Lunch MenuSEA FOOD SEA FRIENDS SEA VIEW

PASTAGLUTEN FREE PASTA AVAILABLE UPON REQUEST // 2House Made Lobster Ravioli // 26.5peas, scallions, shallots, brandy cream, lobster claw garnish

Linguini & Clams // 20native little neck clams, fresh herbs, garlic, white wine, butter

Rigatoni Bolognese // 19.5classic beef, veal & pork ragu tossed with fresh rigatoni

Lobster Mac & Cheese // 26three cheese veloute, tomato, fresh herbs, baked breadcrumb topping

Shrimp Risotto // 24 saffron risotto with sauteed shrimp, asparagus & fennel salad

LAND AND SEA*Skirt Steak // 23 GFover roasted RI mushrooms, rainbow carrots & Jerusalem artichokes in a chimichurri sauce

Fish Tacos // 15mahi-mahi, cilantro, lime, chili marinade, black bean salad, pico de gallo, shredded cabbage, guacamole, three fl our corn tortilla

Fish & Chips (Gulf of Maine) // 16.5crispy pollock, beer battered, cole slaw, tartar sauce, lemon, fries

Haddock // 21 GFyukon roasted potato, local mushrooms, grape tomatoes, white wine butter

*Crispy Salmon // 25 GFseared, over rice noodles with baby bok choy in a mirin sauce

Georges Bank Scallops // 28 GF

seared scallops over winter vegetable ragout & roasted fi ngerling potatoes over bordelaise sauce

Swordfi sh // 28 fregola & fried leeks in a puttanesca broth

Cod Loin // 25 seared, over sautéed spinach, & mussels Billi Bi sauce

STEAMED LOCAL LOBSTER // Market Price GFserved with today’s sides & butter

Add Lobster Tail To Your Entrée // 18

* Please notify your server of any food allergies prior to ordering. Consuming raw or undercooked meat or seafood can increase your chances of food borne illness. CHEF Angel Cardona

RAW BAROYSTER VARIETY SUBJECT TO AVAILABILITY

*Littleneck Clams // 1.5 per piece½ dozen // 7 dozen // 13

*Oysters // 2.75 each½ dozen // 15 dozen // 27

Jumbo Shrimp Cocktail (shell on) // 3.50½ dozen 19 // dozen 38

Lobster Cocktail // 18

*Anchor Platter // 256 oysters, 6 littlenecks, 2 shrimp

*Ice Crusher // 4812 oysters, 12 littlenecks, 6 shrimp

Saucesmignonette • cocktail

SUGGESTED PAIRINGSLaurent-Perrier Champagne 16 glass 30 bottle 375ML

SOUP & SALADCup / Bowl

New England Clam Chowder // 5 / 6.5

Lobster Bisque // 7 / 10

Soup of the Moment

CGH Salad // 7 GFred onion, grape tomatoes, cucumber, carrot, house vinaigrette

Arugula Salad // 10 GF Availablebaby arugula, sesame croutons, pickled daikon radish, yuzu-garlic dressing

Greens & Grain // 10.5 GFkale, bulgur wheat, granola, raisins & feta cheese tossed incitrus vinaigrette

Classic Caesar Salad // 11 GF Availableromaine hearts, grilled croutons, whole anchovies, grated reggianito cheese, house made Caesar dressing

WInter Vegetable Salad // 11 GFroasted winter vegetables over house made buttermilk-goat cheese dressing

ADD-ONS GF

Lobster Claw & Knuckle Meat 4oz // 12Lobster Salad 8oz // 18Grilled Marinated Portobello Steak // 8Pan Seared Scallops (3) // 15Pan Seared Jumbo Shrimp (3) // 9.75Grilled *Salmon 8oz // 14Grilled Swordfi sh 8oz // 17*Skirt Steak 8oz // 16Grilled Chicken 6oz // 6.50Hot Lobster Tail // 18

SNACKS & SIDESBrussel Sprouts // 8 GF, V, Can Be Made Vegansmoked bacon, raisin

Farm Fresh Vegetable // priced to market GF, V

Baked Potato // 5 GF, V

Fried Green Beans // 11 V

Truffl e Fries // 8 V

House Fries // 5 V

Baby Bok Choy // 7sautéed with lemon zest, breadcrumbs & red pepper fl akes

Lobster Double-Baked Potato // 12stuffed with potato, lobster, sour cream, butter & chives

