starters

LOBSTER BISQUE  7

CHOWDER OF THE DAY  5

SOUP OF THE DAY  5

FRIED OYSTERS
with Sriracha mayonnaise  11

CALA’S FRIED CALAMARI
tossed with sweet soy and Thai chili sauce and served with seaweed salad and toasted sesame seeds  11

TUNA TARTARE
with cucumber, crab and avocado relish and wasabi crème fraîche  12

NACHOS
with three cheeses, black beans, guacamole, salsa and sour cream  9    Add Chicken  4

CRISPY CHICKEN WINGS
served with blue cheese dressing, carrots and celery…
Choose Spicy buffalo sauce, BBQ sauce or Honey Habanero   9

CALA’S GRILLED JUMBO SHRIMP
with a crispy jasmine rice cake, fruit relish, sweet chili beurre blanc and peanuts  10

PAN SEARED LOBSTER CAKE
with root vegetable and squash fricassee and chive crème fraîche  11

STEAMED MUSSELS
with white wine, garlic, fennel and lemon compound butter  9

DUCK CONFIT SPRING ROLLS
with ginger soy dipping sauce and spicy black bean plum sauce  8

CHICKEN QUESSADILLA
made with three cheeses, caramelized Vidalia onions and roasted peppers  8

salads

ADD CHICKEN  4, BEEF  5, SHRIMP  6

COBB SALAD
with Bibb lettuce, chopped egg, tomatoes, avocado, grapes,  bacon, chicken , blue cheese  crumbles and Vidalia onion vinaigrette  12

TUNA NICOISE
with Bibb lettuce, red potatoes, Kalamata olives, green beans, chopped egg and cherry tomatoes with whole grain mustard vinaigrette  14

GRILLED (or not) CAESAR SALAD
with grilled romaine, shaved parmesan, white anchovies and garlic croutons  8

ARUGULA SALAD
with grilled winter squash, salted sunflower seeds, chèvre goat cheese and maple cider vinaigrette  9

BABY SPINACH SALAD
with bleu cheese fritters, toasted pine nuts, tomato confit and warm pancetta balsamic dressing  9

GRILLED CALAMARI SALAD
with mixed greens, feta, grilled Vidalia onions, roasted tomatoes, creamy polenta croutons and lemon vinaigrette  12

 

PIZZAS- BUILD YOUR OWN

CHEESE PIZZA  8

Sauces  Red sauce, Oil & Garlic, Pesto, Buffalo, BBQ or Alfredo

Cheeses 50¢   Extra Mozzarella, gouda, goat, blue

Toppings 50¢  Mushrooms, red onions, grilled Vidalia onions, Kalamata olives, roasted tomatoes, roasted peppers, pepperoni, sausage, grilled chicken, hamburger, duck, pancetta, bacon

* Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs

 

SANDWICHES

MANCHESTER LOBSTER ROLL
made with Manchester’s freshest lobster and served with slaw and hand cut chips  15

ANGUS BURGER
with crispy bacon, grilled Vidalia onions, sautéed mushrooms and your choice of cheese: Cheddar, Blue cheese, Swiss,
Smoked Gouda, served with hand cut Maine frites  10

PO BOY BLT
with fried oysters, spicy mayonnaise, bacon, lettuce and tomato, served with slaw and hand cut chips  12

BEER BATTERED FISH SANDWICH
served with coleslaw, French fries and gherkin tartar sauce  10

GRILLLED or FRIED CHICKEN SANDWICH
with Bibb lettuce, grilled Vidalia onions, sliced tomato and smoked gouda with arugula and pesto mayonnaise on grilled sourdough, served with kettle chips  10

REUBEN
with corned beef, sauerkraut, Swiss cheese and Russian dressing on marbled rye, with hand cut fries  10

BISTRO STEAK SANDWICH
with peppers, onions, steak sauce and melted cheddar cheese on ciabatta, served with hand cut Maine frites  12

LOBSTER BURGER
with smoked bacon, avocado, Bibb lettuce and chive aioli, served with hand cut fries  14

ENTREES

BAKED LOCAL FISH
with buttery crumbs, mashed potatoes, seasonal vegetables and lemon beurre blanc  18

PORCINI CRUSTED SCALLOPS
with wild mushroom risotto, shaved parmesan cheese, black pepper truffle oil and fried basil  23

SEAFOOD RISOTTO
with jumbo shrimp, day boat scallops, pancetta and parmesan frico crisp  17

LOBSTER MAC AND CHEESE
with smoked gouda cheese sauce, winter squash and panko crumb topping  19

CALA’S FISH STEW
with lobster, scallops, fresh local fish, shrimp, calamari and mussels in a saffron tomato broth with fire roasted tomato risotto cakes  19

HARPOON IPA BEER BATTERED FISH & CHIPS
with Maine frites, slaw and gherkin tartar sauce  17

GRILLED YELLOWFIN TUNA
with a crispy jasmine rice, tomato avocado relish and
ginger soy sauce  22

BRAISED LAMB SHANK
red wine, cinnamon, apricots, olives and creamy whipped polenta  19

SLOW BRAISED CHUCK POT ROAST
red wine sauce, acorn squash and gorgonzola mashed potatoes  18

CENTER CUT SIRLOIN STEAK AU POIVRE
cognac mustard sauce, hand cut French fries and
seasonal vegetables  22

PENNETTE PASTA BOLOGNESE
with prime beef and pork ragu, peppered ricotta and fried basil  17

PUB STYLE STEAK TIPS
with seasonal vegetables and your choice of
buttery whipped potatoes, polenta or hand cut fries  17

PARMESAN AND HERB CRUSTED CHICKEN
with braised field mushrooms, new potatoes, and
green beans with tomato and lemon jus  17

 

Desserts

MAPLE BAKED APPLE CRANBERRY CRISP
with walnut and oat crumbs and vanilla ice cream  7

BANANAS FOSTER CHOCOLATE CHUNK BREAD PUDDING
with vanilla ice cream  7

PEANUT BUTTER ICEBOX CAKE
with vanilla wafer crust, peanut butter mousse and chocolate ganache  7

CALA’S CHOCOLATE TERRINE
with berry compote and crème anglaise  7

TIRAMISU MOUSSE “CRÈME BRULEE”  7

 

Our Chefs will happily make any entrée in a vegetarian style using any ingredients on our menu.

Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness