At The Deck

Shishito pepper, citrus and smoke paprika aioli.

Tender and juicy served with barbeque, buffalo or honey mustard.

Lightly breaded with tempura and fresh coconut. Served with sweet chili.

Bacon, spinach and parmesan.

Fresh local scallops, seared and served with wakame salad and sriracha.

Fresh local tuna seared with sesame seeds. Served with wakame salad.

Grilled shrimp served with cocktail sauce.

Chefs Choice See Your Server

House made alfredo sauce with grilled chicken and penne pasta.

Lightly breaded chicken in a savory piccata sauce with linguini pasta.

Penne pasta in a creamy vodka sauce topped with melted mozzarella.

Seared jumbo scallops with black forest ham, arugula, and parmesan risotto.

Sauteed shrimp in scampi sauce with linguine.

In our house white wine sauce.

Caesar with dressing, lettuce, croutons and parmesan cheese OR Buffalo with lettuce and blue cheese.

Brisket beef burger with LTO, cheddar and pickles.

Beer batter locally caught Cod with fries and tartar sauce.

Purple cabbage, avocado, pico and cotija cheese.

Hot or Cold, brioche, fresh herbs.

8oz hangar steak and demi served with fries and aioli.

Fresh from Matunuck oyster farm served with apple and yuzu mignonette.

14 Oz Brined Then Pan Seared. with Red Wine Demi, Mashed & Chefs Veg

10 Oz Cooked to Temp, Topped with Onion Rings. Red Wine Demi. Mashed & Chefs Veg

Topped with Onion Rings, BBQ Sauce, Bacon, Cheese & LTO on A Toasted Brioche Bun

1.25 Lb. Drizzled with Local Honey. Served with Mashed & Chefs Veg

Grilled Swordfish Served Over Linguini with A Traditional Piccata Sauce

Over Arugula with Asparagus Diced Tomato Red Onion & Balsamic Glaze

Classic Creamy Clam Chowder

Romaine heart salad with fresh Caesar dressing.

Mixed green, heirloom cherry tomatoes, cucumber and balsamic vinaigrette.

Melon, prosciutto, ciliegine, mint with sweet citrus dressing.

Add a Stuffed Clam +$6.00

Watermelon and feta over arugula with balsamic glaze.