Dinner Entrees
| The Oyster Company Cioppino | 30 |
| 1/2 fresh lobster tail, day boat scallops, shrimp, mussels, & Chatham little necks in a lobster saffron sauce with leeks, served over linguini | |
| Sashimi-Grade Yellow Fin Tuna | 30 |
| Wasabi encrusted tuna, pan-seared, finished with a sweet Thai chili sauce & served with scallion risotto and snow peas | |
| Lazy-Man Roast Native Lobster | 34 |
| Fresh local lobster & crab meat with lobster cognac sauce. Served with fingerling potatoes & fresh asparagus | |
| Jumbo Shrimp & Scallop Sauté | 28 |
| Slow roasted with tomatoes, black garlic, baby spinach. Served with pappardelle pasta | |
| Traditional Roasted Fresh Cod Filet | 26 |
| Topped with seasoned crumbs, lobster / cognac sauce. Served with seasonal vegetables & rice pilaf | |
| Linguini with White or Red Clam Sauce | 25 |
| Chatham little neck clams, garlic, thyme, crushed red pepper, white wine, chopped clams & butter or a zesty marinara served over linguini | |
| Grilled Native Swordfish | 28 |
| Sun dried tomato pesto, fried artichokes. Served with herb risotto | |
| Grilled 14 oz Certified Angus Rib Eye Steak | 33 |
| Served with Portobello mushroom merlot demi-glaze & crispy fried onions with fingerling potatoes & asparagus. | |
| Grilled Wasabi Encrusted Breast of Duck | 27 |
| Finished with orange / ginger glaze, scallion risotto, & baby bok choy |