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2010 SUMMER DINNER MENU SAMPLING
SMALL PLATES
Maple Glazed Hot “BLT” 12- Nodine Artisan Bacon, Roasted Tomatoes & Sourdough
Tuna Tartare & Caviar App 15 / Main 28- Avocado Salad & Wasabi Black Pepper Sauce
Shrimp Cocktail 9- Horseradish Tomato Sauce & Mustard Sauce
Fresh Mozzarella Crostini 9- Yellow & Red Beef Steak Tomatoes, Balsamic & Extra Virgin Olive Oil
Shrimp Sliders 8.5- Brioche Roll, Avocado, Tomato & Arugula
Tuna Sliders 8.5- Brioche Roll, Wakame Seaweed Salad & Wasabi Mayonnaise
Kona Coffee Rubbed Kobe Beef Sliders 13- Challah Rolls, Sweet Shallot Marmalade
SOUPS & SALADS
Chef’s Soup Today 8-
Our Famous Clam Chowder 8-
Steakhouse Chopped Salad 10.50-
Great Hill Blue, Iceberg, Bacon, Croutons & Apple Vinaigrette
Romaine Hearts 9.50- Baby Romaine, Raisin-Walnut Croutons, Ricotta Salata, No-Egg Caesar Vinaigrette
Organic Greens 8.50
Tamari Almonds, Apples, Champagne Vinaigrette
Salads may also be prepared as entrees with –
Shrimp +10, Tofu +7
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LARGE PLATES
Local Duxbury Bay Mussels
Your Choice of Preparation App 12- / Main 22-
Meuniere: White Wine, Shallots, Parsley & Butter
Dijon: Cream, Mustard, Garlic & Chives
Fra Diavolo: Tomatoes, Garlic, Red Chiles, & Oregano
Steamed Provincetown Lobster 2lb. MP-
From The Sea To Our Tank, To Your Table, Corn on the Cobb & Drawn Butter
Tempura Tuna Steak 26- Green Tea Soba Noodle Salad, Ponzu & Wasabi
Grilled Local Swordfish 26- Salad of Grape Tomatoes, Cherries, White Balsamic & Lavender
Grilled Filet Mignon 29-
Ratatouille, Goat Cheese & Roasted Mushrooms
Roasted Georges Bank Cod 24- Nage of Clams, Applewood Smoked Bacon, Corn & Fennel
Tagiatelle Pasta 18- Chicken, Mushrooms, Cream & Parmesan & Peas
Big Bistro Burger 11-
8oz Angus Beef, French Fries Add: Aged Cheddar Cheese $1, Apple Smoked Bacon $2
Apple Cider Shellacked Chicken Breast 22- White Cheddar Risotto & Asparagus
Seared Tofu 18- Brown Rice, Asparagus, Roasted Mushrooms & Seasonal Vegetables
Side Plates
Potato Gratin 6- French Fries 4.50-
Green Beans Amandine 6-
Mashed Potatos 5.50-
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