Connie and Ted’s

Raw Bar

• raw oysters & clams
• chilled seafood with lobsters, crabs, wild white American shrimp, topnecks, live Santa Barbara sea urchin when available

To Start

• Jo’s wicked good chowda’ with New England, Manhattan, Rhode Island Clear, or all three
• grilled calamari with Sam Marzano tomatoes & arugula (request w/o breadcrumbs)
• Crab Louie with hard-cooked egg, tomato, avocado, cucumber
• little gem salad w/ cherry tomatoes, egg, bacon, blue cheese
• deviled oysters
• oysters Rockefeller
• house smoked yellowtail w/ frisee, potato, aioli (request w/o Calabrian chili vinaigrette)

Chef’s Specialities

• lobster by the pound grilled or steamed and served with herbed oil or drawn butter
• New England boiled dinner w/ mussels, steamers, lobster, linguica potatoes, steamed corn
• market flat fish (request broiled not breaded)
• bone-in filet mignon char-grilled
• rib eye cap char-grilled
• steamers aka soft shell clams w/ drawn butter & clam broth

Grilled Catch of the Day

• plain & simple
• herb oil & lemon
• don’t request with herb crust

Sandwiches

• lobster roll hot or cold (request w/o bread)
• The Hook burger w/ cheddar cheese, pickles, onion, lettuce, 1000 Island, can add bacon (request w/o bread)

Sides

• fries (dedicated GF fryer)
• cole slaw
• potato salad
• fingerling potatoes
• wilted spinach
• homemade dill pickles
• seasonal vegetables (request to be modified to be GF if needed)
• green salad

Brunch

• egg white omelet w/ spinach, mushroom, comte cheese, onion (request w/o bread)
• peeky toe crab & lobster omelet w/ fines herbs beurre blank (request w/o bread)
• steak & eggs w/ rib cap, crispy mashed potato cake, 2 sunny side eggs

Dessert

• Indian pudding with cornmeal pudding, molasses, spices, vanilla ice cream
• house-made ice cream & sorbet