buffalo-caribbean chicken tenders
hand-breaded and tossed with our addictive mango-buffalo barbeque sauce, served with pineapple-jalapeno salsa and blue cheese dip 8.50

coconut shrimp
ours are big and rolled in shredded coconut, then fried to a golden crunch, served with our spicy-sweet orange-sambal dipping sauce 9.95

crab cakes
an updated new england classic, pan-seared to a golden brown, drizzled with roasted red pepper aioli and served with mixed baby greens tossed in our orange sesame vinaigrette 9.95

fried calamari
we use rhode island squid, selected for its tenderness and sweet, mild flavor, served with our lemon-caper tarter sauce and almond-romeco dipping sauce 8.95

vegetable spring rolls
rice wrappers filled with asparagus, spinach, mint, cucumbers, carrots, rice noodles and cilantro pesto, chilled and served with peanut dipping sauce 7.50

crispy asian chicken rolls
with chicken, ginger, soy, carrots, mushrooms and rice noodles in an egg roll wrapper, served with a cucumber-carrot salad and our peanut dipping sauce 8.95

forno baked chicken quesadilla
pulled chicken with mozzarella, pepper jack, caramelized onions and peppers, served with pineapple-jalapeno salsa and drizzled with our chipotle sour cream 8.95

not your average hummus
a creamy purée of chickpeas, tahini, garlic and fresh-squeezed lemon juice, served with carrot sticks and freshly basked pizza chips 7.50

crab lettuce wraps
a thai-inspired blend of blue crab meat, granny smith apples, sugar snap peas, carrots and cilantro, served in chilled lettuce cups with a sweet chili-lime vinaigrette 10.95

soup
bowl of our chicken pepper-noodle, tomato basil or today’s special 3.95