entrées
grilled bistro steak 28 10 oz flat iron steak, also known as the butchers’ cut, marinated and grilled. served with mashed potatoes, grilled asparagus, and a cabernet wine sauce	pan seared sea scallops 27 local native dayboat sea scallops, caramelized, with a drizzle of roasted red pepper coulis. served with parmesan risotto and green beans
shrimp scampi 25 five jumbo shrimp, sautéed, with roasted tomatoes & baby spinach; finished with garlic, chablis & butter over linguini	baked “tenacious” haddock 25 fresh dayboat haddock from the fishing vessel “the tenacious.” baked with panko crumbs. served with lemon, roasted yukon golds & green beans
braised shortribs of beef 26 three boneless shortribs, braised in burgundy, aromatic vegetables & veal stock. served with mashed potatoes & green beans. finished in pan sauce	pan roasted steak au poivre 34 14 oz center-cut certified black angus beef, dusted with cracked black pepper. pan roasted with shallots & brandy demi-glace. served with mashed potatoes & grilled asparagus
sautéed thai shrimp 25 jumbo shrimp sautéed in sesame oil with bok choy, snow peas, cashews. & spicy peanut sauce. served over lo mein	free range lemon herbs chicken 22 organically raised in the amish country or pennsylvania, slow roasted with lemon & fresh herbs. served with summer vegetables cooked on a cedar plank
shrimp provençal 25 five jumbo shrimp sautéed with roasted garlic, tomatoes, crimini mushrooms & baby spinach. finished with fine herb chablis butter over linguini
sides 7
roasted yukon gold potatoes	mashed potatoes
parmesan risotto	green beans
grilled asparagus	sautéed baby spinach
Warning: There is a risk associated with consuming raw seafood. If you have a chronic illness of the liver, stomach, or blood or have an immune disorder, you are at greater risk of serious illness from raw shellfish and should eat shellfish fully cooked. If unsure of your risk, consult a physician.
	Massachusetts’ meal tax is 5%