Dedicated to Your Complete Satisfaction

Jack Campbell

Managing Partner

Micah Willix

Executive Chef

Point Judith Calamari Rings, lightly breaded and fried, served with Sweet Chili Spicy Mayo Sauce topped with Peanuts. 14

Butterflied Tiger Shrimp, lightly breaded with Sweet Coconut Shavings and Vermicelli Noodles, fried and served with a Sweet Chili Tangy Orange Whole Grain Mustard. 13

Chilled Yellowfin Tuna, Mango, Avocado and Crisp Wontons. 15

Maine Lobster Meat, Cucumber and Seasoned Sushi Rice in Tempura Batter, fried and served with Spicy Mayo, Eel Sauce, Smelt Roe and Scallions. 14

Minced Vietnamese Style Pork, Julienne Vegetables, Cilantro, Mint and House Made Nuoc Mam Sauce in Fresh Romaine Lettuce Wraps. 11

Jumbo Lump Crab Cake

A Large and Delicate Jumbo Lump Blue Crab Cake with Key Lime Buerre Blanc and Roasted Corn Relish. 18

Hearty Beefsteak Tomato, Fresh Buffalo Mozzarella, Basil and Extra Virgin Olive Oil drizzled with Aged Balsamic Vinegar of Modena. 13

Steamed Soy Beans Served Naturally Naked in Sea Salt. 6

Steamed Soy Beans Tossed with Citrus-Based Ponzu and Aged Parmesan Cheese. 7

Goat Cheese, Carrots, Tomatoes, Red Onions and Kalamata Olives over Fresh Field Greens lightly tossed with House Made Balsamic Vinaigrette.
Bowl11
Starter7

Baked Parmesan Crisp, House Made Herbed Focaccia Crostini, Fresh Romaine Lettuce lightly tossed in our House Made Caesar Dressing.
Bowl11
Starter7

Baby Iceberg Wedge topped with Applewood Smoked Bacon, Tomatoes, Red Onion and Creamy Gorgonzola Dressing. 11

Grilled Chicken Breast, Julienne Carrots, Snap Peas, Red Onions, Red Peppers, Crispy Wontons, Peanuts and Field Greens lights tossed in an Asian Style Vinaigrette. 13

Grilled Marinated Chicken Salad

Grilled Marinated Chicken Breast, Bocconcini Mozzarella, Roma Tomatoes, Onions, Applewood Smoked Bacon, Hard Boiled Eggs and a Tangy Tuscan Vinaigrette. 13

Fresh Portobello Mushroom, Rosemary, Fontina Cheese on a Crisp Flatbread drizzled with Truffle Oil. 13

Sliced Beef Tenderloin, Caramelized Onion, Smoked Gouda and Fresh Pesto on a Crisp Flatbread. 13

Classically Inspired French Onion Soup made with Caramelized Onions and Beef Stock in a small Crock with Melted Swiss Cheese and Homemade Croutons. 8

Crisp Blue Crab Fritter in a Lobster Cream Base. 8

Our Chef’s Homage to a Traditional Seafood Favorite, Chopped Manilla Clams in a Creamy Chowder served with Saltine Crackers on the side. 8

Traditional Japanese Soup, Silky Tofu, Mushrooms and Scallions. 6

Chicken Breast Cutlets, Sautéed with Marsala Wine and a Wild Mushroom Medley. Served with Potatoes Au Gratin, Sautéed Baby Spinach with Garlic and Crisp Onions. 20

Dome cooked Soy, Spice, and Lemongrass Marinated Frenched Chicken Breast served with Potatoes Au Gratin, Grilled Asparagus and a Classic Demi-Glace. 22

Seared Chicken Breast, Broccoli Florets, Roma Tomatoes, Kalamata Olives, Pine Nuts and Penne Pasta in a Fresh Pesto Cream Sauce. 20

Grilled Zucchini, Squash, Asparagus, Tomatoes and Bell Peppers with Thai Red Curry, Ginger, Garlic, Coconut Milk Sauce over Steamed Black Jasmine Rice. 16

Tiger Shrimp, Jumbo Sea Scallops, Sautéed Spinach with Garlic, Roma Tomatoes and Linguine Pasta in a Savory Scampi Sauce. 22

Maine Lobster, Applewood Smoked Bacon, Sweet Peas and Pappardelle Pasta in a Creamy Garlic Cheese Sauce. 26

Maine Lobster Roll

Maine Lobster Meat, lightly tossed in Mayo on a House Made Focaccia Roll served with Coleslaw and Cape Cod Potato Chips. 16

8 oz. Grilled Ground Beef, Sharp Cheddar Cheese, Green Leaf Lettuce, sliced Tomato and Onion on a Brioche Bun. 13

8 oz. Grilled Beef Patty, Thinly-sliced Pastrami, Havarti Cheese and Harissa Cilantro Mayo on a Brioche Bun. 15

Black Bean Chipotle All-Veggie Patty, Sliced Avocado, Baby Arugula, Tomatoes, Caramelized Onions and Harissa Cilantro Mayo on a Brioche Bun. 14

Two Large and Delicate Jumbo Lump Blue Crab Cakes, lightly breaded, then pan-fried and baked. Served over steamed Black Jasmine Rice and Grilled Asparagus with a Key Lime Buerre Blanc Sauce and Roasted Corn Relish. 28

