Appetizers

New England Clam Chowder
traditional recipe, served with oyster crackers

Caesar Salad
chopped romaine hearts, Pecorino Romano, anchovy, croutons, creamy caesar dressing

Autumn Beet Salad
baby arugula, mulled red & gold beets, crumbled goat cheese, candied pecans, creamy poppyseed vinaigrette

Garden Salad
Arcadian greens, English cucumber, red onion, baby tomato, shredded carrots, choice of dressing

Baked Oysters Rockefeller
(5) Wellfleet oysters, sambuca cream sauce, spinach, parmesan, lemon

Parmesan Truffle Fries
crispy sidewinder fries, shaved d.o.p. parmigiano reggiano, fresh chervil, black truffle flakes white truffle infused olive oil, 

Tuna Wonton Nachos
diced ahi tuna, served crudo, crispy wonton chips, wakame seaweed salad, pickled ginger, ABC Sweet soy, wasabi-lime crema

Steak Tartare
diced beef tenderloin, served crudo, Dijon, Worcestershire, shallots, quail yolk, capers, cornichon, toasted baguette 

Belgioioso Burrata
burrata cheese ball, evoo, sliced prosciutto, fresh basil, balsamic glaze, toasted baguette 

Spinach Feta & Artichoke Dip
creamy spinach dip with feta and artichoke hearts, served warm, crudite, crispy tortilla chips

Smoked Bluefish Pâté
served with toasted baguette and seasonal accompaniments

Shrimp Cocktail
half dozen jumbo shrimp cocktail, served with cocktail, horseradish, & lemon

Wellfleet Oysters
on the half shell, served with mignonette, cocktail, horseradish, & lemon

Local Littlenecks
on the half shell, served with cocktail, horseradish, & lemon

Entrees 

Prime Rib au jus
10oz King’s Cut ribeye, served with fresh jus, mashed Yukon gold potatoes, & creamy horseradish sauce

Swordfish ala Oscar
Atlantic swordfish steak, Old Bay spiced crab meat, grilled asparagus, sauce hollandaise, mashed Yukon gold potatoes

Seared Duck Breast
Maple Leaf Farms duck breast, Chinese five spice, Brussels Sprouts & fingerling potato hash, Eastham turnip puree, tart cherry sauce

Ossobucco Milanese
16oz braised veal shank, risotto Milanese with saffron and d.o.p. parmesan reggiano, haricot verts, lemon gremolata

Wild Mushroom Truffle Risotto
roasted wild mushroom medley, black truffle flake, d.o.p. parmigiano reggiano, fresh herbs, sauteed garlic, sweet peas, laced with white truffle infused olive oil

Braised Short Rib
½ lb slow braised beef, Yukon Gold mashed potatoes, wild mushroom ragout, red wine bordelaise

Coconut Crusted Cod
broiled cod filet, toasted coconut Ritz crumbs, sauteed broccolini, jasmine rice, ruby red grapefruit beurre blanc

Chimichurri Steak
8oz char grilled flank steak, sauteed broccolini, roasted garlic and herb Yukon Gold potatoes, chimichurri rojo

Hot Honey Glazed Salmon
8oz seared Atlantic salmon filet, garlic-hot honey glaze, crispy pepitas, roasted Brussels Sprouts, mashed Yukon Gold potatoes

Statler “Chicken Pot Pie”
buttermilk-marinated Bell & Evans statler chicken breast, Chef’s “Pot Pie Gravy” with sweet peas and carrots, brussels sprouts, roasted Yukon Gold potatoes, served with a warm buttermilk biscuit

Desserts

Cremè Brûlée
classic English custard, brûléed turbinado sugar, champagne simple soaked berries

Flourless Chocolate Torte
topped with powdered sugar and whipped cream

Butterscotch Budino
traditional Italian butterscotch pudding, caramel sauce, whipped cream, sea salt

Mint Stracciatelle Gelato
sweet mint gelato with woven dark chocolate threads

Sorbet du Saison
blood orange-raspberry, mint

Reservations recommended. Please call for reservations, available from 4:30pm-9pm.

(But don’t worry, plenty of seats available for walk-ins!)

All bar seating is first come, first served. Full tavern menu available at the bar.

Please note, in order to best prepare for the holiday, pizzas will be unavailable on New Year’s Eve.