MOZZARELLA MONSANTO . . . . . . . . . . . . . . . 9
A chunk of mozzarella cheese, breaded and fried, served on a pool of our
marinara sauce.
MUSSELS VENTURA . . . . . . . . . . . . . . . . . .
. 16
Canadian mussels sautéed with fresh garlic, basil
and olive oil in a red or white wine sauce, served hot, medium or mild CAUTION:
“Mussels may contain small particles of sand!”
BROCCOLI RABE SAN REMO . . . . . . . . . . . . 10
Sautéed fresh with olive oil, kosher salt and roasted garlic cloves topped with
shaved reggiano cheese and garlic bread sticks.
PUEBLO GRILLED CHICKEN
and MANGO QUESADILLA . . . . . . . . . . . . . . 13
A whole wheat tortilla stuffed with peppers, onions, cajun chicken and
ripe Mexican mangos with cheddar and mozzarella cheeses served with a side of
salsa and sour cream.
ALAMARI FRITTA . . . . . . . . . . . . . . . . . . .
. . . .9
Fresh sliced Point Judith, R.I., calamari and sliced cherry peppers flour dusted and fried, served with lemon, marinara sauce and Thai
chili sauce.
PEPPERS MOLINA . . . . . . . . . . . . . . . . . . .
. 10
Fire-roasted red and yellow peppers, buffalo mozzarella cheese, chopped red
onions, kalamata olives, fresh basil and balsamic vinaigrette. (Try it topped
with blackened chicken or shrimp for an additional charge).
NICOLENA ADOBO . . . . . . . . . . . . . . . . . . .
.12
An open-faced wheat quesadilla with Mexican blackened shrimp, diced roasted
peppers and arugula salad topped with mozzarella cheese, a cilantro-pesto sauce
and an avocado sour cream sauce.
TUNA L’ESPARANCE . . . . . . . . . . . . . . . . . .
.14
Sushi-grade tuna loin pan-seared with Thai Caribbean spices and black and white
sesame seeds, served cold rare over baby greens with a garlic ginger mango
vinaigrette, served with low sodium soy sauce, pickled ginger and wasabi.
FORMAGGIO PANKO ASPARAGI . . . . . . . . . 14
Panko-crusted fried goat cheese, oak-grilled asparagus spears, blackened
scallops and vine-ripened tomatoes drizzled with a pesto vinaigrette served over
baby greens.
ANTIPASTA ENSALADE . . . . . . . . . . . . . . . .
.14
Antipasta, means “before the meal” and is the traditional first course of a
formal Italian meal. Our antipasta includes salami, capicola, prosciutto,
olives, roasted garlic, pepperoncini, anchovies, artichoke hearts, provolone,
balsamic vinaigrette.
Finger Food
EDAMAME. . . . . . . . . . . . . . . . . . . . . . .
. . . . . . 5
Steamed green soybeans in pod, tossed in sesame oil, fresh cracked black pepper
and kosher salt.
BUFFALO WINGS. . . . . . . . . . . . . . . . . . . .
. . . 9
“Our best kept secret”. . .try ‘em hot, medium or mild! Served with bleu cheese
and celery.
CHICKEN FINGERS. . . . . . . . . . . . . . . . . . .
. . . 8
Herb-breaded chicken tenders, fried and served with a honey mustard or a rich
barbecue sauce. If you want, have them tossed in our luscious wing sauce for
your wild side! Add a side of bleu cheese and celery for an additional charge of
$1.00.
COCONUT SHRIMP. . . . . . . . . . . . . . . . . . .
. . 11
“Shore to be a favorite in Northfield” battered shrimp rolled in coconut, deep
fried and served with a fruit sauce du jour.
STEAMERS BY THE DOZEN. . . . . . . . . . . . . . .
11
Our shore’s finest littlenecks in a white wine garlic sauce.
THAI TRIPLE DELIGHT. . . . . . . . . . . . . . . . .
. 17
Oak-grilled baby back ribs, herb-basted chicken fingers and coconut shrimp
tossed in a Thai chili sauce...So go for it, what are you waiting for!
SOUP DU JOUR . . . . . . . . . . . . . Cup 4
Bowl 6
Ask Your Server for Today's Soup. Yes, all soups are made on premise with no
preservatives!
A CROCK OF FRENCH ONION SOUP . . . . . . . 6
Flame-melted swiss and aged provolone cheese with French style croutons.
CAESAR SALAD (AWARD WINNER) 9 Junior8
Crisp Romaine lettuce, croutons and our own homemade Caesar dressing.
With Oak-Grilled
Herb-Basted Chicken Breast.
. 12 Junior11
FRESH GARDEN SALAD . . . . . . . . . . . . . .
. . . 8
Crisp lettuce and garden vegetables with your choice of dressing.