Joe’s on Newbury

Chilled jumbo shrimp served around a crystal glass of vibrant red cocktail sauce, garnished with a fresh lemon wedge on crushed ice.

A half-dozen fresh raw oysters on the half shell arranged on a bed of crushed ice, served with tiny bowls of cocktail sauce and mignonette.

Delicate slices of fresh yellowfin tuna arranged on a white plate, drizzled with bright olive oil and citrus, and garnished with capers and fresh herbs.

Rich, bubbly bowl of warm crab dip topped with a golden-brown parmesan gratin crust, served in a cast-iron skillet alongside warm bread.

Golden-brown pan-seared crab cake with a delicate quinoa crust, resting on a drizzle of zesty jalapeño remoulade.

Crispy golden chicken tenders generously coated in tangy Buffalo sauce, served with celery and blue cheese.

Deep-fried crispy Brussels sprouts caramelized with a savory white miso glaze and dusted with togarashi spice.

Crispy chicken wings tossed in choice of Buffalo, BBQ, or hot honey, served with ranch or blue cheese.

Wood-fired flatbread topped with smoky BBQ pulled pork, melted cheddar, red onion, scallions, and herb ranch.

Hearty bowl of thick beef chili loaded with beans, onions, and bell peppers, topped with sour cream and cheddar.

Classic ceramic crock of French onion soup featuring a bubbling cap of melted gruyère over sourdough croutons.

Crisp romaine lettuce tossed in creamy Caesar dressing, topped with focaccia croutons and parmesan shavings.

Grilled chicken breast over baby greens and chilled sesame noodles, topped with crisp wontons and honey-dijon dressing.

Peppery arugula tossed with roasted red and golden beets, creamy goat cheese, and toasted almonds with balsamic glaze.

Spiced beef, napa cabbage, mango, avocado, almonds, and tomato tossed in chili-lime vinaigrette.

Smoked gouda-stuffed portabella mushroom, roasted tomato, arugula, and caramelized onion aioli on a toasted bun with fries.

Classic 8 oz beef patty with cheddar cheese, lettuce, tomato, onion, and fries.

Crispy cod in warm corn tortillas with chipotle slaw, pico de gallo, sriracha aioli, rice, and beans.

Thick 14 oz cut of medium-rare prime rib with whipped potatoes, green beans, horseradish sauce, and au jus.

Tender 8 oz filet mignon topped with herb butter and choice of side.

Whole 1 1/2 lb steamed Maine lobster served with drawn butter, sweet corn, and fries.

Rich braised short rib meatloaf over buttery whipped potatoes and spinach, smothered in bacon-mushroom gravy.

Plump sautéed shrimp tossed with linguine, sun-dried tomatoes, and a white wine-garlic sauce.

Juicy rotisserie chicken with crispy skin, baby potatoes, carrots, and rich demi-glace.

Pan-roasted salmon with crisp skin over jasmine rice and asparagus, drizzled with lemon butter sauce.

Tender marinated steak tips chargrilled and topped with cherry pepper relish, served with fries.

Crispy golden French fries perfectly seasoned and salted.

Crispy sweet potato fries seasoned lightly.

Crispy French fries tossed in truffle oil and parmesan cheese.

Smooth, velvety whipped potatoes with rich butter.

Golden-brown roasted baby potatoes with herbs and garlic.

Tender steamed broccoli florets.

Side portion of rich, creamy five-cheese macaroni.

Side portion of charred, crispy Brussels sprouts.

Side portion of classic Caesar salad with croutons and parmesan.

Side house salad with mixed greens, tomato, and cucumber.

Chef's seasonal selection of sautéed vegetables.

Fluffy steamed jasmine rice.

Classic vanilla bean custard with a torched sugar crust and whipped cream.

Decadent seven-layer chocolate cake with rich ganache and vanilla bean ice cream.

Warm bread pudding drenched in butterscotch sauce with vanilla bean ice cream.

Scoops of premium house-selected ice cream.

Wheatley vodka, Fabrizia limoncello, and a sparkling sugar rim.

Hornitos blanco tequila, pomegranate, cranberry, and lime.

Tito's vodka, mango, lime, and ginger beer in a copper mug.

Sauza Blue tequila, citrus, fresh jalapeño, and cilantro.

Shiraz wine, Giffard peach liqueur, and Don Q limón rum.

Bacardi silver rum, pineapple, pomegranate, and Myers's rum float.

Sipsmith gin, rosé wine, strawberry, lemon, and mint.

Bushmills Irish whiskey, triple sec, and a sugar rim.

Maker's Mark bourbon, cherry, and orange over ice.

Aspen vodka, Giffard vanilla, Kahlúa, and Baileys Irish Cream.

Cucumber, mint, non-alcoholic cava, and non-alcoholic tequila.

Non-alcoholic IPA beer.

Spicy ginger, honey, and fresh lemon.

Passion fruit, lime, and bitter lemon soda.

Allagash Brewing Belgian-style wheat beer, Portland, ME.

Anheuser-Busch light American lager, St. Louis, MO.

Anheuser-Busch crisp American lager, St. Louis, MO.

Aspen vodka, Giffard vanilla, Kahlúa, and Baileys Irish Cream.

Aspen vodka, Giffard vanilla, Kahlúa, and Baileys Almande almond milk liqueur.

Lavazza cold brew blended with dairy-free Baileys Almande almond milk liqueur.

Smooth cold brew coffee served over ice.

Selection of hot espresso, coffee, or assorted Twinings teas.

Espresso with steamed milk and velvety foam.

2oz pour of premium Blanton's Bourbon.

2oz pour of Eagle Rare 10yr Bourbon.

2oz pour of single malt Macallan 12yr scotch whisky.

2oz pour of aged Macallan 18yr scotch whisky.

2oz pour of Johnnie Walker Blue Label blended scotch whisky.

2oz pour of rich Hennessy VS cognac.

2oz pour of amber Hennessy VSOP cognac.

2oz pour of exquisite Remy Martin XO cognac.

2oz pour of Japanese Yamazaki 12yr single malt whisky.

2oz pour of Japanese Hakushu 12yr whisky.