The Sole Proprietor 118 Highland Street

The traditional rangoon made with super lump crab meat

Over chipotle corn remoulade, garnished with arugula, pickled onion, and lemon vinaigrette

Shrimp, pineapple, avocado, baked lump crab, sriracha, yum yum sauce, sweet soy, panko

Mustard sauce and housemade cocktail sauce

Chilled cracked Empress Jonah crab claws, Mustard sauce and housemade cocktail sauce

Topped with lime crema

With chipotle corn remoulade

Jumbo Chesapeke Bay soft shell crabs with lemon caper butter sauce

Empress Jonah crab claws served warm. Herbaceous with mild citrus and spice

Braised short rib, crab cake, King crab meat, sautéed spinach

Fresh pasta filled with ricotta cheese and lump crab, over sautéed spinach with lemon beurre blanc, topped with King crab

Baked haddock fillet topped with crab stuffing and lemon butter sauce. Served over seasoned jasmine rice and sautéed spinach

Jonah crab claws, crab stick, shrimp, mussels, okra, hearts of palm, pineapple, leeks, jasmine rice and a tamarind crab broth

Toasted sourdough, lump crab, Harvati cheese and avodaco aioli. Served with Old Bay seasoned french fries

Lump crab, five cheese blend, okra, tazo ham, jalapeno with Cajun periwinkle pasta

Soy seasoned rice, fried egg, scallion, Napa cabbage, peas, crispy fried shallots, sweet soy drizzle, and Lump crab meat

Skillet seared salmon topped with King crab meat and hollandaise sauce, served with seasoned jasmine rice and roasted asparagus

One pound of jumbo, whole steamed crab legs, drawn butter, French fries, and coleslaw

A cup of our house-made New England Clam Chowder. Contains bacon.

A crock of our house-made New England Clam Chowder. Contains bacon.

A crock of our creamy Lobster Bisque, topped with lobster meat.

Served with grilled pineapple

Fried Calamari served with classic marinara sauce (made in-house at VIA Italian Table)

Fried Calamari served with sliced cherry peppers & garlic lemon butter.

The traditional rangoon made with super lump crab meat

Goat cheese spread, apple and jalapeño salsa, strawberry and local honey.

Over chipotle corn remoulade, garnished with arugula, pickled onion, and lemon vinaigrette

Lightly fried baby shrimp with a spicy sweet Thai chili sauce.

Fried whole belly clams and tartar sauce.

Shrimp and vegetable spring rolls, deep fried until golden brown, served with a sweet chili-garlic sauce.

Baked whole clams, bacon, pimento, green pepper

Watermelon aguachile, pickled melon rind, mint oil, pomegranate seeds

Avocado, black garlic aioli, pickled and crispy shallots, micro cilantro.

Avocado, passion fruit pearls, scallion, ponzu, chili oil, wasabi.

Marinated Spanish octopus prepared sous vide, served with Yukon potato, chorizo sausage, pickled chili, arugula.

Diced Yellowfin Tuna, avocado, scallions and cilantro in an Asian style sauce. Served on crispy fried wontons.

1 lb of steamers served with butter and broth.

Fresh Maine mussels tossed with garlic and white wine, served with grilled focaccia bread.

Garlic butter & Parmesan-panko crumbs

Shrimp, avocado, and cucumber.

Dashi poached scallop, house-pickled vegetables, ginger-wasabi aioli, eel sauce

Tuna, tempura shrimp, spicy mayo, rolled inside out then topped with spicy crab stick and house pickled jalapeños.

Lobster meat, avocado, fried sweet potato and homemade spicy mayo. Served inside-out with sesame seeds.

Teriyaki Shrimp, Spicy Tuna, Crab Salad

Tuna, spicy crab stick, avocado, fried sweet potato, habanero-papaya aioli

Tuna, salmon, avocado, cucumber, cream cheese, rolled inside-out with sesame seeds.

Shrimp, pineapple, avocado, baked lump crab, sriracha, yum yum sauce, sweet soy, panko

Tuna, avocado, fried sweet potato, sriracha, rolled inside out with sesame seeds then drizzled with spicy mayo.

Cucumber, avocado

Tuna, salmon, asparagus, tempura fried, topped with scallions, spicy mayo, eel sauce and masago.

Asparagus, avocado, cucumber

Crab stick and avocado with a soy wrap. Topped with baked chopped scallop, crab stick and spicy mayo.

Four Jumbo Shrimp served with our house-made cocktail sauce.

Six Jumbo Shrimp served with our house-made cocktail sauce.

Twelve Jumbo Shrimp served with our house-made cocktail sauce.

A half dozen freshly shucked oysters on the halfshell. Assorted selection from the currently stocked varieties.

A dozen freshly shucked oysters on the halfshell. Assorted selection from the currently stocked varieties.

Mustard sauce and housemade cocktail sauce

A half dozen freshly shucked cherrystone clams.

A dozen freshly shucked cherrystone clams.

Shrimp, Oysters, Clams & Mussels

Shrimp, Oysters, Clams & Mussels plus a 1.25 lb lobster

Shrimp, Oysters, Clams & Mussels plus Colossal lump crab meat

Shrimp, Oysters, Clams & Mussels plus Colossal lump crab meat and a 1.25 lb lobster

One ounce Sturgeon caviar, hard boiled egg, cornichon, crème fraîche, blinis, chive

House-made cider vinaigrette over mixed field greens, cherry tomatoes, cucumber, and pickled shallots.

Red beets, arugula, mandarin oranges, toasted pistachios, micro greens, and lemon vinaigrette.

Romaine and arugula tossed with a honey tarragon vinaigrette, walnuts, dried cranberries and Bleu cheese. Topped with red wine poached pears.

