• Center Harbor Mussels 11
  1 lb. of fresh P.E.I. mussels sautéed in a lemon, basil, Pernod cream sauce. Served with grilled crostini bread.
• Baked Goat Cheese 12
  Served with grilled crostini bread atop baby arugula, drizzled with minted passion fruit–orange vinaigrette.
• Crab Cakes 12
  Jumbo lump crab & fresh herbs dusted with panko breadcrumbs, served with a spicy remoulade sauce.
• Best Wings Ever   6/$8  12/$12
  Jumbo bone-in chicken wings, served hot & spicy with a cool & creamy blue cheese dip.
• Pot Stickers
  Crispy pan-fried pot stickers, served with seaweed salad & a sake-soy dipping sauce. Duck $10  Vegetarian $8
• Calamari Ricardo  11
  Crispy calamari sautéed with garlic, pepperoncini, kalamata olives, sundried tomatoes, and strips of roasted red peppers, served on a bed of mesclun greens.
• Chinatown Dumplings  9
  Handmade pork dumplings from Chinese Spaghetti Factory. Served with Ponzu sauce & seaweed salad.
• Brie & Sweet Onion Quesadilla 10
  A grilled flour tortilla filled with fresh Vermont brie and caramelized Vidalia onions. Served with house-made rhubarb chutney.

• Bailiwicks Prime Rib
  8 oz. 18 12 oz. 21  16 oz. 24
  Slow roasted on the bone, paired with seasonal potato, Chef’s vegetable du jour and house au jus.
• Filet Mignon 29
  Pan seared tenderloin, served on a bed of wild mushroom risotto with Chef’s vegetable du jour and crispy Vidalia onion rings. Finished with a red wine bordelaise.
• The Chop 19
  10-oz bone-in French cut pork chop with our own Hot in the City rub. Served with sweet potato hash, baby bok choy and mango chutney.
• Hand Cut Rib Eye 25
  16-oz hand cut grilled rib eye served with seasonal potato and Chef’s vegetable du jour.
• New York Strip 26
  12-oz hand cut strip char-grilled to perfection. Served with seasonal potato and Chef’s vegetable du jour.
• Steak au Poivre  26
  12 oz. N.Y. strip, pressed in cracked black peppercorns, pan seared to your liking, served with seasonal potato, Chef’s vegetable du jour, and a brandy cream sauce.

• Tomato Basil Fettuccini 18
  Fresh roasted Roma tomatoes, fresh basil, garlic & extra virgin olive oil, tossed with cracked black pepper fettuccini.
• Tuscan Grill 18
  Grilled eggplant, Portobello mushrooms, sweet onions, Roma tomatoes and seasonal vegetables, served over wild mushroom risotto, drizzled with balsamic glaze.

Add: Chicken $6  Shrimp $8  Ahi Tuna $6 Tenderloin $10

• Wild Mushroom & Goat Cheese 11
  Fresh mesclun greens studded with sautéed wild mushrooms, goat cheese, grape tomatoes and roasted pumpkin seeds, tossed with a fresh herb vinaigrette.
• California Dreamin’ 11
  Baby spinach, pink grapefruit, avocado, mango, applewood smoked bacon, shaved red onion, tossed with whole grain mustard vinaigrette.
• Caesar 10
  Crisp romaine & seasoned croutons tossed in a creamy Caesar dressing. Finished with freshly shaved parmesan. Served with garlic crostini.
• Strawberry Arugula  11
  Baby arugula, sweet strawberries, bleu cheese crumbles, macadamia nuts, pickled red onion, tossed with strawberry-champagne vinaigrette.

Add the following to any salad: Chicken $6  Shrimp $8  Ahi Tuna $6 Tenderloin $10

• Grilled Fresh Salmon 22
  Fresh  salmon grilled to perfection, served atop sautéed Israeli couscous, grape tomatoes, corn, and wilted baby spinach. Topped with house-made chutney.
• Wasabi & Sesame Encrusted Tuna 26
  Sushi grade Ahi tuna encrusted with fresh wasabi and black and white sesame seeds, seared to your liking. Served with seaweed salad, pickled ginger, seasoned sticky rice and maple-soy reduction.
• Shrimp Scampi 23
  Black tiger shrimp sautéed with garlic, butter & white wine, tossed with linguini & topped with scallions & diced tomato.
• Haddock Picatta   22
  Quickly becoming a house favorite. Fresh haddock sautéed in a sauce of lemon, white wine & capers. Served with wilted baby spinach & saffron rice.
• Grilled Scallops  20
  Fresh, tender sea scallops skewered & grilled, served atop sautéed Israeli couscous, grape tomatoes, corn, and baby spinach, with charred tomato vinaigrette.
• Miso Cod 23
  Fresh cod marinated and roasted with Nobu style miso. Served with seasoned sticky rice, baby bok choy, and shiitake mushrooms. Topped with fresh pineapple salsa.

• Mojo Chicken  19
  A classic Cuban dish of citrus Mojo marinated grilled chicken breast. Served with sweet potato-pineapple hash & baby bok choy. Topped with house-made mango chutney.
• Crispy Roasted Chicken 23
  All natural “Free Bird” Statler chicken breast pan seared and roasted with our house-made lemon, herb and garlic marinade. Served with seasonal potato and Chef’s vegetable du jour.
• Bayou Chicken Pasta  21
  Blackened chicken breast, habanero peppers, onions, garlic, Roma tomatoes, andouille sausage, cream & parmesan tossed with linguini.