Sally's Fish Camp Menu

The Castaway

This Coconut Rum Concoction will have you Floating on Cloud 9

The Island Breeze Mango Martini

Vodka, Mango Liqueur, and Fresh Mango Puree

Up All Night Espresso Martini

Sarah's secret recipe made with Stoli Vanilla, real espresso and 6 liqueurs

The Pomegranate Lemon Drop

Citron Vodka, Pomegranate Liqueur and a dash of lemon Juice

A Kiss on the Beach

Pear flavored vodka and pear liqueur, The Perfect "Pear"!

White Hot Nights

Ciroc Vodka, Couintreau Citrus Liquor, Fresh Orange, and White Cranberry Juice

The Dark and Stormy

A Bermuda Favorite Made with Gosling’s Black Seal Rum and Ginger Beer

Sally's Sangria

Red wine and our mixture of fresh fruit and select liqueurs

Key Lime Martini

The Refreshingly cool summer cocktail that will send you to The Keys!

Up All Night Espresso Martini

Stoli Vanilla, real espresso and 4 liqueurs

Mango Bellini

A fresh twist on the original...fresh mango nectar and a splash of mango liqueur with champagne

Lemon Twist

A Refreshing Blend of Limoncello and Champagne

Gone Fishin’

Ciroc Vodka, Cassis, Pineapple Juice and a Champagne Float

Pan Roasted 1.5 lb Lobster

served with Old Bay fries and baby asparagus

Baked 1.5 lb Lobster stuffed

with shrimp, crab and scallops served with drawn butter and asparagus

New England Lobster Roll on a grilled top loader

with drawn butter accompanied by Camp fries and slaw

Linguini alla vongole

little neck clams steamed in parsley, olive oil, garlic, and white wine over linguini

Campfire Grilled Trout over wild rice and julienne vegetables in a tomato saffron mussel broth

Cedar Planked Salmon

with a Dijon glaze, mashed potatoes & haricot verts

Camp’s Lobster Pot Pie - chunks of fresh lobster meat

with mushrooms, and asparagus baked in sherry cream sauce topped with golden puff pastry

Pepper Crusted Tuna over vegetable stir-fry rice and Asian slaw

Diver Scallops

with wild mushroom and pancetta risotto, porcini créme, laced with white truffle oil

Bouillabaisse

fish, shrimp, clams, mussels, and scallops in a seafood broth with red pepper rouille toast

Grilled Lemon Peppered Swordfish

with shrimp studded rice, artichoke & sundried tomato tapanade, drizzled with basil aioli

Pan Seared Chilean Sea Bass over herbed potatoes & spinach

with a roasted garlic chive butter sauce

Long Island Littleneck Clams

Long Island Littleneck Clams

with a house-made cocktail sauce and mignonette

Bluepoint Oysters

Jumbo Shrimp Cocktail

Jumbo Lump Crab Cocktail

with a mango vinaigrette

Chilled Lobster & Crab cocktail tossed

with a citrus vinaigrette and Arugula

Budweiser

Bud Light

Long Trail Seasonal

Sam Adams

Sam Adams Seasonal

Sam Adams Light

Heineken

Amstel Light

Corona

Red Stripe

N/A Kaliber

Brooklyn Lager

Anchor Steam

Samuel Smith’s Brown Ale

Dogfish Head 90 min. IPA

Bass

Blue Moon

Harpoon IPA

Stella Artois

Guinness

New England Clam Chowder

Soup of the Day

Soup and salad combo

Old Bay fries

Garlic mashed potatoes

Sautéed spinach

Roasted Asparagus

Aveleda

Vinho Verde, Portugal

Montinore

Semi Dry Riesling, Willimette Valley, Oregon

Campanile

Pinot Grigio, Italy

Babich

Sauvignon Blanc, Marlborough, New Zealand

Huber

Gruner Veltliner “Hugo” Austria

El Portillo

Chardonnay, Mendoza, Argentina

Chateau Ducasse

Graves Bourdeaux Blanc

Valent

Pinot Grigio, Italy

Calera

Chardonnay, Central Coast

Ken Forrester

Petite Chenin, South Africa

El Coto

Rioja Blanco

Dr. loosen

Riesling Qba “Dr. L” (Mosel-Saar-Ruwer)

Dry Creek Vineyards

Fume Blanc, Sonoma County

Morgadio

Albarino “Legado del Conde” Rias Baixas

Minet Pouilly Fume

Vielles Viegnes

Au Bon Climat

Pinot Gris/Pinot Blanc, Central Coast

Silverado

Chardonnay, Napa Valley

Michel Thomas

Sancerre “Silex” Loire Valley

Flora Springs Soliloquy

Sauvignon Blanc, Napa Valley

Sonoma-Cutrer “Russian River Ranches”

Chardonnay, Sonoma Coast

Caymus Conundrum

Napa Valley

Iceberg Wedge, cherry tomatoes, English cucumbers, & julienne carrots

with creamy gorgonzola dressing | with Asian beef or fried chicken 9.00

Hearts of Romaine

with shaved Parmesan, baked garlic croutons, and Caesar dressing, garnished with fried sardine (grilled shrimp add $3; grilled chicken add $2)

