tuna

by Chef Joe Dunn

• Dinner

Let's Get Started

Griddled Brie - Topped with E&T Farms Honey with Greens & Pears $13/ $7

Jerk Chicken Skewers - Served with a mango papaya coulis $14/ $7

Smoked Kielbasa & Linguica Plate - Grilled & served with mustards, beans & a bed of mixed greens $14/ $8

Beef, Pork & Turkey Chili - with three beans Cup $7 w/chips $10

Smoked Salmon Pate Plate $14

Roasted Red Pepper - Stuffed with linguica & lump crabmeat $13

Seared Tenderloin with herbed goat cheese crostini - Over Dunn garden greens with a local Cape Cod fried egg $15

Portabella & Vidalia Onion Risotto Cakes - With a crab, arugula & white bean salad $15

Seared Tuna atop Griddled Pineapple - With sweet chili sauce $14

Soup for the Hearty Soul

Homemade Cream of Tomato Soup $5
With Grilled Cheese $11

West Indian Pumpkin Bisque $6

Carrot Ginger & Coconut Bisque $6
With Lobster garnish $9

Salads

The Baby Egg Salad - Baby spinach & spring mix tossed with goat cheese, sunflower seeds & a local Cape Cod fried egg with a cranberry balsamic vinaigrette $13

The Island Salad - Our warm smoked pulled pork, mango, red onion & feta tossed with a salad of mixed greens $14

"Hail Caesar" - Hearts of romaine, lemon zest, housemade dressing, aged romano cheese & Merchant pineapple croutons $8 
With Chicken $14

Sandwiches

Bahamian Chicken Po' Boy - Chicken marinated in spiced citrus grilled with chipotle mayo $14

The Cubano - A grilled sandwich of ham, shredded pork, mustard, pickles & muenster cheese on sweet bread $13

House Smoked Pulled Pork Sandwich - With our special BBQ sauce & melted cheddar, with a side of our macaroni & cheese $14

Our Seasonal Entrees

House Made Meatloaf - With Mashed & BBQ Sauce $15

Homemade Macaroni & Cheese with Hot Dogs - Served with a side salad $13

Smoked Pulled Pork over Savory Bread Pudding - Served with a griddled corn & tomato salad $18

Jerk Chicken Penne Pasta - Tossed with torn basil, shitake mushrooms, roasted tomatoes & cream $18

The Grilled Napoleon - Chicken & portabella mushrooms with melted buffalo mozzarella, roasted tomatoes served over a bed of mixed greens $19

Seared Sea Scallops with Bacon & Honey - With a Maple Grain Mustard Glaze atop Arugula
As Appetizer $15
As Entrée $26.

Merchant Fish Tacos - Catch of the day served with avocado salsa & sour cream $19

Jerked Day Boat Cod - With whipped potatoes & a lobster coconut ginger puree $23

Cape Cod Potato Chip Encrusted Tuna Steak - Scallion mashed potato, caramelized onions & mango papaya relish $27

Mojo Steak Tenderloin - With green onion & avocado flatbread, roasted scotch bonnet jus & scallion sour cream mashed $26

The Sides

$5 each

Special House Salad

Caesar Salad

Mac 'N Cheese

Rice n Peas

Homemade Desserts

$6 each

The Monster Carrot Cake

Key Lime Pie

Banana Coconut Appleton Rum Cake

Chocolate Banana Stuffed Toast - Grilled & topped with vanilla ice cream

Almond Joy - The Ice Cream Smuggler's Coconut Ice Cream. Topped with warm chocolate fudge & almonds

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Chanterelle

1. noun A wild and nutty mushroom with a trumpet-shaped head.

Choucroute

1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.

Chutney

1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Compote

1. noun Slow-cooked fruit in syrup.

Coulis

1. noun A thick puree or sauce.

Crostini

1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Emulsion

1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Kielbasa

1. noun Polish sausage.

Pâté

1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte

1. noun French for dough, paste or batter.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Prix fixe

1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Salsify

1. noun A root vegetable with oyster-flavored flesh.

Tempura

1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Velouté

1. noun A creamy white, stock-based sauce.

Yuzu

1. noun A tangy citrus fruit with flavorful rind.