appetizers for lunch and dinner
grilled thai shrimp 14 four jumbo shrimp marinated in spicy peanut sauce accompanied by braised bok choy & ginger. autumn pumpkin raviolis 12 three pumpkin, sage & ricotta filled raviolis served in a sage vermouth cream with native arugula. portuguese littleneck clam pan roast 13 eight local littlenecks, pan roasted with “gaspers” chorizo, cannellini beans, garlic & onion. finished with marinara sauce & chablis. sautéed “naked oyster” fish cake 11 made with our dayboat haddock, mashed potato, onion & chives, accompanied by local field greens. classic rémoulade. baby arugula salad with duck 13 grown locally at e&t farms, tossed in an apple cider vinaigrette. topped with a warm confit of duck leg, grilled red onion & vermont goat cheese. chilled seafood tower 45 served with Veuve Clicquot Champagne brut 105 four littleneck clams, four naked oysters, four chilled jumbo shrimp, tuna sashimi & a chilled lobster tail. chicken liver pate 8 a smooth pate of chicken livers, onions & madeira served simply with onion marmalade	kobe beef teriyaki 14 marinated wagyu flank steak, grilled medium rare, sliced & served on caramelized field-ripened pineapple. drizzled with teriyaki sauce. baked clams casino 11 six chatham littleneck clams stuffed with chopped peppers, shallots, bread crumbs & topped with bacon. beef carpaccio 12 thin shavings of raw beef filet with mixed field greens, onions, capers, roasted garlic aioli & parmesan cheese. shrimp provencal 14 four jumbo shrimp, sauteed with roasted garlic, tomatoes, crimini mushrooms & baby spinach. finished with herbs, chablis & butter. naked oyster raw bar sampler 17 three littleneck clams on the half shell, three naked oysters & three jumbo shrimp, served with cocktail sauce. duo of yellowfin tuna 15 sushi grade #1 tuna, thinly slice with black pepper crust & tuna tartare, served on a crisp won ton. drizzle of wasabi & tamari. .
soups and chowders
new england clam chowder cup 4 bowl 5 oyster stew 12 half dozen local oysters simmered in sherry; laced with heavy cream & a touch of shallots.		baked french onion soup gratinée 8 slow cooked caramelized onions, sherry wine, apple cider & fresh thyme. finished with a veal and chicken stock. baked with the “naked oyster” cheese blend & croutons.
salads
classic caesar 7 crisp romaine hearts, tossed with our own caeser dressing. served with homemade croutons & pecorino cheese. naked oyster house salad 11 a variety of greens, grown locally on the cape, tossed with tuscan olive oil, accompanied by cucumbers, cape grown tomatoes & a drizzle of 12 year old balsamic vinegar.	baby spinach salad 8 tossed with cranberry vinaigrette & accompanied by glazed pecans, sun dried cranberries & goat cheese. vine ripe tomato & three cheese salad 12 greenhouse grown by capeabilities, accompanied by pecorino romano, vermont goat cheese & great hill blue cheese. local field greens, drizzled with tuscan olive oil & 12 year old balsamic vinegar.
Warning: There is a risk associated with consuming raw seafood. If you have a chronic illness of the liver, stomach, or blood or have an immune disorder, you are at greater risk of serious illness from raw shellfish and should eat shellfish fully cooked. If unsure of your risk, consult a physician. Gift Certificates are available. Massachusetts meal tax is 5%