Wemmy's Kitchen & Lounge Menu

FRENCH ONION

Rich beef broth, caramelized onions, Swiss and Parmesan gratin, crispy shallots.

CLAM CHOWDER

New England style

SOUTHWEST SALAD

Baby green and romaine, black beans, corn, chopped dates, feta, avocado, peanut lime vinaigrette and tortilla strips.

CAESAR SALAD

Romaine, shaved Parmesan, white anchovies, homemade croutons.

BURRATA SALAD

Baby Greens, prosciutto, acorn squash, pecans, grilled bread, maple vinaigrette.

CALAMARI PUTTANESCA

Fried cauliflower, asparagus and jalapenos over puttanesca sauce.

TRUFFLE FRIES

Hand cut fries, truffle oil, parmesan.

CRAB CAKE

Creole mustard aioli, corn salad, arugula.

OCTOPUS

Smashed potatoes, pickled celery, chorizo aioli.

WHIPPED FETA

Crushed pistachio, lemon zest, pita, olive oil.

KIMCHI MUSSELS

Scallion, grilled bread, cilantro, kimchi broth.

PORK BELLY

Crispy pork belly, hoisin, mango salsa.

CRISPY BRUSSELS SPROUTS

Sprouts, pork belly, balsamic reduction.

*TUNA TARTARE

Avocado, sriracha aioli, avocado mousse, sweet soy, fried wontons, topped with scallions.

SHORT RIB POUTINE

Hand cut fries, gravy, cheese curds, braised short rib topped with scallions .

MARGHERITA FLATBREAD

San Marzano sauce, fresh mozzarella, fresh basil.

ITALIAN FLATBREAD

Pepperoni, sausage, cherry peppers, San Marzano sauce.

BURRATA & PESTO FLATBREAD

Pesto, Burrata, Prosciutto, baby arugula, finished with balsamic reduction.

*OYSTER ON THE HALF SHELL

JUMBO SHRIMP COCKTAIL

*NEW YORK STRIP

14 oz cut, truffle herb butter, roasted fingerling potatoes, green beans.

*RIBEYE

14 oz cut, whipped potatoes, charred broccolini.

*FILET MIGNON

8 oz center cut, balsamic demi glaze, whipped potatoes, asparagus.

*BONE IN RIBEYE

20 oz cut, whipped potatoes, charred broccolini.

ADD ONS FOR THE STEAKS

Grilled Shrimp $12.Seared Scallops $15Crab Cake $17

SEARED SCALLOPS

Fingerling potato, romesco sauce, shallot and bacon marmalade, balsamic reduction.

CRUSTED COD

Whipped Potatoes, roasted brussels sprouts, finished with briny caperberry brown butter.

FAROE SALMON

Cauliflower puree, roasted three-color cauliflower florets, rehydrated currants, glossy orange reduction.

BLACKEND SWORDFISH

Whipped potatoes, Brussels sprouts sauteed in duck fat, finished with pomegranate reduction.

*SESAME CRUSTED AHI TUNA

Rice noodles, spicy peanut sauce, baby bok choy, honey soy ginger.

BOLOGNESE

A hearty blend of beef, pork and sausage simmered in rich tomato and cream sauce.

TRUFFLED BUCATINI CARBONARA

Bucatini, pancetta, creamy parmigiano sauce, fresh black truffle.

SEAFOOD PAPPARDELLE

Tender Shrimp, sweet sea scallops and succulent lobster tossed with wide pappardelle in a rich tomato basil cream sauce.

*CHIMICHURRI STEAK

Skirt steak, chimichurri, parmesan truffle fries, arugula salad, pickled red onion

SHORT RIB

Whipped potatoes, Brussels sprouts, demi glaze.

FRENCH BONE IN PORK CHOP

Whipped potatoes, green beans, apple reduction

STATLER CHICKEN

Whipped potato with charred broccolini and a fragrant rosemary jus.

VEGETABLE STIR-FRY

Rice noodles, zucchini, yellow squash, cabbage, carrots, bell peppers, baby bok choy, spicy peanut sauce.

*WAGYU BURGER

American Wagyu, lettuce, heirloom tomato, pickles, aged Cheddar, signature sauce, Sesame brioche. Add: Bacon, Eggs, Avocado $3 Each.

LOBSTER ROLL

Warm buttered or chilled with mayonnaise.

FISH TACO

Fried or seared, mango salsa, cabbage, Valentina crema, corn or flour tortilla.

VEGGIE BURGER

Black bean and sweet potato burger, lettuce, heirloom tomato, pickles, aged Cheddar, remoulade, Sesame brioche bun.Add: Bacon, Eggs, Avocado $3 Each.

GRILLED ASPARAGUS

CHARRED BROCCOLINI

WHIPPED POTATOES

BRUSSELS SPROUTS

ROASTED FINGERLING POTATOES