Latitude has a beautiful living room with a warm, inviting fireplace. Join us for a drink by the fire while you indulge in one of our exciting new menu selections.
Dining Room Hours: Open 7 days! 11:30 – 9:00 Sunday through Thursday, 11:30 – 10:00 Friday and Saturday.
APPETIZERS
JEFF’S CLAM CHOWDER
With applewood smoked bacon 4/6
CREAM OF ROASTED TOMATO BISQUE
With whipped mascarpone, basil oil and grilled bread 6
MANHATTAN FISH STEW
Local fish, clams, tomatoes, and fennel 8
GRILLED SEASONAL BRUSCHETTA
Roasted butternut squash,cranberries olive oil and balsamic vinage served over homemade focaccia 8
SPICY LITTLENECK CLAMS
Little neck clams serverd in a spicy tomato cilantro broth 12
SHORT RIB RAVIOLI
House made braised short rib and Ricotta cheese ravioli with root vegetables and natural jus 13
BACON WRAPPED SHRIMP
Stuffed shrimp wrapped in Applewood smoke bacon and served with a black bean and sweet chili puree 13
LATITUDE MUSSELS
Leeks, garlic, shallot, fennel, white wine, and butter with toasted crostini 12
CHEF’S SELECTED OYSTERS
1/2 dozen 15.50 1 dozen 30
GRILLED SHRIMP
CRUNCHY CALAMARI — TWO WAYS: 9
Old School with tomato Pomodoro sauce or
Asian style with clementines, cilantro, toasted sesame seeds, and sweet and spicy sauce
SALADS ADD CHICKEN OR SHRIMP 6
HOUSE SALAD
Baby greens, cucumbers, tomatoes, shredded carrots, pickled onions, croutons, and balsamic vinaigrette 6/8
BLACKENED CHICKEN COBB SALAD
Baby greens, blackened chicken, bacon, grapes, hardboiled egg, bleu cheese, tomatoes, avocado, and mustard vinaigrette 13
CLASSIC CAESAR SALAD
Romaine hearts, garlic croutons, shaved parmesan, and parmesan-anchovy dressing 6/8
ENTREES
SEARED DIVER SCALLOPS
Seared scallops served over squash ristotto with chorizo, brussel sprouts and apple beurre blanc 17/25
GRILLED LOCAL SWORDFISH
Served over buttery whipped potatoes and finished with a stew of Chorizo, tomatoes and pearled onions 24
CEDAR PLANK ROASTED SALMON
Apple-cranberry chutney, sweet potato, spinach, and maple vinaigrette 15/21
HOUSE CUT PAPPARDELLE
Hand cut Pappardelle pasta with local mushrooms and Truffled cream
16 Add chicken 4
SKIRT STEAK
Chile relleno stuffed with sweet potato, plantain and cream cheese mousse, with an avocado salad and pan sauce 27
LAT 43 BISTRO CHICKEN
Rosemary and lemon roasted half chicken with baby lettuce, potatoes, and red wine vinaigrette 18
Mussels, little neck clams calamari and haddock in a traditional tomato broth with basil and fennel 23
ARTISIAN CHEESE TORTELLONI BOLOGNESE
Handmade cheese tortelloni, sweet pork and beef Bolognese with parmesan cheese 21
PORK SHANK
1 lb. braised pork shank with apple pumpkin butter, parmesan fregola sarda and root vegetables 26
GLOUCESTER CLASSICS
BAKED LOCAL DAY BOAT FISH
Buttery new potatoes and seasonal vegetable 18
BAKED STUFFED OR BOILED LOBSTERS
Buttery new potatoes and seasonal vegetables M/P
FISHERMAN’S PLATTER
Shrimp, haddock, calamari, and clams with apple coleslaw and fries (Available fried or baked) 24
FRIED CLAMS
With fries, coleslaw, and tartar sauce M/P
LOCAL FISH & CHIPS
With fries, apple coleslaw, and tartar sauce 18
LOBSTER ROLL
Lobster meat with tarragon aioli served on a toasted roll with fries and apple coleslaw M/P
Oysters are like Wine
Oysters, like wine, take on subtle taste variations based on where they are grown. Oyster connoisseurs use some of the same terminology as wine lovers. They use terms like "finish" and describe the taste as "crisp" and "clean," or perhaps as "fruity" or with "vegetable overtones."
Oysters are affected by:
◊ water temperature -lower temperature creates firmer meat,
◊ salinity- higher salinity creates a cleaner, sharper flavor,
◊ the vegetation they eat, and
◊ the month of the harvest.
Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
* Available as vegetarian
20% Gratuity added for tables of six or more
