Boom Restaurant - Westbrook, CT

Creamy award winning New England style chowder with a twist! Diced clams and sweet potato dice (North Carolina being the largest producer of sweet potatoes). We think you'll love it!

fabulously popular bisque garnished with a seared locally sourced scallop from the fishing vessel "Patty Jo" and served with dollop of chevre cheese cup

crisp romaine lettuce tossed with housemade croutons, classic Caesar dressing and shaved parmesan cheese

greens with julienne carrots and tomato, choice of vinaigrette or creamy blue cheese dressing

great flavor combinations of mesclun greens, sliced bosc pears, crumbled Danish blue cheese, caramelized walnuts and lemon vinaigrette dressing

succulent Rhode Island oysters lightly battered then quickly fried to a golden brown and served with side of chipotle remoulade

locally sourced crispy medium size deep water shrimp lightly battered and flash fried, drizzled with citrus-wasabi aioli

specialty P.E.I. mussels tender and succulent, steamed w/ a savory lemon-garlic white wine broth with local herbs. Served with crostini

a New York Times favorite. thinly sliced, specialty seasoned, battered and flash fried. Served in a large bowl with dipping sauce on the side

triple crème baby brie topped with a caramelized onion-fig compote and served with grilled crostini

Premium ahi grade tuna drizzled with wasabi aioli, topped with pickled ginger and black caviar.

grilled ribeye steak, served with flavorful fingerling potatoes and horse radish sauce on the side.

black angus grilled to perfection with gorgonzola demi glaze, Yukon Gold mashed potatoes and julienne vegetables sauteed

filet mignon grilled to perfection with a port wine demi glaze and paired with local light pink scallops pan-seared with orange ginger beurre blanc. Served with mashed potatoes and julienne vegetables sauteed

locally sourced premium flounder lightly battered and flash fried. with tartar sauce on the side served with housecut french fries and small mesclun green salad-choice of dressing

local flounder filet sautéed with crabmeat sherry cream. Served with Jasmine rice and julienne vegetables sautéed

penne pasta tossed with succulent grilled shrimp, sweet scallops and our signature plum tomato vodka cream sauce with shaved imported parmesan cheese

lump Crabcakes (2) over a mesclun green salad of greens, tomato and carrots dressed with lemon vinaigrette and aioli dipping sauce on side

atlantic salmon sautéed with lemon, white wine, kalamata olives, diced tomatoes and artichoke hearts. Served with jasmine rice and julienne vegetables sauteed

succulent scallops pan seared and served with wasabi mashed potatoes, julienne vegetables sautéed and orange-ginger beurre blanc

Maine Lobster, Shrimp, Scallops and Mussels simmered in savory lemon-basil seafood stock with risotto arborio rice, diced tomatoes and sweet peas

egg pasta ravioli filled with succulent Maine lobster meat and tossed with crabmeat sherry cream sauce

fettuccine pasta tossed with grilled shrimp, sweet scallops, and a garlic tomato parsley white wine sauce.

jumbo egg pasta ravioli filled with sweet potato and walnut and tossed with garlic sherry cream

jumbo egg pasta ravioli filled with sweet potato and walnut puree topped with sliced grilled chicken and served with garlic sherry cream sauce & crispy sweet potato crisp garnish

tender chicken breast paillard with a gorgonzola-marsala wine sauce, cremini mushrooms julienne vegetables sautéed and Yukon Gold mashed potatoes

creamy award winning New England in style with diced sweet potatoes (North Carolina being the largest producer of sweet potatoes)

garnished with a seared scallop and chevre cheese

classic, simple and delicious. Choice of dressings for house salad are: balsamic vinaigrette or creamy blue cheese

Mesclun greens with sliced bosc pears, crumbled Danish blue cheese, toasted walnuts and lemon vinaigrette dressing

Succulent Rhode Island oysters (6-8) lightly battered then quickly fried to a golden brown and served with a side of chipotle remoulade

Crispy medium size shrimp lightly battered and flash fried and drizzled with citrus-wasabi aioli

Specialty P.E.I mussels tender and succulent steamed with a savory lemon, garlic, white wine broth with fresh herbs

(*a New York Times favorite) thinly sliced, seasoned, battered and flash fried served in a large bowl with special dipping sauce on the side

Triple crème brie topped with a carmelized onion-fig compote served with focaccia points

premium ahi grade tuna drizzled with a savory wasabi aioli, topped with pickled ginger and black caviar.

crispy romaine lettuce with classic caser dressing, shaved parmesan cheese and housemade croutons topped with sliced grilled chicken

crispy romaine lettuce with classic caeser dressing, shaved parmesan cheese and housemade croutons topped with tender lightly battered fried Narragansett oysters

crispy romaine lettuce with classic caesar dressing, shaved parmesan cheese and housemade croutons topped with lightly spiced grilled salmon

two lump crabmeat cakes over a salad of mesclun lettuce, julienne carrots and local tomatoes dressed with lemon vinaigrette. Chipotle aioli in ramekin on the side

mesclun greens and bosc pears topped with grilled shrimp, crumbled Danish blue cheese, toasted walnuts and lemon vinaigrette dressing

ahi tuna served over fresh mesclun greens with artichoke hearts, roasted red peppers, and a balsamic vinaigrette.

bacon, lettuce and local tomatoes on toasted white with mayo. Served with potato chips

marinated portobello mushroom with melted mozzarella cheese, roasted red peppers and artichoke hearts. Served with potato chips.

grilled breast of chicken on a roll with melted cheddar, artichoke hearts and roasted red peppers, lettuce and tomato. Served with potato chips.

melted cheddar and grilled local tomato on white toast. Served with small green salad w/ vinaigrette

ground angus topped with melted reserve Cabot sharp cheddar, bacon and sautéed onions on a roll with lettuce, tomato and potato chips

ground angus topped with melted reserve Cabot sharp cheddar on a roll with lettuce and tomato. Served with potato chips

local boatflounder filet lightly battered and flash fried on a roll with lettuce, tomato, avocado tartar sauce on the side. Served with housecut french fries

lightly battered and flash fried local boat scallops wrapped in a soft tortilla with lettuce and tomato. Avocado tartar on the side. Served with housecut french fries

tender steak in a soft tortilla served with house cut french fries, a small green salad and a side of chipotle aioli.

tender duck in a soft tortilla served with house cut french fries, a small green salad and a side of chipotle aioli.

simple and delicious sautéed local boat flounder with lemon caper beurre blanc, julienne vegetable sautéed and jasmine rice

local boat flounder lightly battered and flash fried. Served with housecut french fries and a dressed small green salad. Tartar sauce on the side

pan sautéed local boat flounder with a crabmeat sherry cream sauce, julieene vegetables sautéed and jasmine rice

Maine lobster, shrimp, scallops and mussels simmered with risotto style Arborio rice, lemon-basil seafood stock, diced tomato and sweet peas