Sean Hurley Cape Ann Artist/Printmaker Gives An Update On Halibut Point

Sean Hurley here, Cape Ann artist/printmaker.
As you may or may not know, I am also full time cook down at Halibut Point, and we are trying to spread the word about our upcoming anniversary, and the return of our classic menu.  In January, Halibut Point will celebrate its 30th anniversary, almost unheard of in the restaurant business.  We’ve recently been trying out some new things, but we want to get the news out that due to customer feedback and demand, we’ve returned to what we do best, re-instating our old menu.
I’d love it if you could help spread the word – I’ll attach the current menu below.
Cheers,
Sean

Oyster Bar

Oysters & Cherrystones 2.50 each ½ dozen 14.00
Shrimp Cocktail – With homemade cocktail sauce 10.00 Chowders & Soups – cup 6.00    bowl 8.00
Clam Chowder – White and creamy
Italian Fish Chowder – Spicy tomato base with peppers and onions
Howard’s Chili – Beef, black bean, and tomato
Soup of the Day – Ask your server
Side of Italian bread 2.00
Appetizers & Salads
Sliced Prosciutto, Fresh Mozzarella, Salami, and Italian Bread 8.00
Cajun Shrimp Kabob – Served with blue cheese dressing 8.00
Steak Kabob – Marinated sirloin with veggies 8.00
Grilled Buffalo Wings – Spicy and served with blue cheese dressing 9.00
Garden Salad – with garlic mustard, balsamic vinaigrette, or blue cheese dressing 6.00
… with grilled chicken 11.00 …with grilled salmon or steak tips 13.00

From the Grill

Served with chips and a pickle, coleslaw, or hot side
Old Fashioned Burger or Grilled Chicken Sandwich 8.50
… add choice of cheddar, Swiss, provolone, or creamy bleu cheese, caramelized onion, or bacon 1.00 ea.
Haddock and Cheese Sandwich – grilled in foil, with cheddar cheese, bread crumbs,and a side of coleslaw 13.00
Open Faced Salmon – with pesto and mozzarella on a slice of Italian bread 13.00
Grilled Hot Dog 5.50 …with sauerkraut and cheese or chili and cheese 6.50
The Harf and Harf – A juicy cheeseburger and cheese dog relaxing on a bun, withgreen pepper, lettuce, tomato, onion, ketchup, mustard, and mayo 14.00
The Point Reuben – on rye bread with sauerkraut and Swiss cheese 9.00
The Fatty Matty – steak tips on a bun with onions and blue cheese dressing – 12.00
Grilled Chicken and Ham Sandwich – with choice of cheese 10.00
Feta Chicken Sandwich – with lettuce, tomato, and poppy seed dressing 10.00
Cheese Steak – with melted cheddar cheese 9.00

Deli Sandwiches

Served with chips and a pickle, coleslaw, or hot side
Turkey and Cheddar – with lettuce, tomato, red pepper, and aioli 8.50
Ham and Swiss Sandwich – with lettuce, tomato, and mustard 8.50
Bacon, Lettuce, and Tomato – with mayo 7.00
Chicken Salad Sandwich – secret recipe 8.50
Tuna Salad Sandwich 8.00
Tomato & Fresh Mozzarella Sandwich – with pesto 8.50
The Dagwood Delight – Ham, turkey, tuna, cheddar and Swiss cheese, lettuce, tomato,onion, mustard, mayo, and green pepper, on crispy Italian bread 14.00

Halibut Point Special:

Burger, Chicken, or Deli Sandwich, with Cup of Chowder or Soup & Draft Beer 18.00
Entrees
Served with our hot side and vegetable of the day
Howard Blackburn’s Haddock – Cooked in foil with parsley lemon butter, topped with crumbs 20.00
Charcoal grilled Salmon 20.00
London Broil – marinated, sliced thin and served with toast 19.00
Teriyaki Steak Tips 20.00
Cajun Shrimp Kabobs – spicy, served with our blue cheese dressing 18.00
Boneless Chicken Breasts – with feta and poppy seed dressing, or with buffalo sauce and blue cheese 18.00

About Joey C

The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.
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One Response to Sean Hurley Cape Ann Artist/Printmaker Gives An Update On Halibut Point

  1. McKinnonjoanne says:

    please bring back the veggies cooked in foil!!!

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