Served Monday through Sunday



Walnut Encrusted Brie, Brandied Sundried Apricots, served Warm with Crackers For Two 10.95
(Taro Crackers available instead of regular crackers upon request for GF)

Bruschetta with Tomatoes, Artichokes, Feta Cheese and Basil in Balsamic Marinade
With Garlic Bread For Two or more 10.95

Wild Mushroom Crostini with Tomatoes, White Wine and Herbs For two 11.95, For one 7.95

Goat Cheese Croquettes with Balsamic Reduction 5.95

Coconut Shrimp with Thai Chili Sauce 6.00 (Two Shrimp), Add 3.00 per Additional Shrimp

Native Point Judith Calamari, Pan Seared with Garlic, Italian Peppers, Basil For 2 or 3 13.95

St. Donato White Pizza with Grilled Chicken, Artichokes, Gorgonzola, Rosemary
and Shallot Sauce. For 3 or more 15.75

Seared Chive Dumplings with Fusion Sauce 5.95 GF

Prince Edward Island Mussels in a Coconut, Red Curry Sauce 14.95 GF

Pistachio Crusted Jumbo Crab Cake, Sriracha Aioli, Taro Root Chips 15.95

Butter Poached Half 1 ΒΌ Lb Lobster, Roasted Shallots, Shitake Mushrooms, Sherry Fumet
Topped with Crispy Noodles 16.95


Traditional New England Clam Chowder Cup 5.50 Soup Bowl 7.00

Lobster Bisque with Tahitian Vanilla Cup 6.50 Bowl 8.95
Bowl Lobster Bisque with Chunks of Lobster 12.95 GF

Dinner Salad of Wild Greens, Endives, Cucumbers and Curly Carrots
Champagne Vinaigrette 6.50 GF

Caesar Salad with Herbed Garlic Batons and Parmesan Crisp 11.95

Sophia Salad: Baby greens, Endives, with Red Pears, Almonds, Sundried Cranberries and Gorgonzola in a Caramelized Onion Vinaigrette For One 7.95 For Two 11.95 GF

Sesame Encrusted Yellowfin Tuna, (rare) over Baby Greens, with Cucumbers in a Ginger, Scallion Vinaigrette and Crispy Rice Noodles Entree salad 16.50 GF

With grilled chicken $4.50 Free range; With Salmon $7.00, With grilled Shrimp $2.00 each




Fresh Cut Pasta Florentine, with a Spinach, Walnut and Ricotta Mousse
in a Shallot Cream Sauce with Sundried Tomatoes 22.95

Prince Edward Island Mussels over Cappellini (GF if you ask for Rice Noodles)
With Arrabiata Pomodoro Sauce 21.95 With Curry Coconut Broth 21.95

Wild Mushroom Risotto, with Porcinis and Seasonal Mushrooms
Finished with White Truffle Oil and topped with Crispy Sage 25.95 GF

Shrimp, Cannelini Beans and Tomatoes over Fresh Cut Cavatelli Pasta
With Fresh Garlic and Parmesan, in a White Wine Butter Sauce 25.95
For Vegetarians, also prepared without Shrimp 22.95

Parmesan Crusted Free Range Chicken Breast, White Wine Beurre Blanc
Over Herb Roasted Red Bliss Potatoes, topped with Snow Peas 25.95 GF

Black Truffle Ravioli
With Shaved Turnips and Broccoli Rabe, in Lemon Sage Vinaigrette 30.95

Lobster Meat and English Sweet Peas tossed in Mint Pea Mascarpone Emulsion
Served over Fresh Cut Pappardelle Pasta $31.95

Sesame Hijiki encrusted Tuna, Sashimi quality, served rare, Sushi Quality (GF)
With Wasabi Aioli, Pickled Cucumber Salad and Vegetable Rolls* 30.95 GF

Seared North Atlantic Salmon, with Pomegranate Beurre Blanc GF
With Lychee Fruit and Herbed Roasted Red Bliss Potatoes 26.95

Caramelized Diver Sea Scallops and Seared Shrimp with Snow Peas
Over Lemon Zest Risotto, with Lobster Butter and a Balsamic Reduction 34.95 GF

Poulet aux Poires with red Pears poached in wine, Ginger Pear Sauce, served
Over Chive Dumplings (award winning) 27.95 GF

Duck Confit and Seared Breast, with Blood Orange Brandy Demi-Glace
Cranberry Orange Compote, Sweet Potato Sage Mash 31.95 GF

Grilled Filet Mignon in Sauce Bordelaise and Grilled Asparagus
With Olive oil infused Pommes Puree and Truffled Potato Batons 38.95 GF