Menus

Starters

Prince Edward Island Mussels
Steamed in garlic, butter, white wine and chicken stock with tomatoes and spices.

Italian Calamari
Crispy deep fried rings topped with hot cherry peppers, fresh basil, garlic butter and parmesan cheese, served with marinara sauce

Shrimp Cocktail Martini
Jumbo Gulf White tender shrimp with spicy cocktail sauce

Oysters on the Half Shell
Select oysters served ice cold with lemon and horseradish cocktail sauce

Beer Batter Shrimp
Gulf Shrimp in a coconut beer batter, deep fried, served with sweet mustard sauce

Fried Essex Clams
Best in the world, tender and sweet

Maryland Crab cakes
Pan seared lump blue crab with chives and lemon served with caper aioli

(All items above available during lunch and dinner)

Soups and Salads

Clam Chowder
Award winning creamy preparation of this New England Favorite (Best in Essex)

Chicken & Andouille Sausage Gumbo
Our southern head chef's own recipe.

Caesar Salad
Classic Caesar - Crisp romaine tossed with shredded Parmesan, garlic croutons and homemade dressing

Warm Spinach salad
Warm apple cider vinaigrette, bacon, sliced button mushrooms and shallots over spinach, topped with dried cranberries and sliced granny smith apples

(All items above are available during lunch and dinner)

Lunch Sandwiches

Lobster Roll
Generous pieces of lobster with a simply seasoned dressing to enhance flavor. Served on a hoagie roll with hand cut fries

Shea's Burger
Served with blue cheese, roasted tomato, lettuce, grilled onion and a pickle

Caprese Grilled Cheese Sandwich
Tomatoes, fresh mozzarella and basil served open faced on ciabatta bread with balsamic reduction and olive oil.

Classic burger
Served with lettuce, tomato, onion and a pickle

Lunch Entrees

Baked Scallops
Fresh sea scallops tossed lightly in flavored breadcrumbs, lemon and butter

Haddock Provencal
Fresh Haddock baked with lemon and breadcrumbs, over a sauté of fresh tomato, mushrooms, spinach and garlic

Fried Seafood Plates: Clams, Oysters, Fish and Chips, Fisherman's Platter (haddock, scallops, and shrimp)

Steak Tips
Marinated steak tips with red bliss potatoes and chef's vegetable

St. Louis Ribs
Apple smoked, dry-rubbed pork ribs lathered in our own bacon and orange BBQ sauce. Served with sweet corn bread and chef's vegetables

Dinner Entrees

Pan Seared scallops
Served over white cheddar risotto and finished with an orange glace

Fillet Mignon
8 oz filet pan seared, finished in the oven with a red wine demi glace, served with roasted red bliss potatoes and chef's vegetables

Shea's Haddock
Baked haddock served over a citrus risotto cake and dressed with a prosciutto cream sauce

Lobster and Shrimp Fettuccine
Native lobster and shrimp in a rich lobster sauce over fettuccine House Favorite

Lobster - Boiled or Baked and Stuffed

Fried Seafood Plates

Veal Marsala
Lightly breaded sauteed veal medallions with a traditional mushroom Marsala sauce served with rice and vegetables

Tuscan Grilled Salmon
A saute of grape halves, fennel root, garlic and sun-dried tomatoes, in a white wine butter sauce over a bed of spinach with red bliss potatoes

House 14oz Ribeye
Pepper seasoned Ribeye grilled to perfection with a kalamata olive, garlic compound butter, finished with demi glace and served with red bliss potatoes and chef's vegetable

Desserts

For those of you with a sweet tooth we offer homemade desserts including: Crème Brulle, Something Chocolate, Seasonal desserts and Kip Dixons WORLD FAMOUS ~ White Chocolate and Praline Bread Pudding.

Entree Price Ranges

Bar Menu $9 - $20
Lunch Menu $9 - $20
Dinner Menu $20 - $30