WELCOME WELCOME WELCOME TO THETO THETO THE

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NARRAGANSETT, RINARRAGANSETT, RINARRAGANSETT, RINARRAGANSETT, RINARRAGANSETT, RINARRAGANSETT, RINARRAGANSETT, RI

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DECK MENUDECK MENUDECK MENU

CHEERSCOCKTAILS

MADE WITH NEW ENGLAND SPIRITS Lavender Collins // 10.5

Sons of Liberty Gin, Wildmoon Lavender Liquor, Lemon Juice, Club Soda

Passion for Whiskey // 12.50Sons of Liberty Battle Cry Whiskey, Passion Fruit, Agave, Lemon, Orange Bitters

An Evening with Rose // 11.50Hanger 1 Rose Vodka, Sons of Liberty Gin, Rosemary Simple Syrup, Club Soda

Watermelon Daiquiri // 10Privateer Silver Rum, Bols Watermelon Liquor, Simple Syrup, Splash of Lime, Served up in martini glass

Nicole’s Blueberry Lemonade // 9.5 Triple Eight Blueberry Vodka, Lemonade

SPIRITS FROM ACROSS THE SEA GPS // 10.5

Pisco, Lime, Lemon, Simple Syrup, Egg White

Mango Margarita // 11Lunazul Blanco Tequila, Mango Juice, Sour, Simple Syrup

Not That Pellegrino // 8.5Southern Comfort, Amaretto, Pineapple Juice, Club Soda

The Britt // 8.5Lunazul Blanco Tequila, Rosemary Simple Syrup, Grapefruit Juice

Modern Bellini // 9.5Prosecco, Georgia Peach

Citrus Berry Soju // 8.5Jinro Chamisul Grapefruit Soju, Triple Eight Blueberry Vodka

Titos’ Tee-Time // 8.5Tito’s Vodka, Lemonade, Ice Tea, Mint Simple Syrup

FROZEN DRINKS Dark & Stormy // 11

Goslings Dark Rum, Ginger Beer, Lime

Artic Rose // 9.50Casal Garcia Vinho Verde Rose, Vodka, Strawberries, Grenadine, Sugar

Lava // 11Light Rum, Coconut Rum, Strawberry, Banana Bols

Mezcal Macchiato Frappe // 11.5El Buho Mezcal, Dave’s Coffee Syrup, Caramel, Vanilla Cream

Frozen Bellini // 12Prosecco, Georgia Peach, Triple Sec, Simple Syrup, Lemon

WINES BY THE GLASS

SPARKLING

Prosecco, Lamarca, Veneto, Italy NV // 9/34

Pere Mata, Cava ‘Cupada Rose’ Catalonia, Spain NV // 12/42

Rivarose, Sparkling Rose, France NV // 9/34

Champage, Duval Leroy, France, NV // 18/ 36 375ml bottle

WHITE

Pinot Grigio, Spasso, Veneto, Italy, 2017 // 7.5/28

Chardonnay, Newport Vineyards, Newport, Rhode Island 2016 // 8/28

Chardonnay ‘The Pessimist’ / California 2012 // 9/34

Riesling, Trimbach, Alsace, FR 2014 // 13/48

Colombard/Ungi Blanc, Domaine Millet, Cotes de Gascogne, FR 2017 // 7/26

Sauvignon Blanc, Babich ‘Black Label’, Marlborough, NZ 2017 // 9/34

Sauvignon Blanc, Domain Franck Millet, Sancerre, FR 2017 // 14/54

Gruner Veltliner, Steininger, Kamptal, Austria 2016 // 10.5/40

Muller-Thurgau, Gewürztraminer, Riesling, Pinot Gris, Montinore ‘Borealis’ Oregon // 10/38

ROSE

Vinhao/Azal/Borracal, Casal Garcia, Vinho Verde, Portugal, 2017 // 7/26

Sangiovese/Sciacarello/Grenache, Domaine Barcelo, Ile de Beaute, FR 2017 // 7.5/28

Grenache/Cinsault/Syrah ‘The Palm’ by Whispering Angel, Provence, France // 10.5/40

RED

Pinot Noir, Le Val, Pays d’Oc, France, 2016 // 7.5/28

Cabernet Sauvignon, Parducci ‘Small Lot’, Mendocino County, CA 2016 // 8/32

Cabernet Sauvignon, Ghost Pines, Napa/Sonoma Counties, CA 2016 // 11/40

Merlot, Cabernet Sauvignon,/Syrah/Petit Sirah, Force of Nature, Paso Robles, CA 2014 // 10.5/40

Sangiovese, Torrebruna, Tuscany, Italy 2015 // 7.5/28

Malbec, Mi Terruna ‘Uvas’, Mendoza, AR 2016 // 8/30

Cabernet Franc / Jonathan Edwards / Connecticut 12/46

COAST GUARD HOUSE GEARHoodie 40T- Shirt 12Quarter Zip 48

Polo 38Onesie 16Baseball Cap 15

Bucket Hat 16Sun Hat 19Koozie 2

CGH Deck Menu Summer 2018.indd 1 6/19/18 10:51 AM

* Please notify your sever of any food allergies prior to ordering. Consuming raw or undercooked meat or seafood can increase your chances of food borne illness.

