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 and 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
Fish Camp Oyster Po Boy • 14.
(Open-Faced) Ahi Tuna Melt with Gruyère • 17.
Portuguese Sardine Bánh Mì • 15.
Market Fish Tacos with Pico De Gallo, Chipotle Aioli, and Pickled Jalapeño • 17.
Pan Fried 'Hook and Line' Atlantic Cod Sandwich with French Fries • 18.
Fried Clam Roll with Celery Root Remoulade • 14.
Pan Roasted Walleye Pike with Dirty Wild Rice
• 20.
Seared Sea Scallops With Chickpea Tagine, Fayeh Yogurt and Harissa • 21.
Whole Market Fish Served Grilled or Fried • M/P
1 1/4 Lb Maine Lobster, Grilled, Boiled or Chilled with Sweet Pea Pancakes • M/P
Lobster Roll (Limited Supply) • M/P