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WINE LIST |
EVENTS |
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CONTACT US |
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SOUPS |
| Rich
Maine Lobster Bisque |
8. |
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Creamy New England Clam Chowder |
8.
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Hearty Manhattan Seafood Chowder |
8. |
| SALADS |
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Asian
Pear & Gorgonzola Salad
Candied Walnuts, Field Greens & Herbed
Vinaigrette |
11. |
Mesclun Seasonal Greens
Carrot Julienne & Sliced Tomato, Balsamic
Vinaigrette |
9. |
Ice
Cold Wedge of Iceberg
Maytag Blue Cheese, Red Onion, Bacon |
8. |
Nova
Scotia Smoked Salmon*
Chopped Endives, Walnuts, Apples, Goat Cheese,
Lemon Vinaigrette |
13. |
Caesar
Our Original Dressing, Parmesan Cheese |
9. |
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STEAMED SHELLFISH |
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Chatham Littleneck Clams |
12. |
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Prince Edward Isle Mussels |
12. |
Choice of Sauce:
Scampi Style
Olive Oil, White Wine, Clam Broth
White Wine Cream Sauce
Herbed Garlic Butter |
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HOT FAVORITES |
Ragin’
Cajun Popcorn Shrimp
Remoulade Sauce |
12. |
| Two
Thick Blue Claw Maryland Crab Cakes |
14. |
Flash
Fried Calamari
Red Onion Mache Salad, Fra Diavolo Sauce |
12. |
| Classic Clams
Casino |
14. |
The Mixed Special
Sampler
Popcorn Shrimp, Fried Calamari & Crab Cakes
For Two/
24. For Three/ 36. For Four / 48. |
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RAW AND
CHILLED |
| Plump
Oysters on the Half Shell |
2.25ea. |
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Littleneck Clams on the Half Shell |
1.50ea. |
| Cold
Poached Carolina Shrimp Cocktail |
14. |
Seared Fire Red Ahi Tuna
Soba Noodles, Wakami Salad and Pickled Ginger |
14. |
Daily
Maine Jonah Crab Claws
Our Original Mustard Sauce |
14. |
New England
Combination on Ice
Oysters, Clams, Shrimp, Jonah Crab Claws &
Lobster
For Two/ 58. For Three/ 85. For Four/ 112. |
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The Conte Family is committed to providing the
finest fish as well as unique offerings from all
over the world. For this reason, our menu
changes occasionally based on the availability
of only the best in the market. |
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MAIN COURSE |
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PAN SEARED |
Idaho
Rainbow Trout
“Amandine” Brown Butter Sauce, Mashed Potato |
23. |
Blackened Chilean Tilapia Filet
“Creole Style,” Black Olives, Capers,
Tomatoes, Wild Rice Pilaf |
24 |
Mediterranean Filet of Branzino
Steamed Asparagus, Sautéed Potato,
Shallot Tomato Sauce, Truffle Oil & Basil |
26 |
Macadamia Nut Crusted Chatham Cod
Broccoli Rabe, Tomato Garlic White
Wine Sauce |
25 |
1 ½
Lb Nova Scotia Lobster
Drawn Butter & Creamed Spinach |
MP |
Herbed Lemon Chicken Breast
Mashed Potato, Sautéed Spinach, Lemon Capers
Butter Sauce |
22 |
Jumbo
Alaskan King Crab Legs
Drawn Butter, With Choice of Side |
29 |
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PASTA |
Cioppino 29, or
for 2/53.
Lobster, Shrimp, Scallops, Clams, Mussels,
Linguine, Marinara Sauce or Fra Diavolo |
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New
Zealand Clams w/ Linguine
Garlic, Olive Oil, White Wine |
21. |
Homemade Lobster Ravioli
Wild Mushrooms, Sherry Cream Sauce |
24. |
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GRILLED |
| Wild
Maryland Striped Bass |
26. |
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Natural British Columbian King Salmon* |
26. |
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#1 Yellowfin Tuna |
32. |
| Maine
Day Boat Sea Scallops |
26. |
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Harpooned Swordfish |
28. |
| Prime Filet
Mignon* |
34. |
Sea
and Land
Rock Lobster Tail and New York Strip
Steak |
34. |
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Choice of: |
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SAUCES |
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Soy Lime Dijon |
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Green Peppercorn
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Honey Soy |
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SIDES |
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Creamed Spinach
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Sautéed Wild Mushrooms |
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Sautéed Green Beans |
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Basmati Rice Pilaf |
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Mashed Potatoes |
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Baked Potato |
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Seasoned French Fries |
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*Thoroughly cooking
meats, poultry, seafood, shellfish or eggs
reduces the risk of food borne illness |
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HOME |
MENUS |
WINE LIST |
EVENTS |
CATERING |
THE MARKET
| DIRECTIONS |
CONTACT US |
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