Beach Café

Name: Beach Café
Address: 2070 Post Rd., 06824, CT, 06824
Telephone: 203-254-3606

2070 Post Rd., Fairfield, CT 06824, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 11:30AM-10:00PM •

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Details

Cuisine: American (New), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Sunday Brunch

Main Dishes:

Breakfast Special

Scrambled eggs, pancakes & your choice of bacon or sausage, served with maple syrup & white toast.

Pancakes

Your choice of blueberry or plain served with a side of bacon & whipped butter.

Eggs Benedict

Served with a garden salad

French Toast

Served with a side of bacon or sausage.

Italian Hot Sausage Omelet

With peppers, onions, and cheddar cheese, served with a small garden salad.

Omelet Du Jour

Fluffy omelet with asparagus, spinach, and mozzarella cheese, served with a small garden salad.

Steak and Eggs

Beef tenderloin with eggs of your choice and served with a small garden salad.

Tods Tower

Fried Pot Stickers

BBQ Rib Tips

Popcorn Shrimp

Lunch Menu

STARTERS

NEW ENGLAND CLAM CHOWDER

GAZPACHO

LOBSTER BISQUE

SEARED CRABCAKES

with a yogurt dill sauce

BUFFALO CHICKEN TENDERS

with a creamy blue cheese dressing

SPICED RUBBED BBQ SHRIMP

with blue cheese slaw

RHODE ISLAND STYLE FRIED CALAMARI

with pickled cherry peppers

TRADITIONAL FRIED CALAMARI

with a spicy red sauce

STEAMED P.E.I. MUSSELS

in a white wine garlic broth

TOMATO, BASIL AND MOZZARELLA QUESADILLA

with arugula

SALADS

SEAFOOD COBB SALAD

shrimp, sea scallops, fish , bacon, avocado and roasted corn tossed in charred tomato vinaigrette

BABY SPINACH AND RADDICHIO SALAD

with pinenuts and shaved parmesan cheese tossed in balsamic vinaigrette

CHOPPED GRILLED VEGETABLES

with herbed goat cheese and mixed greens served over a soft garlic and herb tortilla

CRISPY CALAMARI FRISEE AND MIXED GREENS

tossed in sambal dressing drizzled with avocado aioli

TRADITIONAL CAESAR

with marinated chicken

GRILLED SALMON OVER FRESH GREENS

with a sun-dried tomato and toasted pistachio butter

MIXED GREEN SALAD

with roasted almonds and gorgonzola cheese

TOMATO AND FRESH MOZZARELLA SALAD

with fresh basil and balsamic vinegar

BLACKENED TILAPIA OVER ARUGULA

tossed with balsamic vinaigrette topped with Mediterranean tomato relish

SANDWICHES

BEACH HOUSE LOBSTER ROLL

lightly sauteed warm lobster served on a griddled roll

NEW ENGLAND FRIED COD SANDWICH

on a hamburger roll with cole slaw and tartar sauce

NEW YORK SIRLOIN SANDWICH

open faced on toasted garlic bread topped with onion grass

FISH TACOS

with Beach House pico de gallo and fire roasted salsa

GRILLED CHICKEN BLT

on a wedge with smoky barbecue mayonnaise

ROASTED TURKEY WRAP

with avocado, lettuce, tomato and ranch dressing served with cole slaw

NEW ENGLAND WHOLE BELLY CLAM ROLL

with fries, cole slaw and tartar sauce

VILLAGE BURGER

with lettuce and tomato on a sesame seed roll

CALIFORNIA VEGGIE BURGER

with lettuce, tomato and avocado

MAIN DISHES

ALE BATTERED FISH AND CHIPS

with tartar sauce

PENNE PASTA

with sauteed chicken, spinach, and fresh tomato tossed in garlic and olive oil with toasted pine nuts

1/2 RACK BABY BACK RIBS

with cole slaw and French fries

GEMELLI PASTA

tossed with garden tomatoes, fresh basil, olive oil and arugula

SIDE DISHES

MACARONI AND CHEESE

GRILLED ASPARAGUS

FRIED ONION GRASS

FRENCH FRIES

COLE SLAW

BABY CAESAR SALAD

SIDE SALAD

with crumbled blue

Dinner Menu

STARTERS

NEW ENGLAND CLAM CHOWDER

FRENCH ONION SOUP

LOBSTER BISQUE

SEARED CRABCAKES

with a yogurt dill sauce

POPCORN SHRIMP

sprinkled with bay seasoning served with chipotle remoulade

BUFFALO CHICKEN TENDERS

with a creamy blue cheese dressing

STEAMED P.E.I. MUSSELS

in white wine garlic broth

FISH TACOS

spice rubbed with Beach House pico de gallo and fire roasted salsa

TOASTED CORN CHIPS

with guacamole and salsa

WHITE CLAM PIZZA

RHODE ISLAND STYLE FRIED CALAMARI

with pickled cherry pepper

TRADITIONAL FRIED CALAMARI

with a spicy red sauce

TOMATO, BASIL AND MOZZARELLA QUESADILLA

with arugula

GNOCCHI AND SPINACH

with butternut squash, toasted pinenuts and apple marscapone

SANDWICHES

BEACH HOUSE LOBSTER ROLL

lightly sauteed warm lobster served on a griddled roll

NEW YORK SIRLOIN SANDWICH

open faced on toasted garlic bread topped with onion grass

GRILLED CHICKEN BLT

on a wedge with smoky barbecue mayonnaise

NEW ENGLAND WHOLE BELLY CLAM ROLL

with fries, tartar sauce and cole slaw

VILLAGE BURGER

with lettuce and tomato on a sesame seed roll

SIDE DISHES

MACARONI AND CHEESE

FRIED ONION GRASS

FRENCH FRIES

COLE SLAW

BABY CAESAR SALAD

SIDE SALAD

with crumbled blue

SALADS

SEAFOOD COBB SALAD

shrimp, sea scallops, fish, bacon, avocado and roasted corn tossed in charred tomato vinaigrette

CRISPY CALAMARI FRISEE AND MIXED GREENS

tossed in sambal dressing drizzled with avocado aioli

CHOPPED GRILLED VEGETABLES

with herbed goat cheese and mixed greens served over a soft garlic and herb tortilla

GRILLED SWORDFISH BLT SALAD

over chopped greens tossed with buttermilk scallion dressing and candied red onions

BLACKENED TILAPIA OVER ARUGULA

tossed with balsamic vinaigrette topped with Mediterranean tomato relish

MAIN DISHES

GRILLED MAHI MAHI

topped with avocado relish served with mashed potatoes topped with sherry lobster cream sauce

HOUSE SMOKED BABY BACK RIBS

with creamy cole slaw and shoe string fries

GRILLED SALMON

with sun-dried tomato and toasted pistachio butter served over spinach and lemon orzo

ALE BATTERED FISH AND CHIPS

with cole slaw and tartar sauce

GRILLED MARINATED STEAK FAJITAS

with fire roasted vegetables, salsa, sour cream guacamole and warm tortillas

PAN ROASTED SEA BASS

with roasted corn, clam and prosciutto cream served over sauteed spinach

WOK SEARED ORGANIC CHICKEN BREAST

with hoisin honey glaze and topped with ginger aioli served with sweet potato puree

PENNE PASTA

with sauteed chicken, spinach, and fresh tomato tossed in garlic and olive oil with toasted pine nuts

PAN SEARED SEA SCALLOPS

over lobster ravioli in lobster cream sauce

NEW YORK SIRLOIN

with lobster bearnaise sauce and roasted fingerling potatoes