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$20 for $40 Worth of Seafood
Chefs prepare Cajun swordfish with herb risotto ($26), dry-rubbed baby back ribs ($23), baked lobster-and-cheese pasta ($26), thai noodles ($17+), and crab cakes ($12). See the full menu.
Blue Finn Grille
Chef Chad Finn doesn't do all his work inside the kitchen—he can often be found consulting mushroom hunters and fishermen at the market to find the freshest ingredients for his ode to the sea. Although the restaurant boasts the trappings of a genteel seaside pub—with its dark wood bar, wainscoting, and pair of armchairs framing curtained windows—the menu shows off Finn’s wide-ranging palate by adding Asian and Latin-American touches to many New England classics. Wasabi cream graces lump-meat crab cakes, coconut curry adds richness to sea scallops, and a touch of chipotle shows up in fish chowder, oysters, and salmon. The chefs also sear delicacies such as line-caught baby back ribs and beef tenderloin.
91% of 704 customers recommend
“The lobster/shrimp scampi with angel hair pasta was absolutely PERFECT. Don't let the impersonal/bland servers put you off...the food is worth tolerating it!!”
“I went there with my family and we tried 4 different items all of which were yummy. The food was fresh and well seasoned. Very tasty. The server was very pleasant....”
“I went there with my family and we tried 4 different items all of which were yummy. The food was fresh and well seasoned. Very tasty. The server was very pleasant. Overall great experience. Just be ready to spend a lil more than usual because the prices are a bit up there. Then again it's real seafood and they're not stingy with it either so it was fine for me. I will be going back.”
“I had actually been there a year ago and my meal was excellent. This time I chose the panko crusted pork and I found it very chewy and did not care for it. My...”
“I had actually been there a year ago and my meal was excellent. This time I chose the panko crusted pork and I found it very chewy and did not care for it. My husband got the shrimp and scallops and he loved it. Our waiter, Shane, was excellent. We will give it another try in the future.”