-SOUPS- 

Fish House Chowder

cup 5.
bowl 8.

Lobster Bisque 
cup 8.
bowl 12.
 
 
-SALADS- 
  
Mixed Greens
grape tomatoes, poppy seed vinaigrette
7.
 
Caesar Salad
traditional preparation -or- with grilled shrimp or chicken
8./10.
 
Oriental Style Shrimp Salad
10.
 
-ENTREES- 

Fish Sandwich
10.
 
Grilled Portobello Mushroom Sandwich
roasted peppers, goat cheese
8. 
 
Grilled Marinated Chicken Breast Sandwich
9.
 
Fish and Chips
13.
 
Fried Cape Scallops
13.
 
Fish House Crab Cakes
15.
 
Fried Calamari
with tomato – red pepper aioli
12.

Fried Oysters
17.
  
above accompanied by French fries and cole slaw
 
 
Grilled Atlantic Salmon
wilted baby spinach, Dijon sauce, roasted potatoes
15.
 
Baked Local Haddock
roasted potatoes, mixed seasonal vegetables
14.
 
Sautéed Shrimp on Linguini     
tomatoes, leeks, garlic, capers, fresh herbs
13.
 
Sesame Crusted Flounder     
bok choy salad, sweet soy – lime sauce, pickled ginger
15.
 
Cioppino
fish, shrimp, mussels, littlenecks, scallops, tomato fennel broth
16.
 
Baked Cape Scallops
roasted potatoes, mixed seasonal vegetables
15.
 
Steamed Native Mussels
garlic, white wine, tomatoes, leeks, butter
10.

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-APPETIZERS-

Fish House Chowder

5./8.

Lobster Bisque
8./12.

*Chilled Brewster Oysters
mignonette, fresh horseradish
13.

Mixed Organic Baby Lettuces
warm camembert in phyllo, toasted pecans, braeburn apple, sherry vinaigrette
9.

Baby Arugula and Red Endive Salad
toasted pumpkin seeds, golden acorn squash chips, cranberry-maple vinaigrette
9.

Crispy Calamari

fines herbs, asian black bean aioli
10.

*Fruits of the Sea
chilled littlenecks, oysters, shrimp, traditional garnish

17. for two / 34. for four

Yellow Fin Tuna Tartare

avocado, red onion, sesame seeds, wasabi-yuzu vinaigrette, togarashi
14.

Foie Gras Brûlée

quince preserves, aged balsamic, candied pistachios, fleur de sel

15.

-ENTREES-

Thyme Roasted Salmon
potato parsnip purée, garlic braised spinach, vegetable pearls, fig gastrique

23.

Grilled Marinated Shrimp

ploenta frites, wild mushrooms, crispy collard greens, roasted vegetable jus

25.

Wolfe’s Neck Farm Rib Eye

herbed fingerlings, glazed baby root vegetables, whole grain mustard sauce, blue cheese and pine nut butter

28.

Pan Seared Bell and Evan’s Chicken

fresh tagliatelle, roasted delicata squash, porcini sauce

20.

Sautéed Day Boat Sea Scallops

cauliflower purée, braised swiss chard, white truffle, cabernet butter emulsion

26.

Grilled Atlantic Swordfish

red wheat berries, caramelized brussels sprouts, cranberries, root vegetable glace

27.

Roasted Carnival Squash

vegetarian risotto, celery root, baby beets, parmesan yuile

18.

Steamed Apple Pudding

bourbon ice cream, butterscotch, candied walnuts

8.

Sambuca Custard

espresso creme anglaise, star anise springerle, chocolate covered espresso beans

8.

Chocolate Cappucino Pot de Creme

mascarpone chantilly, housemade biscotti

9.

Artisinal Cheese Plate
parmigiano-reggiano, great hill blue, goat cheese, hannahbells, cranberry honey, seasonal fruit, housemade crackers
10.

-AFTER DINNER SUGGESTIONS-

Muscat, Vin de Glaciere - Bonny Doon Vineyards   9.

Framboise - Bonny Doon Vineyards   9.

