Seafood is, and always has been our specialty, which makes our menu philosophy very simple:

We serve the best seafood money can buy.

DINNER MENU · Appetizers · Crocks & Stocks · Steaks, Ribs & Chops · Lobster

Featured Fish · Shore Favorites · Combinations · Crab · Desserts

CAPTAIN'S LUNCHES · Classics · Salads · Desserts

EARLY BIRD DINNERS

CEDAR PLANK ROASTED SALMON - Salmon filet dusted with dry mustard and roasted on a cedar plank. Served on a bed of baby green with a sweet mustard dipping sauce.

PAN SEARED TUNA STEAK - Fresh Yellow Fin Tuna steak, rolled in black and white sesame seeds then pan seared or blacked and served with soy sauce and wasabi.

SOUTHWEST MAHI MAHI - Southwest spices - pico de gallo, corn tortilla ribbons - black beans and corn relish.

FLOUNDER POMODORA - Delicate flounder filet, lightly packed in seasoned bread crumbs and baked with Pomodora sauce, garlic and parmesan cheese.

BAKED WINTER COD - Topped with a creamy bacon and leek sauce. TILAPIA PICATTA Sautéed in lemon caper butter and topped with fresh chopped tomatoes.
 

APPETIZERS

JUMBO SHRIMP COCKTAIL - Shrimp steamed in lemon juice, chilled and served with lemon and cocktail sauce.

NOAH’S ARK - Two Shrimp, two oysters Rockefeller, two stuffed mushrooms, two clams casino & fried calamari.

BLUE POINT OYSTERS - Plump east coast oysters on the half shell.

OYSTERS ROCKEFELLER - Five plump fresh oysters richly sauced and topped with cheese.

FRESH MAINE STEAMERS - Delicious soft shell clams steamed and served with hot broth and butter.

COCONUT SHRIMP - Butter-flied shrimp packed in sweet coconut, and served with mango jalapeno jelly.

CLAMS - 6 Fresh shucked on the half shell or roasted with drawn butter. 

MUSSELS -Fresh black mussels steamed in garlic and white wine OR in a zesty marinara sauce.

JONAH CRAB CLAWS - 1/2 pound of chilled jonah crab claws served with cocktail sauce.

SOUTHWESTERN SPRING ROLLS - Chicken, black beans, corn, roasted red pepper and Cheddar Jack Cheese. Hand rolled in a flour tortilla and served with mango jalapeno jelly for dipping.

CLAMS CASINO - A sauté of onions, peppers and bacon, baked atop fresh clams, a Shanty tradition for over thirty years.

CRAB & SPINACH DIP - A generous portion of crab blen ded with spinach, pepper jack cheese and spices, served hot with warmed wedges of bread.

CHICKEN FINGERS - Hand Breaded and fried served with choice of honey mustard or barbeque sauce. If you prefer Buffalo style with blue cheese and celery add $1.

BLACKENED TUNA BITES - A brochette yellow fin tuna, dusted with Cajun, seasonings and pan seared in a cast iron skillet.
STUFFED MUSHROOMS - Mushrooms packed with crab meat stuffing and baked.

FRIED CALAMARI - Coated in zesty breading and served with marinara sauce.

MARYLAND LUMP CRAB CAKE - A Maryland lump crab cake fried and served atop a red pepper coulis.

CRAB TOAST - A crisp pita shell baked with crab, three cheeses and spices. 

VOLCANO CALAMARI - Crisp Calamari tossed in a sweet and spicy Thai chili sauce. 

RED STRIPE JERK CHICKEN - Chicken Strips, steeped in a marinade of Red Stripe beer and sweet and spicy Jamaican Jerk spices. Served with honey mustard sauce.
 

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CROCKS & STOCKS

LOBSTER BISQUE - Loaded with lobster meat and laced with sherry.

NEW ENGLAND OR MANHATTAN CLAM CHOWDER

CROCK OF ONION SOUP

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STEAKS, RIBS, & CHOPS

FILET MIGNON - A fresh cut 8oz. filet mignon over sautéed mushrooms and onions.  Served with roasted garlic demi glaze

NEW YORK STRIP STEAK - A fresh 14oz.  U.S.D.A. choice center cut New York strip steak over sautéed mushrooms and onions.

CHICKEN ANTONIO  - Breaded chicken breasts sautéed in a brown tomato sauce then topped with  fresh spinach and mozzarella cheese.  Served on a bed of penne pasta.

BABY BACK RIBS  - Dry rubbed with our house recipe spice and slow roasted and smothered in smoky barbeque sauce. 

APRICOT CHICKEN - Almond crusted chicken topped with apricot sauce laced with apricot brandy.

