Menu

TO START

Shrimp Cocktail •   10

Half Shell Oysters  •  10

Fresh Lobster and Maine Crab Cakes
Lobster Meat • Spicy Horseradish Remoulade • Chick Pea Salsa • 11

Lobster Springrolls
Marinated Wakame Salad • Teriyaki Glaze • 11

Mussels Provençale
Sautéed Shallots • Garlic Parsley• Wine Cream Sauce • 11

Rice Flour Crispy Fried Calamari
Cajun Aioli • 11

Sesame Seared Ahi Tuna
Sticky Rice• Wakame Salad • Shoyu Glaze • Wasabi Aioli • 14

Scallops Wrapped in Bacon
Maple Mustard Glaze • 12

Baked Brie
Puff Pastry • Mélange Fruit Conserve • Garlic Crostini • 12

Roasted Vegetable Pizza
Tricolor Peppers • Zucchini • Summer Squash • Red Onion
Garlic • Assorted Cheese • 12

BBQ Chicken Pizza
Caramelized Onions • Assorted Cheese • 12

SOUP & SALADS

Soup Special
Price Daily

Caesar Salad
Herb Focaccia Croutons • Parmesan Wheel • Anchovies • 8
*Demi • 5

Mixed Field Green Salad
Dried Cranberries • Crumbled Gorgonzola • Red Onion • Balsamic Vinaigrette Sauce • 8
*Demi • 5

Dora’s Green Goddess Salad
Crispy Local Romaine • Herb Focaccia Croutons • Parmesan Cheese • Green Goddess Dressing • 9
*Demi • 5

Caprese Salad
Mixed Olives • Basil • Tomatoes • Fresh Mozzarella • Italian dressing • 11

*All salads add: Blacken Salmon • 12 • Shrimp • 2 (per shrimp) • Grilled Chicken • 6

ENTREES

Oven Roasted New England Haddock
Seasoned Cracker Crumbs • Lemon and WhiteWine • 18

Shrimp and Scallops Scampi
Sautéed • Artichoke Hearts • Garlic White Wine Sauce
Pappardelle Pasta • 22

Saffron Bouillabaisse
Half Lobster • Hot Italian Sausage • Shrimp • Scallop • Mussels • Local Fish • 26

Boneless Chicken Breast Saltimbocca
Sautéed Chicken • Wilted Spinach • Shallots • Prosciutto • Swiss Cheese Gratin • 17

Chicken Alfredo
Julienned Chicken Breast • Pappardelle Pasta • Sweet Peas • Shallots • Garlic
Assorted Cheese • Cream Sauce • 16

Fish and Chips
Sam Adams Beer Batter Fried Haddock • Pommes Frites • Pineapple Slaw • Tartar Sauce • 19

Fruits De Mers Casserole
Oven Broiled Scallops • Shrimp • Haddock • Lobster Sherry Sauce
Seasoned Cracker Crumbs • 22

Baked Stuffed Haddock
Scallops • Shrimp • Lobster Sauce • 21

Braised Madeira Lamb Shank
Roasted Garlic • Yukon Gold Potatoes • 22

Salmon En Papillote
Wrapped in Parchment Paper • Capers • Asparagus • Red Pepper• Ginger Honey Butter • 21

Roast Duck (*)
Oven Roasted Duck • Black Raspberry Chambord Glaze • 23

Fire Grilled Petite Filet Mignon (*)
Two Gulf Shrimp • Tarragon Vin Blanc • Herb de Provence Pommes Frites • 24

Fired Grilled Rib Eye Steak (*)
Classic Au Poivre Sauce • Herb de Provence Pommes Frites • 24

Stuffed Pork Chop (*)
Portobello Mushroom • Asiago Cheese
Port Wine Glaze • 18

Lobster Brioche
Light Mayonnaise • Lemon Juice • Celery Pommes Frites   • 16

Grilled Kobe Burger on French Brioche
Lettuce • Tomato • Onion • Pommes Frites •   13
*Add Bacon • Mushrooms • Bleu Cheese • Cheddar • Swiss • 1

Chicken Wrap
Dried Cranberries • Mayonnaise • Toasted Walnuts •   11

Barbecued Chicken Sandwich or
Beer Batter Haddock Sandwich • 11

(*) Serve with Potato and Vegetable of the day

Executive Chef: Jacques Desire Moonsamy

*Customer Advisory: Consuming raw or undercooked meat• poultry• seafood • shellfish or eggs may increase the risk of food borne illness.
**We will try to accommodate dietary and vegetarian needs
Parties of 8 or more will be an additional 18% Gratuity added