Belle de Brillet – “Poire Williams au Cognac”  11.

Courvoisier VSOP Cognac   12.

Martel, VSOP Medaillon Cognac  14.

Delamain Vesper, Cognac Grande Champagne   20.

Armagnac “Exceptionel”, Jean Danflou   14.

Calvados, Jean Danflou – France   10.

Grand Marnier – Cuvée du Centenaire   30.

Grappa Bianca Carpené Malvolti Conegliano – Italy   10.

Champagne,Nicolas Feuillatte-France(187.5 ml) 14.

-PORT-

Ramos Pinto – 20 Year Tawny   13.

Dow’s – 1992 Quinta Do Bomfim   12.

(glass price listed first, bottle price second)

-SPARKLING-
Kir Royalé – raspberry, peach 8.50
Prosecco, Zonin Brut 8.00 / 32.00
Louis Roederer, Brut Premier, Reims-France 70.00
Veuve Clicquot, Yellow Label Brut ½ bottle 35.00
Champagne, Nicolas Feuillatte – France (187.5 ml) 14.00

-WHITE-
’07 Pinot Grigio, Lungarotti – Umbria – Italy 8.00 / 32.00
’07 Pinot Grigio, Branko – Collio – Italy 40.00
’08 Pinot Gris, Torii Mor, Willamette Valley, Oregon 9.00 / 36.00
’07 Pinot Blanc, Lucien Albrecht – Alsace – France 8.00 / 32.00
’07 Riesling, Dr. L., Loosen Bros. 7.00 / 28.00
’05 Puligny – Montrachet, Chateau De Puligny - Montrachet 110.00
’07 Chardonnay, B.R. Cohn – Sonoma County 11.00 / 44.00
’07 Sauvignon Blanc, Charles Krug – Napa Valley 8.00 / 32.00
’07 Chardonnay, Joseph Carr – Carneros 9.00 / 36.00
’06 Chardonnay, Girard – Russian River Valley 52.00
’06 White Burgundy, Chanson Viré – Clessé – Burgundy 9.00 / 36.00
’07 Sancerre, Lucien Crochet, Le Chéne – Loire 13.00 / 50.00
’07 Chateauneuf - du – Pape, Domaine du Vieux Lazaret 12.00 / 48.00
’07 Chardonnay, Bouchard Père&Fils, Bourgogne 9.00 / 36.00
’07 Sauvignon Blanc, Sheperd’s Ridge 8.50 / 34.00

-RED-
’07 Côtes du Rhône, Delas Freres (80% Syrah – 20% Grenache) 7.50 / 30.00
’07 Pinot Noir, Chalone, Monterey County 9.00 / 36.00
’06 Pinot Noir, Truchard, Carneros – Napa Valley 55.00
’06 Bordeaux, Chateau Coucheroy, Pessac – Léognan – Graves 9.00 / 36.00
’06 Cabernet Sauvignon, B.R. Cohn, Silver Label – North Coast 9.00 / 36.00
’06 Merlot, Trentadue – Alexander Valley 8.50 / 34.00
’98 Saint Emilion, Chateau Simard – Bordeaux 65.00
’06 Barbera, “R” Runquist – Amodor County 10.00 / 40.00
’05 Cabernet Sauvignon, Ferrari – Carano – Alexander Valley 60.00
’06 Zinfandel, Rosenblum, Paso Robles 9.00 / 36.00
’06 Malbec, Ben Marco, Mendoza – Argentina 10.00 / 40.00
’04 Syrah, Burgess, Napa Valley 8.00 / 32.00
’05 Gigondas, Dom. Brusset “Le Grand Montmirail” 50.00

-HALF BOTTLES-
’07 Viognier, Miner – Simpson Vineyard – California 20.00
’07 Chablis, Jean – Marc Brocard 22.00
’06 Pinot Noir, Laetitia Estate – Arroyo Grande Valley 25.00
’04 Margaux, Chateau Les Barraillots – France 25.00
’07 Pouilly Fuisse, Chateau Vitallis-Burgundy 24.00