Fresh Pasta & Entrees

Coq Au Vin

Burgundy wine braised chicken thighs, applewood smoked bacon, mushrooms, garlic, pearl onions over gemelli pasta


Duck Confit (GF)

Leg and thigh duck quarter, cooked French confit style and served with red wine braised cabbage, herb roasted potatoes and duck au jus


Baked Fisherman’s Platter (AGF)

Local haddock, gulf shrimp, fresh sea scallops baked in lemon, butter, white wine with butter crumbs, served with herb roasted potatoes and grilled vegetables. 


Pomegranate and Date Lacquered Salmon (GF)

Faroe Island salmon glazed with pomegranate and date molasses, pan seared and served with herbed rice and buttered broccoli 


Haddock Provencal (AGF)

Fresh baked haddock with buttered crumbs served over a mushroom, spinach, tomato compote and herb roasted potatoes


Swordfish Kabob (GF)

Lemon & fresh thyme marinated swordfish kabobs with rice pilaf and grilled vegetables


Seared Sea Scallop (AGF)

Day boat sea scallops over curried apple butternut squash bisque with rice pilaf and roasted butternut confetti


Half Rack of Lamb (GF)

Free range 1/2 rack of New Zealand lamb, rubbed with garlic, fresh thyme, rosemary, Dijon, olive oil, served with rice pilaf and buttered broccoli 


Grilled Filet Mignon (GF)

10oz barell cut Angus tenderloin grilled and topped with applewood smoked bacon, Maytag blue cheese compound butter served with herb roasted potatoes and buttered broccoli


House Ravioli

Butternut squash, goat cheese and caramelized onion ravioli, sauteed in a Mascarpone sage cream sauce, topped with butternut squash confetti


Fried Plates

With hand-cut fries and coleslaw
Choose from: Clams – MP, Scallops – MP, Haddock – $29, Shrimp – $25
Fisherman’s Platter (local haddock, gulf shrimp, fresh sea scallops) – $39