summer sample menu

menu subject to change

raw bar

oysters
1/2 dozen 15 / dozen 30

littleneck/cherrystone clams
2/each

in the shell

1/2 lb peel n’ eat shrimp
you peel 'em /16
we peel ‘em/ 18

local rock crab
11 for 1/2 or 22 for whole

king crab claws
1/2 lb/22 or 1 lb/44

rock crab claws
1/2 lb/15 or 1 lb/30

maine lobster
22 for 1/2 or 44 for whole

sea urchin
mp

seafood platters

small
45 / one tier

medium
90 / two tier

the hungry cat
150 / three tier

build your own platter a la carte

caviar
by the ounce & 1/2 ounce

spanish trout roe
40 or 20

paddlefish
50 or 25

sturgeon
70 or 35

caviar sampler
½ oz of all three
75

lunch

sashimi of hamachi, watermelon radish, shiso, orange

and celery vinaigrette

15

market lettuces, shallots, avocado, sieved egg and pecorino

9

chilled carrot soup with dungeness crab,

lemon crème fraiche and fennel 

13

the hungry cat cobb salad with crab, shrimp, poached tuna, bacon,

 avocado, citrus, egg and parmesan

16

olive oil poached local tuna salad, shaved fennel, arugula, romesco

and manchego cheese on grilled ciabatta

14

sand dab sandwich, white bread, tarragon aioli, pickles and chips

14

grilled fish tacos with avocado, queso fresco, cabbage

and house-made tortillas

14

maine lobster roll on a butter toasted bun with meyer lemon aioli, herb salad and french fries

20

the pug burger - bacon, avocado and blue cheese with french fries

sides

side salad 4

french fries 5

onion rings  5