Shea’s Dinner Entrees


Pan Seared Salmon ~ 28

Wheat berry spring salad, baby bok choy, gremolata

Haddock Provencal ~ 27

Fresh haddock filets baked with buttery crumbs, sauté of tomato, mushrooms, spinach and garlic, lyonnaise potatoes

Cajun Shrimp Pappardelle ~ 26

Arugula walnut pesto, roasted cherry tomatoes, fresh sweet corn

Tomato Braised Pork Shoulder ~ 28

Creamy lemon polenta, pea greens, charred fiddleheads

Marinated Hanger Steak ~ 31

10 oz. Black Angus hanger steak, hand cut fries with parmesan, herb and lemon zest, green beans, roasted shallot demi

Prosciutto Stuffed Statler Chicken ~ 26

Okinawa yam puree, fresh peas, roasted Cipollini onion, wild mushroom fricassee, lemon thyme vinaigrette

Vegetarian Risoto ~ 24

Wild mushrooms, asparagus, Parmigiano-Reggiano, basil oil

Fisherman’s Platter ~ 38

Fried shrimp, scallops and haddock, hand-cut fries and coleslaw

Add clams ~ 11

Native Lobster ~ MP

1-1/4 pound native lobster boiled or stuffed with scallops, crab, breadcrumbs, butter and lemon, red bliss potato, vegetables

Fried Plates ~ MP

Essex Clams, Shrimp, Scallops, Haddock, Calamari or Oysters. Freshest & finest available, hand-cut fries and coleslaw

Before placing your order, please inform your server if a person in your party has a food allergy.  Some food items may have come in contact with peanut oil during processing.  
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.  18% gratuity added to parties of 8 or more.
Most menu items can be prepared Gluten-Free.  Please inform your server if you perfer a Gluten Free option.