Iceberg Wedge, cherry tomatoes, diced English cucumbers, & julienne carrots

with creamy gorgonzola dressing

Hearts of Romaine

with shaved Parmesan, baked garlic croutons, and Caesar dressing

Baby Spinach, dried cherries, candied walnuts and crumbled goat cheese in an emulsified cherry vinaigrette

Mixed Greens, beet & goat cheese salad

with a cider vinaigrette and crispy pancetta garnish

Orange Honey Glazed Salmon over chopped romaine, red peppers, soba noodles and mandarin oranges

Seared Tuna over an Asian noodle salad

with shredded romaine, cabbage and peppers tossed in a Ponzu vinaigrette

Cono Sur

Pinot Noir, Chile

Peachy Canyon

Zinfandel “Incredible Red” Paso Robles

Bastianich

Rosato (Rose), Friuli

Marques de Caceras

Rioja Crianza, Spain

Capolan

Merlot, Sonoma

Parker Station

Pinot Noir, Santa Barbara

Red Diamond

Merlot, Columbia Valley

Hangtime

Pinot Noir, Edna Valley, California

Salentein

Cabernet Sauvignon, Mendoza, Argentina Glass

Spellbound

Petite Sirah, California

Willamette

Pinot Noir, Oregon

Gnarley Head

Zinfandel, Lodi, California

Greg Norman Estate

Shiraz, Coonawarra, Australia

Michele Torino

Malbec Reserve (Don David) Cafayates

Chateau Haut-Beauséjour

St. Estephe, Bordeaux

Wild Horse

Merlot, Paso Robles

Qupe

Syrah, Central Coast

Hedges “Three Vineyard”

Cabernet Sauvignon, Washington State

Claiborne and Churchill

Pinot Noir, Edna Valley, California

Swanson

Merlot, Napa Valley

David Bruce

Pinot Noir, Sonoma Coast

M. Chapoutier

Chateauneuf du Pape, Rhone Valley

Stag’s Leap

Cabernet Sauvignon, Napa Valley

Jordan

Cabernet Sauvignon, Alexander Valley, California

Groth

Cabernet Sauvignon, Napa Valley

Pan fried chicken sandwich

with shredded lettuce, tomato and a spicy aioli

Grilled Asian Beef Wrap

with candied onions and a soy mayo

Grilled Chicken Sandwich

with crisp bacon, Vermont cheddar, pickled onion and spicy aioli

Spicy Fish Wrap: seasoned grilled fish wrapped

with pickled cucumbers, shredded lettuce, tomato and a dill cucumber remoulade served with yellow rice

Crunchy Fried Fish Sandwich

served on a roll with house tartar and shredded lettuce and Old Bay Fries

Ahi Tuna Burger

with wasabi mayo and sweet ponzu sauce and Old Bay Fries

Grilled Salmon BLT

with a spicy mayo on toasted potato bread

Crispy fried shrimp, bay scallops or clam strips in an overstuffed grilled roll

served with Old Bay fries, Camp slaw, house tartar and lemon Whole Belly Clams | 12.00

Grilled Shrimp Tacos

with a pico de gallo cilantro lime creme served with yellow rice

Jumbo Lump Crab Cake Sliders

with a lemon aioli and Old Bay fries

New England Lobster Roll on a grilled top loader

with drawn Butter, Old Bay fries and Camp slaw

Lunetta

Prosecco, Veneto, NV

Lucien Albrecht

Brut Rose, Alsace, NV

Nicolas Feuillatte

Brut “Blue Label” Champagne, NV

Veuve Clicquot “Yellow Label”

Brut Champagne, NV

Moet & Chandon

Brut Rosé, Champagne 1999

Bollinger

Brut Special Cuvee Champagne, NV

Nicolas Feuillatte

“Palmes d’Or” Brut Champagne 1997

Blue Crab & Artichoke Dip

with smoked sea salt pita chips

Sweet Chili Glazed Crispy Calamari tossed

with hot peppers

Asian Beef Satays over soba noodles

With a mandarin vinaigrette

Escargot baked in a garlic herb butter

with a Boursin cheese gratinee

Fried Oysters

with a creole mustard aioli and micro greens

Hot Pot of Steamed Mussels and Clams

with a lemon garlic broth

Seared Tuna over soba noodles, shredded romaine, peppers & ponzu vinaigrette

Jumbo Lump Crab Cakes

with a spicy aioli over field greens

Shrimp Tempura

with a sweet ponzu dipping sauce

Ipswich Clam Strips

Fried Fish

Fried Gulf Shrimp

Camp Platter

shrimp, fish, clams and calamari

Seared Chicken & Penne Pasta

with olive oil, garlic, chopped tomatoes, green olives & arugula

Pine Nut & Parmesan crusted breast of chicken over mashed potatoes and haricot verts

with a garlic herb veloute

Pan Seared Hanger Steak

with garlic herb butter, fries, and baby carrots

Grilled NY Strip Steak

with mashed potatoes, asparagus and a red wine & gorgonzola cheese reduction