 |  |
| Restaurant Week Boston |
| Dinner |
| March 18 - 23, 25 - 30 |
Choose 1 item per course |
| |
| Appetizers |
Choose 1 Item |
| Raw Bar Sampler |
oysters on the half shell, cherrystone clam, crab claw, shrimp cocktail |
| Classic Lobster Bisque |
sherry & cream |
| Rhode Island Style Calamari |
spicy & greasy |
| Sauteed P.E.I. Mussels |
garlic, wine & herbs or fra diavolo |
| Lobster Potstickers |
lobster ginger filling & soy dipping sauce |
| Mixed Green Salad |
cherry tomatoes, red radish, cucumber & croutons |
| |
| Entrees |
Choose 1 Item |
| Grilled Fish of The Day |
specials change daily |
| Beer Battered Fish & Chips |
tartar sauce, coleslaw & fries |
| Marinated Skirt Steak & Frites |
shack steak sauce, sauteed mushrooms & grilled onions |
| Native Steamed 1 lb. Chix Lobster |
drawn butter & corn |
| Shack Style Baked Scrod |
tomato fondue, herb crumbs & jasmine rice |
| Florida Gulf Shrimp (grilled or fried) |
coleslaw, fries & remoulade |
| |
| Dessert |
Chef’s Choice of Homemade Desserts from the Blackboard |
| $33.12 |
| Price exclusive of tax, beverage or gratuity |
Before placing your order, please inform your server if a person in your party has a food allergy |