1 Maine lobster, 1/2 lb. King crab, 12-oysters, 12 cocktail shrimp, 12 Peruvian scallops
Bacon, garlic, peppers, breadcrumbs
1lb. Garlic, lemon, parsley
1/2 Maine lobster, 4 Peruvian scallops, 4 oysters, 6 cocktail shrimp
Spinach, hollandaise, breadcrumbs
Garlic aioli, spicy pomodoro
Fried oyster, green goddess, slaw
Garlic crouton, lobster, chive, creme
Tomato braised, squid ink tagliatelle, pecorino
Alaskan Cod, Fresno chile, avocado
House chips, Sriracha aioli, radish, Fresno, avocado
New England
Watermelon Gastrique, hazelnut, goat cheese
Balsamic glaze, candied pepita
Pear and corn
Spanish Chorizo, Fresno, Thai basil, grilled house bread
Beer battered Alaskan Cod, house cut frites
With veggies, saffron risotto
Bacon, fontina, avocado
Truffle cavatelli, wild mushroom foam
Potato puree, wild mushroom
With mussels, oysters & bacon
Grilled or beer-battered. Spring mix, chipotle creme, pico di gallo, cheddar cheese
Fennel Relish, dill, sriracha aioli
Cheddar, tartar, LTO
Avocado, bacon, cider mayo
Sunchoke puree, fontina, clam foam
Romesco, braised leeks, mushroom
4 piece s/w harissa aioli
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Consuming raw or uncooked foods may increase risk to foodborne illness. Executive Chef : Anthony ElumnSous Chef : Luis Ku
