Appetizers

New England Clam Chowder French Onion Soup Gratinee Soup du Jour - prepared fresh daily. Jumbo Shrimp Cocktail Calamari - golden brown rings, lightly seasoned and tossed with mild banana peppers and hot pepper rings. Stuffed Mushroom Caps - garden fresh mushroom caps stuffed with crabmeat and chourico. Buffalo Wings - twelve chicken wings tossed with a spicy sauce. Atlantic Clams Casino - spicy littleneck clams on the half shell topped with our secret blend of bread crumbs and crisp bacon. Oysters Rockefeller - a traditional favorite, topped with fresh spinach, parmesan cheese and cream.

Oysters on the Half Shell Littlenecks on the Half Shell - freshly shucked clams with our homemade cocktail sauce. Steamed Littlenecks - twelve fresh clams steamed in a combination of garlic, olive oil, and crushed red pepper. Steamed Mussels - fresh mussels steamed in wine, garlic and shallots. Fresh Native Steamers - an island favorite. Scallops Wrapped in Bacon Stuffed Quahaugs (2) - a unique quahaug stuffing made with chourico, onions and herbs, then served in the original shell. Hot Combo - a trilogy of stuffed mushrooms, buffalo wings and calamari. Smoked Seafood Trilogy - chef's choice of fresh fish combination, house smoke in applewood.

Salads

Classic Caesar with Shrimp - fresh Romaine lettuce tossed with our fabulous Caesar dressing and topped with gulf shrimp. Mediterranean Shrimp & Spinach Salad - baby spinach leaves, shrimp, chopped tomatoes, roasted red peppers, feta cheese and pine nuts all tossed in a red wine vinaigrette.

Classic Caesar with Chicken - grilled chicken breast atop fresh Romaine lettuce tossed with our fabulous Caesar dressing. Lobster Salad Plate - chunks of fresh lobster meat on a bed of baby spring lettuce and dressed with tomatoes, cucumbers and Bermuda onion.

Pastas

Shrimp Scampi - arge gulf shrimp sauteed in a garlic basil sauce and served over angel hair pasta. Seafood Combo Pasta - a combination of jumbo shrimp, sea scallops,clams and mussels in a light clam sauce served over linguini. Linguini with Native Clams - fresh native clams simmered in a delicious clam sauce and served over linguini with your choice of red or white sauce. Aegean "Village Pasta" - fettuccini pasta browned in butter and garlic and tossed with feta cheese.

Shrimp Parma - large gulf shrimp sauteed in a light cream sauce made with roasted red peppers and proscuitto, then served over a bed of linguini. Shrimp with Feta and Garlic - one of our favorite dishes...large gulf shrimp sauteed in browned butter and garlic then tossed with feta cheese and fettuccini. Pasta Primavera with Grilled Chicken - linguini pasta tossed in a combination of garden vegetables in a parmesan cheese sauce and topped with a grilled chicken breast. Fettuccini Bolognese - a rich meat sauce with mushrooms over fettuccini.

From The Sea

Atlantic Fisherman Platter - tender sweet fried clams, scallops, scrod and shrimp served with both tarter and cocktail sauce. Fried Scallops - jumbo sea scallops fried to a perfect golden brown and served with tartar sauce. Fried Shrimp - four jumbo shrimp deep fried and delicious. Johnny's Famous Fried Clams - the best on the beach. Fried Sole - lightly crumbled and fried to a golden brown, served with tartar sauce and a wedge of fresh lemon. Scallops Nantucket - tender sea scallops baked in a casserole dish with Swiss cheese, garlic butter and our special blend of seasoned bread crumbs. Broiled Sea Scallops - simply broiled to a golden brown and seasoned with bread crumbs and butter. Sole Florentine - filet of sole wrapped around a combination of spinach, mushrooms and onions topped with mornay sauce. Baked Stuffed Sole - fresh sole filets stuffed with a delicious stuffing of crabmeat, shrimp, scallops and Ritz crackers, then crowned with a light newburg sauce. Seafood Mixed Grill - a trilogy of salmon, tuna and two jumbo gulf shrimp char-grilled and served with a dill butter sauce.

Broiled Sole - sole filets broiled simply with butter and our own special blend of seasoned bread crumbs. Baked Scrod - the freshest cod filet baked to perfection and topped with our special blend of seasoned bread crumbs and lemon butter. Scrod and Crabmeat au Gratin - fresh scrod baked in a parmesan cheese cream sauce, topped with crabmeat and sprinkled lightly with bread crumbs. Jumbo Baked Stuffed Shrimp - four jumbo shrimp stuffed with crabmeat, sea scallops and seasoned Ritz cracker crumbs, baked and served in a casserole dish. Seafood Sampler - a seafood lover's treat combining scallops Nantucket, broiled scrod and two Jumbo baked stuffed shrimp. Grilled Yellowfin Tuna - char-grilled tuna steak laced with a light butter sauce. Grilled Swordfish - a fresh cut of swordfish steak grilled to perfection. Bouillabaisse - a local favorite...this fabulous dish combines shrimp, salmon, scallops, littlenecks, mussels and more, steamed in a tomato saffron broth. Salmon Fillet - your choice of poached or grilled salmon topped with a tomato-lime vinaigrette. Lobster - your choice of boiled, broiled, baked stuffed) Lobster Newburg, Saute and Thermidor are also served.

From The Shore

Filet Mignon - beef tenderloin grilled to perfection served with demi-glace and Bernaise sauce. New York Sirloin Steak - a sixteen ounce steak grilled to temperature. Surf & Turf - a ten ounce sirloin steak grilled to perfection and two baked stuffed jumbo shrimp. Veal Marsala - tender medallions of veal sauteed with shitake mushrooms, marsala wine, and demi-glace. Veal Picatta - tender medallions of veal sauteed in a light lemon, wine sauce, sprinkled with capers. Veal Saltimboca - tender medallions of veal sauteed with marsala wine and demi-glace and topped with the finest prosciutto ham and melted mozzarella cheese.

Pork Tenderloin - sliced grilled tenderloin of pork laced with demi-glace. Rack of Lamb Grand Marnier - a full rack of spring lamb roasted to temperature and served with an orange brandy demi-glace. Lemon Chicken - a full chicken breast with lemon, fennel, white wine. Chicken Marsala - an eight ounce boneless breast of chicken sauteed with shallots and wild mushrooms and served with a light marsala wine sauce. Chicken with Mozzarella & Prosciutto - a sauteed breast of chicken topped with prosciutto ham and melted mozzarella cheese served with roasted red pepper sauce. Duck Breast Pinot Noir - a boneless breast sauteed with sundried cherries, red currant preserves, fresh tarragon and Pinot Noir, served on a bed of fresh spinach.