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Half Dozen Malpeque Oysters with Blush Mignonette • 14.
Half Dozen Wellfleet Little Neck Clams with Cocktail Sauce • 9.
Canadian Steamers with Drawn Butter • 14.
New Zealand Cockles with White Beans and Garlic • 12.
Fried Oysters and Clams with Fish Camp Tartar Sauce • 11.
Salt Crusted Shrimp with Celery Root Remoulade • 11.
Florida Conch Beignets with Key Lime Aioli • 12.
Potstickers with Sweet Belize Shrimp and Chili Soy Sauce • 11.
Wild Maine Mussels with Red Curry and Fresh Coriander • 11.
Braised Portuguese Octopus with Oyster Mushrooms
and Garlic Oil • 13.
Roasted Baby Beets with Ricotta Salata and Fried Chickpeas • 9.
Iceberg Lettuce Wedge with Buttermilk Dressing
and Double Smoked Bacon • 9.
Spicy Florida Conch Chowder • 9.
Pan Fried Cod Sandwich with French Fries • 17.
Grilled Loch Duart Salmon Filet with Butternut Squash
+Toasted Farro • 20.
Cape Sable Monkfish Paillard with Sautéed Kale • 18.
Spicy Peekytoe Crab Au Gratin • 24.
Roasted California Sturgeon Filet with Carrot Puree
+Ginger Beet Relish • 24.
Gulf Shrimp Tacos with Pico De Gallo and Chipotle Aioli • 18.
Emerald Basin Skate with Brussels Sprout Leaves
+ Balsamic Brown Butter • 18.
Shellfish Bouillabaisse • 24.
Faroe Island Steelhead Trout with Roasted Cauliflower Risotto
+ Gremolata • 20.
Whole Market Fish Served Grilled or Fried • 25.
Seared Diver Sea Scallops with Wild Mushroom Salad
and Toasted Hazelnuts • 23.
1 1/2 Lb Maine Lobster, Grilled, Boiled or Chilled • M/P
Lobster Roll (Limited Supply) with French Fries • M/P