartar sauce

Served on a buttered split top roll. GF bun available• New England Style: Chilled lobster salad, fresh herbs and lemon herb aioli | Connecticut Style: Warmed with butter

Blackened grilled cod, cotija cheese, sriracha aioli, and pineapple salsa in a flour tortilla

Prime beef topped with cheddar cheese, bacon, lettuce, tomatoes, and onions on a grilled brioche roll

Served on a buttered split top roll. GF bun available• New England Style: Chilled lobster salad, fresh herbs and lemon herb aioli | Connecticut Style: Warmed with butter

Blackened grilled cod, Cotija cheese, sriracha aioli, and pineapple salsa in a flour tortilla

Prime beef topped with cheddar cheese, bacon, lettuce, tomatoes, and onions on a grilled brioche roll

House cheese sauce tossed with cavatappi pasta and toasted bread crumbs

Chopped bacon and crumbled blue cheese

Slow-cooked veal, pork, and beef simmered in tomato wine sauce tossed with pappardelle

Lobster, shrimp, and scallops in a creamy garlic Parmesan sauce, tossed with fettuccine

Maine lobster-filled ravioli tossed in house-made a la vodka sauce

Beer-battered and golden-fried, served over French fries with coleslaw and tartar sauce

Oven-baked casserole with jumbo shrimp, scallops, and cod in a white wine Mornay sauce with cracker crumb topping

Maine lobster with kimchi, snow peas, red pepper, edamame, bean sprouts, and scrambled egg tossed in fried rice

Shrimp, chicken, and andouille sausage in spicy Cajun stew served over saffron rice

Atlantic swordfish lightly blackened, topped with Cajun shrimp and mushroom cream, served with saffron rice

Atlantic salmon seared and finished with a bourbon maple glaze served with garlic mashed potatoes and a mix of baby carrots and green beans

Cod loin with fingerling potatoes, clams, chourico, onions, and peppers in a semi-spicy herb wine broth

Lightly seasoned and served over Asian soba noodles with fried leeks

Jumbo Gulf shrimp filled with Maryland-style crab stuffing, baked and served with lemon butter sauce and saffron rice

Prime grade flat iron marinated and grilled over saffron rice and French fries, topped with garlic red wine reduction, sunny-side egg, and finger peppers

Marinated tenderloin tips grilled and served with garlic mashed potatoes and green beans with a wild mushroom gravy

Slow-braised short ribs with gnocchi in Port wine braising sauce, topped with onion strings

Brined pork chop rubbed with Asian chili espresso rub, grilled and finished with rich chocolate mole sauce, served with garlic mashed

Chicken breast filled with Portuguese stuffing, pan-fried and finished with chourico saffron sauce, mashed potatoes, and roasted butternut squash

Hand-breaded chicken breast fried and topped with marinara and mozzarella, served with penne pasta

Sautéed chicken breast finished with a mushroom Marsala wine demi-glace, served over penne pasta

Served with olive oil parmesan dipping sauce

House made baked cornbread with jalapeno butter and honey maple sugar glaze

Hand breaded and fried chicken tenderloins tossed in choice of Buffalo, Asian chili sauce, or lemon pepper sauce, served with carrots and celery sticks

Crispy calamari rings, tentacles, red cherry peppers, banana pepper rings and garlic butter topped with scallions and served with cocktail sauce

Point Judith rings and tentacles, lightly fried and tossed in a ginger chili sauce and sesame seeds

With fresh chopped clams, and house made tartar sauce

With corn salsa and lemon aioli

Baked jumbo lump crab cakes, served with spicy remoulade

Prime burger topped with cheddar cheese, lettuce, pickle and special sauce

Chourico herb stuffed with goat cheese

Marinated and grilled with lemon herb vinaigrette, smoked paprika and red pepper mashed

Slow roasted and seared pork belly over creamy polenta, with apple chutney and West Carolina BBQ

Blue crab dip with pita bread, toast points and raw vegetables

Chourico with little neck clams in a spicy white wine garlic clam sauce served with toast points

Jumbo gulf shrimp sauteed with cajun spiced cream sauce and toast points

Golden fried beer battered shrimp tossed in boom boom sauce, served with toasted sesame seeds and green onion

Jumbo shrimp sauteed in a semi spicy garlic saffron sauce with toast points

Mixed greens, rainbow tomatoes, red onion, English cucumbers and garlic croutons

Romaine lettuce, parmesan cheese, croutons with creamy Caesar dressing

Romaine, radicchio, tri color tomatoes, red pepper, mini mozzarella balls, parmesan cheese, pepperoncini, kalamata olives, salami, capicola, pepperoni, prosciutto, red onion and Italian dressing

Iceberg lettuce wedge topped with crispy bacon, red onion, rainbow tomatoes, blue cheese dressing and blue cheese crumbles

Soy-marinated tuna with white rice, avocado, cucumber, carrots, pineapple, edamame and seaweed salad with siracha aioli

Served on a buttered split top roll. GF bun available• New England Style: Chilled lobster salad, fresh herbs and lemon herb aioli | Connecticut Style: Warmed with butter

Blackened grilled cod, Cotija cheese, sriracha aioli, and pineapple salsa in a flour tortilla

Prime beef topped with cheddar cheese, bacon, lettuce, tomatoes, and onions on a grilled brioche roll

House cheese sauce tossed with cavatappi pasta and toasted bread crumbs

Chopped bacon and crumbled blue cheese

Slow-cooked veal, pork, and beef simmered in tomato wine sauce tossed with pappardelle

Lobster, shrimp, and scallops in a creamy garlic Parmesan sauce, tossed with fettuccine

Maine lobster-filled ravioli tossed in house-made a la vodka sauce

Beer-battered and golden-fried, served over French fries with coleslaw and tartar sauce

Oven-baked casserole with jumbo shrimp, scallops, and cod in a white wine Mornay sauce with cracker crumb topping

Maine lobster with kimchi, snow peas, red pepper, edamame, bean sprouts, and scrambled egg tossed in fried rice

Shrimp, chicken, and andouille sausage in spicy Cajun stew served over saffron rice

Atlantic swordfish lightly blackened, topped with Cajun shrimp and mushroom cream, served with saffron rice

Atlantic salmon seared and finished with a bourbon maple glaze served with garlic mashed potatoes and a mix of baby carrots and green beans

Cod loin with fingerling potatoes, clams, chourico, onions, and peppers in a semi-spicy herb wine broth

Lightly seasoned and served over Asian soba noodles with fried leeks

Jumbo Gulf shrimp filled with Maryland-style crab stuffing, baked and served with lemon butter sauce and saffron rice

Prime grade flat iron marinated and grilled over saffron rice and French fries, topped with garlic red wine reduction, sunny-side egg, and finger peppers

Marinated tenderloin tips grilled and served with garlic mashed potatoes and green beans with a wild mushroom gravy

Slow-braised short ribs with gnocchi in Port wine braising sauce, topped with onion strings

Brined pork chop rubbed with Asian chili espresso rub, grilled and finished with rich chocolate mole sauce, served with garlic mashed

Chicken breast filled with Portuguese stuffing, pan-fried and finished with chourico saffron sauce, mashed potatoes, and roasted butternut squash

Hand-breaded chicken breast fried and topped with marinara and mozzarella, served with penne pasta

Sautéed chicken breast finished with a mushroom Marsala wine demi-glace, served over penne pasta