Shea’s Dinner Menu

Starters

Spice Crusted Tuna ~ 17

Roasted corn and edamame risotto, soy ginger glaze.

Prince Edward Island Mussels ~ 13

Steamed in garlic, butter, white wine and chicken stock with fresh tomatoes and spices.

Calamari ~ 12

Crispy deep fried rings served with cilantro jalapeño aioli.

Spinach, Artichoke and Brie Dip ~ 10

Warm and creamy, with flour tortilla chips. Add Blue Crab +4

Vegetarian Spring Rolls ~ 12

Edamame and Asian vegetables, sweet chili drizzle, Thai mixed greens.

Fried Essex Clams ~ Market Price

Tender and Sweet.

Shrimp Cocktail ~ 14

Chilled Jumbo shrimp with horseradish, cocktail sauce.

Oysters on the Half Shell ~ 16

Select oysters served ice cold on a Wakame sesame seaweed salad with Mignonette sauce and cocktail sauce.

Crab Cakes ~ 15

House made lump crab cakes, citrus caper aioli.

Salads

Classic Caesar ~ 9

Crisp romaine tossed with shredded parmesan, garlic croutons and our house-made dressing.

House Garden ~ 8

Mixed Greens tossed with Roma tomatoes, cucumbers, red onion and julienne carrots, and your choice of dressing.

Baby Spinach ~ 10

Dried figs, bacon, blue cheese, warm bacon cider vinaigrette.

Beet ~ 10

Mixed beets, green apple, endive, spiced port vinaigrette.

 

Add to any salad:

Chicken ~ 6 | Shrimp ~ 7 | Steak Tips ~ 9 | Seared Tuna ~ 15

House Made Salad Dressings:

Warm Bacon Cider Vinaigrette, Balsamic Vinaigrette, Blue Cheese, Lemon Poppy Seed, Caesar, Thousand Island, Spiced Port Vinaigrette, Roasted Tomato Vinaigrette.

Soups

Clam Chowder ~ 6/8

Award Winning creamy preparation of this New England Favorite. (Best in Essex & People’s Choice)

Harvest Butternut Apple Bisque ~ 6/8

Cinnamon, crème fraîche, toasted pumpkin seeds.

Chicken & Andouille Sausage Gumbo ~ 6/8

Rich & hearty treat straight from the French Quarter.

Soup du Jour ~ Priced Daily

Fresh house-made soups – ask your server for today’s selection.

Entrees

Braised Lamb Shank ~ 28

Roasted garlic and Mascarpone polenta, gremolata.

Pork Tenderloin Medallions ~ 26

Pan seared, cider glaze, root vegetable gratin, baby vegetables.

Haddock Provencal ~ 24

Fresh haddock fillets baked with buttery crumbs, sauté of tomato, mushrooms, spinach and garlic, herb roasted red bliss potatoes.

Grilled Salmon ~ 27

Soy ginger glazed salmon, coconut sticky rice, grilled pineapple salad.

Bolognese ~ 23

Ground pork, Italian sausage, pork tenderloin, sirloin, fried baby Burrata cheese, fresh pappardelle pasta.

Duck Duo ~ 28

Maple bourbon sweet potato mash, carmelized Brussel sprouts, sour cherry demi.

Lobster Mac & Cheese ~ 30

Native lobster, Cavatappi pasta, Fontina and Parmesan, buttery crumbs.

Native Lobster ~ Market Price

1-1/4 pound native lobster boiled or stuffed with scallops, crab, breadcrumbs, butter and lemon with baked potato and seasonal vegetables.

Filet Mignon ~ 33

8 oz. center cut, Yukon gold potato gnocchi, blue cheese fondue, balsamic Cipollini onions.

Crispy Skin Half Chicken ~ 23

Organic chicken, whipped Yukon gold potatoes, baby carrots, lemon herb pan jus.

Fisherman’s Platter ~ 28

Fried shrimp, scallops and haddock with hand-cut fries and coleslaw or broiled with rice and vegetables.

Add claims +7

Fried Plates ~ Market Price

Clams, shrimp, haddock, Oysters or Scallops.  Freshest & finest available with hand-cut fries and coleslaw.