~ Soups ~

Cape Cod Clam Chowder

Butternut Bisque

Cup 6 Bowl 10


~ Starters ~

Gambas Al Ajillo ~ A classic Basque appetizer featuring shrimp simmered in a roasted garlic and olive oil sauce

seasoned with red chilis 14.50


Crab & Artichoke Dip ~Lump crab meat, artichoke hearts, scallions, parsley and cream cheese baked in a casserole and

garnished with micro basil served with ciabatta crostini 12.50


Devils on Horseback ~ Cape sea scallops wrapped in bacon with onions, garlic and parsley,

served on toast points with a lemon butter sauce 14.50


Goat Cheese Tart ~ Served with a lemon dressed frisee salad with pomegranates, persimmons, candied pecans and a

balsamic reduction 11.50


Clams Casino ~ Chatham littlenecks broiled on the half shell with a classic casino butter

of sweet peppers, garlic and bacon 12.50


Blistered Shishito Peppers & Brussel Sprouts ~ Pan seared shishitos, brussel sprouts, pancetta and roasted red peppers served with a Thai chili aioli 10.50


Oysters Rockefeller ~ Wellfleet oysters baked with fresh lobster and a Sambuca, spinach and

cheese béchamel sauce 14.50


Moules Na Cataplana ~ (Portuguese Mussels) Fresh local mussels and chourico sausage steamed in a spicy tomato Diablo sauce 13.50 As an Entrée 26


Mussels Isabella ~ Fresh local mussels steamed in a white wine, garlic, onion and parsley court bouillon 12.50 As an Entrée 24


Libby’s Cauliflower ~ Grilled, served over a roasted hazelnut romesco sauce with

fresh herbs 9.50


~ Raw Bar ~

Served chilled with homemade cocktail sauce and fresh lemon

Oysters (6) ~ 15

Littlenecks (6) ~ 10

Shrimp Cocktail (4) ~ 12


~ Salads ~

Mixed Green Salad ~ Mesclun greens, cucumber, Bermuda red onions, carrots & tomato with

your choice of dressing  7.50


Caesar Salad ~ Crisp romaine lettuce, bacon, croutons, Parmesan cheese and our

creamy Caesar dressing 8.50


Wedge ~ Iceberg lettuce, roasted walnuts, apples, crumbled bacon and our creamy Roquefort dressing 10.50


Salads with Grilled Chicken add 6, Chilled or Grilled Jumbo Shrimp add 8

or Lobster Salad add 10


*Information on undercooked meat and seafood available


~ Entrees ~

Pesca Fra Diablo ~ Local littlenecks, lobster and assorted fresh seafood simmered in a spicy sauce of Italian plum tomatoes, onions, green peppers, white wine and herbs, served

over fresh linguine, garnished with fresh parmesan cheese 34.95


Filet & Lobster ~ Grilled tenderloin served with a cabernet demi-glace and Roquefort butter, garnished with ½ grilled lobster tail and asparagus; choice of whipped potatoes or parmesan truffle steak frites 36.95


Sole and Crab Francaise ~ Native sole fillets sautéed in a traditional egg and parmesan batter, topped with Maryland lump crab meat, steamed asparagus and finished with a rosemary mustard butter sauce  25.95


Porter’s Scallops ~ Seared sea scallops served over a creamy herbed risotto with wild mushrooms, grilled asparagus and finished with a “peasto” 27.95


Cod & Oyster Stew ~ Broiled Atlantic cod served over a rich broth with Wellfleet oysters, applewood smoked bacon, fingerling potatoes, roasted corn and a touch of cream; garnished with crispy leeks 27.95


Chicken & Sausage Scarpariello ~ Roasted airline chicken breast sautéed with sweet Italian sausage, shallots, garlic, banana peppers, mushrooms, and rosemary simmered in a tangy lemon white wine sauce served over a parmesan polenta wedge 26.95


Steak Au Poivre ~ Cracked pepper grilled New York sirloin served with steamed broccoli and a classic Au Poivre sauce; choice of whipped potatoes or parmesan truffle steak frites 35.95


Mama’s Seafood Pasta ~ Cape sea scallops, shrimp and lobster sautéed with shallots, sweet peas and roasted peppers served over fresh lobster ravioli in a roasted tomato~pesto cream sauce; garnished with micro greens and aged balsamic 32.95


Tuscan Halibut ~ Broiled halibut with white beans, bacon, chorizo and blistered heirloom tomatoes; finished with a shallot citrus white wine sauce 31.95


Kelly’s Savory Bread Pudding ~ Airline chicken breast on top of a savory bread pudding served with sautéed seasonal veggies and pancetta; finished with mushroom~sage jus and carrot vinaigrette 26.95


Panang Red Curry ~ Simmered with Thai basil, kefir lime, coconut milk, bell peppers, peas, chayoti squash and carrots on a bed of jasmine rice 19.95

Add Chicken 6 or Shrimp & Scallops 8



~ Sides ~

 Broccoli ~ Steamed and served with our lemon butter sauce 6

Asparagus ~ Sautéed in olive oil and garnished with Parmesan cheese 7

Spinach ~ Sautéed with extra virgin olive oil and garlic 7

Split Plate Charge 5


*Please let your server know of any food allergies*

*Massachusetts State and Local Meals Tax 7%*