Serving dinner at 5PM Tuesday - Friday, 2PM Saturday, and Sunday Brunch at 11AM.


Summer Menu 2011

APPETIZERS

Oysters on the Half Shell
with ginger lime mignonette, over crushed ice
12

Shrimp Cocktail
served with Snug Harbor cocktail sauce
12

Tuna Tartare Tacos
with wasabi sauce
12

Snug Crab Cake
with spicy remoulade
9

Classic Crab Louis Salad
Jonah crab meat, avocado, cucumber, tomato,
and Green Goddess dressing
10

Steamed Clams
with Italian sausage and a spicy tomato broth
9

Fried Calamari Salad
mixed greens, pepperoncini, and kalamata olives
8

Charred Beef Salad
with frisee lettuce and crumbly blue cheese
8

Caesar Salad
8

Mixed Green Salad
5

Pizza du Jour
8

Sour du Jour
8


ENTREES

14 oz. Strip Steak
with seasoned herbed french fries and demi glaze
26

Grilled BBQ Double Cut Pork Chop
with shredded cabbage salad in a rice wine vinegar dressing
and corn bread
22

12 oz. Angus Burger
with caramelized onions, swiss cheese, bacon, and herbed french fries
served on a toasted focaccia roll
12

Breaded Chicken Cutlet
with parmesan and panko herb crust, arugula, tomato salad,
and lemony vinaigrette
18

Pan Seared North Atlantic Salmon
with snow peas, toasted hazelnuts, and a citrus sauce
20

Sauteed Jumbo Shrimp
over linguini, with asparagus, snap peas, and garlicky butter sauce
25

Grilled Swordfish Steak
on grilled vegetable salad, with sun-dried tomato vinaigrette
26

Ossu Buco Bianco
veal shank braised in white wine, lemon, and garlic, with green olives
27

Artichoke, Fontina, and Spinach Lasagne
with a chunky marinara sauce
18



Executive Chef Jay Cohen