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Menu Items
SPICY KOREAN BEEF
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with a Soy Cream Cheese Spread Over Cucumber Slices, with
SCALLOPS ROCKEFELLER
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with Sautéed Spinach, Crumbled Bacon and Hollandaise.
COD BITES
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with Tartar Sauce.
CUCUMBER SALAD
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Cherry Tomato, Red Onion, Sweet & Sour Sauce, Cilantro.
HOUSE MADE CHIPS
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with Ranch Dressing.
Hand Cut French Fries
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CURRY CHICKEN SALAD
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Lightly Curried Chicken Breast over Mixed Greens with Sliced Avocado,
FISH AND CHIPS
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Fried Cod, served with French Fries, and Tartar Sauce.
SEASIDE BLOODY MARY
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Peppar Vodka, House made Mix, Old Bay Rim, Shrimp, Lemon,
SUNDAY FUNDAY
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Vodka, Prosecco, Orange Juice, Pineapple, Mint & Strawberry.
MANGO BELLINI
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Mango Nectar, Cava Limoncello.
MIMOSAS
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Orange, Mango, Cranberry, Pineapple, Peach, and Pomegranate.
FRIED OYSTERS
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Served with French Fries, Asian Coleslaw, and Lemon Dill Aioli.
BLACKENED SALMON
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Served with Lettuce, Lemon Dill Aioli, and Pickled Red Onions.
KOREAN BBQ SHORT RIB TACOS
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Served with Asian Coleslaw, Sriracha Aioli, Sweet Soy Sauce, Pickled
CASS BAY
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Pasta Alfredo with Spinach and Sundried Tomatoes.
ASIAN COLESLAW
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CAESAR SALAD
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Chopped Romaine, Parmesan and Croutons Served with Caesar Dressing.
ROMAINE WEDGE SALAD
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Fanned Romaine, Grape Tomatoes, Red Onions, And Bacon Bits with
HOUSE SALAD
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Local Greens, Carrots, Tomatoes, Cucumbers, Onions, Citrus Vinaigrette and Fresh
DELFT
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Portabella Mushroom Cap stuffed with Provolone Cheese, Cashews, Spinach, and
KOH SAMET
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Seasonal Mixed Vegetables in a Red or Yellow Curry with
MANZANILLA
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Espresso-Chili Rubbed Bone-in Pork Chop topped with Apple Nectar served
CAPO D’ORLANDO
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Veal Marsala over Mashed Potatoes with Choice of Vegetable.
PARMA
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Chicken Parmesan. Panko-Encrusted Chicken Breast Topped with Pomodoro Sauce &
TUSCALOOSA
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Buttermilk Fried Chicken topped with an Alabama White BBQ Sauce
PARIS
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Slow-Braised Angus Beef Short Ribs served with Veal Demi-glace Over
AVIGNON
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Pan-Seared Filet Mignon Oscar with Lump Crab Meat Topped with
HONOLULU
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Blackened Scallops served over Rice Pilaf with Choice of Vegetable
REHOBOTH
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6 Oz. Lump Crab Cake and Lemon-Dill Aioli, served with
BOOTH BAY, MAINE
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Shrimp and Lobster, with Spinach and Cherry Tomatoes in a
YOKOHAMA
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Ahi Tuna served with Ginger Sesame White Rice, Served with
SEATTLE
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Pan-Seared Salmon over Rice Pilaf topped with a Honey Garlic
LONDON
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Fish and Chips: Two Pieces of Cod served with Tartar
CURRIED CHICKEN SALAD
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Lightly Curried Chicken Breast over Mixed Greens with Sliced Avocado,
LUNCH SIDES
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House Made Chips with Ranch, French Fries, Cucumber Salad, and
SHORT RIB SANDWICH
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Spicy Korean Beef with Soy Cream Cheese, Cucumber Slices, Pickled
BLACK BEAN BURGER
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Black Bean Cake “Burger” on a Croissant Bun, Basil-Parmesan Aioli
STUFFED PORTABELLA MUSHROOM
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Stuffed with Spinach, Sundried Tomatoes And Cashews; and topped with