Fresh chopped romaine lettuce with our house-made Caesar dressing, croutons, grated Parmesan cheese and Parmesan crisp.

Shrimp, crab, smoked mussels, bacon, avocado, tomatoes, hard boiled egg, feta cheese, scallion, romaine lettuce and green goddess dressing.

Chicken on fresh chopped romaine lettuce with our house-made Caesar dressing, croutons, grated Parmesan cheese and Parmesan crisp.

Salmon on romaine and arugula tossed with a honey tarragon vinaigrette, walnuts, dried cranberries and Bleu cheese. Topped with red wine poached pears.

North Atlantic haddock fillet baked with seasoned Ritz crumbs, topped with lobster meat and Newburg sauce. Served with fingerling potatoes and roasted asparagus.

Gremolata crumb, pickled Fresno, mashed potato, roasted asparagus

Black rice salad, dried fruit, pistachio, bleu cheese, arugula, pomegranate

Dry rubbed salmon, black bean and roasted corn salsa, crumbled feta, avocado crema, fried tortilla strips

Seared Arctic char fillet with a bourbon peach glaze served over a savory corn pudding and bacon braised greens.

Yellowfin tuna, slightly blackened and served extra rare, with sweet sesame slaw. Served with sweet soy sauce, wasabi, pickled ginger.

Yellowfin tuna steak coated with cracked black peppercorns, sliced and stuffed with feta cheese, sun-dried tomatoes, scallions and basil, then grilled to medium-rare. Served with jasmine rice and roasted asparagus, finished with a lemon beurre blanc.

Crab stuffed Sole topped with seasoned bread crumbs and lemon butter. Served over jasmine rice and sautéed spinach.

Seared, orzo, tazo ham, shiitake mushrooms, leeks, wasabi-pea purée, miso-soy vinaigrette

Shrimp sautéed with white wine, fresh garlic, chopped fresh tomato and basil. Served on linguine and garnished with Parmesan cheese.

Three super jumbo shrimp with a crab stuffing. Served over jasmine rice and sautéed spinach with a lemon-butter sauce.

Lobster meat, shrimp and scallops sautéed in garlic, leeks, and clam juice served over squid ink pasta.

Half pound of lobster meat with a touch of mayonnaise and lemon juice in a toasted Brioche roll. Served with French fries and Coleslaw. Also available Rhode Island style.

Twelve ounces of well-marbled and closely trimmed New York sirloin, served with Yukon Gold mashed potatoes and roasted asparagus topped with demi-glace.

Lobster meat sautéed in butter with smoked bacon, cherry tomatoes, and fresh basil, served over creamy lobster risotto.

House cut Choice filet and hard shell Maine lobster tail served with Yukon gold mashed potatoes and roasted asparagus with demi-glace.

House cut Choice filet and two jumbo baked, crab-stuffed shrimp, topped with lemon butter, served with Yukon gold mashed potatoes and roasted asparagus with demi-glace.

Fork tender, served with fontina and gorgonzola au gratin potatoes and sautèed bacon, apple, and Brussels sprouts. Topped with fried shallots and demi-glace.

Tomato-lemon relish, tri color quinoa, spinach, feta

Steamed, served with French fries and coleslaw.

Steamed, served with French fries and coleslaw.

Served with French fries and coleslaw.

Fried North Atlantic Haddock, served with French fries and coleslaw.

Fresh North Atlantic salmon fillet, grilled and topped with a seasoned tomato basil relish served with pesto rice.

Pan seared scallops and gulf shrimp tossed with cavatappi pasta and tomatoes in a pesto cream sauce.

Shrimp sautéed with white wine, fresh garlic, chopped fresh tomato and basil. Served on linguine and garnished with Parmesan cheese.

Fried Whole Belly Clams served with French fries and coleslaw.

Seared salmon topped with crab rangoon filling and spicy duck sauce. Served over Jasmine rice and roasted asparagus, topped with wonton crisps

Sautéed shrimp, jasmine rice seasoned with soy and oyster sauces, mixed vegetables, and scrambled egg, topped with sweet soy and fried shallots.

Seared, orzo, tazo ham, shiitake mushrooms, leeks, wasabi-pea purée, miso-soy vinaigrette

Char grilled 8 oz. burger, bacon-onion jam, black garlic aioli, three cheese blend, arugula, on a toasted brioche bun, served with French fries.

Fresh sliced salmon tossed in miso sauce with pineapple, mango, avocado, edamame, and pickled ginger served over sushi rice.

Salmon, swordfish, shrimp, calamari, scallops, and mussels, sautéed with green peas, tomatoes, and saffron risotto.

Tempura battered Pollock, sriracha tartar sauce, pineapple slaw, micro cilantro, black beans and rice.

Chopped fresh Ahi Tuna with a soy marinade over sushi rice with crisp sweet potatoes, avocado, and micro cilantro.

Sautéed George’s Bank sole over fingerling potatoes and spinach with a brown butter lemon-caper sauce.

Quarter pound of lobster meat with a touch of mayonnaise and lemon juice in a toasted Brioche roll. Served with French fries and coleslaw. Also available Rhode Island style.

Sautéed chicken breast tossed with linguine in a lemon-caper butter sauce.

A delicate chocolate tulip cup with white chocolate accents filled with a light, fluffy white chocolate mousse, served on raspberry purée.

A real key lime pie - firm, pale yellow custard topped with whipped cream and fresh lime zest.

Over two inches thick, lightly browned cheesecake flavored with lemon and vanilla, choice of strawberries.

A decadent dark chocolate cake and ganache glaze, served with vanilla ice cream.

Mascarpone cheese and lady fingers soaked in rum and coffee topped with chocolate shavings.

Sweet vanilla bean and espresso custard, caramelized sugar, whipped cream