 |
| Starters |
| Sherry Cream of Crab $10 |
| Soup of the Day $8 |
| Cold Soup$7 |
| Memorial Day through Labor Day |
| House Salad $10 |
| Add Blue Cheese $2 |
| Seared Scallops $16 |
| White Miso, Pea Puree |
| Mussels $11 |
| Shaved Fennel, Chorizo |
| Duck Confit and White Bean Croustade $11 |
| Served with Basil Crema |
| Parmesan Calamari $12 |
| Hot Peppers, Aioli |
| Chilled Crab Spring Rolls $15 |
| Vietnamese "Clear Sauce" |
| Entrees |
| Crab Cakes $32 |
| Dijon Cream, Red Pepper Coulis |
| Salmon Verlasso $29 |
| Pepperpot "Pot Au Feu" |
| Crab and Rock Shrimp Cavatelli $29 |
| Yellow Tomato "Butter" |
| Back Bay Bouillabaisse with Rouille $31 |
| Clam, Fluke, Mussel, Crab |
| Seared Yellowfin Tuna $32 |
| Black Bean-Rice Salad, Mojo De Ajo |
| Filet Mignon $36 |
| Sauteed Crimini, Burgundy Reduction |
| Rack of Lamb $35 |
| Cheddar Risotto, Roasted Tomato Puree |
| Pork Chop $30 |
| Stuffed with Escarole and Goat Cheese, Sage Jus |
| Chicken Breast Sautee $26 |
| Chef's Specials and Dessert Offerings Change Daily. |