Dinner Menu
Starters
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Bam Bam Shrimp 15
Tossed in a spicy Thai peanut sauce topped with sesame seeds, served over mixed greens
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Tuna Poke Stack * 17
Diced, marinated Ahi tuna stacked with toasted almond Asian slaw and coconut rice, served with pickled ginger, fried wonton chips, Sriracha aioli drizzle, wasabi aioli drizzle, and ponzu
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Shrimp and Crab Mac & Cheese 18
Campanelle pasta, with our signature four cheese blend, brimming with shrimp and blue crab, topped with toasted panko crumbs
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Seafood Stuffed Calamari 17
Baked calamari tubes stuffed with our Nantucket seafood stuffing, served with our signature marinara sauce and parmesan
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Lobster and Corn Frit-cakes 18
Cold-water lobster and roasted corn fritter batter, pan-sautéed and topped with our signature tarragon mustard aioli and roasted corn salsa
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French Dip Empanadas 17
Made in-house with house-seasoned shaved beef and mozzarella cheese, fried and served with au jus and horseradish cream sauce
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Grouper Fingers 19
Seasoned panko-breaded and fried, served with lemon wedge and side of tartar sauce
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Filet Mignon Skewers * 19
Southwest coffee-rubbed filet mignon, pan-seared and served with house-made roasted corn salsa and horseradish cream sauce
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Steamed Potstickers 16
Pork potstickers served with Sriracha aioli drizzle, ponzu drizzle, Asian slaw, scallions, and sweet teriyaki dipping sauce
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Shrimp & Grit Cakes 16
Fried house-made cheddar jalapeño grit cakes topped with sautéed shrimp, roasted peppers and scallions in our signature Cajun cream sauce
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Escargot 15
Baked escargot with button mushrooms and house-made garlic, roasted pepper, and artichoke compound butter, topped with melted mozzarella cheese and side of puff pastry
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Mussels Italiano GF 16
Sautéed with basil, garlic, tomatoes, scallions, and white wine butter broth (mussels marinara available upon request)
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Shrimp Cocktail GF 14
Six jumbo shrimp served with house-made cocktail sauce and lemon wedge
Oyster | Raw Bar
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Raw Oysters * GF
Served with mignonette, cocktail sauce, and crackers
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Atlantic Blue Point 15 | 28
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Oysters Rockefeller 16
Half-dozen Blue Point oysters baked with seasoned spinach parmesan bechamel and shredded mozzarella cheese
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Roasted Oysters GF 16
Half-dozen Blue Point oysters, roasted with garlic parmesan compound butter
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Fin & Flame Combo 16
Three each of our signature house-roasted Blue Point oysters and Oysters Rockefeller
Soups
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New England Clam Chowder
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Cup 8
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Bowl 10
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French Onion Soup
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Bowl 10
Salads
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Fin & Flame Salad GF 15
Arcadian blend greens, red onions, mushrooms, artichoke hearts, roasted peppers, kalamata olives, gorgonzola crumbles and balsamic vinaigrette
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The Caesar 13
Crisp romaine tossed in Caesar dressing, topped with grated parmesan cheese, and seasoned croutons
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Pearific Salad GF 15
Arcadian blend greens, with fresh sliced pears, fresh sliced strawberries, candied pecans, crumbled goat cheese, and raspberry vinaigrette dressing
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The Wedge 14
Crisp Iceberg lettuce, baby heirloom tomatoes, bacon bits, red onions, gorgonzola crumbles and blue cheese dressing
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Add to any salad
Chicken $10, Shrimp (5) $11, Grouper $16, * Salmon $14
Sandwiches | Burgers
Sandwiches, burgers and sliders are served with French fries
Swap fries for sweet potato fries or baked potato $2 | Add: bacon $3, sautéed mushrooms $2, sautéed onions $2
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The Flame Burger * 19
