Chef’s Soup of the Day

Cape Cod Clam Chowder

Lobster Bisque

Bruschetta

Warm with roasted red peppers, tomatoes, peppered goat cheese, arugula, anchovies and drizzled with roasted garlic oil.

Chicken Liver Pate

Steamed Stony Island Mussles

White wine, garlic and shallots.

Jumbo Shrimp or Lobster Cocktail

Grilled Sirloin Burger

Cooked to order.

Grilled Atlantic Salmon Burger

Open-Faced Fried Shrimp Sandwich

With gingered mayonnaise.

Marinated Chicken Sandwich

With lettuce, tomato, red onion and aged cheddar. Sun-dried tomato pesto.

Smoked Turkey Cobb Salad Wrap

Bacon, tomato, avocado, lettuce and blue cheese.

Croissant Sandwich and Cup of Soup du Jour

New York Style Pastrami Sandwich

With caramelized onions, swiss cheese & horseraddish mustard.

Crab and Avocado Wrap

With chipotle chili cream.

Crab, Asparagus and Avocado Salad

Lightly tossed with lemon thyme vinaigrette.

Roman Shrimp Salad

Our Caesar salad with shrimp.

Julius Caesar’s Favorite Salad

Grilled chicken served over our Caesar salad.

Lobster Salad Plate

Chunks of lobster and mango over mixed greens with lemon thyme vinaigrette.

Grilled Swordfish over Greek Salad

Feta cheese, calamata olives, tomatoes and red onions.

Pacific Rim Chicken Salad

Warm slices of chicken, oranges, mangoes and Asian noodles on a bed of mixed baby greens, with a dressing holding all the flavors of the Pacific rim.

Cape Cod Cioppino

Mussels, clams, fish, shrimp and scallops.

Baked Scallops

With garlic herb crumbs and laced with sherry.

Baked Fresh Chatham Scrod

With seasoned crumbs.

Adriano’s Sautéed Chicken

With mushrooms, artichokes and shrimp in white wine and cream.

Baked Sole Florentine

Spinach, bacon, apples, mushrooms, white wine topped with Mornay sauce.

Grilled Five Spice Shrimp, Chicken and Scallops

With a delicate Chinese five spice sauce.

Hot Open Face Sliced Sirloin Steak Sandwich

Sauteed onions, mushroom sauce and garlic mashed potatoes.

Imported Penne with Chicken and Broccoli

With the essence of roasted garlic and topped with pecorino romano cheese.

Grilled Medallions of Pork Tenderloin

With grilled tomato and basil.

Shrimp and Smoked Chicken Quesadillas

Chipotle chili cream and mango salsa.

Barbecue Texas Shrimp

With Great Hill blue cheese slaw.

Imported Penne with Bolognese Sauce.

Penne Pasta with Red Sauce

Penne Pasta with Cheese & Butter

Hot Dog

Chicken Fingers

Macaroni & Cheese

Texas Barbecue Shrimp

With Great Hill blue cheese slaw

Stony Island Mussels

In white wine, shallots and garlic

Oven Roasted Bruschetta

With tomatoes, arugula, roasted red peppers, peppered goat cheese, anchovies and drizzled with roasted garlic oil

Mike's famous Italian Polenta a la Bolognese

Twin Polenta Crab Cakes

With chipotle chili cream and sweet mango salsa

Shrimp and Smoked Chicken Quesadillas

With sweet mango salsa and chipotle cream

Escargots in traditional garlic butter (6)

A selection of Native Baked Oysters

Shrimp & Scallop Bombay

With fresh fruit ratatouille

Pepper Vodka Cured Salmon Gravlox

Served with honey and pommery mustard sauce

Five Fresh Cotuit Oysters

On the half shell

Chicken Liver Pate

Served with garlic crostini and field greens

Shrimp Cocktail

With traditional sauce

Chilled Lobster Cocktail

Chilled Pyramid of Seafood

Half of a lobster, crab meat, scallops, 2 jumbo shrimp, mussels, 4 raw oysters and 4 raw clams Also available for one