Pan-seared Grouper topped with Jumbo Lump Blue Crabmeat and Chardonnay Butter, over a Crisp Potato Pancake and Sautéed Baby Spinach with Garlic. 29

Pan-seared Red Snapper and Jumbo Sea Scallops over Steamed Black Jasmine Rice and Julienne Vegetables with a Spicy Thai Red Curry, Ginger, Garlic, Coconut Milk Sauce. 28

Sesame Crusted Yellowfin Tuna Filet, Pan-seared over Seasoned Sushi Rice and Stir-fry Vegetables with a Soy Glaze. 27

Grilled Salmon Filet with Roasted Garlic Herb Fingerling Potatoes, Grilled Asparagus and Whole Grain Mustard Cream Sauce. 24

Decadent Jumbo Cold Water Pacific King Crab Meat over Steamed Black Jasmine Rice, Grilled Asparagus with a Key Lime Buerre Blanc Sauce. 45

Macadamia Crusted Swordfish

Jack’s Grandmother’s famous Thick Cut Pan-fried Macadamia Nut Crusted Swordfish Filet. Served with a Crisp Potato Pancake, Sautéed Baby Spinach with Garlic and a Key Lime Buerre Blanc Sauce. 29

Hand-trimmed, Center-cut Beef Tenderloin Steak with Potatoes Au Gratin, Fresh Seasonal Vegetables and a Classic Demi-Glace. 41

Hand-trimmed, Center-cut Beef Ribeye Steak with Potatoes Au Gratin, Fresh Seasonal Vegetables and a Classic Demi-Glace. 38

Soy-Marinated Beef Flank Steak, Thinly-sliced served with Potatoes Au Gratin, Fresh Seasonal Vegetables and a Wild Mushroom Marsala. 20

Premium Duroc Pork Chop with Potatoes Au Gratin, Fresh Seasonal Vegetables and an Apricot Fruit Chutney. 28

New York Strip 12 oz.

Hand-trimmed, Center-cut Beef Sirloin Steak with Potatoes Au Gratin, Grilled Asparagus and a Classic Demi-Glace. 38

Potatoes Au Gratin. 7

Gourmet Seasoned French Fries. 4

Crispy Thin Cut Onion Strings. 6

Lightly Sautéed Baby Spinach. 6

Thai Jasmine Rice. 6

Grilled Asparagus Spears Basted with Lemon Butter. 8

Maine Lobster Mac & Cheese. 12

Seasonal Medley of Mixed Vegetables. 4

Blended Bacardi Run, Triple Sec, Fresh Cut Mango and Mint. 12

Traditional Frozen Beverage with Malibu Coconut Rum, Myers Dark Rum, Coconut and Pineapple Juice. 12

Red or White—Blackberry liquor, Banana Liquor, Simple Syrup, Lime and Orange Juice. 10

Jameson Irish Whiskey, Chambord, House Made Fresh Lime Sour, Ginger Beer & Muddled Fresh Berries. 12

Tito’s Handmade Vodka, House Made Fresh Lime Sour, Ginger Beer & Muddled Berries. 12

Refreshingly made with Russian Standard, Watermelon Liqueur, Fresh Lemon Sour and Cucumber Slices. 12

Gasparilla-Inspired Margarita Made with Patron Silver Tequila, Grand Marnier Orange Liqueur, Fresh Lime Juice and Agave Syrup. 12

Jim Beam Bourbon Whiskey, Chambord, Peach Liqueur, House Made Fresh Lemon Sour Muddled with Mint. 12

Absolut Pear Vodka, St. Germain, House Made Fresh Lemon Sour and Club Soda. 12

Goslings Dark Rum, Ginger Beer and Lime Juice garnished with a Lime Wedge. 11

Dewars Scotch topped with Drambuie. Served Up or On the Rocks. 11

Dewars Scotch, Sweet Vermouth and Bitters. Invented in 1894 at the Waldorf Astoria. Sweet, Dry, or Perfect. Up or on the Rocks. 11

Courvoisier Hennessey Cognac, Grand Marnier and Lemon Juice served in a Sugar Rimmed Martini Glass. 12

Courvoisier Hennessey Cognac with Absinthe, a little Sugar and Bitters. Garnished with a lemon peel. The Oldest American Cocktail —Pre-Civil War. 13

Jim Beam Bourbon Whiskey, Sweet Vermouth and Bitters garnished with a Maraschino Cherry. Sweet, Dry, or Perfect. Up or on the Rocks. 10

Chilled Van Gogh Pineapple Vodka, Pineapple Juice, Chambord and Champagne. 12

Tito’s Handmade Vodka or Bombay Gin. Dry, Very Dry, or Dirty (olive juice). Served Up or On the Rocks garnished with an Olive. 11

Russian Standard Vodka or Beefeater Gin with a splash of Lime Juice. Up or On the Rocks. 10

Russian Standard Vodka or Beefeater Gin and Vermouth garnished with a Bar Onion. Very British. Up or On the Rocks. 10

*Consuming raw or undercooked seafood may increase your risk of food-borne illness.
For your convenience, a suggested 18% gratuity charge will be added to parties of 8 or more.