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It has been our pleasure over the past years to offer excellent food in an elegant, yet fun atmosphere. There are certain dishes that had become popular favorites, the roots of our menu, and are credited with our being well-established in this community. Some of these were greatly missed over the past few months but are now returning to the menu. It is our wish to send gratitude to you for the feedback we have received and, with much excitement, welcome you to our menu. As you will notice over the next three pages, we are placing much emphasis on fresh seafood. Our Chefs carefully search the globe to find only the freshest catches available to man. Here is just a glimpse of some of the fish that we will be flying in whole… from the Gulf of Mexico: Grouper, Ahi Tuna, Mahi, Snapper, and Pompano from New England: Monkfish, Skate Wing, Wolffish, and Halibut from France: Daurade Royale, Dover Sole, and Loup de Mer from New Zealand: John Dory and Blue Nose Bass When these whole fish are flown in, they are then hand filleted in our fish cooler to maintain optimum quality. With regard to other types of seafood, everything served is the freshest available. Our Jonah crab meat is flown in fresh from New England. When king crab is in season, it will be flown in fresh from Alaska’s Deadliest Catch boats. Our scallops are true Day Boat sea scallops and are flown in fresh from the waters of Nantucket. Whether it is for seafood, steaks, salads, or sandwiches that you dine with us, our goal is to provide the freshest ingredients possible and we take the utmost pride in doing so. Bon appétit!
COMING SOON… Waterfront banquet facilities with ballrooms for three hundred, courtyards and patios for weddings, galas, birthdays, business functions and many other occasions. Look for further developments soon!
~ BEGINNINGS ~
Crispy Calamari 10. Cornmeal crusted and crisped with marinara and a Key lime aioli. Mussels 11. Prince Edward Island mussels delicately steamed with garlic butter, herbs and a splash of Chardonnay. The Whistle Stop 6. Plump green tomatoes cornmeal crusted and fried to perfection, served with chipotle ranch. Grilled Key West Shrimp 12. Splashed with herbed citrus ju-jube, grilled and served with a sweet chili sauce and Asian slaw. The Jonah Crab Cake 13. Fresh New England Jonah crab meat in combination with fresh herbs lightly broiled and served with rémoulade. Escargot 10. Sweet, tender petit-gris snails sautéed with roasted tomatoes, garlic and Shitake mushrooms. Served with garlic bread. Oysters on the Half Shell 16. Today’s selection of cold water oysters with a housemade champagne and shallot mignonette. Baked Brie 11. Delicately baked in a puff pastry, then drizzled with wild berry melba and honey. Served with fresh fruit. Carpaccio 11. Thinly sliced rare seasoned beef tenderloin with capers, red onions, shaved Parmesan, olive oil, and toast points. Yellowfin Tuna Tatiki 12. Sesame crusted, seared rare, then thinly sliced with wakame salad, ginger, wasabi, and a crispy wonton. Mediterranean Sampler 10. An array of white bean and red bean hummus, green and Kalamata olive tapenade, feta cheese and grilled pita. Carter’s Original Wings 10. Mike Carter’s mojo marinated grilled whole fresh wings served with our original blue cheese dressing. Stuffed Hot Banana Peppers 9. Fresh banana peppers filled with Italian cheeses, fresh herbs and spices, then baked and served over garlic bread. Shrimp Spring Rolls 12. Lightly crisped, then served with Asian slaw and a sweet chili sauce.
~ SOUPS AND SALADS ~
Gazpacho 7. Chilled tomato soup with crispy vegetables, sour cream and herbed croutons. Swiss Onion Soup 7.5 A creamy broth with onions, hints of fresh garlic and nutty Gruyère cheese. Crowned with melted Swiss. The Cobb 10. Romaine, Maytag blue cheese, avocado, bacon, tomato, chopped egg, black olives and a honey mustard vinaigrette. with Grilled Chicken 13. with Grilled Shrimp 14. Classic Caesar 9. Crisp romaine tossed with our own Caesar dressing, housemade herbed croutons and fresh grated Parmesan. The ‘Grove 9. Baby greens, crumbled Maytag blue cheese, oranges, and candied walnuts tossed with a honey lemon vinaigrette. Tommy O’Brien’s Strawberry Blue 10. Baby greens, sliced strawberries, Maytag blue crumbles, mushrooms, candied walnuts and a sweet Balsamic reduction. Fresh Mozzarella and Tomatoes 11. Buffalo mozzarella, sliced Roma tomatoes and baby greens with Roma vinaigrette and fresh basil.
~ TOPPERS FOR SALADS ~
choice of one, please…
Grilled Chicken 3. Grilled Shrimp 4.
Blackened Chicken 3. Grilled, Sliced Sirloin 6.
Grilled Salmon 3. Grilled Grouper 6.
