a grilled pizza topped topped with fresh maine lobster, roasted peppers, heirloom tomatoes & asiago cheese finished with alight lobster cream sauce and fresh basil.
mesclum greens tossed in a warm cherry vinaigrette, topped with goat cheese, crispy pancetta and toasted pine nuts.
greens tossed in a spicy thai vinaigrette with chopped fresh tomato and grilled calamari, finished with fried lotus root and grilled vidalia onions
poached sea scallops and shrimp marinated in coconut milk, fresh cilantro, jalapenos and lime juice served in a coconut shell, finished with chopped tomato and toasted sesame seeds
oyster wontons filled with wild mushrooms, ginger, lemongrass and proscuitto served on a sesame beurre blanc wiyh a tangle of greens and chopped tomato..
shrimp spring rolls. sweet peppers and toasted peanuts wrapped in a light spring roll, served with a trio of dipping sauces, sweet chili, peanut and spicy chipotle.
crab cakes pan-seared in a panko crust served with fresh peach salsa, finished with warm chipotle beurre blanc and fresh cilantro
tuna sashimi layered with avocado, crab salad, mango, crunchy wontons served on blood orange vinaigrette topped with a tangle of greens and fresh orange.
grilled shrimp and sea scallops tossed with pad thai noodles, sweet and spicy tamarind sauce, bean sprouts, onions, peppers, peanuts, chilies.this dish is finished with fresh lime, cilantro, toasted sesame seeds and peanuts...
fresh local lobster simmered with coconut milk, red thai curry, plum wine and ginger served with a spicy vegetable napoleon and sushi rice.
salmon marinated in fresh ginger, lemon grass, topped with pineapple salsa and lemon emulsion, served on shrimp fried rice with grilled asparagus
rib eye lightly marinated and grilled in a chipotle-honey glaze served with gorgonzola tomatoes.
pan-seared halibut with apple smoked bacon, heirloom tomatoes, sweet corn and baby spinach, served on a basil emulsion with wild mushroom risotto
organic free range chicken roasted with fresh herbs, served on garlic mashed potatoes with arugula, red grape tomatoes and wild mushrooms, finished with an essence ofchicken and herbs..
sea scallops fresh from new bedford, pan-seared with apple smoked bacon, heirloom tomatoes, sweet corn amd baby spinach, served on a basil emulsion with wild mushroom risotto.
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.