Creamy four-cheese sauce and penne, baked with lobster tails and claws.

Served with spicy cocktail sauce.

Sushi grade tuna, seaweed salad, wasabi, pickled ginger, and soy sauce.

Chef selected cheeses with table grapes, honeycomb, port wine figs, candied walnuts and grilled tuscan bread.

Bavarian style house baked served with Cajun honey mustard.

Two jumbo lump crab cakes with jicama slaw and lemon sauce aioli.

Sautéed littlenecks with tomatoes in a white wine garlic sauce.

Hearts of palm, cilantro, citrus, and jalapeño with a lavash cracker.

Newport’s best bisque with a full tail and claw served tableside.

Mixed greens in champagne vinaigrette with house lobster salad and tomatoes.

Romaine, roasted edamame, mandarin oranges, almonds, blue cheese, grape tomatoes, house vinaigrette.

Fresh beefsteak tomato, imported Italian buffalo mozzarella, sweet basil, aged balsamic vinegar, extra virgin olive oil.

Hand-picked greens, pickled red onion, marinated goat cheese and toasted almonds, champagne vinaigrette.

Sherry cream sauce, diced tomatoes, lobster tails, and claws and ricotta salad.

Imported olive oil infused with garlic, fresh tomatoes, fresh, and basil leaves.

Topped with housemade pickles and aged cheddar.

Lobster tail, claw and knuckle tossed in a tarragon creme fraiche dressing with lettuce in a buttered split top baguette.

Organic chicken breast, smoked bacon, lettuce, tomato, and pepper relish mayonnaise.

Grilled 8 oz. filet with peppercorn brandy sauce, creamy whipped potato and fresh vegetables.

Littlenecks, shrimp and lobster in a spicy tomato broth with hand cut pappardelle.

Grilled asparagus, herbed wild rice with romesco sauce and garlic aioli.

Extra virgin olive oil, san marizano tomatoes, fresh basil, and garlic.

Organic chicken breast, lemon caper butter sauce with wild rice pilaf and asparagus.

16 oz. NY strip sirloin steak served with fingerling potatoes and vegetable medley available with choice of au poivre sauce or roasted garlic aioli.

Pan seared rare tuna with bean thread, seaweed salad, pickled ginger, and a wasabi-soy vinaigrette.

Corn and tomato salad, asparagus, lobster broth.

Grilled swordfish steak with garlic herb compound butter and asparagus.

1 ¼ lb steamed Maine lobster served with drawn butter, fingerling potatoes and grilled asparagus.

Stout batter, fries with an ocean cliff tartar sauce.

Dark chocolate center with fresh berries and cream.

Granny smith apples with a spiced cake dressed with caramel.

Almond crust with lemon cream topped with baked meringue.

Lemon gelato swirled with limoncello and garnished with candied lemon.