Small Plates

COCONUT SHRIMP | 13
with mango chutney

LITTLENECK CLAM STEAMERS | 15
Bakers dozen, drawn butter, and lemon

REEL SEAFOOD'S ORIGINAL CLAMS CASINO | 13
Bacon, brunoise peppers, garlic and white wine butter lightly finished with Parmesan bread crumbs atop crostini

STRIPS & STICKS | 12
An all-time favorite, freshly breaded clam strips served with match stick fries & tartar sauce

RSC CRAB CAKE | 17
Pan seared jumbo lump crab cake, Créole mustard aioli, and house slaw

SESAME SEARED SCALLOP APPETIZER | 16
Soba noodle and cucumber salad finished with a sweet chili drizzle

CALAMARI FRITTI | 12
Crispy fried calamari and hot sliced banana peppers, served with roasted garlic aioli & Marinara sauce

OYSTERS ST CHARLES | 19
Crispy oysters, creamed spinach, and lemon aioli

TUSCAN BRUSCHETTA | 11  ADD SHRIMP | 16
Grilled bread brushed with pesto, topped with fresh tomato, garlic, basil, red onion, and fresh mozzarella

SIGNATURE MUSSELS | 19
Craft beer steamed mussels with fresh garlic, thyme, and crushed red pepper flakes, finished with butter and fresh lemon, served with crostini

COLD SMOKED TROUT | 15
Cold smoked trout paired with pickled red onions, grilled bread with garlic herb goat cheese, capers, and hard boiled eggs

Soups & Salads

NEW ENGLAND CLAM CHOWDER CUP | 5 BOWL | 7
Classic with bacon and chives

SOUP DU JOUR CUP | 4 BOWL | 6
Ask your server for today's soup special

CLASSIC WEDGE SALAD | 9 ADD CHICKEN | 13 ADD SHRIMP | 14
Iceberg lettuce, red onions, fried bacon strips, grape tomatoes, blue cheese crumbs, topped with our house-made blue cheese dressing and a balsamic drizzle

CAESAR | 10 ADD CHICKEN | 14 ADD SHRIMP | 15
Crisp romaine, house-made croutons, and white anchovies tossed in our classic Caesar dressing &  topped with shaved Padano

HOUSE | 7 ADD CHICKEN | 10 ADD SHRIMP | 11
Mixed greens, cucumber, tomatoes, red onion, Gruyère cheese, with choice of dressing

SHELLFISH COBB | 23
Perfect to share! Shrimp, lobster, lump crab, bacon, avocado, tomato, blue cheese, and a hard-boiled egg, finished with a lemon cream vinaigrette

STRAWBERRY & ARUGULA SALAD | 15 ADD CHICKEN | 19 ADD SHRIMP | 20
Fresh strawberries paired with goat cheese, mandarin oranges, cucumbers, fresh arugula, and drizzled with tarragon vinaigrette

BEET & SPINACH SALAD | 15 ADD CHICKEN | 19 ADD SHRIMP | 20
Tossed in a balsamic vinaigrette with toasted pecans,
feta cheese and dried cranberries

ALMOND KALE SALAD | 15 ADD CHICKEN | 19 ADD SHRIMP | 20
Cabbage, kale, snap peas, roasted & salted almonds, drizzled with sesame miso vinaigrette

Raw Bar

All Raw Bar selections are Gluten-free

SEAFOOD TOWER
Chilled Maine lobster, oysters, colossal shrimp, clams,
King Crab legs served with lemon & a variety of sauces
serves 2-3 people | Mkt       serves 4-6 people | Mkt

JUMBO SHRIMP COCKTAIL | 14
Lemon & cocktail sauce

LITTLENECK CLAMS | 13
12 Served on the half shell with lemon & classic mignonette

CHERRYSTONE CLAMS | 13
6 Served on the half shell with lemon & classic mignonette

OYSTERS ON THE HALF SHELL
We carry an array of East Coast & West Coast oysters
which change daily according to availability. Ask your server for details on today’s selection | Mkt

REEL OYSTER PACK | 24
8 chef selected oysters and 4 clams, served with  cocktail sauce, fresh lemon, and classic mignonette

REEL JUMBO OYSTER PACK | 42
14 chef selected oysters and 10 clams, served with cocktail sauce, fresh lemon, and classic mignonette

Chef's Seafood Compositions

TUSCAN SALMON | 28
North Atlantic salmon, pan-seared atop wilted garlic baby spinach & topped with a tomato mozzarella  bruschetta

CIOPPINO | 35
1/2 Maine lobster, diver scallops, tender gulf shrimp, calamari, fish emince, P.E.I. mussels, clams, and King crab legs in a tomato-fennel broth

