Appetizers

Stuffies with Chorizo and Lemon 9 New England Seafood Chowder 6/9 Cream of Crab Soup finished with Sherry 6/9 Malpeque Oysters on the Half-Shell 1.75 each Shrimp Cocktail with Horseradish and Lemon 2.5 each Chilled Shellfish Sampler (3 Oysters, 3 Clams, 2 Shrimp) 14 Jumbo Lump Crab Cake with Mustard Sauce and Corn Relish 16 Local Field Greens with Crumbled Goat Cheese 6 Salad of Endive, Radicchio, Celery Root, Local Apples, Candied Walnuts, Blue Cheese and Port Wine Reduction 8 Wedge Salad with Baby Iceberg, Cherry Tomato Confit, Grilled Red Onions, Bacon, Eggs, and Maytag Blue Cheese 9 Caesar Salad with White Anchovies and Creamy Parmesan Dressing 9 Crispy Thai Fried Squid with Green Papaya Salad and Lime Dipping Sauce 8

Main Courses
Fish and Chips with Malt Vinegar and Tartare Sauce 17 Pepita Crusted Salmon with a Shrimp, Corn, and Chile Ragout 18 Portuguese Seafood Stew with Tomato Saffron Broth, Fish, Clams, Scallops, Mussels, Squid, Shrimp, Chorizo and Red Pepper Aioli 23 Pan Seared Jumbo Lump Crab Cakes with Spinach and Corn Relish 32 P.E.I. Mussels with Yellow Curry, Coconut Milk, Lemon Grass, and Ginger 16

Sandwiches
Serv ed on House Ma de Bri oc he Bun with Hous e M ad e Fri es and C hoice of C ol e Sla w or Frui t Sal ad

Hell Point Cheeseburger 10 / with bacon 11 Grilled Blackened Mahi with Pineapple Salsa 12 Ancho Glazed Tuna Burger with Guacamole 13 Jumbo Lump Crab Cake with House Made Tartare 17 Crispy Ipswich Clam Roll with House Made Tartare 12 House Cured Local Pork Pastrami Reuben on Rye Brioche 8
an 18% Gratuity will be added to checks for parties of six or mo re. Thank you. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.