Pan-Fried Crab Cake
Paradise Salsa & Cilantro-Key Lime Tartar

Portuguese Mussels
Linguica, Tomatoes, Garlic, Saffron & White Wine

Baba Ghanoush & Curried Red Pepper Humus
Fresh Vegetable Batons & Grilled Flat Bread 

Iced Shrimp Cocktail
with Two Dipping Sauces 

Cup of Gazpacho
with Chive Crème Fraiche

Nantucket Clam “Chowda”

Soup du Jour 

Salads

Tuna Greek Salad
Seared “Sushi Style” Tuna over Baby Spinach tossed with Feta Cheese & Lemon-Herb Vinaigrette with Traditional “Greek” Garnish

Roasted Turkey Caesar
Avocado, Sun dried Cranberries, Asiago & Herb-Caesar Dressing

Tomato Carnival
Native Farm Tomatoes, Hearts of Palm, Sweet Peppers, Watercress & Orange-Hibiscus Vinaigrette

Simple Caesar
Asiago, Anchovy & Crostini

Petite Salad
Mixed Greens, Roma Tomato, Asiago & Maple Vinaigrette           

Steamed Nantucket Lobster
      Roasted New Potatoes, Corn on the Cob, Drawn Butter & Lemon     

Grilled Salmon Po’Boy
on Toasted Hoagie Roll with Applewood Smoked Bacon, Lettuce, Tomato & Zesty Remoulade

12-Spice Swordfish Sandwich
on Toasted Bulkie Roll with Papaya-Dark Rum Butter

Full Moon Fish Sandwich
Sautéed “Fresh Catch,” Mushrooms & Onions with Melted Pepper Jack Cheese

Grilled Black Angus Burger
with Melted Cheddar

Bird in Paradise
Jamaican Jerk Chicken Sandwich with Grilled Pineapple & Chipotle-Mango BBQ 

Lobster Salad Roll
New England Style

Grilled Sweet Italian Sausage Hoagie
Sautéed Peppers & Onions, Gorgonzola & Arugula tossed with “Bloody Mary” Vinaigrette 

Greenhouse Tamales
Steamed Corn Husk Pockets filled with Masa, Veggies & Pepper Jack Cheese with White Rice & “Drunken” Butter Beans

Fish & Chips
New England White Fish, Lightly Battered & Fried ‘til Golden 

Fried Clam Strips
“House” Remoulade, Fries & Slaw

Linguine & Littlenecks
tossed with Tomatoes, Garlic, Fresh Herbs, White Wine & Olive Oil

Grilled “Catch of the Day”
Served with Tomato-Dill Butter over Mixed Greens tossed with Lemon-Herb Vinaigrette

Sandwiches Served with French Fries, Cole Slaw, Lettuce, Tomato & Pickle

 Chef Staff: Ron Oldham & Tebah Brewley