APPETIZERS

ALTAR ROCK 23

Our three favorites: salsa, guacamole, and white queso served with corn tortilla chips

CHEESE BOARD 27

Selection of artisan cheeses, toasted almonds, fruit, pepper jelly, crostini

RAW BAR 32

6 Matheson Company local oysters and 8 spiced shrimp with mignonette, cocktail sauce, and horseradish

BO’S BUTTERMILK BISCUITS 8

Four biscuits with strawberry jam and butter

CLAM CHOWDER CUP 7 | BOWL 11

Traditional New England Style, potato, corn, smoked bacon, and chives

GUACAMOLE 12 | QUESO 9 | SALSA 6

Served with corn tortilla chips

BURRATA & PEACHES 17

Arugula and balsamic glaze

GRILLED SWORDFISH KABOB 18

Fresh swordfish, cauliflower tabbouleh, and green goddess sauce

POTSTICKERS 13

Shrimp, pork, ginger, sesame, and scallions with sesame dipping sauce

YELLOWFIN TUNA POKE 21

Marinated tuna, sticky rice, cucumber, avocado, scallion, nori, sriracha mayo, crushed sesame seeds

GRILLED SHISHITO PEPPERS 12

Sesame and soy

THAI FRIED SHRIMP 16

Sweet chili sauce, scallions, Thai basil

SANDWICHES

FEDERAL STREET 20

Grilled blackened swordfish, lemon aioli, lettuce, tomato, and bacon on toasted focaccia served with black eyed pea salad.

HOOPER ISLAND 25

Maryland-style lump crab cake, butter lettuce, tomato, thin sliced red onion, and tartar sauce on a toasted brioche roll served with creamy coleslaw

MUSKEGET MKT

Premium Maine lobster on a buttered toasted roll with Bibb lettuce, lemon, and chives – served with creamy coleslaw

DIONIS 18

Fried chicken with sweet pickles, Bibb lettuce, and honey dijon on a toasted brioche bun and served with corn tomato salad

CISCO PO’ BOY 21

Fried shrimp with Cajun remoulade, shredded lettuce, and tomato on a toasted french roll and served with black eyed pea salad

THE SUMMER HOUSE 17

Heirloom tomato, avocado, pepper jack cheese, daikon sprouts, and creamy basil dressing on toasted multigrain bread. Served with a side garden salad

QUESADILLAS

RHODE ISLAND AVENUE 19

Grilled marinated steak, sautéed mushrooms, roasted poblano peppers, red onion, Monterey jack cheese, and flour tortilla

40TH POLE 17

Grilled marinated chicken, goat cheese, caramelized onions, Monterey jack cheese, and flour tortilla

STEPS BEACH MKT

Lobster, slow-roasted tomato, grilled zucchini, Monterey jack cheese, and flour tortilla

BRANT POINT 19

Grilled shrimp, pineapple mango salsa, grilled zucchini, Monterey jack cheese, and flour tortilla

BARTLETT FARM 17

Sautéed spinach, mushrooms, roasted eggplant, tomato and sweet corn salad, Monterey jack cheese, and flour tortilla

KIDS BRUNCH

All items are served with a drink, fruit, and bacon

FRENCH TOAST STICKS 10

SCRAMBLED EGGS 10

EGG & CHEESE SANDWICH 10

PANCAKES 10

Chocolate chips or blueberries

BREAKFAST

STEAK AND EGGS 22

New York Strip with two fried eggs and home fries

CRAB EGGS BENEDICT 19

Lump crab, spinach, and lemon hollandaise – served with home fries

MILLIE’S “ONE-HANDER” 12

Two fried eggs, bacon, and white American cheese on a toasted brioche roll

MILLIE’S SCRAMBLE 17

Three scrambled eggs with mushrooms, spinach, and cheddar cheese – served with home fries and fruit salad

BLUEBERRY PANCAKES 15

Whipped butter, Vermont maple syrup, and bacon

AVOCADO TOAST 16

Slow-roasted tomato and fried eggs over easy

HUEVOS RANCHEROS 16

Two fried eggs, avocado, queso fresco, bacon, and ranchero sauce – served with home fries

CURED SALMON BAGEL 16

Cured salmon, cream cheese, capers, and sliced red onion on a toasted everything bagel – served with side salad

SALADS

“LOBB” SALAD MKT

Lobster claw and knuckle meat, Millie’s select greens, sliced fingerling potatoes, hard boiled egg, tomato, avocado, scallions, and white balsamic vinaigrette

JACKSON POINT 20

Parmesan crusted chicken paillard, arugula, watercress, avocado, grape tomato, shaved parmesan, with lemon and virgin olive oil dressing

CLIFF ROAD 24

Blackened salmon, Millie’s select greens, goat cheese, grilled zucchini, cucumber, grape tomato, and creamy basil dressing

GREAT POINT 22

Grilled shrimp, Millie’s select greens, mango, crushed peanuts, bean sprouts, savoy cabbage, and Thai sweet chili lime vinaigrette

ORANGE STREET 22

Blackened shrimp, romaine lettuce, parmesan, avocado, grape tomatoes, garlic croutons, and lime caesar dressing

CAMBRIDGE STREET 19

Grilled herb marinated chicken breast, Millie’s select greens, radish, mandarin oranges, crushed peanuts, cilantro, tortilla strips, and honey peanut dressing

COSKATA 19

Chopped romaine, arugula, tomato, red onion, chickpeas, pepperoncini, salami, provolone, hard-boiled egg, and red wine oregano vinaigrette

COATUE 25

Maryland style lump crab cake, select greens, asparagus, fresh corn, sugar snap peas, and whole grained mustard vinaigrette

TACOS

*served with summer rice salad

SMITH POINT 19

Grilled shrimp in corn tortillas with tomato and sweet corn salad, avocado, cilantro, and chili ranch dressing

ESTHER ISLAND 20

Seared scallops in flour tortillas with house slaw, bacon, and bleu cheese

HITHER CREEK 19

Grilled local rockfish in corn tortillas with tomato and sweet corn salad, avocado, cilantro, and lime sour cream

EEL POINT 22

Seared rare tuna in flour tortillas with wasabi cream, sweet soy glaze, sesame lime salad, and toasted sesame seeds

TUCKERNUCK 19

Grilled marinated steak and fried potato in flour tortillas with roasted garlic aioli and lemon parsley gremolata

WESTENDER 18

Blackened fish in corn tortillas with pineapple mango salsa, avocado, and lime sour cream