Rowes Wharf Sea Grille

Coffee, Tea, Hot Chocolate Whole or Skim Milk Fresh Squeezed Orange or Grapefruit Juice Apple, Cranberry, Pineapple, V-8 and Tomato Juice Sunshine Smoothie: Orange, Strawberries and Bananas Healthy Harbor Smoothie: Carrot Juice, Ginger, and Kale

Croissants, English Muffin or Bagel, Danish or Muffins Dry Cereals Housemade Granola McCann’s Irish Oatmeal or Cream of Wheat

Two Eggs Any Style Choice of Poached Eggs: Benedict, Florentine or Smoked Salmon Steak and Eggs: Two Eggs Any Style, Grilled Peppered 6oz. Sirloin New England Style Corned Beef and Eggs: Poached Eggs over Corned Beef Hash with Tomato Hollandaise Three Egg Omelet, whole or Egg whites with Three Fillings Challah and Golden Raisin French Toast with Fresh Berries Ricotta and Lemon Pancakes with Vermont Maple Syrup Belgian Style Waffle with Chantilly Cream and Raspberries Egg Sandwich on a Griddled Croissant: Scrambled Eggs, American Cheese and Buttered Asparagus Maple House Smoked Atlantic Salmon: Capers, Red Onions and Cream Cheese

FLASH FRIED SOFT SHELL CRAB: Sweet Corn, Tomato and Cilantro Salsa BURRATA CHEESE AND HEIRLOOM TOMATOES: Arugula Pesto, Aged Balsamic Drizzle FLASH FRIED CALAMARI: Ginger Mayonnaise and Fresh Kimchee Salad NORTHEAST OYSTERS ON THE HALF SHELL: Fresh Lemon and Saffron Mignonette BARBECUE GRILLED SHRIMP: Ginger and Bok Choy Stir Fry

BABY MIXED GREENS: Lemon Honey Dressing, Vine Ripened Tomatoes HEARTS OF ROMAINE AND BLACK KALE: Parmesan Dressing, Crisp Garlic Croutons WATERCRESS SALAD: Gold Beets, Red Radishes, Crumbled Goat Cheese, Toasted Pine Nuts, Orange Dressing SEA GRILLE TOSSED BIBB SALAD: Jonah Crabmeat, Avocado, Tomato, Capers, Horseradish Dressing

GRIDDLED BRIOCHE AND VERMONT CHEDDAR CHEESE SANDWICH: Red and Yellow Vine Ripened Tomato and Arugula Salad CRISP HADDOCK FILLET OF FISH SANDWICH: Savoy Cabbage Slaw and Caper Lime Tartar MAINE LOBSTER AND CHALLAH ROLL: Crisp French Fries TRADITIONAL TURKEY CLUB: Smoked Turkey, Tomatoes, Vermont Cheddar, Bacon and Lettuce, EVOO Mayo GRILLED CHICKEN SANDWICH: Buttermilk Roll, Melted Provolone, Lettuce, Tomato and Fries GRILLED 9 OZ. GROUND TENDERLOIN CHEESEBURGER: White Balsamic Mayo, Shredded Lettuce and Tomato Salad*

PAN ROASTED SILVER HAKE: Barley Cous Cous and Sauteed Spinach SAUTEED LEMON SOLE: Bacon Tossed Creamer Potatoes and Sweet Corn Puree SUSHI GRADE YELLOWFIN TUNA NICOISE: White Frisee, Mediterranean Olives and Aged Sherry Dressing GRILLED SCOTTISH SALMON: Parsley Tossed Potatoes and Baby Vegetables SHRIMP COBB SALAD: Tomatoes, Bacon, Avocado, Eggs, Chopped Lettuce, Horseradish Dressing GRILLED DIVER SEA SCALLOPS: Sweet Corn Cream, Leeks and Wild Mushrooms THREE CHEESE RAVIOLI: Roasted Tomato, Green Vidalia Onion and Black Olive Sauce GRILLED SIRLOIN MINUTE STEAK: Vin Cotto, Broccolini and Caramelized Onions

FLASH FRIED CALAMARI: Ginger Mayonnaise and Fresh Kimchee Salad FLASH FRIED SOFT SHELL CRAB: Sweet Corn, Tomato and Cilantro Salsa BURRATA CHEESE AND HEIRLOOM TOMATOES: Arugula Pesto, Aged Balsamic Drizzle WHITE SOY TOSSED YELLOWFIN TUNA TARTAR: Avocado Puree and Micro Greens+ STEAMED ROPE GROWN MUSSELS: Curry, Coconut Milk and Thai Pepper Broth JUMBO SHRIMP COCKTAIL: Cucumber and Watercress Salad CEVICHE OF YELLOW TAIL TUNA: Lime, Grapefruit, Micro Celery and Baby Radishes PARMESAN AND RICOTTA GNOCCHI: Pork and Basil Bolognese

BABY MIXED GREENS: Lemon Honey Dressing and Vine Ripened Tomatoes HEARTS OF ROMAINE AND KALE “CAESAR”: Parmesan Dressing, Crisp Garlic Croutons B.L.T. SALAD: Tomatoes, Bacon, Bibb Lettuce Salad, Blue Cheese Sour Cream Dressing

SAUTÉED GULF SHRIMP: Ginger, Spinach and Red Rice BUCATINI PASTA: Mussels, Baby Clams, Spinach and Garlic Sauce CHAR GRILLED SALMON FILLET: Portugese Chorizo, White Beans, Tomato and Basil CRAB TOPPED SEARED HADDOCK: Jumbo Asparagus, Lemon Tarragon Sauce PAN ROASTED HALIBUT: Saffron Risotto and Shaved Zucchini HERB AND MAPLE ROASTED CHICKEN BREAST: Barley Cous Cous and Wild Mushrooms PAN SEARED JUMBO SEA SCALLOPS: Sweet Corn, Leeks and Wild Mushrooms ROASTED TWO AND A QUARTER POUND MAINE LOBSTER: Sweet Corn Pudding and Saffron Lemon Butter