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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy. Parties of 8 or more are subject to a fixed gratuity. We will gladly split any entrée for a charge of $3.95. 1/20 H A P P Y V A L E N T I N E ’ S D A Y ! S H R I M P C O C K T A I L 3 each L O C A L O Y S T E R S 2.75 each L I T T L E N E C K S 2 each O C E A N P L A T T E R an assortment of 6 oysters, 6 littlenecks, 4 jumbo shrimp 35 R A W B A R GF C L A M C H O W D E R 7.5 L O B S T E R B I S Q U E 8 S O U P S & S A L A D S H O U S E S A L A D GF mixed field greens, tomatoes, carrots, red onion, cucumbers 7 C Æ S A R S A L A D GF romaine hearts, parmesan cheese, housemade croutons 9 F I S H E R M A N ’ S S A L A D GF seared shrimp, scallops and lump crab, Boston bibb lettuce with carrots, cucumbers, red onion, tomatoes; with soy-ginger vinaigrette 16 C R A B C A K E S jumbo lump crab, mixed field greens, chipotle mayo 14 B A C O N - W R A P P E D S C A L L O P S GF skewered and grilled, ginger-soy dipping sauce 14 L O B S T E R Q U E S A D I L L A cheddar jack, red onion, corn salsa, lime sour cream 12 C L A M S C A S I N O cherrystone clams, onion-pepper butter, seasoned crumbs, bacon 12 C A L A M A R I gremulatta tossed, side marinara 12 B O N E - I N W I N G S GF A P P E T I Z E R S B A K E D S T U F F E D S H R I M P O R A N G E - G I N G E R S C A L L O P S GF pan-seared, scallions, orange-ginger sauce 26 O V E N R O A S T E D C O D GF littlenecks, linguica, braised kale, white beans 25 C E D A R P L A N K S A L M O N GF cedar plank baked, with shallot & red wine butter 23 F I S H E R M A N ’ S P L A T T E R fried shrimp, fried scallops, fried scrod with lobster salad 38 F I L E T M I G N O N GF 8 ounce with gorgonzola butter 33 O V E N R O A S T E D P R I M E R I B jumbo 14 ounce cut, with merlot au jus 37 S H R I M P C A R B O N A R A sautéed jumbo shrimp, crispy pancetta, peas, alfredo sauce; with pasta and an egg yolk 26 S U R F & T U R F 8 ounce Filet Mignon served with choice of: or Lobster Casserole 43 S H R I M P S C A M P I white wine, sautéed garlic, over pasta 24 P O R T O B E L L O C H I C K E N M A R S A L A pan-seared chicken, portobello, garlic, marsala sauce; over pasta 23 S W E E T C O R N & P O L E N T A R A V I O L I julienne vegetables, garlic white wine sauce 19 B A K E D S T U F F E D L O B S T E R S T E A M E D L O B S T E R GF drawn butter, lemon 37 E N T R É E S most served with choice of two sides GF
