Sally's Fish Camp

Name: Sally's Fish Camp
Address: 201 Ann St., 06103, CT, 06103
Telephone: 860-278-8852

201 Ann St., Hartford, CT 06103, US

• Monday: 11:30AM-10:00PM •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 •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

SOUPS

New England Clam Chowder

Maine Lobster Bisque

Manhattan Clam Chowder

Soup and salad combo

APPETIZERS

Hot Pot of Steamed Mussels and Clams

with a lemon garlic broth

Blue Crab & Artichoke Dip

with smoked sea salt pita chips

Lobster Corn Dogs

with a saffron and red pepper rouille

Sweet Chili Glazed Crispy Calamari

tossed with hot peppers

SALADS

Iceberg Wedge,

cherry tomatoes, diced English cucumbers, & julienne carrots with creamy gorgonzola dressing

Hearts of Romaine

with shaved Parmesan, baked garlic croutons, and Caesar dressing, garnished with fried sardine

Baby Spinach,

dried cherries, candied walnuts and goat cheese crouton with emulsified cherry vinaigrette

Orange Honey Glazed Salmon

over chopped romaine, red peppers, soba noodles and mandarin oranges

SHELLFISH

Jumbo Shrimp Cocktail

Topless Oysters and Clams

Served with a cool tomato horseradish sorbet

SANDWICHES

Grilled Fish Wrap

spicy grilled white fish wrapped with pickled cucumbers, shredded lettuce, tomato and a dill cucumber remoulade

Crispy Fried Seafood

in an overstuffed grilled roll served with Old Bay fries, Camp slaw, house tartar and lemon. Choice of fried shrimp, bay scallops or clam strips

New England Lobster Roll

on a grilled top loader with drawn butter accompanied by Old Bay fries and slaw

Crunchy Fried White Fish Sandwich

served on a roll with house tartar and shredded lettuce

Grilled Chicken Sandwich

with crisp bacon, Vermont cheddar, pickled onion and spicy aioli on a potato roll

Ahi Tuna Burger

with cucumber salad and sweet ponzu sauce

Pan Seared Salmon

burger with a dill & cucumber remoulade

Hand pattied 1/2 lb Burger

with Swiss cheese and caramelized onions

Jumbo Lump Crab Cake Sliders

with a lemon aioli

Marinated Asian Beef Wrap

with candied onions and a soy mayo

ENTREES

Cedar Planked Salmon

with a Dijon glaze, mashed potatoes & haricot vert

Crispy Camp Platter

A heaping portion of Fried Shrimp, Fish, Clams and Calamari served with Old Bay fries

Linguini alla vongle

little neck clams steamed in white wine, olive oil, garlic and parsley over linguini

Campfire Grilled Trout

with a hint of citrus over a roasted potato and artichoke hash

Pan seared Hanger Steak

with garlic herb butter, Old Bay fries and baby carrots

DINNER

SOUPS

New England Clam Chowder

Maine Lobster Bisque

Manhattan Clam Chowder

SALADS

Iceberg Wedge,

cherry tomatoes, diced English cucumbers, & julienne carrots with creamy gorgonzola dressing

Hearts of Romaine

with shaved Parmesan, baked garlic croutons, and Caesar dressing, garnished with fried sardine

Baby Spinach,

dried cherries, candied walnuts and goat cheese crouton with an emulsified cherry vinaigrette

APPETIZERS

Hot Pot of Steamed Mussels and Clams

with a lemon garlic broth

Seared Tuna

over soba noodles, shredded romaine, peppers & ponzu vinaigrette

Sweet chili glazed crispy Calamari

tossed with hot peppers

Blue Crab & Artichoke Dip

with smoked sea salt pita chips

Jumbo Lump Crab Cake Sliders

with a lemon aioli

Marinated Beef Satays

over pickled red onion & chopped romaine with sweet soy dipping sauce

Lobster Corn Dogs

with a saffron and red pepper rouille

SHELLFISH

Jumbo Shrimp Cocktail

Topless Oysters and Clams

Served with a cool tomato horseradish sorbet

DRUNKEN RAW BAR

CRISPY FISH

Fried Gulf Shrimp

Ipswich Clam Strips

Whole Belly Clams

Bay Scallops

Fried Fish

Camp Platter

(shrimp, fish, clams and calamari)

FISH

Cedar Planked Salmon

with a Dijon glaze, mashed potatoes & haricot vert

Linguini alla vongole

little neck clams steamed in parsley, olive oil, garlic, and white wine over linguini

Campfire Grilled Trout

with a hint of citrus over a roasted potato and artichoke hash

Whole Florida Striped Bass

grilled or fried in a cilantro vinaigrette with roasted vegetables and Basmati rice

Pepper Crusted Tuna

over vegetable stir-fry rice and cucumber salad

Diver Scallops, Shrimp & English

pea risotto and a leek creme sauce

Pan Seared Sea Bass

over mashed potatoes and sautéed spinach with a roasted garlic chive butter sauce

New England Lobster Roll

on a grilled top loader with drawn butter accompanied by Camp fries and slaw

Bouillabaisse

fish, shrimp, clams, mussels, and scallops in a seafood broth with red pepper rouille toast

Pan Roasted 1.5 lb Lobster,

served with Old Bay fries and baby asparagus

Baked 1.5 lb Lobster

stuffed with shrimp, crab and scallops served with drawn butter and asparagus

NO FISH

Pan Seared Beef,

English peas in a wild mushroom, gorgonzola sauce tossed with linguini

Crispy Skin Chicken

with butter infused mashed potatoes and haricot vert

Gorgonzola crusted NY Strip,

over garlic mashed potatoes and asparagus with candied onions

Pan Seared Hanger Steak

with garlic herb butter, fries, and baby carrots

SIDES

Old Bay fries

Camp slaw

Roasted Asparagus

Garlic mashed potatoes

Sautéed spinach

Desserts

Classic Vanilla Bean Crème Brulée

Lemon Tart

not too sweet, not too tart, dusted with confectionary sugar

“Juniors” NY Style Cheesecake

with Maine Blueberry Puree

Warm Rustic Apple Tart

with puff pastry crust, caramelized apples and cinnamon ice cream

Campfire Smores Pie

rich chocolate cake topped with brownie chunks, marshmallows, almonds, & chocolate ganache

Ice Cream & Sorbet Sampler Plate

A trio of todays flavors