Shea’s Lunch Menu

Starters

Spice Crusted Seared 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

Fried Essex Clams ~ Market Price

Tender and Sweet.

Shrimp Cocktail ~ 14

Chilled Jumbo shrimp with horseradish, cocktail sauce.

Vegetarian Spring Rolls ~ 12

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

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.

New England Classics

Fried Plates ~ Market Price

Clams, Shrimp, Haddock, Oysters or Scallops.  Best available, tender and sweet,
with hand-cut fries and coleslaw.

Fisherman’s Platter ~ 28

Fresh fried haddock, scallops and shrimp, with hand-cut fries and coleslaw or have it broiled with rice and vegetables.

Sandwiches and More

~ All sandwiches served with your choice of house-made coleslaw or hand-cut fries ~

Falafel ~ 13

Wrapped in grilled flatbread with red onion, tomato, mixed green, cucumber yogurt sauce.

Nantucket Reuben ~ 16

Fried Haddock, melted Swiss, Thousand Island dressing, coleslaw on a toasted Kaiser roll.

Chicken Wrap ~ 11

Grilled chicken breast tossed with poppy seed dressing, mixed greens, avocado, black bean corn salsa, cheddar in a warm tortilla.

Crab BLTA ~ 16

Pan seared crab cake, bacon, Bibb lettuce, avocado, tomato, old bay aioli, ciabatta.

Lobster Roll ~ 19 

Generous pieces of lobster, simply seasoned dressing, butter toasted bun

Fish or Chicken Tacos ~ 14/12

Grilled or Blackened Mahi Mahi or Chicken, avocado, cilantro sour cream, black bean corn salsa, chipotle slaw, warm flower tortilla.

Shrimp or Chicken Burrito ~ 14/12

Shrimp or Chicken, rice and black beans, pico de gallo, grilled corn, and pepper jack cheese wrapped in a flour tortilla.

Grass-Fed All Natural Classic Burger ~ 12

Served with lettuce, tomato, onion.
Add Swiss, blue, cheddar, American cheese + .75 each

Shea’s Burger ~ 14

Grass-Fed All Natural Ground Beef topped with blue cheese, roasted tomatoes, grilled onion, lettuce.

Crispy Flatbread ~ 11

Margarita (basil, tomatoes, mozzarella) or Italian Sausage (broccoli rabe, fontina).

Black Pastrami Panini ~ 13

Black Pastrami, Swiss cheese, grilled onion, lemon poppy seed dipper, marbled rye.

Entrees

Haddock Provencal ~ 18

Fresh haddock baked with breadcrumbs, over a sauté of fresh tomato, mushrooms, spinach, garlic with herb roasted red bliss potatoes.

Grilled Salmon ~ 19

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

Bolognese ~ 18

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

Pork Tenderloin Medallions ~ 19

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

Native Lobster ~ Market Price

1-¼ pound native lobster boiled or stuffed with scallops, crab, breadcrumbs, butter and lemon. Served with hand-cut fries and coleslaw.

Steak Tips ~ 18

Gluten-free soy marinated Angus beef, red bliss potatoes, seasonal vegetables.

Crispy Skin Half Chicken ~ 20

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

Sides:

Hand-cut Fries ~4 | Onion Rings ~ 6 | Sweet Potato Fries ~ 5 | Coleslaw ~ 3 | Sesame Seaweed Salad ~ 5