lunch

Appetizers

Fresh Rice Paper Rolls
marinated chicken, local greens, Asian noodles, and peanut mirin dipping sauce 8

Velvety Silver Queen Corn Bisque
with lobster confetti, chive pesto and citrus cream fraiche 10

Hot Flashed Baby Mussels
sautéed in a Sam Adams and Sea Dog Mustard pan sauce with slivered shallots and herb crostini 9

6 Chilled Cotuit Oysters on the Half Shell
Caribbean cocktail sauce and cucumber salsa 13

Firecracker #1 Tuna Sashimi
wakame salad, pickled ginger slaw and wasabi miso aioli 13

Thai Lettuce Wraps
hoisin grilled beef, red onion, cucumber relish and cilantro lime sauce 9

Lump Crab Avocado Cucumber Sushi Roll (no rice)
accompanied by pickled ginger, wasabi and a ponzu dipping sauce 11

Lunch Salads

Heather’s Garden Heirloom Tomato Salad
fresh mozzarella, grilled Vidalia onions, handpicked Coonamessett Farm greens, extra virgin olive oil, and aged balsamic reduction 10

Seared Shrimp & Marinated Grilled Portobello Mushroom Salad
joined with Ron’s Rocket greens, finished with a caper lemon dressing 15

Chefs Favorite Salad of Tender Spinach
with smoked bacon vinaigrette, Granny Smith apples and Great Hill blue cheese, dusted with spiced pecan brittle 10
Add Scallops 16

Southwest Marinated Chicken Salad
with crispy corn tortillas, tomatoes, and avocados nestled on a bed of baby field greens, with house made Texas ranch dressing 12

Slow Roasted Duck Salad
with baby arugla, goat cheese and roasted yellow peppers, finished with a maple sherry vinaigrette 12

Chef’s Caesar Salad
with focaccia croutons and white anchovies, topped with Pecorino Romano cheese 9

Sandwiches & Entrees
All Sandwiches come with the choice of: Cape Cod Potato Chips, French Fries, or Red Cabbage Slaw

Crispy Almond Encrusted Chicken Breast
on grilled ciabatta bread, topped with Boursin cheese, roasted portobello mushroom and spinach 10

Maryland Style Crab Cake Sandwich
on toasted ciabatta bread, with an Old Bay rémoulade, accompanied by hand-crafted bread and butter pickle 14

Mushroom & Cheddar Sirloin Burger
8 ounces of ground sirloin topped with Lancaster County mushrooms and Vermont cheddar cheese 9

Great Hill Blue Cheese Sirloin Burger
8 ounces of ground sirloin topped with crispy smoked bacon and grilled Vidalia onions 9

Kobe Beef Melt
on a buttermilk biscuit with aged Vermont cheddar cheese and balsamic caramelized onions 13

Heather’s Bouillabaisse
local fish and shellfish, garnished with a large herb crostini and rouille 15

House made Lobster & Scallop Ravioli
spinach pasta filled with fresh lobster meat, local scallops, and hand crafted Boursin cheese, topped with crispy basil and pea shoots 13

Pan Seared Local Scallops
served with a lemon chive vinaigrette, accompanied by a sweet pea risotto and spring asparagus salad 16

Grilled Shrimp & Mozzarella
tossed with angel hair pasta, roasted garlic and baby
tomatoes 13

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