Soups & Salads
Chowders, gumbo and soups, and salads from light to filling.
Greek Salad
Crisp lettuce, tomato wedges, cucumber, red onion and Kalamata olives, topped with cubes of feta and dressed with olive oil.
Arugula Salad with Tuna & Egg
Peppery arugula with flaked tuna, halved boiled egg and tomato.
French Onion Soup
Slow-caramelized onions in beef broth, topped with a toasted baguette slice and melted Gruyère.
Tuna Salad
Tuna and sliced boiled egg on mixed lettuce with shredded carrot, red cabbage and cherry tomatoes.
Salade Niçoise
Seared tuna, soft-boiled egg, green beans, baby potatoes, cherry tomatoes, black olives and anchovies with a Dijon vinaigrette.
Seafood Gumbo
A dark-roux gumbo with Gulf shrimp, crab, andouille sausage, okra, onion, celery and bell pepper, over white rice.
Calamari Salad
Tender squid rings with mixed leaves, red cabbage, carrot and spring onion, finished with mint and a wedge of lime.
New England Clam Chowder
Creamy chowder of chopped clams, potatoes, onion, celery and smoky bacon, with oyster crackers on the side.
Grilled Chicken & Spinach Salad
Sliced grilled chicken breast on baby spinach with dried cranberries and crumbled feta.
Quinoa & Kale Salad
Massaged kale and quinoa with roasted sweet potato, avocado, toasted pumpkin seeds and a lemon vinaigrette.
Tomato Soup with Grilled Cheese
A bowl of roasted tomato and basil soup with a grilled cheddar sandwich on sourdough for dipping.
Wedge Salad
A wedge of iceberg lettuce with blue cheese dressing, crisp bacon, cherry tomatoes, red onion and chives.