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