SIRLOIN STEAK  - Marinated top sirloin steak, grilled to your desired temperature, and served with your choice of side dish.

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All entrees listed below are served with your choice of New England or Manhattan Clam Chowder OR antipasto salad and a choice of baked potato, crispy fries, chefs rice, seasoned mashed potatoes or vegetables.

Substitute a Lobster Bisque for an additional charge.

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SHORE FAVORITES

FRIED SHRIMP - A Baker’s dozen hand breaded and deep-fried.

COCONUT SHRIMP - Savory shrimp packed in sweet coconut, fried and served with with mango jalapeno jelly.

SHRIMP SCAMPI - Plump shrimp sautéed in chopped garlic, shallots and butter then finished over linguine with broccoli florets, diced tomato and parmesan cheese.

STUFFED SHRIMP - Savory Shrimp filled with crabmeat stuffing, with garlic butter.

BRAZILAIN LOBSTER TAIL - Twin 5oz Brazilian lobster tails lightly seasoned and baked with lemon butter.

ZUPPA D’ PESCE - Lobster meat, shrimp, clams, mussels, calamari and scallops steeped in spicy red clams sauce. All served in a covered pot with a side of linguine and crusty bread for dipping.

SHIRMP TRIO - Shrimp-Shrimp-Shrimp 21 of them to be exact. 7 Fried Shrimp, 7 Scampi Shrimp, and 7 Coconut Shrimp. A true feast of shrimp. No substitutions please.

DAY BOAT SCALLOPS - Broiled in lemon butter, hand breaded and deep fried or baked with bacon, peppers, onion, garlic, and a spiced butter sauce.

LUMP CRAB CAKES - Two sweet Maryland style Jumbo lump blue crabmeat cakes served with a roasted red pepper sauce.

SNOW CRAB CLUSTERS - Steamed and served with drawn butter.

ALASKAN KING CRAB LEGS - King Crab harvested from icy cold Pacific Northwest waters.

FISH AND CHIPS - Crunchy beer battered cod and fries. Piled high and served with tartar sauce and malt vinegar.

LOBSTER RAVIOLI - Five Lobster stuffed ravioli topped with shrimp and a lobster champagne cream sauce.

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COMBINATIONS

BROILED SEAFOOD COMBO - Savory shrimp, plump sea scallops, and haddock fillet, broiled in lemon butter or deep fried golden brown.

BELLY BUSTER - Shrimp, flounder, crab cake, scallops, and clam strips: A pound of golden fried seafood.

THE BOUNTY - A Rock lobster tail, stuffed shrimp, salmon, a crab cake and clams casino. All baked to perfection.

SNOW CRAB & FRIED SHRIMP- Steamed snow crab legs and ten fried shrimp.

STUFFED SHRIMP & SCALLOPS - Plump shrimp baked with our crabmeat stuffing. Accompanied by plump sea scallops.

CHICKEN & SHRIMP PARMIGIANA - Hand breaded chicken and shrimp deep fried topped with marinara sauce and mozzarella cheese, baked and served over penne pasta.

CHICKEN & SHRIMP VODKA - Sweet tender shrimp and plump juicy chicken strip sautéed in a creamy vodka sauce served over penne pasta.

SIRLOIN STEAK & ROCK SHRIMP - Marinated Black Angus top sirloin steak, grilled to your desired temperature, served with fried or garlic style rock shrimp.

BABY BACK RIBS AND SHRIMP  - A half rack of our fall off the bone baby back ribs and 7 golden fried shrimp. Substitute a barbeque chicken breast at no extra charge.

SIRLOIN & KING CRAB LEGS - Marinated Black Angus top sirloin steak grilled to your desired temperature served with 1/2 pound steamed king crab legs.

SURF & TURF - A Brazilian lobster tail baked with lemon butter accompanied by a fresh cut 8oz. filet mignon.

FILET MIGNON AND CRAB CAKE - A jumbo lump crab cake and an 8oz. filet mignon.

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CRAB

SNOW CRAB CLUSTERS - Steamed and served with drawn butter.

ALASKAN KING CRAB LEGS - Harvested from icy cold Pacific Northwest waters.

LUMP CRAB CAKES - Two sweet Maryland style Jumbo lump blue crabmeat cakes served with a roasted red pepper sauce.

SOFT SHELLED CRABS  - Three jumbo soft shell crabs, fried or sautéed in garlic sherry butter sauce.

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DESSERT

CHEESECAKE - New York style cheesecake rich enough to satisfy any cheesecake lover, served plain or topped with strawberry glaze or chocolate syrup.

BROWNIE A LA MODE - Two thick brownies topped with dark chocolate and vanilla ice cream.

