Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 12 Asparagus, Caramelized Leek and Roasted Tomato Tart w/Parmesan & Fresh Mozzarella 11 Pan Seared Crab Cakes, Micro Greens & Dijon Scallion Mayo* 14 Skewered Steak Bites with Horseradish Cream, Arugula & Slivered Radish Salad on Garlic Crackers* 12 New England Artisanal Cheeses, Homemade Garlic Crackers, and Tasty Little Garnishes (For selection & prices see Cheese Menu) The Fireplace Raw Bar – Build a platter Shrimp Cocktail* 3.00 ea Wellfleet Littleneck Clams* 3.00 ea East Coast Oysters (Ask your server for varietals)* 3.50 ea COLD SHELLFISH PLATTER FOR (2) 33 (2 Oysters, 2 Shrimp, 2 Clams, Shrimp Ceviche & Special Cold Seafood Salad of the Day) Scallop & Corn Chowder w/New Hampshire Bacon - Bowl 9, Cup 7 Cool Summer Gazpacho – Bowl 8, Cup 6 Add Fresh Lime Shrimp Ceviche* - Bowl-12.50, Cup 8.50 Cool Cucumber & Crab Salad w/Cherry Tomatoes, Mustard Vinaigrette & Red Pepper Aioli over Boston Lettuce 12.50 Heirloom Tomatoes Salad with Basil Vinaigrette, Herbed Goat Cheese and Balsamic Glaze 12.50 Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 7 Classic Caesar Salad with White Anchovies, Buttered Brioche Croutons & Shaved Asiago* 8 Grilled ‘House Aged’ Sirloin & Red Wine Demi Sauce with Creamy Potato Gratin and Roasted Asparagus * 33 Citrus Glazed Salmon with Green Beans and toasted Almonds over Apple Cider Steamed Quinoa* 28 Roast Duck with Honey, Blueberry Sauce Baked Sweet Potato Rounds, & a Bok Choy, Duck Confit Sauté* 32 Grilled Native Bluefish with Dijon Vinaigrette, Sautéed Summer Vegetables and Corn Bread* 25 Braised Beef Short Rib with Cheesy Semolina Porridge, & Apple Summer Slaw 29 Grilled Porterhouse Pork Chop with Port Cherry Sauce, Sugar Snap Peas and Grilled Fingerling Potato, Cracked Olive & Red Onion Salad* 33 North Atlantic Cod with Sundried Tomato Risotto, Wild Mushroom Ragout, and Steamed Mussels* 28 The Fireplace Signature Spit-Roasted, Maple-Glazed Half Chicken with Mashed Potatoes & Sage Brown Butter* 23 English Pea & Rhode Island Feta Ravioli with Wampanoag Summer Succotash 19 Sweet Corn Dumplings with Fresh Basil, Red & Yellow Tomato Sauce and Shaved Asiago Cheese 21 Grilled Skirt Steak with Balsamic, Tomato & Artichoke Salad* 24 Parchment Baked Haddock with Scallion Aioli and Julienned Vegetables* 23 Hearth Roasted Chicken Breast over Grilled Zucchini, topped with a Warm Red Pepper, Portabella, Spinach & Feta Salad* 21 Garlicky Broccoli Grilled Zucchini Green Beans & Toasted Almonds Sugar Snap Peas Mashed Potatoes Hand-Cut Fries Cornbread Summer Succotash Boston Baked Beans & Brown Bread Grilled Fingerling Potato, Cracked Olive & Red Onion Salad Sauteed Ben's Mushrooms Potato Gratin Roasted Asparagus Sauteed Summer Vegetables Blueberry Rhubarb Crisp with Strawberry Ice Cream Strawberry Cake w/Frangelico Cream & Toasted Hazelnuts Summer Peach Tart w/Peach Compote, Burnt Vanilla Sugar, Sweet Vanilla Cream Warm Chocolate Fudge Cake with Raspberry Puree & Vanilla Bean Ice Cream Assorted Sorbets