Soups & Salads

Rock Shrimp Chowder - with corn, leeks and bacon - 6

Tuscan Artichoke Bisque - topped with jumbo lump crab crostini - 6

Coriander Dusted Ahi-Tuna - served with crunchy Asian style coleslaw (Thanks Aunt Nancy) sweet chili garlic mayo and ponzu sauce - 8

Grilled Romaine Hearts - topped with a warm pancetta-honey vinaigrette, crumbled goat cheese and caramelized onions - 7

Tuna Nicoise - baby French green beans, warm new potato salad, Sicilian black olives, caper berries and hard boiled
egg over mixed greens, served with a roasted red pepper dressing - 8

Caesar Salad - crisp romaine, shaved Parmesan and seasoned croutons with our homemade Caesar dressing - 6

marinated Heirloom Tomato Salad - served with Ricotta Salata Cheese served with pesto vinaigrette and Micro Greens - 7

Arugula Salad - sun-dried cherries, candied pecans, sliced green apples and blue cheese served with an apple-cider dressing - 6

 

Sandwiches

Grilled Chicken - chili mayo, manchego cheese, field greens and caramelized onions on an Italian Kaiser - 8

Roast Pork - roasted long hot peppers, aged provolone cheese - 8

Grilled Avocado Chicken Quesadilla - with cheddar and manchego cheese, served with salsa fresca and sour cream - 9

Ground Chuck Burger - topped with caramelized onions and Roquefort cheese on an Italian Kaiser - 10

 

Entrees

Risotto of the Day - Ask your server for today’s creation - Price Varies

Panko Crusted Jumbo Lump Crab Cakes - served on creamed corn, with micro greens, chipotle chili mayo and ponzu sauce - 14

Sautéed Chicken - topped with oven-roasted tomatoes, cremini mushrooms, fontina cheese and a lemon butter-herb sauce - 12

Potato Gnocchi - sautéed with fresh mozzarella cheese and roasted long hot peppers in a tomato-basil sauce - 11

Sweet Chili Glazed Salmon - served on sautéed baby bok choy with toasted cashews and sweet chili coconut sauce - 13

Starters

Bento Boxes - Changed daily, Ask your server for today’s creation. A great dish to share - Price Varies

Coriander Dusted Ahi-Tuna - served with crunchy Asian style coleslaw (Thanks Aunt Nancy) sweet chili garlic mayo and ponzu sauce - 9

Sauteed Mussels, served in a lemongrass and coconut milk lobster broth - 9

Roasted Corn Bisque - topped with a jumbo lump crab crostini - 7

South Western Black Bean Soup - topped with avocado-grilled shrimp salsa - 7

Grilled Romaine Hearts - topped with a warm pancetta-honey vinaigrette, crumbled goat cheese and caramelized onions - 8

Crispy Halloumi Cheese Salad - pan seared halloumi cheese, roasted asparagus, topped with an assorted heirloom tomatoe salad and reduced balsamic - 9

Rock Shrimp and Chicked Egg Rolls - crispy egg rolls with a grape mustard sauce - 8

Caesar Salad - crisp romaine, shaved Parmesan and seasoned croutons with our homemade Caesar dressing - 7

Baked Clams - stuffed with pancetta, roasted red peppers, and spinach topped with melted fontina cheese - 10

Baby Frisee-Strawberry Salad - with danish blue cheese, candied pecans and white basamic vinaigrette - 7

Panko-Nori Crusted Asparagus - yuzu aioli and whole grain mustard dipping sauce - 7

Entrees

Marly’s “Cheese steak”- Pan-seared Filet mignon, topped with a Roquefort-walnut crust served with the potato of the day - 29

Shrimp and Grits - sauteed shrimp served over manchego cheese and bacon grits and topped with a tasso ham cream sauce - 24

Fresh Roasted Corn Pappardelle Pasta tossed with sauteed lobster, fava beans, porcini mushroom,
oven roasted tomatoes and rich lobster broth - 24

Baked Gnocchi - potato gnocchi baked with raosted long hot peppers, fresh mozzarella and fontina cheese, in a basil tomatoe sauce - 16

Porcini Crusted Ahi Tuna - served over butternut squash puree with pancetta, cremini mushrooms, brussell sprout leaves ragu
and a roasted beet syrup - 24

Pan Seared Butterfish - over black caviar lentils, topped with a mandarin orange glaze and crispy plantain chips - 26

Pan Seared Salmon - with a creamy parsnip mash, baby bok choy and a sweet chili garlic coconut glaze - 19

Panko Crusted Jumbo Lump Crab Cakes - served on creamed corn and edamame beans, chipotle aioli and ponzu - 25

Orange-Molasses Glazed Hanger Steak - served on corn –sweet pea risotto and sweet chili garlic aioli, micro Herbs - 21

Sautéed Chicken - topped with oven roasted tomatoes, cremini mushrooms and fontina cheese in a lemon
butter-herb sauce served with the potato of the day - 18

Grilled Sirlion - with wild mushroom manicotti and a smoked bacon demi glaze - 27

Shrimp Reggiano - served with fresh torn pasta sauteed with cherry tomatoes, and artichoke hearts served in a fresh basil,
reggiano-seafood sauce - 23

Apple-Cherry Wood Smoked Scallops - served with roasted chestnut risotto, caramelized brussell sprouts and a light lobster jus - 25

Grilled Berkshire Pork Medallions - served over a creamy mascarpone - parsnip mash, with sauteed escarole and a pomegranate syrup - 22

Vegetable Lasagna - assorted spring vegetables layered with fresh mozzarella, asiago cheese, fresh herbs and micro greens - 17

Photo Credits: Carolyn Harper