Roasted eggplant, tahini, garlic-lemon juice and olive oil served with pita bread.

Lightly floured RI calamari rings, cherry peppers, citrus and cherry pepper aioli.

Lump crab meat, scallions, parsley, lemon zest, panko crumbs, in 2 homemade cakes served with grain mustard aioli.

Flash fried and baked cauliflower florets with a side of jalapeno-cilantro tahini sauce.

Toasted garlic, jalapenos, Meyer lemon and lobster butter sauce.

Stuffed vine leaves, spiced rice and minted cucumber yogurt sauce.

Chef’s selection of cured meats and cheeses, Mediterranean olives, fig jam, grapes and crostini.

Chickpeas, tahini, Meyer lemon and olive oil served with pita bread.

Romaine hearts, arugula, tomatoes, onions, cucumbers, pita chips and garlic served with a sumac vinaigrette.

Baby arugula and shaved Parmesan with a Meyer lemon, garlic and oil vinaigrette.

Crisp romaine, creamy Caesar dressing, house-made pita chips and Parmesan.

Italian sausage, roasted red peppers, mozzarella cheese blend, ricotta and house chili oil.

Lobster light, tomato sauce and fresh mozzarella.

Parma prosciutto, fig jam, arugula, shaven pecorino Romano, ricotta and mozzarella cheese blend.

Light tomato sauce, fresh mozzarella, sliced tomatoes and a basil-pesto drizzle finish.

3 buttery toasted rolls packed with lobster meat, mixed with mayonnaise, chopped celery and romaine. Served with house-made potato chips.

Crab cake, chopped romaine, tomato, bacon, pickles and grain mustard aioli between a toasted bulky roll. Served with house-made potato chips.

Black Angus beef patty, chopped romaine, tomatoes, onions and pickles. Served with french fries.

Argentine red shrimp, Stonington scallops, clams, Rhode Island calamari, Mascarpone and Parmesan, in a light cream saffron lobster sauce.

Shiitake mushrooms, shaved black truffles and rosemary cream sauce.

Clams, mussels, scallops and shrimp in a spicy marinara sauce over linguine pasta.

Chicken, bacon and linguine tossed in our creamy house carbonara sauce.

Beef, pork and veal ragu, fresh pappardelle, San Marzano tomato and Parmigiana cream.

Blend of lobster meat, creamy Asiago and Romano cheese sauce and topped with buttery breadcrumbs.

Bay scallop, shrimp, calamari, clams, spicy sausage, mascarpone and Parmesan cheese with saffron and fresh tarragon.

Served with mashed potatoes, vegetable of the day and topped with a wild mushroom red wine demi glaze.

Mussels, clams, calamari, shrimp, scallops, chicken and chorizo served over rice with a seafood broth.

Large skewers of grilled chicken and steak served with hummus, saffron rice, french fries and the vegetable of the day. Add grilled shrimp skewer for an additional charge.

Served with mashed potatoes, vegetable of the day and a wild mushroom red wine demi glaze.

Faroe Island salmon fillet, garlic white wine sauce, saffron rice and roasted vegetable of the day.

Chicken lightly floured, pan seared with sauteed garlic spinach and a mushroom Marsala wine reduction served with mashed potatoes.

Lightly breaded chicken, lemon arugula salad, shaven Parmesan and Meyer lemon vinaigrette.

Chicken tenderloin pan seared, topped with Prosciutto de Parma, asparagus, spinach and provolone cheese served with mashed potatoes.

Lightly breaded chicken, fresh fettuccine, heirloom tomato caponata, Asiago and mozzarella cheeses.

Tossed in flour, pan seared with heirloom tomatoes, grilled artichokes and finished in a lemon caper reduction served with mashed potatoes.

Extra crispy Brussel sprouts, topped with Vermont maple bacon bits

Jumbo shrimp freshly coated in coconut and fried to perfection, served with a mango habanero salsa

Romaine hearts, tomatoes, Kalamata olives, onions, cucumbers, feta, oregano, and tossed in Meyer lemon, garlic and oil vinaigrette

Shrimp sautéed in roasted garlic, jalapeños, Meyer lemon and lobster butter sauce and tossed with linguini