LUNCH

STARTERS

• “MARY & THE BOYS” RopeWalk Bloody Mary,
• 3 Steamed Shrimp & “Old Bay” Rim
• FRIED CALAMARI Soy, Honey, Chili & Scallion
• SCALLOP & CHORIZO-CORN FRITTERS with Sweet Red Pepper Jelly 
• CLASSIC BLUE CRAB DIP Served with Warm Baguette
• PORTUGUESSE MUSSELS Linguica, Tomatoes, Saffron & White Wine
• NANTUCKET CLAM “CHOWDA” or SOUP DU JOUR

RAW BAR

• NANTUCKET LITTLENECK CLAMS
• ON THE HALF SHELL
• MALPEQUE BAY, PRINCE EDWARD ISLAND, OYSTERS
• ON THE HALF SHELL
• ICED SHRIMP COCKTAIL

VEGGIES & GREENS

• CUP OF GAZPACHO
• SEASONED SWEET POTATO FRIES
• CRACKLING GREEN BEANS Sauteed Onions, Bacon Bits & Sesame
• ALMOND ENCRUSTED BAKED BRIE WEDGE Served over Spinach Greens Tossed with Strawberries & Poppy Seed Dressing
• ROASTED TURKEY CAESAR Sundried Tomatoes, Avocado, Red Onion, Asiago & Herb-Caesar Dressing
• *SEARED TUNA NICOISE "Sushi Style" Yellow Fin Tuna Served over Romaine Leaves with Dijon-Herb Dressing & Traditional Garnish
• PETITE SALAD Mesclun Greens, Tomatoes, Asiago & Champagne Vinaigrette
• SIMPLE CAESAR Asiago, Anchovy & Crostini

HARBORSIDE ENTREES

• STEAMED NANTUCKET LOBSTER
• (As Available)
  
• Roasted Potatoes, Corn on the Cob, Drawn Butter & Lemon
• 
  
• FRIED OYSTER PO' BOY with Fire Pepper Aioli
  
• “CHIKI-TIKI” CHICKEN SANDWICH Mojo Marinade, Honey Onions & Garlic Mayo
• *GRILLED BLACK ANGUS BURGER with Melted Cheddar
• SWEET ITALIAN SAUSAGE HOAGIE Sauteed Peppers & Onions, Pepper Jack & Sundried Tomato-Pesto
• GRILLED SALMON REUBEN Marbled Rye, Swiss, Cole Slaw & "Tebah's" Thousand Island 
• "FRESH CATCH" CITRUS SLAW FISH TACOS with Pepper Jack, Black Beans & Rice
• NEW ENGLAND STYLE LOBSTER SALAD ROLL
• TEMPURA FRIED FISH & CHIPS Local Codfish,Lightly Battered & Fried ‘til Golden
• PAN-FRIED “DAY BOAT” SCALLOPS "House" Tartar, French Fries & Cole Slaw
• SHRIMP & SCALLOP SCAMPI Tossed with Tomatoes, Capers, Fresh Herbs, Linguine & Lemon-White Wine Butter
• BACKED BRIED BAGUETTE Sliced Tomatoes, Grilled Asparagus & Mixed Greens Tossed in Champagne Vinaigrette 
• PRIMAVERA COMFORT BOWL Sauteed Veggies Tossed with Cracked Black Peppercorn, Fettuccine & Roasted Tomato-Garlic Butter
• PAN-FRIED SHRIMP BURGER Toasted English Muffin & Dill-Caper Remoulade 

CHEF STAFF:  RON OLDHAM & TEBAH BREWLEY