This annual summer promotion features a complete range of appetizers, entrees, desserts, cocktails and regional beverages. 

May 25 – June 6, Southwest / June 7 – June 18, Pacific Northwest / June 19 – June 30, California-Hawaii

Summer Break, re-open July 19 @ 5pm

July 19 – August 1, Great Plains – Midwest • August 2 – August 15, Back East • August 16 – September 2, Down South


drinks

 

The Green Bird
Cognac, Green Chartreuse, lime cordial, muddled basil, on the rocks. 10.5

Dr. Konstantine Frank
“Dry” Riesling, Finger Lakes 2016. 9

“Hedge your Bets”
Bulleit Rye, Lillet Rouge, Ramazzotti, blackberry syrup. served up. 11

Gin Newton
Plymouth Gin, fig preserves, lemon juice, fresh rosemary, tall rocks. 10.5


firsts

 

Lobster Corndog
red plum ketchup, spicy honey mustard, mesclun greens. 16

Lobster Bisque
lobster meat garnish, warm garlic crouton. 9

New England Chef Salad
smoked bay scallops and mussels, grilled linguica, Vermont cheddar, grilled asparagus, roasted red peppers, Old Bay dipping sauce, Boston greens, maple-shallot vinaigrette. 14

entreés

 

 

Fried Soft Shell Crab Sandwich
green tartar sauce, radish sprouts, tomatoes, Old Bay fries, coleslaw. 18

Baked Scrod
parmesan bread crumbs, chives, white wine, lemon, sweet butter, roasted garlic-basil mashed potatoes, spinach. 23

Pan Seared Sea Scallops
blueberry-ginger gastrique, scallion oil, roasted garlic-basil mashed potatoes, asparagus. 27

Grilled Swordfish
tomato sauce, basil butter, Harvard beets, whipped butternut squash.  27


desserts

 

Dutch Apple Tart
caramel sauce, streusel, vanilla ice cream. 8.5

Ricotta Panna Cotta
fresh blueberries, honey, whipped cream, crumeri. 8.5


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