Our restaurant menu offers a balance of unique dishes and old favorites. Our dishes are priced at very reasonable rates to serve the maximum people.
Bacon Wrapped Scallops
Garnished with caramelized onions and served over mixed greens with a touch of balsamic vinaigrette.
A tasty treat-served with our original chipolte sauce.
Smoked Mussels in Kirsch
Signature item – Tender smoked mussels, basil and tomato sautéed with a most delectable cherry brandy cream sauce.
Two delicious crab cakes drizzled with a roasted garlic Lobster mayonaise served on a bed of mixed greens
Sherried shrimp and lobster wrapped in a philo dough pastry accompanied by a lobster cream sauce.
Smoked Seafood Sampler
Smoked tuna, salmon and mussels prepared with diced onions and capers, served with crustini.
Nathaniel Porter’s Raw Bar
Choices of Oysters on a half shell or Little necks on a half-shell. Each priced per piece.
Four little necks crusted with a special blend of breadcrumbs and seasoning, topped with crispy bacon.
Mushroom caps stuffed with gorgonzola cheese served on abed of greens with a light white wine butter.
Large shrimp cocktail served with lemon and cocktail sauce. Each priced per piece.
Soups and Chowder
Nathaniel Porter’s Seafood Chowder
Our award winning chowder loaded with seafood. Smooth, hearty and delicious.
Soup of the Day
Traditional French onion Soup
Four onions In a beef stock topped with a crouton and melted Cheese.
All entrees are served with salad, rolls and butter.
Black Jack Sirloin
A grilled cut of sirloin, encrusted with peppercorns, flambéed with Jack Daniels, served with a brown sugar cream sauce prepared with mushrooms and scallions and a touch of whiskey.
French Rack of Lamb
Roasted tender ribs of lamb grilled and served with a tasty bing cherry sauce on a bed of greens.
Signature Item- Hearty beef tenderloin wrapped in bacon, grilled to perfection and finished with our tangy béarnaise sauce.
Cut from the most tender section of beef, served over rice and prepared with a delicious brandy
Signature Item- Breaded hand-cut veal topped with crabmeat and provolone cheese, finished with mustard Hollandaise. One of our long time favorites
An 8oz. Veal chop grilled and served on a Gorgonzola crustini, drizzled with a balsamic red wine reduction sauce.
Native scallops, crabmeat and shrimp sautéed in a rich lobster newburg sauce over rice, topped with two grilled jumbo shrimp.
Five juicy jumbo shrimp sautéed with tri-color peppers, onions, fresh tomato and spicy Creole seasonings on a bed of pan seared Capellini.
Whiskey Cream Scallops
Large fresh scallops flambéed with whiskey, finished with a touch of Dijon mustard and cream, served in a puff pastry shell.
Baked Stuffed Shrimp
A favorite prepared with herbed seafood stuffing.
Grilled Native Swordfish
The classic New England swordfish steak grilled to perfection and garnished with lemon.
New England swordfish seasoned and grilled, finished in the oven and topped with boursin cheese.
New England Baked Scrod
Traditionally served with seasoned crumbs, White wine, lemon and butter.
Atlantic Salmon over Penne Pasta
Fresh grilled salmon served on a bed of tomato basil penne pasta, tossed with asparagus, olives, gorgonzola cheese with a hint of garlic and virgin olive oil.
Pan seared, crusted with breadcrumbs and Horseradish, finished in the oven. Topped with a Pernot dill cream sauce.
Fresh New England lobster meat, sautéed with shallots, fresh basil, tomatoes, and mushrooms served over tender penne pasta in a light cream sauce.
A boneless breast of tender chicken sautéed with mushrooms, pommeray mustard and a touch of cream with scallions.
Grand Marnier Chicken
Signature Item – Apricot and orange stuffed chicken breast, wrapped in pastry and served over Grand Marnier cream sauce.
A tender veal cutlet sautéed with marsala wine and mushrooms.
Chicken Marsala Also Available