APPETIZERSCalamari (Point Judith R.I.) // 11.5lightly fried rings & tentacles, house pickled pepper relish, citrus vinaigrette & basil

Stuffi es (R.I.) // 84 topneck clams, chorizo & bell pepper stuffi ng

Mussels // 12mussels, saffron butter sauce, garlic, shallots, red bell pepper, fresh herbs & crostini

Pork Belly Empanadas // 12 GF2 fried corn empanadas stuffed with pork belly & mozzarella cheese, over escabeche

Sautéed Octopus // 13 GFtossed with sautéed chorizo, onions, fennel, cherry tomatoes, drizzled with chipotle aioli

Lamb Chops* // 15 GF3 lamb ‘lollipops’ rubbed with mint & garlic, over cumin scented chickpea cake drizzled with arugula pesto

Popcorn Shrimp // 14tempura battered & fried shrimp, tossed in a sesame-soy-ginger-garlic sauce with peanuts & scallions over shredded romaine

Clam Zuppa // 15 GF availablesteamed clams, sautéed chorizo, tomato, kale & chickpeas in a garlic white wine butter sauce, with grilled crostini

RI Mushroom Bruschetta // 12mushrooms sautéed in parmesan garlic cream sauce & fresh herbs, served on grilled crostinis, fi nished with truffl e oil

Lump Crab Cakes* // 152 crab cakes served over guacamole drizzled with spicy aioli

Flatbread of the Day // 14

BURGERS & SANDWICHESSERVED WITH COAST GUARD HOUSE FRIES

*Sunset Farm Bacon Burger // 18½ local ground beef, ½ ground bacon, crispy onion strings, arugula, cheddar, garlic aioli, sunny side up farm egg

*Angus Burger // 12lettuce, tomato, red onion, on a brioche bun

Grilled Cheese // 13 Add Bacon // 2melted brie cheese, fi g jam & arugula on a toasted ciabatta

Crispy Eggplant // 12 Add Chicken // 3fried eggplant, arugula, feta cheese, roasted garlic tahini aioli, hummus & marinated tomatoes on a toasted ciabatta

Portobello Mushroom Burger // 12marinated Portobello mushroom ‘steak’ with roasted red peppers, sautéed spinach, & goat’s cheese on toasted ciabatta

Chicken B.L.T. // 13.5grilled chicken, melted cheddar, bacon, chipotle ranch, lettuce & tomato on toasted ciabatta

Lobster Roll // 20fresh herbs, citrus aioli, lettuce, buttered brioche

*Salmon Sandwich // 15grilled salmon fi let with pickled coleslaw, arugula, tomato & chipotle ranch on toasted ciabatta

ADD ONS cheddar or gorgonzola // 1 fried onion strings // 2 bacon // 2 wild sautéed mushrooms // 3

SIMPLY GRILLEDSIMPLY PREPARED, DRIZZLED WITH EXTRA VIRGIN OLIVE OIL & LEMON ON A BED OF ARUGULA. ALL OPTIONS GLUTEN FREE

*Salmon // 17 8oz Chicken // 14 10oz Swordfi sh // 19 8oz

*Skirt Steak // 18 8oz Pan Seared Jumbo Shrimp (5) // 18.5Scallops // 20

CGH Lunch Menu Winter 2019/20.indd 1 10/16/19 1:13 PM

WINES BY THE GLASS

COCKTAILS

MADE WITH NEW ENGLAND SPIRITS

SPIRITS FROM ACROSS THE SEASpiced Apple Margarita // 12

Lunazul Reposado, Apple Cider, Lime Juice, Star Anise

Modern Belini //10Powell & Mahoney Peach, Lamarca Prosecco

Ginger Apple Toddy // 11 Chairman’s Spiced Rum, Canton Ginger, Cider

Black Velvet // 10 Lamarca Prosecco & Guinness Stout

Blood Orange Thyme & Gin Cocktail // 12 Gin, blood orange juice, thyme simple syrup, soda

