With garden grilled vegetables in a blanket
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With garden grilled vegetables in a blanket
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Juicy, grilled and wrapped up in a blankie with romaine, Caesar dressing and parm cheese.
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We use all beef, no fillers (pearls), and I love ’em.
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Guess what we put on this? Your choice exactly
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Oh yea, we got those, too. Angus beef and fresh, never frozen
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With po’ boy sauce. Shoestrings and coleslaw
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no, no, no, the real thing, enjoy
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Flakey, flavorful, no fluke, no flounder, just for fanciful you
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Of course it’s loaded and good for you, too.
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You may check with our servers to see what spring has delivered to our doors today. Served over linguini, with or without a sprinkle of parmesan, depending on your likes
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A nice cut of flavorful steak finished with a great Blue Hill crumbled blue cheese and fries and vegetable. Nice hearty flavors
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You know it, you love it, we cut our own and serve with fries and vegetable
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The same delicious smokey flavor served with fries and all the fixins.
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A FULL SLAB with Stan’s bbq sauce, available for purchase, folks, on our big table. This is a full slab of pork, fall-off-the-bonz ribs with all the fixins. We think this is finger lickin’. Lots of napkins.
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This is new to our menu. We are using a semi-boneless, organic fed, Bell & Evans chicken, marinated and roasted with garlic and served on a bed of Italian couscous with our house vegetable.
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More of our delicious tuna w/fresh ginger, wasabi and ponzu
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Our waters provide you with the freshest, grilled medium rare and served with a wonderful mango, pineapple, ginger salsa
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Chef Stan makes an amazing Moroccan barbecue sauce from reknown Chef Patrick Clark that makes this dish very, very, tasty. Served with rice pilaf and seasonal vegetable. Enjoy!
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I think Cod is a beautiful fish, cooked perfectly with our rice pilaf and seasonal vegetable. It’s simply terrific! Did you know it was once a form of currency?
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Here is that old standard that everyone loves to love, and it’s loaded with great local clams and flavor
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We are jazzing this dish up and adding more garlic, more lemon and cherry tomatoes over linguini.
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A beautiful dish, lots of lobster, touch of spicy, finished in our diavlo sauce over linguini.
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The whole enchilada from the sea. Shrimp, scallops, calamari, cod, slaw and fries, lots of seafood, lots of hungry man stuff here.
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Always fresh, always good, and plenty. You guessed it, fries and slaw
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The giant ones will try and eat you, however, we have the smaller ones and delish too. Fries and slaw.
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These are great, you’ll love the briny flavors and crispy finish, slaw and fries
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Again, I cannot stress enough the dayboat quality and freshness of these beauties, shoestring fries and slaw.
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We use only white wild Gulf of Mexico shrimp NOT farm raised, natural beauties, no hormones, antibiotics or other weirdness. With shoestrings and slaw
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This is what a clam should be, period! Served with shoestring potatoes and slaw. Gotta go. Market price on these folks, as the price changes with the week
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OMG, its all in there! Scallops and shrimp and cod, oh my!!! Very nice, three times over.
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We take dayboat fresh scallops that Antonio dives everyday for and then bake them with lemon, white wine and whole butter, till they get all bubbly and wonderful. Served with our rice pilaf and seasonal vegetable
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Dayboat fresh Cod meets whole butter, house topping baked to just right and served with our rice pilaf and vegetable du jour
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1 1/4 – 1 1/2 lbs with drawn butter, new potatoes and vegetable. Again market priced
1 1/4 lbs lobster with new potatoes, grilled corn, clams and drawn butter with lemon. Please ask server as this is market priced and subject to change
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These are imported large artichokes from Italy served warm and finished with a splash of limonchello. See what you think.
Add scallops, shrimp, chicken, salmon or beef to any above items for 6 dollars extra
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Ode to spring with tomatoes, onions, olives, our great bread, parmesan and seasonal fresh grilled baby vegetables, mozzarella, roasted carrots and spring peas
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A great combo of lettuces, tomato, cukes and purple onions with house dressing
This is as old-fashioned as it gets and yet it still rocks because classic is classic, warm nights crisp salad with tart dressing, perfect. Great Hill blue cheese, applewood smoked bacon bits, great blue cheese dressing, lover come back to me.
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Say Summertime: Sliced Beefsteak tomatoes red and yellow cherry tomatoes fresh, mozzarella, basil, touch of oregano little pram little crumbled feta olive oil and balsamic.
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White anchovies are just great, mixed with great parmesan and there you have it. What’s not to like?
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For our important vegetarian friends: Served warm not hot with all manner of available seasonal vegetables, dusted with togashi and evoo and balsamic.
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This will never go out of style if we can help it. Great cheeses, grapes apples, candied walnuts and other surprises.
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All those wonderful things that go into our antipasto platter, almost enough for two. A healthy portion of organic greens, hard salami, sopressata, mortadella, reggiano parmesan, great provolone, roasted red and yellow peppers, sundried tomatoes, grilled asparagus and on and on, finished with a great evoo and a year old balsamic. We reserve the right to make this even better when seasonal variety overtakes us. Yippee!
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½ doz. Again, our shores to you. George Gershwin ate Cape clams before he composed “Summertime”. See what they do for you. 1.50 for each addit’l
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Can’t beatum any time of year, fresh from our shores.
½ doz….12 .doz…..19
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With pickled ginger, wasabi and ponzu sauce. The Cape has some of the best tuna in the world, even they vacation here. Enjoy.
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We developed these for the Space Station, they are out of this world. Up there they are weightless, down here not so much
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Succulent slow roasted shoulder of pork pulled by gauchos and served with Chef Stan’s BBQ sauce:www.capecodsauceco.com Try um, you’ll want more for home. Served with sweet tater fries and coleslaw.
p.s. Chef Stan’s sauces are available for purchase from our display table.
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3 baby hamburgers that will never have a chance to grow up, served with sweet potato fries.
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New England and Southwest flavors blend all for you
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Lump crab little filling, 95% crab, great and good for you. Old-fashioned remoulade sauce, still great.
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Steamed Mussels: In a spicy, but not too spicy, marinara sauce. Enjoy!
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How can you come to Cape Cod and not have steamers? Of course not! Pounder with broth and butter.
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Lovely soybeans in shell, steamed, tossed with seasalt and togarashi seasoning: you’ll love the proteins and flavors.
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Lemongrass broth with ginger, garlic and Chinese vegetables and chock full of noodles. A nice break from the ordinary.
Add one of the following for 6 dollars extra: shrimp, scallops, chicken, salmon or beef. For lobster, both of you are going to be in heaven.
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We reserve the right to make this fresh each day, therefore, you never know but your server does, please ask.
Cup 5 Bowl 6
It’s all there, just like you dreamed, creamy, clammy, and not from Miami.
Cup 5 Bowl 7