6 clams, 6 oysters, 5 jumbo shrimp, with tuna tartar (Double portion available – ask server)

Chilled oysters with cocktail sauce (½ dozen or full dozen)

Local little neck clams, chilled (½ dozen or full dozen)

Tuna tartare tossed with sesame oil, scallions, & ginger, finished with sriracha aioli, served with crostini

Hearty beef broth, topped with toasted crostini, smothered in cheese

Short Rib + $7.25

chilled soup with red and orange peppers, cucumber, watermelon with lemon and mint topped with creme fraiche

Crispy romaine with croutons, Caesar dressing, and Parmigiano Reggiano.

Iceberg lettuce wedges topped with cherry tomatoes, bacon, and gorgonzola.

Roasted beets, toasted pumpkin seeds, red onion, gorgonzola, and Dijon vinaigrette.

Fresh baby lettuce with tomatoes, cucumbers, carrots, and red onions.

shrimp salad with celery and old bay mayo, avocado over arugula dressed in lemon vinaigrette

Thinly sliced ribeye with fried onions, provolone, and au jus. Served on house-made ciabatta.

Two aged beef patties with cheese, pickles, lettuce, tomato, and onion.

Add On: Bacon $2, Mushroom $1, Fried Onion $1, Jalapeño $1

Over a white bean cassoulet with a watercress salad and olive tapenade finished with lemon vinaigrette

Marinated branzino with asparagus romesco and smashed fingerling potatoes (contains almonds)

Served with sautéed Swiss char, chimichurri and lemon potatoes

Over a Mediterranean orzo salad with cucumber, cherry tomatoes, red onion and a lemon vinaigrette

Pan fried chicken breast with linguine topped with marinara

Pan fried chicken breast with arugula salad, red onions, & candied mandolin apples

14 oz. prime sirloin, char-grilled with au jus. Served with a seasonal side.

Slow-cooked short rib with house-made braising sauce. Served with a seasonal side.

with Monterrey jack, sour cream, butter topped with scallions

with garlic, shallots, and white wine

with garlic and oil

with butter and cream