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SAMPLE DINNER MENU
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GREAT BEGINNINGS
 
CQ's She Crab Soup - $10
An Island Tradition Since 1973 
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Featured Daily Soup - $10
Contemporary and Classic Preparations 
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Prince Edward Island Mussels - $17
White Wine, Roasted Garlic, Cream and Herbed Crostinis
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Fried Green Tomatoes - $16
Corn meal Dusted, Sweet Corn Relish and Remoulade
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(GF) Jumbo Shrimp Cocktail - $18
Poached, Lemon and House-Made Tanqueray Cocktail Sauce
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Calamari Puttanesca - $16
Sauteed with Garlic, Herbs, Spinach & Sun-dried Tomato Tapenade
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SALADS
 
CQ's Salad - $12
Assorted Artisan Lettuces, Pickled Red Onions, Almonds, Cucumbers, Fresh Mozzarella Cheese, Sherry Vinaigrette
 
Traditional Caesar - $11
Romaine Hearts, Parmesan, Garlic Croutons, Marinated White Anchovies

Iceberg Wedge - $12
Blue Cheese, Buttermilk Ranch, Grape Tomatoes, Red Onions and Apple Wood Smoked Bacon
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Roasted Beets & Arugula Salad - $12
Goat Cheese, Toasted Pecans & Balsamic Reduction 
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ENTREES
 
(GF) Springer Mountain Farms Chicken Breast - $32
Yukon Gold Whipped Potatoes, Haricot Verts, Hunter Sauce
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(GF) Grilled Atlantic Salmon - $35

Garlic-Herb Grit Cake, Sautéed Broccolini, Whole Grain Mustard Cream Sauce

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(GF) Grilled Bone-In Pork Chop - $37

Roasted Potatoes, Caramelized Onions, Haricot Verts, Bacon, Bourbon Glazed Apples, and Demi Glaze

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(GF) Seared Ahi Tuna - $41
Sesame Encrusted, Edamame Hummus, Asian Vegetable Slaw, Pickled Ginger and Ponzu Sauce
 
CQ's Shellfish Pasta - $39
Sautéed Lobster, Shrimp, Spinach, Grape Tomatoes and Boursin Soubise sauce over Campanelle Pasta
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Lump Crab Cakes - $41
Edamame, Butternut Squash, Roasted Peppers and Sweet Corn Succotash with Remoulade
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8oz. Filet Mignon - $49
Potato Pancake, Grilled Asparagus, Green Peppercorn and Brandy Sauce
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(GF) Marinated Grilled Shrimp - $39

Parmesan Polenta Cake, Sautéed Spinach, Tasso Ham, Tabasco Cream   

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(GF) Pan Seared Sea Scallops - $41

Sweet Pea Risotto, Parmesan, Pancetta, Saffron Cream 

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*Chef’s Nightly Additions Featuring the Seasonal Best from Local Waters, Land & Fields*

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Executive Chef - Ferenc Bukta
Sous-Chef - Justo Rivera
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