~ THIN CRUST PIZZAS ~
Margherita 12. Oven-roasted tomatoes, garlic, fresh basil, and mozzarella. Pepperoni Plus 12. Pepperoni, mushrooms, sweet roasted peppers, mozzarella and fresh basil. Mediterranean 12. Portobello mushrooms, fire roasted peppers, oven-roasted tomatoes, Chèvre, Kalamata olives and fresh basil. Barbecued Chicken 12. Grilled chicken, jack and cheddar cheeses with caramelized onions, fresh basil and an espresso barbecue sauce. Spinach Alfredo 12. Baby spinach and our housemade Alfredo sauce topped with shredded mozzarella and fresh basil.
~ SANDWICHES ~
with French Fries, House Slaw or Housemade Potato Chips
The Grouper Sandwich 14. Freshly filleted Gulf grouper served Grilled with Key lime aioli, Blackened or Tempura Fried with tartar sauce on a housemade bun. Jonah Crab Cake 13. Fresh New England Jonah crab meat in combination with fresh herbs Panko crusted on a housemade bun with rémoulade, sliced tomato and Cheddar. Half Pound Burger 9. Grilled to order on a housemade bun. Add Cheddar, Swiss, Chèvre, Maytag Blue or American if you’d like. Steak Panini 13. A six ounce New York strip sirloin grilled, smothered with caramelized onions and Maytag blue cheese, served on a Panini roll. Chicken Sandwich 10. Grilled with Key lime aioli or Bahamian Fried with espresso barbecue sauce. Served on a housemade bun. Buffalo Turkey 9. Sliced honey roasted turkey breast layered with Buffalo Mozzarella, lettuce and sliced Beefsteak tomatoes, drizzled with a fresh Basil aioli, served on multi grain whole wheat bread.
~ PASTA ~
with a small Caesar or ‘Grove salad
Shrimp Eldorada 20. Blackened shrimp sautéed with fresh garlic, chardonnay, parmesan, spinach, roasted red peppers and a touch of cream tossed with linguine. Linguine Alfredo 16. Our homemade Alfredo tossed with sautéed spinach, mushrooms, sun-dried tomatoes and linguine. with Chicken 18. with Shrimp 20. Vegetable 17. Zucchini, portobellos, summer squash and red bell peppers tossed with baby spinach, olive oil, garlic, grated Romano and linguine.
*Consuming raw or undercooked meats, shellfish, seafood, poultry or eggs may increase the risk of foodborne illness.
~ FROM THE LAND ~
served with chef’s vegetable and starch and a small Caesar or ‘Grove salad
Pork Loin Chops single chop 17. double chop 25. Char-grilled with a rosemary port demi glace or a mushroom marsala sauce. New York Strip 32. A twelve ounce, center cut, Choice New York strip steak grilled and finished with your choice of sauces: roasted jalapeño Chèvre butter and demi, Maytag blue butter and demi, or a cognac peppercorn sauce. Rack of Lamb 27. New Zealand rack of lamb char-grilled then finished with a housemade rosemary port demi glace. Chèvre Chicken 17. Grilled chicken breasts on a bed of wilted spinach topped with Chèvre and a sun-dried tomato basil butter. The Filet 34. An eight ounce Filet Mignon grilled then finished with your choice of sauces: roasted jalapeño Chèvre butter and demi, Maytag blue butter and demi, or a cognac peppercorn sauce.
~ FROM THE SEA ~
served with chef’s vegetable and starch and a small Caesar or ‘Grove salad
Jonah Crab Cakes 25. Fresh New England Jonah crab meat in combination with chopped herbs lightly broiled with rémoulade. Ahi Tuna Steak 27. Crusted with black and white sesame seeds and splashed with a soy-ginger reduction. Tempura Shrimp 18. Key West shrimp tempura battered then fried and served with a red pepper papaya jam. Nantucket Sea Scallops 24. Fresh day boat sea scallops flown in from Nantucket char-grilled with a sweet corn sauce hinted with smoked bacon. Atlantic Salmon 20. Char-grilled with a citrus beurre blanc or sautéed with lemon caper butter. Live North Atlantic Lobster 40. Steamed 1½ pound live lobster served with warm drawn butter. Crab Stuffed Lobster 29. Half of a live lobster stuffed with Jonah crab meat and chopped herbs, then delicately broiled. Gulf of Mexico Grouper 28. Freshly filleted then grilled with a citrus beurre blanc or sautéed with lemon caper butter. Floribbean Grouper 29. Toasted coconut and cashew crusted then pan seared and boosted with a red pepper papaya jam. Alaskan King Crab Legs half pound 19. full pound 34. Served chilled with warm drawn butter. Seafood Chimichanga 14. Gulf Shrimp, chopped onions, peppers, jalapeños and velouté rolled in a flour tortilla with shredded jack and cheddar cheeses. Crowned with guacamole, sour cream and fresh pico de gallo.
~ ADDITIONAL SIDES ~
Grilled asparagus 5. Sautéed mushroom medley 3. Sautéed spinach 3.