Our Menu
Crudo
Oysters*
$3.00/+
Each - $3.00 | Six - $16.00 | Dozen - $30.00 • Ask for our daily selection of champagne mignonette, cucumber mignonette, cocktail sauce, aguachile
Shrimp Ceviche*
$12.00
Shrimp, onion, cucumber, cilantro, red chile
Tuna Tartare*
$15.00
Capers, anchovies, serrano peppers, Nicoise olives, olive oil
Shrimp Cocktail
$16.00
Homemade cocktail sauce, lemon
Hot
Oysters Rockefeller
$16.00
Spinach, parmesan cream, parmesan breadcrumb
Fritto Misto
$15.00
Lightly fried oysters, calamari, shrimp, hush puppies, aioli, lemon
Grilled Octopus
$17.00
Castelvaltrano olives, crispy potatoes. lemon chili vinaigrette
Gambas al Ajilo
$14.00
Shrimp, olive oil, garlic, Spanish paprika, chile flakes
Jumbo Crab Cakes
$18.00
Two crab cakes, chipotle aioli
Steamed Mussels Served with toasted ciabatta
$16.00
Sauce Choices:
Olive oil, garlic, white wine, garlic, chili peppers, tomato broth
Salads
Caesar
$8.00
Romaine, parmesan, croutons
Panzanella
$9.00
Ciabatta croutons, cucumbers, tomatoes, red onion, feta, red wine vinaigrette
Cucumber
$5.00
Sliced cucumbers, marinated onions, house vinaigrette
Large Plates
Fisherman's Stew
$25.00
Daily selection of fish & shellfish, tomato broth, ciabatta bread
Pan Roasted Salmon
$25.00
Oven roasted tomatoes, black olives, roasted potatoes, salsa verde
Seared Sea Scallops
$29.00
Day-boat scallops, spicy lemon zest cream sauce, parmesan risotto, aguachile
Parmesan Crusted Cod
$23.00
Panko parmesan crusted Icelandic cod, tomato, capers, black olive sauce
Seafood Ravioli
$24.00
Lobster, scallops and shrimp ravioli, tomato, lemon cream pesto sauce, basil oil
Squid Ink Bucatini
$19.00
Lemon cream sauce, chile flakes, parmesan (add shrimp $5)
Linguine In Clam Sauce
$20.00
House-made linguine, littleneck clams, garlic, chili flakes, white wine
Crispy Fried Chicken Sandwich
$13.00
Hand-breaded chicken breast, lettuce, tomatoes, butter pickles, garlic mayo, hot honey
Hamburger
$14.00
Half-pound grass-fed beef, lettuce, tomato, onion, Pommes Frites, choice of sauces & mild cheddar
We offer 6 different varieties fresh daily, rotating among the selections listed below. Sauce selections include: champagne mignonette, serrano mignonette, cocktail sauce, house-fermented hot sauce.
Oysters
East Coast:
Acadian Pearl, Richibucto Bay NB
Crassostrea Virginia | Year Round 3.5” | Deep elongated cups with smooth tan shells and defined hinges, plump & crunchy meats, reminiscent of Mediterranean clams, mineral finish
Beau Soleil, Miramichi Bay NB
Crassostrea Virginica | Year Round 2.5” | Shallow hard white shells, translucent meats Bright and mild brine, cucumber, celery, green onion
Bevan’s Hog Island,Chesapeake Bay VA
Crassostrea Virginica | Year Round 3” | Very slightly salty and sweet, creamy and meaty
Blue Point, Westport/Norwalk CT
Crassostrea Virginica | Year Round 3.5” | Large brown shells, large meats Medium salinity, springy meat, light mineral finish
Delaware Bay, DE
Crassostrea Virginica | Year Round 2.75” | Large brown shells, somewhat shallow, plump meats Briny with sweet and nutty astringency
Duxbury Standard, Duxbury MA
Crassostrea Virginica | Year Round 3.5” | Misshapen shells Ultra crisp brine with buttery meats and marked sweetness
Great White, Cape Cod Bay MA
Crassostrea Virginica | Year Round 3” | Bright with medium salinity, green melon, citrus, cucumber
Glacier Bay, Bedec Bay NB
Crassostrea virginica 3” | Soft plump flesh, fruity pear-like overtones
Honeymoon, NB
Crassostrea Virginica | January-May 2.75” | Deep uniform cups, white and brown shells Medium salinity with a bright clean finish
Pickle Point, New London Bay PEI
Crassostrea Virginica 3” | Heavy, thick shell, ivory lips Sweet and herbal up front, hints of Pernod, rich finish
Raspberry Point, New London Bay PEI
Crassostrea Virginica | Year Round 3.25” | Uniform green shells with deep cups Crunchy meat with a gentle brine and sweet mushroom finish
Sweet Jesus, Patuxent River MD
Crassostrea Virginica | Year Round 3” | Deep cup, hard shell Mild medium salinity, tones of toasted nut and cucumber
Village Bay, Richibucto Village NB
Crassostrea Virginica | Year Round 3” | Delicate hazelnut notes, creamy finish
Washburn Island, Waquoit Bay MA
Crassostrea Virginica | Year Round 3” | Brine forward with tones of light mineral, clean finish
WiAnno, Southern Cape Cod MA
Crassostrea virginica Year Round 3.5” | Firm, plump meats, deep cups, sweet and very briny
Wellfleet, Cape Cod MA
Crassostrea Virginica | July-January 3.5” | Deep cup with smooth gray and tan shells Cool brine, buttery meat, sweet lettuce finish
West Coast:
Fanny Bay, Baynes Sound BC
Crassotrea Gigas | 3.5” Fluted shells | Firm meats, mild brininess, strong cucumber finish
Kumamoto, South Puget Sound WA
Crassostrea Sikamea 2” | Deep cups, small ruffles Petite meats with mild brininess and a sweet honeydew finish
Kumiai, Guerrero Negro Lagoon Baja
Crassostrea Gigas | 2.5” Crisp salinity, sweet clean finish
Effingham, Barkley Sound BC
Crassostrea gigas | 3” Plump creamy meats, bright and briny with smooth watermelon finish
Satori, Baynes Sound BC
Crassostrea gigas 2” | Bright, moderately briny, cucumber finish
Vancouver Zen, Baynes Sound BC
Crassostrea | 2” Deep cups with plump meats, mildly sweet front with medium brine, melon finish