THE SOLE PROPRIETOR

DINNER $29.99

Tax & gratuity not included.  Please choose one item from each course.

Appetizer Course

Tuna Poke

Diced yellow Fin Tuna, avocado, and cilantro in an Asian style sauce. Served on crispy fried wontons.

Bang Bang Shrimp

Lightly fried baby shrimp tossed in a spicy sweet Thai chili sauce.

Goat Cheese Crostini

Goat cheese spread, apple and jalapeño salsa, strawberry and local honey.

First Course

Wedge Salad

Catalina French dressing with bleu cheese crumbles over iceberg lettuce wedge, cherry tomatoes, sesame seeds.

Cup Clam Chowder

Entrée Course

Lobster Roll

6 oz. of lobster meat in a toasted Brioche roll, served with French fries. Your choice of traditional (a touch of mayonnaise and lemon juice), or Rhode Island style (butter poached).

Native Striped Bass

Pan seared striped bass filet topped with wild mushroom Duxelles. Served over truffle-carrot puree, sautéed spinach and fingerling potatoes.

Slow Cooked Asian Style Chicken Thighs

Braised chicken thighs over sushi rice with a sriracha aioli topped with scallion and wonton crisps.

LUNCH $14.99

Tax & gratuity not included.  Please choose one item from each course.

Appetizer Course

Tuna Poke

Diced yellow Fin Tuna, avocado, and cilantro in an Asian style sauce. Served on crispy fried wontons.

Bang Bang Shrimp

Lightly fried baby shrimp tossed in a spicy sweet Thai chili sauce.

Cup Clam Chowder

Entrée Course

Chicken & Shrimp Atlanta

Sliced chicken breast and shrimp with feta cheese, sun-dried tomatoes, basil, scallions, penne pasta and a tomato garlic sauce.

Lemon and Tarragon Shrimp Salad

Seared gulf shrimp over Romaine and arugula, garnished with a tomato basil vinaigrette, bacon bits and walnut pieces. Drizzled with Dijon tarragon dressing.

Haddock Newburg

North Atlantic small haddock fillet baked with seasoned Ritz crumbs, topped with Newburg sauce. Served with roasted asparagus.

VIA ITALIAN TABLE

DINNER $29.99

Tax & gratuity not included.  Please choose one item from each course.

Appetizer Course

Shrimp Cocktail

three piece shrimp with cocktail sauce

VIA Meatball with Marinara

with shaved ricotta salata and micro basil

Ricotta & Green Pea Crostini

Charred crostini’s with whipped ricotta, green peas, mint chiffonade, and sea salt

First Course

Insalata Mista

Mixed greens, house vinaigrette.

Cup Chicken Orzo Soup

Entrée Course

Berkshire Pork Chop

One pound grilled, bone-in Berkshire pork chop glazed with apricot preserves, served over a smoked Gouda and bacon risotto cake with crispy fried Brussels sprouts.

Grilled Salmon

Grilled Salmon over a lemon-basil cannellini bean ragu with plum tomatoes, red onions, and wilted baby arugula.

Seafood Orecchiette

Shrimp, scallop, mussels, and calamari tossed with orecchiette pasta in a roasted garlic-lemon basil butter sauce.

111 CHOP HOUSE

DINNER $29.99

Tax & gratuity not included.  Please choose one item from each course.

Appetizer Course

Tomato Bisque

Bang Bang Shrimp

Lightly Fried Baby Shrimp with Sweet Chili Sauce and Cilantro Micro greens.

Short Rib Crostini

Honey-Manchego ricotta spread on grilled bread topped with pickled carrots

First Course

Mixed Greens Salad

Caesar Salad

Entrée Course

Prime Skirt Steak

Topped with Blue cheese and bacon over roasted golden fingerling potatoes, sautéed spinach and oyster mushrooms accompanied by a rich demi glacé.

Bourbon Glazed Berkshire Pork Chop

Bourbon and mustard glazed 16 oz. Berkshire pork chop served over whipped Yukon potatoes and stewed green beans.

Filet & Lobster Oscar

6 oz. sliced filet mignon, lobster meat and sautéed asparagus on mashed potatoes, topped with Béarnaise.