The Daily Catch menu

Tender pieces of squid are lightly breaded, fried until golden, and served with a fresh lemon wedge.

These tender, house-made squid meatballs are seasoned with breadcrumbs and Romano cheese, served in a classic red sauce.

Tender squid stuffed with a savory blend of pine nuts, raisins, breadcrumbs, and Romano cheese, served in a classic red sauce.

Tender, marinated squid served chilled in a refreshing salad.

These baked cherrystone clams are topped with a savory blend of seasoned Romano breadcrumbs.

Succulent shrimp sautéed in a flavorful sauce of garlic, butter, lemon, and white wine, typically served over a bed of pasta.

Tender calamari sautéed in a savory sauce of extra virgin olive oil, garlic, lemon, butter, and Romano cheese.

Fresh mussels steamed in a savory tomato-based sauce with garlic, herbs, and a hint of spice.

Fresh littleneck clams sautéed in a light sauce of extra virgin olive oil, garlic, fennel, thyme, lemon, and white wine.

These are fresh, raw Rhode Island clams served in their shells.

Six raw cherrystone clams served on the half shell.

A side portion of linguine pasta served with your choice of red tomato sauce or white garlic and oil sauce.

This pasta is colored with squid ink and served with your choice of sauce.

Fresh broccoli florets sautéed in extra virgin olive oil with garlic and Romano cheese.

Crispy, deep-fried strips of potato served as a side dish.

A fresh mix of romaine lettuce and assorted vegetables served with a balsamic vinaigrette dressing.

A savory tomato-based sauce prepared with shellfish.

A savory sauce made with fresh garlic, extra virgin olive oil, clam juice, and parsley.

Tender rings of squid, lightly breaded and fried until golden, served with a side of marinara sauce.

Fresh clams served over a bed of linguine pasta.

This dish features a combination of tender clams and lightly fried calamari served over a bed of linguine pasta.

Fresh mussels served in a savory sauce over a bed of linguine pasta.

Linguine pasta served with fresh clams in their shells, typically prepared in a light garlic, white wine, and herb sauce.

Tender shrimp served over a bed of linguine pasta.

Pan-seared scallops served over a bed of linguine pasta.

Tender shrimp and scallops served with fresh broccoli over a bed of linguine pasta.

Linguine pasta served with a variety of fresh seafood in a light sauce.

Pan-seared monkfish served with mushrooms in a sweet Marsala wine butter sauce over linguine.

Pan-seared swordfish served over linguine with sun-dried tomatoes, basil, and mushrooms in a white wine sauce.

Tender calamari served in a balsamic reduction with sautéed red onions, mushrooms, and a touch of butter.

This platter features a variety of squid preparations, including fried calamari, calamari meatballs, stuffed calamari, and a calamari salad.

Freshly filleted Boston haddock, lightly breaded and fried, served with a side of crispy potatoes.

A selection of lightly breaded whitefish, shrimp, scallops, and calamari served with tartar sauce.

A mild, flaky white fish fillet cooked under high heat until tender.

A fresh swordfish steak cooked under high heat until tender and lightly browned.

Fresh sea scallops cooked under high heat until tender and lightly browned.

This dish features a crispy breadcrumb topping seasoned with extra virgin olive oil, fresh garlic, romano cheese, and a hint of white wine.

This dish features homemade black pasta tossed with minced calamari, extra virgin olive oil, and garlic, finished with a topping of Romano cheese and parsley.

This dish features homemade black pasta tossed in a rich, scratch-made sauce of heavy cream, butter, and Romano cheese.

Homemade black pasta served with a medley of sautéed mushrooms, bell peppers, and red onions in a savory anchovy, olive, and tomato sauce.

This dish features a 1 1/4 lb lobster, clams, mussels, shrimp, and calamari simmered in a spicy tomato-based shellfish sauce and served over linguine pasta.