RICE PUDDING - A Jack Baker’s SPECIALTY. Known for its smoothness and creaminess. 

SUGAR FREE JELL-O - It wobbles and shakes and tastes great.  Topped with whipped cream.

KEY LIME PIE - Served on a graham cracker crust and accented with the sweet-tart taste of key limes.

BLUEBERRY COBBLER - A generous portion of sweet blueberries laced with Amaretto, brown sugar and cinnamon.  Baked in a sweet crust and served with vanilla ice cream.

APPLE CRISP - Baked the old fashioned way, with a crisp brown sugar and crumb topping.

ICE CREAM - Vanilla, Chocolate, Rum Raisin, Frozen Yogurt.

SUNDAES - A generous helping of vanilla ice cream with your choice of strawberry or chocolate topping and whipped cream – a cool treat!

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BEVERAGES

FRESH BREWED COFFEE - regular or decaf.

SIR THOMAS LIPTON HERBAL TEA

LUMP CRAB CAKES - Two sweet Maryland style Jumbo lump blue crabmeat cakes served with a roasted red pepper sauce.

SOFT SHELLED CRABS  - Three jumbo soft shell crabs, fried or sautéed in garlic sherry butter sauce.

CAPPUCCINO - plain or mocha.

DECAF CAPPUCCINO - plain or mocha.

PELLEGRINO SPARKLING WATER

STEWART’S ROOT BEER - regular or diet.

ESPRESSO

AQUAFINA

SARATOGA SPARKLING WATER - 28 oz.

SODA - Pepsi®, Orange, Mountain Dew,  Raspberry Ice Tea, Lipton Lemonade.

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CHOWDER AND SALAD - A steaming bowl of homemade New England or Manhattan clam chowders and antipasto salad.

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Early Bird Dinners
Monday-Saturday 3:00-6:00

Sunday 11:30-6:00

Dinners Include: A cup of homemade chowder OR a house salad. Baked Potato, Chefs Rice OR Vegetable du Jour. Coffee, tea OR milk. Pudding, ice cream, sherbet OR frozen yogurt. 

FLOUNDER POMODORA - Delicate flounder filet, lightly packed in seasoned breadcrumbs and baked with Pomodora sauce, garlic and parmesan cheese.

FRIED SHRIMP - Traditionally fried or packed in sweet coconut. Our best seller.

BAKED STUFFED SHRIMP - Savory shrimp filled with crabmeat stuffing, basted with garlic butter and broiled.

BAKED STUFFED FLOUNDER - Tender flounder fillet baked with our own crabmeat stuffing.

HERB ENCRUSTED TILAPIA - Baked in an herb crust and served with traditional tartar sauce.

ONION CRUSTED HADDOCK  - Juicy and sweet haddock fillet baked in our special onion crust and deep fried.

LINGUINE WITH WHITE CLAM SAUCE -  Tender chopped clams in our delicious clam sauce.  Served on a bed of linguine.

SEA SCALLOPS - Broiled in lemon butter, hand breaded and deep fried or baked with bacon, peppers, onion, garlic and a spiced butter sauce.

SHRIMP SCAMPI  Plump shrimp and broccoli florets sautéed in chopped garlic, shallots and butter then tossed in linguine with parmesan cheese and chopped tomatoes.

 APRICOT CHICKEN - A plump breast of almond crusted chicken topped with our homemade apricot sauce laced with apricot brandy.

 SHRIMP AND CRAB CAKE  Golden fried shrimp and a lump crab cake.

 LUMP CRAB CAKES - Two sweet Maryland style jumbo lump blue crabmeat cakes served with a roasted red pepper sauce.

 BLACKENED CHICKEN VODKA - Plump chicken breast dusted with Cajun seasonings and pan seared in a cast iron skillet.  Sliced thin and served over penne pasta coated with vodka sauce.

 BAKED STUFFED FLOUNDER  Tender flounder fillet baked with our own crabmeat stuffing.

 SEAFOOD COMBO - Savory shrimp, sweet bay scallops, and haddock fillet, broiled in lemon butter or deep fried golden brown.

 CEDAR PLANK ROASTED SALMON - Salmon fillet dusted with dry mustard and roasted on cedar plank. Set atop a bed of baby greens with a sweet mustard dipping sauce.

 PAN SEARED TUNA - Fresh yellowfin tuna pan seared or blackened and served with wasabi mayonette.

 SIRLOIN STEAK - Marinated top sirloin steak, grilled to your desired temperature, and served with your choice of side dish.

TILAPIA PICATTA - Sautéed in lemon caper butter and topped with fresh chopped tomatoes.

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