fresh crabmeat and artichokes in a creamy parmesan sauce served with corn tortilla chips.

native mussels steamed with white wine, onions, garlic butter and herbs.

steamed in white wine with onions, garlic butter and herbs.

lightly fried calamari and cherry pepper rings served with a spicy vinaigrette.

lump crab cakes served with lemon and roasted red pepper aioli.

clams on the half shell topped with casino stuffing, bacon, and provolone cheese.

large native new england quahogs minced then sauteed with a spicy chourico stuffing.

pan seared scallops with mixed greens over a corn coulis, topped with sesame slaw.

deep fried clam fritter served with tartar sauce and lemon.

breaded chicken wings deep friend and served with a spicy lime dipping sauce

roasted portobello topped with a tomato relish and gorgonzola cheese.

sharp cheddar cheese fondue prepared with "newport storm ale". served with caramelized onions and dipping bread.

a hearty blend of atlantic chopped clams, potatoes, and spices in a creamy homemade chowder.

a hearty blend of atlantic chopped clams, potatoes, and spices in a clear broth.

chourico, cod fish, bay shrimp, and bay scallops in a spicy tomato broth.

mixed greens with grape tomatoes, cucumbers and artichokes with your choice of dressing.

crisp romaine lettuce tossed in a classic caesar dressing with parmesan cheese and croutons.

grape tomatoes and fresh mozzarella tossed with olive oil, balsamic vinegar and basil and served over mixed greens.

fresh mushrooms, artichokes, tomatoes and olives served over mixed greens with an herb vinaigrette.

beets, sunflower seeds, and gorgonzola cheese over mixed greens with an orange vinaigrette.

fresh baby spinach with dried cranberries, caramelized onions, and mandarin oranges tossed in a warm brie dressing.

japanese seaweed salad with sesame oil and seeds.

fresh off the boat from aquidneck lobster (right next door). lobsters start off at sizes of 1 1/2 lbs, but ask your server for other available sizes

fresh lobster from next door, overly stuffed with our own seafood stuffing, then topped with bay scallops and baked golden brown.

grilled local striped bass served with a citrus risotta cake and finished with a pineapple mango salsa.

herb encrusted with a lemon butter sauce.

atlantic cod, shrimp, and sea scallops broiled in white wine and butter then finished with seasoned breadcrumbs.

cod broiled in white wine and butter then finished with seasoned breadcrumbs.

pan seared scallops with mixed greens over a corn coulis.

fresh lobster meat tossed with macaroni, tomatoes and gruyere cheese then topped with a parmesan cream.

native atlantic cod lightly breaded in seasoned panco breadcrumbs, then fried to a golden crisp and served with a lemon wedge and tartar sauce.

tender whole belly clams fried golden brown and served with a lemon wedge and tartar sauce.

a delicious medley of fresh atlantic cod, scallops, and shrimp fried golden brown. served with a lemon wedge, cocktail and tartar sauce.

georges bank sea scallops lightly breaded then deep fried to a golden crisp served with a lemon wedge and tartar sauce.

fresh lobster meat in a blend of dill, lemon, celery, and light mayonnaise, resting on a thin bed of greens.

atlantic cod coated with panco breadcrumbs, fried golden brown and served on a bulky roll.

atlantic cod broiled and served on a bulky roll.

fresh fish braised in an oven roasted salsa then served with black beans, diced tomatoes, sour cream and corn tortillas.

a mixture of crab claw meat, shrimp and bay scallops in a light dill mayo on a bed of lettuce.

jumbo crab cake served with lettuce tomato and red pepper aioli on a bulky roll.

8oz of lean sirloin fire grilled and served on a bulky roll. additional toppings include: mushrooms, onions, bacon, and cheese (american, swiss, cheddar, or provolone) for $2 each.

oven roasted turkey, bacon, lettuce, tomato, and provolone cheese in a garlic avocado spread.

fresh vegetables and mixed greens with a goat cheese spread drizzled with a balsamic glaze then served in a flour tortilla.

sirloin sliced thin then topped with caramelized onions, mushrooms and provolone cheese served on a ciabatta roll and au jus dipping sauce.

grilled chicken breast topped with tomatoes and fresh mozzarella served with a basil mayonnaise on a ciabatta roll. additional toppings include: mushrooms, onions, bacon for $2 each.

crisp romaine, parmesan and our classic caesar dressing, tossed with chicken and served in a flour tortilla.

fresh crabmeat and artichokes in a creamy parmesan sauce served with corn tortilla chips.

