Tuscan Mussels
PEI mussels in a wine-garlic marinara with white beans, cured pork & bell peppersÂ
Read MoreHarvest Salad
Kale, speck, crispy feta, pear, pumpkin seeds, butternut squash and cherry tomato, drizzled with sweet apple ginger vinaigretteÂ
Read MoreTuscan Burrata
Chilled herb roasted cherry tomatoes, basil leaf, parmesan, shaved romano, virgin olive oil and cracked black pepper
Read MoreBaked
Ritz cracker and lemon butter
Read MoreBaked Stuffed
Baked with a cockle and linguica stuffing, finished in a Charron sauce
Read MoreAl Forno
Baked with crumbs, fresh mozzarella, and roasted tomatoes
Read MoreBroiled
Lightly seasoned, laced in a lemon beurre blanc, garnished with parsley
Read MoreNew England Boil
1.25lb lobster, 1lb steamers, corn, linguica, potato, and cole slaw
Read MoreNew England Experience
Stuffed quahog, crab cake, clam chowder, and lobster roll
Read MoreCabbyShack Chicken Piccata
Pan seared chicken breasts with button mushrooms, capers & tomatoes, finished in lemon beurre blanc, set over bucatiniÂ
Read MoreSteamed Lobster*
Fresh local lobster steamed to perfection, served with rice, coleslaw & sweet butterÂ
Read MoreGrilled Steak Tips*
Teriyaki BBQ marinated sirloin tips
Read MoreShort Rib “Bolognese”
Tomato braised short rib, asparagus, pan-roasted onion, shaved romano, and garlic cream tossed with penne pasta
Read MoreSesame Crusted Tuna
Sesame saku tuna, flash seared (rare), set over shrimp lo mein topped with kimchi cucumbers
Read MoreBoursin Shrimp*
House “boursin” cheese stuffed shrimp, set with pork belly and crispy Brussels sprout grits, drizzled in a cajun butter
Read MoreFeta-Tomato Salmon
Tomato and feta-crusted salmon, set over a cold salad of tomato, fresh herbs, orzo, and cucumber tossed in a lemon vinaigrette
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