Cape Cod Cam Chowder

Chefs Soup of the Season

Lobster Bisque

Gorgonzola, Roasted Red Onion, Currants and Toasted Pecans

Tossed with mesclun greens and port vinaigrette

Asparagus, Crab & Avocado

Lightly tossed with lemon thyme vinaigrette

Mixed Field Greens

With house vinaigrette

Hearts of Lettuce

With Great Hill blue cheese dressing

Classic Caesar

With garlic croutons

Sesame Encrusted Yellowfin Tuna

Pan seared rare with mango aioli, balsamic glaze, Chinese slaw & jasmine rice

Barbecue Peking Salmon

With mango salsa and jasmine rice

Pistachio Encrusted Halibut

With citrus beurre blanc

Pan Seared Herb Crusted Halibut

With Asian vegetables and rice noodles in a ginger, basil and mint infused broth

Imported Penne Pasta

With shrimp, broccoli, roasted garlic oil, basil and pecorino romano

Oven Poached Sole Oscar

With a crabmeat stuffing, asparagus and bearnaise sauce

Oven Roasted Chatham Scrod

With seasoned crumbs

Baked Grey Sole

With cranberry and thyme crust, citrus beurre blanc

Grilled Salmon

With wild flower honey and pommery mustard sauce

Cape Sea Scallops

Stir fried with vegetables and pan-asian spices, jasmine rice

TwoPound Live Lobsters

Baked, stuffed or boiled (larger lobsters available with 24 hr. notice)

Port Wine Sauce

Bearnaise Sauce

Asparagus Side

Potato Side

San Pellegrino Sparkling Water

San Pellegrino Non Carb Water

German Style Breaded Chicken Cutlet

With sweet and sour cabbage and house made spaetzle. Lemon thyme aioli

Grilled Marinated Boneless Breast of Chicken

With sun-dried tomato pesto, gorgonzola cheese over lobster and asparagus ravioli

Braised Chicken Coq au Vin

With pearl onions and mushrooms

Oven Roasted Mahogany Duckling

With citrus glaze and stone fruit compote

Twin Tournedos

Cut from a fine tenderloin, garnished with artichoke hearts, mushrooms and topped with bearnaise

Grilled New York Sirloin

With roasted pepper salsa

Grilled Filet Mignon

With port wine sauce

Steak au Poivre

A New York sirloin pounded with a blend of spicy peppercorns, sauteed in butter and shallots, and flamed with cognac

Surf & Turf:

Roast Rack of Lamb

With garlic and fresh herb crumbs and gorgonzola stuffed tomato

Slow Braised Veal Osso Buco

Served with roasted vegetables

Maple Glazed Pork Tenderloin

With sweet potato mash and baked golden apple

Creme Brulee

A rich custard that is sweet, silky and crunchy all at the same time.

Baked Pear Tart

With creme anglaise, carmel sauce and vanilla ice cream.

Fresh Fruit Cobbler or Crisp

Baked daily and topped with vanilla ice cream.

The Ultimate Chocolate Cake

The sweet sensation of dense flourless chocolate cake finished with raspberry puree and creme anglaise.

The Sweet Tooth

Our chef’s craving of the week.

A Trio of Espresso Profiterole’s

Three miniature espresso flavored pastries filled with vanilla ice cream and toped with chocolate sauce, carmel sauce and creme anglaise.

Black & White Ice Cream Sandwich

A white chocolate and dark chocolate brownie ice cream sandwich with hot fudge, raspberry coulis and toasted nuts.

Paddock Sundaes

“The Cape Codder”- Vanilla ice cream topped with a blend of strawberries, raspberries and cranberries. “Hot Fudge” - The old time favorite. | All sundaes topped with whipped cream and walnuts.

Ice Cream and Non-Fat Yogurt

Cappuccino

Espresso