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Dinner Menu

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seasonal sides are roasted dutch baby carrot, brown sugar roasted
bacon brussels sprouts, potatoes au gratin, and wild grain pilaf

 

Soup and Salad

kale Caesar salad - 8
house seasonal salad (ask your server for tonight's selection)- 8
quahog chowder - 9
french onion soup - 9

house seasonal ravioli -15

 

Main Entrée

statler chicken breast - 35
boursin cheese stuffed, and proscuitto wrapped statler chicken breast,

served with choice of two sides

 

one pound delmonico steak - 50

shallot thyme butter, beef jus

served with choice of two sides

 

filet mignon - 8oz - 55

aged center cut tenderloin, seasoned, brushed with
beurre maître d’hôtel, and demi-glace,
served with choice of two sides
add blue lump crab or jumbo shrimp +8

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fresh swordfish provencal - 44

grilled thick cut local swordfish steak,

topped with tomato, olives, caper, herb wine sauce

served with choice of two sides

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spaghetti alla carbonara - 26
fresh handmade pasta with guancali,
egg yolk, and pecorino romano
add chicken +4 add shrimp +8

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cioppino - 42

local shrimp, scallops, mussels, clams and calamari in a zesty tomato broth with linguica

 

Dessert

pistachio gelato

creme brulee

house-made seasonal specialties

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ask your server for tonight’s daily farm to table dinner specials

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$6 split plate fee for guests sharing an entree