8oz premium blend of brisket, short rib and chuck, with aged white cheddar cheese, roasted garlic aioli and fried zucchini straws, on a toasted Kaiser roll with lettuce, tomato and pickles
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Baby Bacon Burger * 22
8oz premium blend of brisket, short rib and chuck, with brown sugar peppered bacon, fontina cheese, bacon aioli, fried onion straws and Terrapin Ridge Farms Hot Pepper Berry Bacon Jam, on a toasted Kaiser roll with lettuce, tomato and pickles
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Cheddar Burger * 17
8 oz premium blend of brisket, short rib, and chuck, with aged white cheddar cheese, lettuce and tomato
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Fried Grouper Reuben 21
A local favorite! Served on toasted rye bread with Russian dressing, Swiss cheese and house-made coleslaw (available grilled or blackened) Classic Grouper Sandwich upon request
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Chicken Caesar Wrap 17
Grilled, blackened, or fried chicken breast, with fresh romaine, bacon, Caesar dressing, and parmesan cheese in a grilled spinach wrap
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Prime Rib Sliders 20
Three sweet rolls piled high with our shaved prime rib, with mozzarella cheese and sautéed onions; served with house-made horseradish cream sauce and overnight au jus dipping sauce
Entrées
Prime Rib * GF
Queen 9oz 35 I King 12oz 42
The area’s most tender and flavorful sous vide prime rib, house-seasoned and roasted, served with house-made horseradish cream sauce and chef’s overnight au jus; served with baked potato and vegetable du jour
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Asiago Snapper 32
A local favorite! Asiago crusted, pan-seared snapper topped with our signature lemon-chive beurre blanc and fresh chives; with rice pilaf and vegetable du jour
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Seafood Stuffed Shrimp 27
Pan-sautéed with fresh tomatoes, scallions, shredded parmesan, and our signature dill parmesan cream sauce; with rice pilaf and vegetable du jour
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Parmesan Crusted Haddock 26
Pan-sautéed with fresh tomatoes, scallions, shredded parmesan, and our signature dill parmesan cream sauce; with rice pilaf and vegetable du jour
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Filet Mignon * GF
6oz 36 I 8oz 44
ashed red bliss potatoes and vegetable du jour
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Lightly Blackened Grouper 31
Served with whole-grain mustard beurre blanc and roasted corn salsa; with rice pilaf and vegetable du jour
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Better Bleu 26
Panko-crusted chicken breast, stuffed with tavern ham, Swiss and Boursin cheese, topped with honey demi drizzle; with mashed red bliss potatoes and vegetable du jour
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Char-grilled Dill Salmon * GF 28
Char-grilled Atlantic salmon with dill cream sauce and topped with sautéed baby heirloom tomatoes, onions, and artichoke hearts; with rice pilaf and vegetable du jour (bourbon glazed salmon available upon request)
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Lamb Lollies * GF 38
Lolli-pop lamb chops, char-grilled and oven finished, complemented with fig balsamic glaze and honey demi glace; with mashed red bliss potatoes and vegetable du jour
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Jambalaya GF 27
Jumbo wild-caught shrimp, chicken, and andouille sausage, sautéed with garlic, tricolored bell peppers, jalapeño peppers, onions, and scallions, in our slightly spicy creole sauce and served over rice pilaf
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Chicken Parmesan 26
Fried Italian-seasoned chicken breast topped with house-made marinara sauce and mozzarella cheese over linguini pasta; topped with shredded parmesan cheese
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Short Rib Ravioli 27
Hand-made short rib raviolis with sautéed mushrooms and scallions in our signature Brie and fontina cheese cream sauce, topped with honey demi drizzle and a bed of baby arugula
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, if you have certain medical conditions.
Menu subject to change
Food: 5/5
Service: 5/5
Atmosphere: 5/5
Food: 5/5
Service: 5/5
Atmosphere: 5/5
Food: 5/5
Service: 5/5
Atmosphere: 5/5
GF (Gluten Free)
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
All prices subject to change without notice.
Hours
MONDAY–THURSDAY
Dining: 4:00pm–9:00pm
Bar: 4:00pm–10:00pm
FRIDAY–SATURDAY
Dining: 4:00pm–10:00pm
Bar: 4:00pm–11:00pm
SUNDAY
Dining & Bar: 4:00pm–9:00pm
DAILY HAPPY HOUR
Dine-in Only
Monday-Saturday, 4:00PM-6:00PM
Sunday, ALL DAY 4:00PM-9:00PM
Reservations
Call (772) 220-4745