North Shore Grill menu

New England Clam Chowder

The Iceberg Wedge

Blue cheese, bacon, diced tomatoes

Caesar Salad

Garlic croutons

Maine Lobster Bisque

Strawberry Mandarin Walnut Salad

Mixed greens, candied walnuts, blue cheese raspberry vinaigrette

Warm Steak & Spinach Salad

Tender tips sauteed with peppers, onions, and mushrooms in tossed with a white balsamic vinaigrette topped with goat cheese crumbles

Lobster Cobb Salad

Shrimp, crab, ranch, blue cheese crumbles, egg, bacon, sliced avocado with tarragon ranch

Sauteed Spinach

Grilled Asparagus

Pan Roasted Mushrooms

Jumbo Stuffed Baked Potato

Creamed Spinach

Lobster Mashed Potatoes

Chicken Goujons

Fire roasted with honey sirachi sauce.

Spinach and Artichoke Dip

Oven baked with grilled flatbread

Angus Beef Carpaccio

Garlic parmesan aioli

Calamari Fritto Misto

Marinara sauce

Steamed Mussels

Tomatoes, white wine and fresh herbs

Chilled Jumbo Shrimp Cocktail

Lump Blue Crab Cake

Fire roasted corn salsa, lemon butter

Seared Ahi Tuna

With pickled ginger, seaweed salad, wasabi

Oysters Rock

Baked with creamy spinach, bacon, and hollandaise

Seafood Nachos

Sun dried tomato tortilla chips topped with baby shrimp, bay scallops, blue crab meat, lobster meat, chopped tomatoes, red onions, black olives, sliced jalapenos, and melted cheeses with sour cream a

New England Fish Fry

Atlantic Cod, Samuel Adams Battered, Sea Fries, Tartar Sauce

Walnut Crusted Tilapia

Oven roasted topped with frangelica cream, rice & vegetable

Basil Pesto Salmon

Asparagus, artichokes, mushrooms, pesto cream sauce on rigatoni

North Shore Seafeast

Scallops, shrimp, calamari, mussels, and cod, in a sherried tomato both with peppers, onions and sundried tomatoes on a bed of rice pilaf

Almond Rainbow Trout

Pan roasted then topped with a citrus buerre blanc, rice pilaf

Blue Crab Stuffed Sole

Blue crab, bay shrimp, brie cheese, topped with lobster bechamel; served with rice pilaf and chefs vegetables

Shrimp & Andouille Cavatapi

Sautéed with Garlic, Shallots, Sundried Tomatoes, Sliced Asparagus, fresh spinach in a light Vodka sauce finished with Goat Cheese Crumbles

Walleye Francaise

Egg battered then sauteed and finished with sauce choron, with chefs vegetables and rice pilaf

Blackened Mahi Mahi

Topped with blue crab, baby shrimp and andouille sausage; served with mashed and chefs vegetables

Swordfish Casino

Grilled and finished with lump crab, roasted red pepper and diced pancetta; served with rice pilaf and chefs vegetables

Voo Doo Scallops

Jumbo sea scallops pan seared in a sambuca flambe sauce, served with mashed potatoes and chefs vegetables

Rainforest Tilapia

Atlantic Cod

Atlantic Salmon

Rainbow Trout

Mahi Mahi

Jumbo Shrimp Skewers

Swordfish

Ahi Tuna

Jumbo Sea Scallops

Walleye

Bourbon Marinated Beef Skewers

10oz Tenderloin Chunks Jim Beam Marinated, Fire Roasted and served on a Bed of Rice Pilaf

Top Sirloin

Center cut strip steak

Grilled Chicken Piccata

Topped with artichoke hearts, capers, lemon butter sauce

Double Cut Pork Chop

14 oz. Thick cut , served with spiced sliced apple sauce

Fire Roasted Angus Beef Short Ribs

Served with Rich Espagnole Demi Glaze

Slow Roasted Citrus Glazed Beef Brisket

Served with White Truffle Mushroom Risotto

Center Cut Filet Mignon

T-Bone

18 oz. Classic cut topped with crispy onions

Half Pound Cold Water Tail

Fire Roasted to Perfection and Served with Drawn Butter

Delmonico

16 oz. Hand lean trimmed ribeye

Classic Surf & Turf

Filet mignon with a half pound maine lobster tail

Canadian Malpaque

Connecticut Blue Point