Point Judith Calamari (Point Judith R.I.) ~11~

lightly fried native calamari-citrus vinaigrette

house pickled hot peppers-fresh herbs

C.G.H Stuffies ~8~

clams –chorizo & bell pepper stuffing

Crab Cakes ~13~ 

pan seared lump crab meat-creole remoulade watercress salad-pickled cucumber

Native Littlenecks (Rhode Island) ~12~ 

white wine garlic broth-chorizo- bitter greens

Blue Hill Bay Mussels (Maine)~11~

red bell pepper-garlic-saffron-white wine broth butter-herbs

Shrimp Bruschetta ~12~

fresh garlic- tomatoes- cannellini beans

white wine- butter-fresh herbs-grilled bread

Beef Short Rib Dumplings ~12~

pickled cabbage slaw-asian inspired  dipping sauce

Tuna Tartar ~12~ 

cumin scented chickpeas- spicy black garlic pesto

mint- arugula- goat cheese

C.G.H. New England Clam Chowder

Bowl ~4.5~ Cup ~3.5~

Vanilla Scented Lobster Bisque

Bowl ~7.5~ Cup ~ 5.5~

lightly creamed lobster broth-acorn squash

smoked paprika-lobster butter-garnished with fresh lobster meat

Daily Inspired Soup

please ask your server for today’s preparation

Coast  Guard House ~5~

mixed greens-julienne carrot- cucumber- onion

tossed in our house champagne vinaigrette

garnished with olive tapenade crostini

Heirloom Tomato  ~10~ 

Heirloom tomatoes- feta cheese - basil aioli - extra virgin olive oil 

- grilled crostini and balsamic reduction

Roasted Pear ~8.5~ 

baby greens- gorgonzola-toasted walnuts

oven roasted pears- aged balsamic vinegar

Arugula Caesar ~8.5~

baby arugula-light lemon-garlic caesar dressing

pecorino - roasted garlic croutons

Salad Additions

Grilled or Chilled Jumbo Shrimp ~3.25~ea

Grilled Salmon ~12~

Grilled Chicken ~7~

Lobster Salad ~12.5~

Pan Roasted Sea Scallops ~4.5~ea

Oysters~2.5~     Little Necks~1.5~ 

Jumbo Shrimp ~3.25~

Sample Platter: 2 shrimp   2 oysters   4 little necks ~14~

sides & small plates

red bliss mashed potatoes ~4~

bacon-gorgonzola double baked potato ~6~

roasted brussel sprouts with pancetta ~6~

pan fried fingerling potatoes ~5~

bacon-cheddar casserole with sunnyside up egg ~8~

seasonal vegetable ~4~

Pasta

*Fresh House Made Gluten Free Pasta

is Available Upon Request*

Linguini and Clams ~18~

native  littlenecks & little clams-fresh herbs

white wine garlic sauce

Rigatoni  Bolognese ~18~

beef- veal- pork  ragu –fresh rigatoni

Shellfish Arrabiata ~24~ 

littlenecks-mussels – shrimp- garnished with lobster meat  tossed in  a spicy tomato sauce over linguini

Penne Pecorino ~18~ 

yello and red grape tomatoes - extra virgin olive oil - tossed with basil -

 arugula and pecorino romano

with 3 jumbo shrimp ~ 25~

Maine Lobster Ravioli ~25~ 

house made ravioli- peas- scallions- shallots

finished in brandy cream garnished with a lobster claw

Gnocchi Al Telephono ~16~

house made potato gnocchi- san marzano tomato sauce

fresh mozzarella & basil

Al” Cellephono” ~14~ (without cheese)

North Atlantic Salmon ~23~

romesco broth-tasso ham- sherry pickled grape tomatoes

wilted greens & fork mashed lentils

Fish and Chips (Gulf of Maine) ~16~ 

beer battered pollock- french fries-tartar sauce- house slaw

Sea Scallops (Georges Bank) ~24~

pan fried fingerling potatoes- vegetable ragout

sauce bordelaise

Cod “Billy Bi” ~24~ 

mussels- herb butter braised potatoes- ver jus mussel broth julienne red pepper

Seasame Crusted Tuna ~26~

pan seared ahi tuna served rare with pnzu pickled vegetables -  wasabi aioli

- ginger syrup and tuna confit dumplings

Grilled Swordfish ~ 26~

neapolitan cous cous - a cold salad of tomatoes - red onion - fennel and poached swoardfish

marinated in olive oil - lemon and fresh marjoram - basil aioli

Chicke Franchaise ~19~

egg battered chicken breast - fresh garlic and capers in a white wine lemon butter sauce

served with mashed potatoes and farm fresh vegetables

Grilled Hanger Steak ~24~ 

crispy bacon cheddar potato-sunny side up egg

wild mushroomS-leeks-brussel sprout ragout

N.Y. Strip Steak ~27~

grilled 12oz sirloin-sweet onion confit-

gorgonzola & bacon double baked potato

Filet Mignon ~ 32 ~

grilled 8 oz beef tenderloin - red bliss mashed potato -

carrots vichy - braised greens and herb butter

l i g h t e r   f a r e

Lobster Roll ~17~ 

maine lobster-citrus aioli-fresh herbs-celery

watercress-butter toasted roll

Sunset Farms Bacon Burger ~16~

½ ground bacon ½ ground beef

pan fried egg-crispy shaved onion

arugula-cheddar-herb aioli

served on buttered-toasted bread

Rib Eye French Dip ~12~ 

shaved rib eye-cheddar-horseradish sauce

caramelized onion jus

toasted ciabatta style bread

all lighter fare items are served with

house fries-cole slaw or potato salad

consuming raw or under cooked meat or seafood can increase your chances of food borne illness

please notify your server of any food allergies prior to ordering

please ask your server about gluten free options

Parties of Eight or More May be Subject to an 18% Gratuity

We Support All Aspects of Sustainable Agriculture and Aquaculture.

We use local farms when possible and source produce for quality and sustainability.

Our seafood is sourced from purveyors that are dedicated to locating species from areas that produce the best tasting and highest quality seafood available