Hi-Hat Menu

Appetizers

Littlenecks   11.
Stewed with Italian sausage
and garlic in a spicy pilsner pomodoro sauce 
        
Coconut Shrimp 10.  
Served with a pineapple salsa and Thai peanut sauce 

Rhode Island Calamari   10.
Native calamari fried to perfection and tossed
in a garlic herb butter, banana pepper rings and asiago

Bruschetta     8.
Diced beefsteak tomatoes and mozzarella cheese,
toasted on Italian bread with fresh basil

Stuffed Mushrooms   8.
With roasted eggplant and vegetable stuffing,
topped with a rich dill cream

 Maryland Lump Crab Cakes   9.
Over a granny smith apple and red onion slaw with a chipotle aioli

Bacon Wrapped Scallops   10. 
With a brown sugar and cayenne rub over fresh carrot

Chicken Wings    10.
Naked, honey, or sweet chipotle with bleu cheese
Grilled Pizzas

Margherita    10.
Fresh tomatoes, fresh mozzarella, basil

Rustic   10. 
Pepperoni, sautéed mushrooms, Bermuda onion

BBQ Chicken Pizza  10.
With pineapple, sliced proscuitto, and grilled red onion

Salads

House Salad  8.
Mixed greens, cherry tomatoes, red onion,
and cucumber tossed with a balsamic vinaigrette

Pear and Gorgonzola Salad    9.  
Mixed greens, fresh bosc pears and gorgonzola cheese,
tossed with a pineapple vinaigrette

Ceasar Salad  8. 
House made dressing, croutons and imported parmesan
Add Chicken  4.
Add Shrimp 3. each


Sandwiches

Bacon Burger   10.
 Juicy homemade burger with cheddar and bacon
on grilled bulky roll

Chicken Sandwich   9.
 With cheddar and bacon on
grilled bulky roll with chipotle aioli

BBQ Pulled Pork Sandwich  9.
 Slow cooked barbecue pork with cheddar cheese
 and grilled red onion on grilled bulky roll

Veggie Wrap  9.
       Roasted vegetables, mozzarella, and spinach
on a whole wheat wrap

Shaved Steak Sandwich   11.
Marinated shaved steak grilled with caramelized onion
and cheddar cheese on fresh baked French bread
All  Sandwiches are served
with choice of French fries or sweet potato fries,
or side Caesar or house salad

Entrees

Filet Mignon   23.
10 oz Filet with grilled red onion and a cabernet reduction
 served with herb roasted potato,
 and vegetable of the day

Crab Stuffed Tilapia   18.
Pan seared and stuffed with lump crab served with a citrus risotto 

Rigatoni Bolognese   16.
A rich stew of beef, veal, and pork slow cooked
with a mirapoix of vegetables and a touch of cream over rigatoni

Proscuitto Wrapped Chicken Breast   17.
Pan seared with gorgonzola and pecans with a sweet marsala drizzle,
served with herb roasted potato and vegetable of the day

Pan Seared Scallops   19.
Over a cool Thai noodle salad with a drop of sirhacha chili sauce

Frutti di Mare   21.             
Scallops, shrimp and littlenecks stewed with garlic and Bermuda onion,
 In a red clam broth over Linguini
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  While The Hi-Hat uses only the freshest seafood and meats,
 Please be advised that consumption of raw and /or undercooked hamburg,
 steaks and seafood has been known in some cases to cause food-borne illness
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