Limovo Cocktail // 12 Vodka, Tuaca, B&B, Simple Syrup, Nutmeg, Diced Apple

ALCOHOL FREE SPECIALTY DRINKS

Brilliant Butterfly // 9 Organic Butterfly Pea Flower Tea, Star Anise Simple Syrup, Orange

Tropical Tea // 9Hibiscus Tea, Vanilla Simple Syrup, Orange, Lime

Moving to the Country // 9.5Powell & Mahoney Peach, Orange Simple Syrup, Soda Water

SPARKLINGProsecco, Lamarca, Veneto, Italy NV // 9 /34 Pere Mata, Cava ‘Cupada Rose’ Catalonia, Spain NV // 12/42 Champagne, Laurent Perrier, Tours- sur – Marne, France NV // 16/30 375ML WHITEPinot Grigio, Bel Vento, Friuli-Venezia Giulia, Italy NV // 7.50/28 Pinot Gris, Cave de Turckheim, Alsace, France 2017 // 11.5/43 Chardonnay, Newport Vineyards, Newport, Rhode Island 2017 // 8/28 Chardonnay, Irony ‘Small Lot Reserve’ , Monterey, CA 201 // 9 /34Chardonnay, Hahn ‘SLH’, Santa Lucia Highlands, CA 2016 // 13.5/50Riesling, Trimbach, Alsace, France 2016 // 13/48Sauvignon Blanc, Babich ‘Black Label’, Marlborough, NZ 2018 // 9 /34 Carricante, Alta Mora, Etna Bianco, Sicily 2016 // 15/58Muscadet, Michel Lelu, Loire Valley, France 2018 // 7.5/28Gruner Veltliner/Riesling/Chardonnay, Hermann J Wiemer ‘Field White’, Seneca Lake, NY NV // 10.5/39Pinot Blanc, Hopler, Burgenland, Austria 2017 // 12/42Chenin Blanc, J Mourat Organic ‘Chenin de Jardin’ , Loire Valley, France 2017 // 11/42

ROSE Grenache/Cinsault / Whispering Angel, ‘The Palm’ Coteaux d’Aix-en-Provence, France 2018 // 10.5/40 Pinot Gris, Greenvale ‘Ramato’ Portsmouth, Rhode Island 2018 // 11/42

REDPinot Noir, Pebble Lane, Monterey County, CA 2016 // 8/32Pinot Noir, Rock Point, Rogue Valley, Oregon 2017 // 10/ 38Cabernet Sauvignon, Parducci ‘Small Lot’, Mendocino County, CA 2016 // 8/32Cabernet Sauvignon, Ghost Pines, Napa/Sonoma Counties, CA 2016 // 11/40 Cabernet Franc, Jonathan Edwards, Connecticut 2017 // 12/46 Syrah /Mourvedre/Viognier, In Situ Signature, Aconcagua Valley, Chile 2017 // 9 /34Vino Rosso, Paolo Scavino, Italy 2016 // 7.5/28 Sangiovese/Barbera/Zinfandel, Oracle Cellars ‘Labyrinth’ Mendocino, CA 2017 // 11/40Merlot, Ferrari-Carano, Sonoma, California 2017 // 12.5/46 Malbec, Recuerdo, Mendoza, Argentina 2017 // 12/46Sangiovese, Polizano’ Rosso di Montalcino’ Tuscany, Italy 2017 // 11/42

Cranberry 75 // 12 Sons of Liberty True Born Gin, Wild Moon Cranberry, Prosecco, Dash of lemon

Maple Whiskey Sour // 12 Wild Moon Birch, Sons of Liberty Battle Cry Whiskey, Maple Syrup, Fresh Lemon Juice

Blueberry Pie Martini // 12 Triple 8 Blueberry Vodka, Vanilla Vodka, Lemon Juice, Graham Cracker Rim

Cranberry Merry // 11 Keel Vodka, White Cranberry, Rosemary Simple Syrup

Hot Toddy // 11 Sons of Liberty Whiskey, Agave nectar, cloves, lemon

1888 Old Fashioned // 12 Sons of Liberty Battle Cry Whiskey, Carpano Antica, Ramazzotti

CGH Lunch Menu Winter 2019/20.indd 2 10/16/19 1:13 PM