roasted Tuscan kale salad

with garlic-marinated olives, fire-roasted bell peppers and crumbled feta, tossed with EVOO

Caesar Salad

Crisp romaine tossed with traditional caesar dressing, topped with shaved Asiago and Gruyere crouton

Sweet Potato and Apple Gratin

With savory herb-caper creme fraiche

Lobster Chowder

Fresh lobster tail and claw meat, with corn, red bliss potatoes and smokehouse bacon

Mushroom Phyllo

Sautéed mushrooms baked in golden phyllo, served warm with scallion-vermouth cream

Pan-Seared Sea Scallops

Served over sesame and soy shiitake mushrooms aioli

Crispy Lobster and Artichoke Polpetti

with Meyer lemon and caper berry remoulade

Brussels Sprout and Bacon Fritters

With spicy sriracha aioli

Flat Bread Pizette

With prosciutto, roasted tomatoes and smoked mozzarella

Traditional Steamed Lobster

1 1/4 lb lobster, steamed and served with coleslaw, red bliss potatoes and drawn butter

Lobster Risotto

Prepared with fresh lobster meat, triple cream brie and kale

Lobster Fra Diavolo

Fresh 1 1/4 lb lobster in the shell sautéed with spicy stewed tomatoes and garlic, served over linguini

Lobster Carbonara

Linguini tossed with farm fresh eggs, sauteed bacon, fresh lobster meat and parmesan

Lobster Quesadilla

Stuffed withlobster, black beans, kale and Monterey jack cheese; pico di gallo

Homemade Lobster Ravioli

with roasted Jerusalemartichoke cream

Linguini Con Carciofi

Artichoke hearts, arugula, plum tomatoes, garlic and crushed red pepper; house-made linguini

Drunken Lobster Rigatoni

Gluten-free rigatoni tossed with lobster, spicy tomatoes, smoked bacon, vodka and cream

Handcut Pappardelle Provencal

ragout of braised beef short ribs, herbs de Provence, bacon and button mushrooms

Grilled Beef Tenderloin

Smothered shallots, bell peppers and jalapenos

grilled Atlantic salmon

with tomato-braised fennel and Kalamata olives

corn-flour dusted sauteed New England baked cod

With morel mushrooms, pommery mustard, cognac and cream

Grilled Swordfish

With eggplant, plum tomato and sultana caponata

5-Spice Roasted Duck Breast

with cranberry‏ and Anjou pear compote

Pan-Seared Venison Medallions

With juniper berry, rosemary and port wine reduction

Caesar salad

crisp Romaine tossed with traditional Caesar dressing, topped with shaved Asiago and Gruyere croutons

roasted Tuscan kale salad

with garlic-marinated olives, fire-roasted bell peppers and crumbled feta, tossed with EVOO

Mushroom Phyllo

Sauteed mushrooms baked in golden phyllo, served warm with scallion - vermouth cream

Pan-Seared Sea Scallops

Served over sesame and soy shiitake mushrooms, drizzled with wasabi mayo

Sweet Potato and Apple Gratin

With savory herb-caper creme fraiche

Flat Bread Pizette

With prosciutto, roasted tomatoes and smoked mozzarella

Crispy Lobster and Artichoke Polpetti

with Meyer lemon and caper berry remoulade

Brussels Sprout and Bacon Fritters

With spicy sriracha aioli

“Breadless” Chicken Club

Boneless chicken breast layered with spinach, bacon, monterey jack and paprika mayo

smoked salmon BLT

Bacon, lettuce and tomato with smoked salmon and dill crème fraiche on wheat bread

Maine crab cake sandwich

With chipotle-caper remoulade

Best of Both Worlds

grilled Angus sirloin burger

with caramelized onions, Gruyere, bacon and garlic aioli, served with waffle fries

Linguini Con Carciofi

Artichoke hearts, arugula, plum tomatoes, garlic and crushed red pepper; house-made linguini

Drunken Lobster Rigatoni

Gluten-free rigatoni with lobster, spicy tomatoes, smoked bacon, vodka and cream

Hand-Cut Pappardelle

with ragout of braised beef short ribs, herbs de Provence, bacon and button mushrooms

grilled Atlantic salmon

with tomato-braised fennel and Kalamata olives

Lobster Chowder

Fresh lobster tail and claw meat with corn, red bliss potatoes and smokehouse bacon

