Starters
Please See Our Chalkboards for Raw Bar
Deviled Eggs with Scottish Smoked Salmon • 7.
Honey-Soy Glazed Boston Mackerel • 11.
Canadian Steamers with Drawn Butter and Lemon • 16.
New Zealand Cockles with White Beans and Garlic • 12.
Fried Oysters and Clams with Fish Camp Tartar Sauce
• 11.
Louisiana Crawfish Beignets with Grilled Chili Salsa • 11.
Oven Roasted Guatemalan Shrimp (Head-On) with Chili de Arbol
• 14.
Warm Bagna Càuda with Crudité + Warm Baguette • 11.
Smoked Trout and Green Mango Salad • 12.
Hearts of Palm with Radicchio and Navel Orange • 9.
Shaved Beets with Greek Feta and Fresh Dill • 9.
Spicy Florida Conch Chowder • 10.00
Mains
Low Country Boil (Shrimp, Yukons and Andouille in a Crab Boil) • 22.
Arctic Char with Spicy Citrus Curry and Jasmine Rice
• 20.
Seared Sea Scallops With Chickpea Tagine, Fayeh Yogurt and Harissa • 21.
Pan Fried 'Hook and Line' Atlantic Cod Sandwich with French Fries
• 18.
Gobi Manchurian Shrimp and Cauliflower • 21.
Market Fish Tacos with Pico De Gallo, Chipotle Aioli, and Pickled Jalapeño
• 19.
Braised Corvina Filet with Winter Vegetables • 20.
Pan Roasted Walleye Pike with Dirty Wild Rice • 20.
Shellfish Bouillabaisse • 24.
1 1/2 Lb Maine Lobster, Grilled, Boiled or Chilled • M/P
Lobster Roll (Limited Supply) with French Fries • M/P