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LUNCH | DINNER | OYSTER BAR | DESSERT | APPETIZERS/SALADS

Small Bites Bar

3. each

Selection of Olives with Herbs and Olive Oil
House Made Seasonal Pickles
Egyptian Style Hummus
Pickled Daikon
Mark's Mom's Chilled Beets
Yankee Corn Relish
Roasted Garlic with Flatbread
Roasted Baby Onions
'Strange Flavored' Eggplant
Toasted Nuts with Hawaiian Sea Salt
Spicy Peanuts
White Beans with Chorizo
Couscous Salad with Chickpeas, Feta, Lemon and Garlic
Pickled Onions
Orange Cabbage
Curried Cauliflower

APPETIZERS

Cheese Board of Local Cheeses with Bread and Condiments - 11.
Bouchot Mussels with Tomato, Garlic, Basil-Parsley Butter - 13.
Cockle Clams with Ham, Garlic, Rice Wine, Scallions and Ginger - 15.
Arrows House Cured Prosciutto with Summer/Winter Greens - 12
Lobster 'BLT' - 15
Massachusetts Blue Cheese Soup with Croutons - 9.
Clark's Crab cakes with Remoulade and Cole Slaw - 14.
Butternut Squash Agnolotti with Spinach, Toasted Pinenuts and Pamesan Reggiano - 12. 
Radicchio Gratin with Avocado, Bacon, Ancho Chile Puree - 12.5 

SALADS

Summer/Winter Salad Bowl with Herbs and a Selection of Vinegars and Oils - 9
Garden Romaine Lettuce with Massachusetts Blue Cheese
and Arrows Spicy Glazed Pecans - 12
Garden Chopped Salad with Three Types of Lettuce, Avocado, Jack cheese, Cucumber,
Tomatoes, Sunflower Seeds, and Tarragon Vinaigrette - 9.
Arrows Smoked Trout with Field Greens and Hazelnut-Lemon Vinaigrette - 10.5
Warm Cabbage Salad with Pepper Cured Bacon and Cornbread - 10.5
Burmese Salad with Three Noodles, Fried Split Peas, Fried Shallots, Peanuts, Tea Leaves,
and a Creamy Chili Vinaigrette - 12.