The Mayflower

A quahog shell filled with a bread stuffing made with linguica and sea clams then baked

A large plate of french fries smothered with homemade smoked gouda cheese sauce

Butter, onions, celery, potatoes, fresh fish, milk and cream. Simple and delicious bowl

Rings of calamari (squid) fried to golden brown and served with cocktail sauce and a lemon wedge or tossed with a mild mixed marinated pepper medley

Locally baked bread topped with garlic butter and toasted to golden brown

Crispy fried and served with Sweet Chili Sauce

A traditional recipe made with sea clams, potatoes, onions, and milk

Crispy golden fried onion rings

Steamed shrimp served chilled with cocktail sauce and a lemon wedge

Made from kale (a green leafy vegetable), linguica (a spicy pork sausage), potatoes, and red kidney beans

A local favorite from Cape shores. These sweet soft shell clams are served with broth for rinsing and drawn butter

Yellow fin tuna in soy ginger marinade on "scoop" corn chips with avocado, house made corn salsa, pickled jalapeños and topped with bang bang sauce and toasted sesame seeds

Eight ounces of boneless skinless chicken breast topped with brown gravy and served with french fries, cole slaw, and cranberry sauce

Three homemade chicken croquettes topped with brown gravy and served with french fries, cole slaw, and cranberry sauce

An open faced sandwich topped with brown gravy and served with french fries, cole slaw, and cranberry sauce

One pound of ground Angus beef grilled, topped with brown gravy, and served with fries and cole slaw

Fresh Scrod

Tender and sweet from the sea clam

Fried to perfection

Always local sea scallops

Lightly breaded and fried shrimp

Tender, sweet, small-bellied clams served with french fries and cole slaw

Three manicotti stuffed with ricotta cheese, topped with tomato sauce and cheese, and baked until golden brown

Made with eight ounces of fried boneless chicken breast and served with a side of spaghetti

Served with a side of spaghetti

Made with fried scrod and served with a side of spaghetti

Made with ground beef and ricotta cheese

A large portion of spaghetti with meatless tomato sauce

Eight ounces of boneless skinless chicken breast served with a large portion of spaghetti and homemade tomato sauce

Three homemade meatballs with tomato sauce over a large portion of spaghetti

Served with drawn butter and choice of potato

Claw and tail meat lightly fried in a New England style frankfurter roll with drawn butter. Served with french fries and cole slaw

Soft white flour tortillas filled with lightly fried Lobster, fresh slaw, salsa, and topped with fresh cilantro lime cream

A club sandwich made with lobster salad. Served with french fries

Lobster salad (simply lobster and mayonnaise), cole slaw, and potato salad served over a bed of lettuce with tomato, onion, and cucumber

Simply lobster, mayonnaise, and a bit of lettuce in a New England style frankfurter roll

Two bone in pork chops marinated in vinegar and spices and grilled to perfection. Choice of potato

An eight ounce chicken breast fried and baked in a Portuguese spicy tomato sauce made with vinegar, onions, peppers and garlic. Choice of potato

Ten ounces of scrod lightly fried and then baked in spicy tomato sauce made with vinegar, onions, green and red peppers and garlic. Choice of potato

Fried scrod served with a Portuguese sea sauce made from vinegar, oil, garlic, and spices. Served with french fries and cole slaw

A combination of scrod and scallops topped with seasoned crumbs plus two jumbo shrimp baked stuffed with Ritz cracker stuffing. Served with choice of potato

Five jumbo shrimp baked stuffed

A Portuguese Specialty. Boneless Chicken Breast or 5 Jumbo Shrimp in a Spicy Portuguese sauce of Butter, garlic, Sazon Goya, beer and piri piri hot sauce. Served traditionally with rice and French fries

Boneless skinless chicken thigh lightly breaded and crispy fried, topped with a peach hot pepper sauce, cheddar cheese, lettuce, house pickled onions and served on a bulky roll with french fries and pickle

Ritz cracker dressing with Scallops and Shrimp topped with a fresh Haddock fillet with panko and baked until golden. Served with lemon and choice of starch

Shrimp, Scallops, Haddock and Calamari simmered in an Arrabbiata sauce of olive oil, tomatoes, garlic, white wine and lemon. Finished with a Portuguese Pimento Moida sauce made with crushed Malagueta peppers. Served over pasta

Originally from the Southern Algarve region of Portugal. Succulent sautéed pieces of marinated pork with briny local little neck clams in a zesty garlic and wine based broth infused with sweet pepper paste, paprika and topped with crispy fried potatoes

Local little neck clams and local chopped sea clams in butter, olive oil, garlic, crushed red pepper and white wine served over thin spaghetti

An eight ounce sirloin steak with two baked stuffed jumbo shrimp and baked stuffed sea scallops and choice of potato

An eight ounce sirloin steak with Twin Lobsters baked stuffed sea scallops and choice of potato

An eight ounce sirloin steak with three baked stuffed jumbo shrimp and choice of potato

Two 1¼ pound lobsters served with drawn butter and choice of potato

Two bone in pork chops topped with corn bread stuffing and served with apple sauce