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