Spanish Antipasto Platter ~ 19
Marinated olives, spiced Marcona Almonds, Manchego cheese, Serrano ham, chorizo sausage, quince preserves.
Tuna Nicoise ~ 18
Pan seared tuna, French green beans, nicoise olives, hard-boiled egg, white balsamic vinaigrette.
Chilled Marinated Artichoke ~ 10
Served with basil aioli.
Bruschetta ~ 12
Tuscan prosciutto, mint pesto, burrata cheese.
Prince Edward Island Mussels ~ 14
Steamed in garlic, butter, white wine and chicken stock with fresh tomatoes and spices.
Calamari ~ 13
Crispy deep fried rings served with cilantro jalapeño aioli.
Spinach, Artichoke and Brie Dip ~ 11
Warm and creamy, with flour tortilla chips.
Add Blue Crab ~ 16
Vegetarian Spring Rolls ~ 12
Edamame and Asian vegetables, sweet chili drizzle, Thai mixed greens.
Fried Essex Clams or Fried Oysters ~ MP
Tender and Sweet.
Native Steamers ~ MP
Steamed in Ipswich Ale.
Shrimp Cocktail ~ 14
Chilled Jumbo shrimp with horseradish, cocktail sauce.
Oysters on the Half Shell ~ 16
Select oysters served ice cold on a Wakame sesame seaweed salad with Mignonette sauce and cocktail sauce.
Crab Cakes ~ 15
House made lump crab cakes, citrus caper aioli.