Soups & Salads

SOUPS

Seafood Stew cup 4 bowl 7
assorted fish and shellfish with tomato, saffron, fennel, potatoes and aioli crouton

Clam Chowder cup 4 bowl 7
New England Style

SALADS

Caesar Salad 7 ½ salad 4
with grated parmesan and garlic toast (anchovy added upon request)

Village Greek Salad 7 ½ salad 4
tomato, cucumber, red onion, feta and olives marinated in red wine vinaigrette

Tin Can Salad 7 ½ salad 4
mixed greens, julienne tomatoes, blue cheese, pecans and dates tossed in citrus herb vinaigrette
add chicken 6, shrimp 8, tuna 10