photo by Dan Gair/Blind Dog Photo, Inc.

FROM THE OYSTER BAR

The Grand Shellfish “Tower” with oysters, littleneck clams, jumbo shrimp, tuna sashimi, mussels, and Maine lobster with red onion tobasco sauce, vodka tomato relish and cocktail sauce 46.00

Oysters on the half shell with red onion tobasco sauce, vodka tomato relish
• by the each 3.25 • ½ dozen 19.00 • one dozen 35.00

Little neck clams on the half shell with mignonette and cocktail sauce
• by the each 2.50 • ½ dozen 14.00 • one dozen 26.00

MC jumbo shrimp cocktail with cocktail sauce 15.00

House smoked salmon with frisse, pickled beets and onions, Jewish fennel, challah bread, and horseradish sour cream 15.00



TO START

Cockle clams with house made chorizo, oregano, paprika crème fraiche, and potato chips 15.50

“Milk and haddock” chowder with crispy shoe string potatoes and parsley pesto 10.95

Mini pepperoni pizza with tomato and mozzarella 9.50

Fried calamari with buttermilk dressing, black pepper, red onions, and parsley vinaigrette 13.50

Deep fried sesame coasted mussels with burnt tangerine saffron aioli and a cider dikon salad 13.50

Balinese ground chicken satay with peanut dipping sauce, lettuce wraps, and garden herbs 14.00

Grilled vegetable antipasto with Arrows procuitto, artichoke brochette, roasted garlic, and aioli 14.50

Tuna “carpaccio” with nicoise olives, hard boiled eggs, tarragon vinaigrette, and grilled bread 13.00

Maine Peekytoe crab cakes with spicy remoulade and Mom’s cole slaw 14.00

“Noodle Stall” slivered pork, egg noodles, bean sprouts, and garden herbs 11.50





SALADS

The “wedge” salad with creamy blue cheese vinaigrette 9.50

Yes, Arrows spicy glazed pecans! Add 5.00

Chopped salad with three lettuces, queso fresco, chick peas, bell peppers, cucumbers, sunflower seedsand a tarragon mustard vinaigrette 9.50

Greek salad with mint, creamy feta, cured olives, romaine, cucumbers, and oregano vinaigrette. 10.50

Caesar’s Jai Lai Palace salad with white anchovies 10.50

Arrows farm garden salad with herbs, flowers and lettuces with Champagne vinaigrette and mustard butter croutons 10.50



MAINES

(All entrees come with your choice of evil carbos and sauce)

Steamed whole Maine lobster 34.00

Smoked duck breast “a l’orange” and a duck leg confit with star anise and tangerine 29.00

Sesame crusted deep fried Rainbow trout with Chinese fermented black beans, tomatoes, scallions, rice wine and garden herbs 26.00

Fish of the day baked in paper with fennel and fresh bay leaf 28.00

MC lobster “mac and cheese” elbow macaroni with cheddar, lobster, and bread crumbs 35.00

Buttermilk fried chicken 24.00



GRILLED MAINES

9 ounce Hanger Steak 26.00
8 ounce Filet Mignon 31.00
Atlantic Salmon 29.00
Yellow Fin Tuna 30.00
Lamb Brochettes 31.00
Kobe beef burger 19.00
14 oz Rib Eye 34.00




SAUCES
Choose me...

Aioli
Mom’s Sauce
Herb Hollandaise
Prune and Cognac Butter
Numb and Hot Sauce
Mango Chutney




EVIL CARBOS
Choose me...

Onion Rings
French Fries
Mark’s Mom’s Corn Custard
Crispy Garden Herb Polenta
Jasmine Rice
Cheddar Cheese Beignets




VIRTUOUS VEGETABLES $6.50

Creamed Spinach
Green Bean Casserole
Bok Choy with Garlic
Spicy Eggplant
Broccoli Gratin
Escarole with Pancetta