Chefs Angel Cardona & Ray Montaquila PLEASE ASK YOUR SERVER FOR TODAYS SELECTIONS

RAW BAROYSTER VARIETY SUBJECT TO AVAILABILITY*Littleneck Clams // 1.5 per piece½ dozen // 7 dozen // 13 *Oysters // 2.5 each½ dozen // 15 dozen // 27Jumbo Shrimp Cocktail (shell on) // 3.25½ dozen 18 // dozen 35

*ANCHOR PLATTER // 256 oysters, 6 littlenecks, 2 shrimp

*ICE CRUSHER // 4812 oysters, 12 littlenecks, 6 shrimp

SAUCESmignonette • cocktail

SUGGESTED PAIRINGSDuval Leroy Champagne,Oeuilly, France 18 glass/ 36 bottle 375ml

APPETIZERSLOBSTER CORN TAMALE // 15.5lobster, corn, cilantro, diced tomato, lightly creamed garlic sauce

CALAMARI “POINT JUDITH R.I.” // 11.5house pickled pepper relish, fresh herbs, citrus emulsion

MUSSELS // 12garlic, shallots, red bell pepper, saffron, fresh herbs, butter

FRIED WHOLE BELLY CLAMS 3OZ // PRICED TO MARKETserved with tartar sauce & lemon

MEXICAN STREET CORN // 7 cilantro lime crema, cilantro, ancho chile, cotija cheese

CLAM CAKES // HALF DOZEN 4 // DOZEN 8

HOUSE MADE C.G.H. STUFFIES (4) // 8chorizo & bell pepper stuffi ng

CHINESE CHICKEN // 9thighs with garlic-sesame-orange, roasted broccoli

STEAMERS // PRICED TO MARKET

BURGERS & SANDWICHESSERVED WITH COAST GUARD HOUSE FRIES

*ANGUS BURGER 8OZ. // 11.5lettuce, tomato, & red onionADD-ONSCHEDDAR OR GORGONZOLA // 1BACON // 1.5SAUTÉED MUSHROOMS // 2

LOBSTER ROLL // 19.5fresh herbs-citrus aioli, lettuce

CRISPY EGGPLANT // 11ciabatta, chickpea, hummus, marinated tomato, feta, arugula, roasted garlic & tahini aioliwith chicken // 13

BLACKENED FISH // 15lettuce, tomato, pickles, Cajun remoulade, brioche bun

SIMPLY GRILLED SIMPLY PREPARED, DRIZZLED WITH EXTRA VIRGIN OLIVE OIL

SALMON 8OZ // 17

CHICKEN BREAST 10OZ // 14

SWORDFISH 8OZ // 19

SKIRT STEAK 8OZ // 18

PAN ROASTED SHRIMP // 18.5

SOUP & SALADCUP / BOWLLOBSTER BISQUE // 6/9NEW ENGLAND CLAM CHOWDER // 4/5.5

BABY GREENS // 7 GLUTEN FREEgrape tomato, cucumber, red onion & balsamic vinaigrette

HEIRLOOM TOMATO SALAD // 10 3 herb pesto, roasted pecans, cotija cheese

ARUGULA // 9lemon-garlic dressing, parmesan cheese & croutons

ADD-ONS GLUTEN FREEPan Roasted Jumbo Shrimp (3) // 9.75

*Grilled 8oz Salmon // 14

Lobster Salad // 12.5

Grilled 6oz Chicken // 6.5

*Grilled Skirt Steak 8 oz // 16

DESSERTSFRUITY OR CHOCOLATE-OR FROZEN

LAND & SEAGLUTEN FREE PASTA AVAILABLE UPON REQUEST // 2 ADDITIONAL

PENNE PECORINO // 17penne tossed with grape tomatoes, arugula, basil,pecorino romano & extra virgin olive oilwith chicken // 20 with shrimp // 25

FISH TACOS // 15marinated mahi mahi, pico di gallo, black bean salad, corn fl our tortillas & shredded cabbageadd guacamole // 2

FRIED WHOLE BELLY CLAMS 6OZ // PRICED TO MARKETserved with fries, slaw, tartar sauce & lemon

NORTH ATLANTIC SALMON // 23spicy broccoli with garlic, buckwheat soba noo-dles, sesame & ponzu

COD LOIN // 23 (GEORGE’S BANK) GLUTEN FREEgarlic braised potato, marinated tomato, capers & fresh herbs

*SPICE RUBBED SKIRT STEAK // 24grilled greens, roasted potato, chimichurri, cotija cheese.

BOIL BUCKET // PRICED TO MARKETlobster, mussels, clams, corn, potatoes, melted butter

*FISH & CHIPS (GULF OF MAINE) // 16.5crispy beer battered, coleslaw, fries, tartar sauce

LOBSTER MAC & CHEESE // 26three cheese veloute, tomato, fresh herbs, baked crust

LINGUINI & CLAMS // 19native little neck clams, fresh herbs, garlic, whitewine, butter

STEAMED LOCAL LOBSTER // PRICED TO MARKETGLUTEN FREEServed with Today’s Sides & Butter

PENNE BOLOGNESE // 19classic beef, veal & pork ragu

GLUTEN FREE

CGH Deck Menu Summer 2018.indd 2 6/19/18 10:51 AM