native mussels steamed with white wine, onions, garlic butter and herbs.

steamed in white wine with onions, garlic butter and herbs.

lightly fried calamari and cherry pepper rings served with a spicy vinaigrette.

lump crab cakes served with lemon and roasted red pepper aioli.

clams on the half shell topped with casino stuffing, bacon, and provolone cheese.

large native new england quahogs minced then sauteed with a spicy chourico stuffing.

pan seared scallops with mixed greens over a corn coulis, topped with sesame slaw.

deep fried clam fritter served with tartar sauce and lemon.

breaded chicken wings deep friend and served with a spicy lime dipping sauce.

roasted portobello topped with a tomato relish and gorgonzola cheese.

sharp cheddar cheese fondue prepared with "newport storm ale". served with caramelized onions and dipping bread.

a hearty blend of atlantic chopped clams, potatoes, and spices in a creamy homemade chowder.

a hearty blend of atlantic chopped clams, potatoes, and spices in a clear broth.

chourico, cod fish, bay shrimp, and bay scallops in a spicy tomato broth.

mixed greens with grape tomatoes, cucumbers and artichokes with your choice of dressing.

crisp romaine lettuce tossed in a classic caesar dressing with parmesan cheese and croutons.

grape tomatoes and fresh mozzarella tossed with olive oil, balsamic vinegar and basil and served over mixed greens.

fresh mushrooms, artichokes, tomatoes and olives served over mixed greens with an herb vinaigrette.

beets, sunflower seeds, and gorgonzola cheese over mixed greens with an orange vinaigrette.

fresh baby spinach with dried cranberries, caramelized onions, and mandarin oranges tossed in a warm brie dressing.

japanese seaweed salad with sesame oil and seeds.

native atlantic cod lightly breaded in seasoned panco breadcrumbs, then fried to a golden crisp. served with a lemon wedge and tartar sauce

tender whole belly clams fried to a golden crisp. served with a lemon wedge and tartar sauce.

a delicious medley of fresh atlantic cod, scallops, and shrimp fried to a golden crisp. served with a lemon wedge, cocktail and tartar sauce.

georges bank sea scallops lightly breaded then deep fried to a golden crisp. served with a lemon wedge and tartar sauce.

lobster fresh off the boat from aquidneck lobster (right next door).

fresh lobster from next door, overly stuffed with our own seafood stuffing, then topped with bay scallops and baked golden brown.

grilled 8oz center cut filet with a roasted garlic demi.

grilled 8oz center cut filet topped with fresh lobster meat and finished with a roasted garlic demi.

marinated chicken breast grilled, then topped with onions, dried apricots, and then finished with a rosemary demi glaze.

atlantic cod, shrimp, and sea scallops broiled in white wine and butter. finished with seasoned breadcrumbs.

pan seared scallops with mixed greens over a corn coulis and topped with sesame slaw.

herb encrusted with a lemon butter sauce.

atlantic cod broiled in white wine and butter. finished with seasoned breadcrumbs.

grilled striped bass served with a citrus risotto cake and finished with a pineapple mango salsa.

seared jumbo shrimp with spinach, sun dried tomatoes, lemon oil and toasted almonds.

fresh lobster meat tossed with macaroni, tomatoes and gruyere cheese then topped with a parmesan cream.

portobello stuffed ravioli tossed in a gorgonzola cream then topped with fresh tomatoes.

fresh native clams in a savory white sauce with a hint of tomato.

a mixture of crab claw meat, shrimp and bay scallops in a light dill mayonnaise on a bed of lettuce.

fresh lobster meat in a blend of dill, lemon, celery, and light mayonnaise, resting on a thin bed of greens.

8oz of lean sirloin fire-grilled and served on a bulky roll. add cheese (american, swiss, cheddar, or provolone) for $2

japanese seaweed salad with sesame oil and seeds

chile infused vodka with an oyster of your choice

16 0ysters, 4 littlenecks, 4 shrimp, full lobster tail and 2 lobster claws

parrot bay coconut rum, blue curacao and pineapple juice

jeremiah weed sweet tea vodka & pink lemonade

can be served with lobster tail or shrimp cocktail

choice of red or white (glass or carafe)

thomas tew rum and ginger beer

jose cuervo, triple sec, sour mix, and a splash of o.j. (upgrade it with patron)

chile infused vodka with your choice of oyster

mount gay siver rum blended with coconut puree

mount gay siver rum blended with strawberry puree

smirnoff vanilla vodka, baileys irish cream, and kahlua