Traditional Steamed Lobster

1 1/4 lb lobster, steamed and served with coleslaw, red bliss potatoes and drawn butter

Lobster Risotto

Prepared with fresh lobster meat, triple cream brie and fresh kale

Lobster Carbonara

Linguini tossed with farm fresh eggs, sauteed bacon, fresh lobster meat and parmesan

Homemade Lobster Ravioli

with roasted Jerusalem artichoke cream

Weihenstephan Hefeweissbier

Freising, germany

Sam Adams Lager

Boston, ma

Founder's Breakfast Stout,

Grand rapids, mi

Stella Artoise

Leuven, belgium

Sierra Nevada Flipside Red Rye

Chico, ca

Jack's Abby, Smoked Maple Lager

Framingham, ma

Pretty Things St. Botolph

Cambridge, ma

Smuttynose Finest Kind Winter Ale

Portsmouth nh

Hemingway's Ruse

Bacardi white rum shaken with lime and grapefruit juice, simple syrup and a touch of green chartreuse

The Perfect Pear

Pear vodka with champagne and a splash of cranberry the stork club

Hendrick's Gin with Lemon,

St. germain and prosecco

High Meadow

Drambuie, Lime, Bitters

& A splash of chambord served on the rocks

Pomegranate Pistola

Patron with pomegranate juice, blue agave with a squeeze of orange and lime

Negroni Nouveau

Equal parts beefeater gin, aperol& carpano antica on the rocks

The Big Apple

Rye whiskey with calvados apple brandy, bitters and carpano antica

Autumn Leaves

Rye whiskey, green chartreuse, aperol, maraschino liqueur and lemon

Hot Mulled Cider

Add brandy, rum or whiskey

Red House Key Lime Pie

Made with real key limes and a homemade graham cracker crust, served with fresh whipped cream

Toasted Almond Tira Misu

Amaretto ladyfingers with sweet mascarpone, crushed amarettini and toasted almonds

Frutti Di Bosco

Pastry and chantilly cream topped with blackberries, raspberries, red and black currants, finished with homemade creme anglaise

Dark Chocolate Decadence

Rich flourless chocolate torte with raspberry-chambord sauce

Warm Panettone Pecan Chocolate Bread Pudding

With vanilla ice cream

Caesar salad

crisp Romaine tossed with traditional Caesar dressing, topped with shaved Asiago and toasted Gruyere crouton

Today's Soup

Ask your server for today‘s selection

Vietnamese spring roll

Filled with cellophane noodles, raw veggies, sprouts and basil, served with soy-chili-lime sauce

Linguini Con Carciofi

Artichoke hearts, arugula, roma tomatoes, garlic and crushed red pepper; house-made linguini

smoked salmon BLT

Bacon, lettuce and tomato with smoked salmon and dill creme fraiche on wheat bread

Hand-Cut Pappardelle

tossed with braised duck, artichokes, Kalamata olives, red wine and herbs

Chocolate Decadence

Rich flourless chocolate torte with raspberry-chambord sauce

Toasted Almond Tira Misu

Amaretto ladyfingers topped with sweet mascarpone and almonds

Today's Sorbet

Selection changes, ask your server!

the Red House lobster pot pie

Delicious lobster meat simmered with carrots, potatoes and cream, topped with puff pastry.Just $12 all month long

Steamed Lobster Special

1/1/4 lb. lobster, steamed and served with drawn butter, greens, coleslaw and red bliss potatoes. Just $15 all month long

Soup of the Day

Today’s selection

Goat Cheese Phyllo and Grilled Portabello Mushroom

With Kalamata olive vinaigrette

Lobster and Leek Fritters

With chipotle-caper remoulade

Linguini

Homemade linguini tossed with bay scallops, roasted red pepper cream and arugula

Risotto

Prepared with braised chicken ragout “a la cacciatore”

Chicken Saltimbocca

With white wine sage butter

Blackened Snapper

Served with mango, avocado and cilantro salsa

Warm Chocolate Pecan Bread Pudding

Served with vanilla ice cream

Home Made Key Lime Pie

With fresh whipped cream

Todays’s Sorbet

Selection changes daily, ask your server!

Sorry, No Sharing, Substitutions, or Take-Out When Ordering The

Complete menu