APPETIZERS |
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| SALMON TARTARE WITH PITA CHIPS Horseradish dill and mustard combined with fresh salmon keeps this a must have appetizer |
16 |
| MESCLUN MIXED GREENS MUSHROOM VINAIGRETTE Slow roasted mushroom vinaigrette and oven dried tomatoes make this a house favorite |
8 |
| CAESAR SALAD WITH CURED SPANISH ANCHOVIES It’s all about the fresh garlic and imported pecorino Romano with pita wedges |
8 |
| SOUP DU JOUR It changes daily and most love the chefs way of messin’ with your palate |
8 |
| NEW ENGLAND CLAM CHOWDER This is not your typical thick floury white chowder ours is light and has a rich flavor of fresh clams | 8 |
ENTREES |
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| GRILLED SKIRT STEAK Blackened on the grill accompanied by fres |
18 |
| DIVER SCALLOPS From New Bedford, Massachusetts coriander and fennel dusted atop lemon essence risotto |
22 |
| WILD STIPED BASS Accompanied by sautéed greens asparagus and balsamic reduction |
22 |
| SALMON Grilled over potato pancake with pickled cucumber salad served with a horseradish cream |
20 |
| COD Herb crusted and pan seared served over fennel and dried apricot cous cous |
20 |
| SHAFFERS CRABCAKE SALAD Three crabcakes sautéed and served over mesclun greens |
21 |
| MUSSELS AND FRITES White wine herbed butter and garlic make this one a real treat not to mention plump pei mussels |
18 |
SANDWICHES & LUNCH SALADS All sandwiches served with cole slaw and a choice of fries or side salad |
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| SOUTHWESTERN LOBSTER BLT ROLL Fresh lobster with bacon avocado tomato jack cheese and black beans |
22 |
| SALMON BURGER Broiled and served on a potato bun with tartar sauce |
16 |
| 1/3 POUND ANGUS BEEF BURGER Lettuce tomato and pickle on a toasted potato roll |
14 |
| CUBAN PORK LOIN SANDWICH Grilled pork loin with mustard sauce roasted tomato avocado pickles jack cheese |
14 |
| SPICY GRILLED CHICKEN CLUB Served on a hoagie roll with lettuce tomato thick cut bacon and mustard |
14 |
| FRIED SHRIMP POBOY SANDWICH Crispy fried shrimp served open face over fresh coleslaw and topped with remoulade sauce |
18 |