NEW ENGLAND STYLE FISH-N-CHIPS | 21
Premium white fish, beer battered & fried served with french fries & coleslaw

STUFFED HADDOCK | 23
Buttery herb bread stuffing with sweet crab meat, and chef’s seasonal selection

TAMARIND BBQ GLAZED SWORDFISH | MARKET
Char-grilled swordfish brushed with sweet & tangy tamarind barbecue sauce, charred pineapple salsa, jasmine rice, and chef’s vegetable selection

SUMMER DIVER SCALLOPS | MARKET
Pan-seared diver scallops paired with orange rum sauce, vanilla & coconut risotto, and shaved fennel salad

SOUTHWEST GRILLED SHRIMP | 28
Topped with roasted corn relish and accompanied by crispy potato wedges, tossed in a garlic cilantro mojo

PAN-SEARED SEABASS | MARKET
Paired with popcorn ponzu sauce, wakame & kale slaw and jasmine rice

SHICHIMI TOGARASHI SEARED AHI TUNA | MARKET
Seared & sliced Japanese seven spice ahi tuna with miso soba noodles, green onions, shiitake mushrooms, and dashi broth

ALMOND-ENCRUSTED WHITE FISH | 28
Fish selection changes based on market availability & sustainability recommendations, served with mashed potato & chef’s vegetable, topped with leek cream  sauce

THE “LEGRANDE” BROILED FISHERMAN’S PLATTER | 35
Combination of broiled haddock, diver scallops, and shrimp, with white wine and garlic butter, served with choice of two sides

RSC CRAB CAKE ENTREE | 36
Two pan-seared jumbo lump crab cakes with Créole mustard aioli, house slaw, and old bay fries

GRILLED BRONZINO | MARKET
Rubbed with olive oil, garlic, and oregano, served with jasmine rice and chef’s vegetable selection

Chef's Land Compositions

SIGNATURE NY STRIP | 33
Char-grilled center cut strip with our signature rub, paired with roasted garlic butter, mashed potato & chef’s vegetable selection

CHAR-GRILLED PORK PORTERHOUSE | 31
(This item requires 20 minutes to cook) Apple and cherry pepper chutney with sweet potato puree and chef’s vegetable selection

CHAR-GRILLED FILET MIGNON | 34
Paired with brandy peppercorn sauce, local wild mushroom, and potato hash and chef’s vegetable selection

REEL LEMON & GARLIC CHICKEN | 27
Marinated & char-grilled boneless chicken thighs, house made tzatziki sauce, jasmine rice and chef’s vegetable selection

Chef's Risotto & Pasta Compositions

GIOVANNI PASTA | 27
Sautéed shrimp & scallops, mushrooms, diced tomatoes, and fresh spinach in a white wine garlic basil sauce, tossed with linguini

REEL PAELLA | 31
Chicken, shrimp, clams, mussels, and chorizo sausage in a saffron rice with peas and tomatoes

SUMMER RISOTTO | 33
Sweet pea and Parmesan risotto with choice of 5 oz lobster tail or 5 jumbo shrimp

BEEF SHORT RIB RAVIOLI | 33
Pasta pillows stuffed with slow-braised beef short rib & mozzarella, simmered in wild mushroom & fresh herb marsala wine demi-sauce, finished with touch of cream

MEDITERRANEAN ROASTED VEGETABLE VEGAN RAVIOLI | 27
Sautéed with olive oil, tomatoes, basil, and spinach

BUTTERNUT SQUASH RAVIOLI | 28
Tossed with a sage brown butter sauce with fresh arugula and grape tomatoes

RUSTIC CHICKEN PAPPARDELLE | 28
Sautéed with chorizo, garlic, olive oil, broccoli, and finished with light Parmesan cream sauce

Sides

  • Creamed Spinach
  • Parmesan Truffle Fries
  • Seasonal Vegetable
  • Roasted Mushrooms
  • Asparagus 
  • Baked Potato
    Loaded for an additional | 2
  • Creamy Mashed Potatoes
    whipped with Lobster for an additional | 3
  • Jasmine Rice
  • Crispy Potato Wedges
  • Local Wild Mushroom & Potato Hash

Sauces

  • Leak Cream
  • Basil Pesto
  • Rémoulade
  • Horseradish Cream
  • Tamarind Barbecue
  • Brandy Peppercorn
  • Orange Rum

Additional Items

Served with lemon, drawn butter & a choice of one side

LIVE MAINE LOBSTER
variety of sizes available  Mkt | per pound

ALASKAN KING CRAB
Mkt | per half pound

BROILED LOBSTER TAILS
your choice of Mkt | 8oz or Mkt | twin 8oz.

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