Lunch
Raw Bar
“Grand Banks” Seafood
Sampler 60 / “Half
Banks” 30
Locally Harvested & Island Creek
Oysters, Gulf Shrimp, Jonah Crab Claws, Ceviche, Champagne Mignonette &
Classic Cocktail
Island
Creek Oyster 16
Duxbury, MA
Oyster of
the Day 16
Locally Harvested
Seafood
Ceviche 11
Cilantro & Jalapeños
Classic
Shrimp Cocktail 15
Jonah Crab Claws 16
Appetizers
Roasted
Tomato Bisque 9
Crème
Fraîche, Basil & Crostini
Housemade Charcuterie 12
Handcrafted
Selection of Charcuterie, Violet Mustard & Pickled Fennel
Roasted Beet Salad 12
Watercress,
Frisée, Comte Cheese, Haricot Verts, Hazelnut Vinaigrette & Black Pepper
Cracker
Ahi Tuna Tartar 12
Shaved
Fennel, Cucumber, Harissa, Navel Orange & Toasted Crostini
Warm Cherry Tomato Bruschetta 10
Buffalo
Mozzarella, Toasted Baguette, Basil & Aged Balsamic
Crispy Point Judith Calamari 10
Scallions,
Sweet & Spicy Sauce
Chilled
Asparagus Salad 12
Smoked
Salmon, Herb Ricotta, Grebiche & Fried Capers
Harvest Caesar* 10
Crispy
Garlic Crostini, Balsamic & Roasted Garlic Anchovy Dressing
Add Chicken Breast 6 / Add Grilled Steak 9 / Add
Shrimp 8
Sandwiches
Maine Lobster BLT 22
Applewood
Smoked Bacon, Tomato & Lettuce on a Butter Croissant
Mediterranean Vegetable Sandwich
12
Grilled
Zucchini & Summer Squash, Hummus, Feta Cheese on Toasted Lavash
George’s Bank Cod 15
Caper
Tapenade, Tomato Confit, Lemon Aioli & Arugula on Toasted Ciabatta
Boyden Farm Vermont All Natural
Burger* 13
Hand
Cut French Fries, Housemade Zucchini & Red Onion Pickles on a Brioche Bun
Add
Applewood Smoked Bacon 1.50 / Add Sautéed Mushrooms 1
Braised Ginger Pork Lettuce Wraps 12
Braised
Pork, Cilantro, Mint, Carrot, Daikon, Butter Lettuce
Grilled Cabot Cheddar Cheese & Roasted Tomato
Bisque 14
Grilled
Cheese on Sourdough with a Sidecar of Tomato Soup
Entrees
Grilled Gulf Shrimp* 18
Baby
Vegetables, Fresh Harissa & Israeli Cous Cous
Seared Bluefin Tuna 21
Fennel,
Roasted Pepper, Black Olive, Toasted Orzo & Smoked Tomato Beurre Blanc
Roasted Organic Chicken Breast 18
Asparagus,
Caramelized Onions & Lemon Potato Puree
Local Farm Eggs Benedict 16
Housemade
Foccacia Bread, Arugula, Maine Crab & Lemon Chive Hollandaise
Spring Vegetable Gnocchi 17
Sugar
Snap & English Peas, Baby Carrots, Lemon & Parmesan
Painted Hills Farms Grilled Bavette Steak*
20
Ratatouille
Vegetables, Pickled Onions & Buttermilk Mashed Potatoes
If you have specific dietary needs or allergies
please inquire about creating a customized menu.
Executive Chef ~ Mary Dumont
Sous Chefs ~ Matt Ginn & Eric Gregory
*The Commonwealth of Massachusetts suggests that the consumption of raw or
undercooked meat,
fish, shellfish, eggs and poultry may be harmful to your health and increase
the risk of food borne illness.
