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  • MAIN COURSE

  • Cod Oreganata $24
    oregano dusted local cod, baby spinach, Italian olives, cured tomatoes, lemon herb olive oil

    Rockport Lobster Cavatelli $25
    hand rolled pasta, fresh picked lobster meat, roasted zucchini, basil,
    organic tomato & sherry wine sauce

    Honey Walnut Crusted Tilapia $20
    salt water raised tilapia, raisin couscous, grilled asparagus, white zinfandel reduction

    Vegetarian Orecchetti Pasta $16
    local farm vegetables, shaed heirloom garlic, organic tomato ragu, fresh herbs, asiago cheese
    add chicken $5 ~ shrimp $8 ~ gluten free pasta available

    Filet Mignon $28
    8 ounce cut filet, sautéed baby spinach, native lobster-mashed potatoes,
    sweet cipollini onion demi glace

    Native Shellfish Cioppino $24
    chopped surf clams, ICY BLUE mussels, wild shrimp, diver scallops, calamari, Andouille sausage spicy organic tomato & basil sauce over pappadelle pasta

    Fish Tacos $18
    market fish, pico de gallo, Napa cabbage, fresh tomatoes, field greens, scallions, spiced creme

  • SIMPLY PREPARED ENTREES

  • served with chef’s daily starch & vegetables or over any menu salad

    Day Boat Diver Scallops $25
    pan seared, lemon olive oil

    Local Block Island Swordfish M/P
    grilled or blackened

    Black Pearl Organic Salmon $24
    grilled filet of salmon, fresh herb & Dijon extra virgin olive oil

    Delmonico Steak $26
    natural grass fed beef, steakhouse mushrooms, grilled scallions, herbed sea salt

    Naked Chicken $17
    lightly grilled then poached in white wine, extra virgin olive oil, herbs di province

  • Executive Chef Partner Jason Truscio
    “Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness”

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