Dinner

Appetizers

Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 12

Asparagus, Caramelized Leek and Roasted Tomato Tart
with Parmesan & Fresh Mozzarella 11

Pan Seared Crab Cakes, Micro Greens & Dijon Scallion Mayo* 14

Skewered Steak Bites with Horseradish Cream, Arugula & Slivered
Radish Salad on Garlic Crackers* 12

New England Artisanal Cheeses, Homemade Garlic Crackers, and Tasty Little Garnishes
(For selection & prices see Cheese Menu)

The Fireplace Raw Bar – Build a platter
Shrimp Cocktail* 3.00 ea.
Wellfleet Littleneck Clams* 3.00 ea
East Coast Oysters* (Ask your server for varietals) 3.50 ea.

COLD SHELLFISH PLATTER FOR (2) 33
(2 Oysters, 2 Shrimp, 2 Clams, Shrimp Ceviche & Special Cold Seafood Salad of the Day)

Chilled Summer Gazpacho – Bowl 8, Cup 6
Add Fresh Lime Shrimp Ceviche* - Bowl-12.50, Cup 8.50

Fresh Fig, Peach and Apple Salad with Frisée, Arugula and Candied Almonds
in a Strawberry Vinaigrette 12

Heirloom Tomatoes Salad with Basil Vinaigrette,
Herbed Goat Cheese and Balsamic Glaze 12.50

Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 7

Classic Caesar Salad with White Anchovies, Buttered Brioche Croutons & Shaved Asiago* 8

Entrees

Grilled ‘House Aged’ Sirloin & Red Wine Demi Sauce with
Creamy Potato Gratin and Roasted Asparagus * 33

Citrus Glazed Salmon with Green Beans and toasted Almonds
over Apple Cider Steamed Quinoa* 28

Roast Duck with Honey, Blueberry Sauce Baked Sweet Potato Rounds,
and a Bok Choy, Duck Confit Sauté* 32

Grilled Native Bluefish with Dijon Vinaigrette,
Sautéed Summer Vegetables and Corn Bread* 25

Braised Beef Short Rib with Cheesy Semolina Porridge, & Apple Summer Slaw 29

Grilled Porterhouse Pork Chop with Port Cherry Sauce, Sugar Snap Peas
and Grilled Fingerling Potato, Cracked Olive & Red Onion Salad* 33

North Atlantic Cod with Sundried Tomato Risotto, Wild Mushroom Ragout,
and Steamed Mussels* 28

The Fireplace Signature Spit-Roasted, Maple-Glazed Half Chicken
with Mashed Potatoes & Sage Brown Butter* 23

English Pea & Rhode Island Feta Ravioli with Wampanoag Summer Succotash 19

Sweet Corn Dumplings with Fresh Basil, Red & Yellow Tomato Sauce
and Shaved Asiago Cheese 21

Lighter Fare

Grilled Skirt Steak with Balsamic, Tomato & Artichoke Salad* 24

Parchment Baked Haddock with Scallion Aioli and Julienned Vegetables* 23

Hearth Roasted Chicken Breast over Grilled Zucchini, topped with a Warm Red Pepper, Portabella, Spinach & Feta Salad* 21

Sides

$6

Garlicky Broccoli                                Mashed Potatoes
Grilled Zucchini                                   Hand-Cut Fries
Green Beans & Toasted Almonds              Cornbread
Sugar Snap Peas                           Summer Succotash

$8

Boston Baked Beans & Brown Bread
Grilled Fingerling Potato, Cracked Olive & Red Onion Salad
Sautéed Ben’s Mushrooms
Potato Gratin
Roasted Asparagus
Sautéed Summer Vegetables