sample summer menu

menu subject to change

fruits of the sea

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

dinner

appetizer

sashimi of hamachi, watermelon radish, shiso,

orange and celery vinaigrette

15

tea smoked ahi tuna with mango salsa and

cucumber & cilantro water

14

market lettuces, shallots, avocado, sieved egg and pecorino

9

chilled white corn soup with dungeness crab, Marcona

almonds, paprika oil and fennel

13

grilled baby octopus and bucatini with bitter greens, chile flake,

garlic and olive oil

main

chorizo and braised clams, sofrito, shell beans and toast

21

grilled yellowtail with potatoes, leeks, mizuna, radish

and grain mustard vinaigrette

23

seared halibut with daikon, fennel, orange, tarragon and

spring onion sauce

25

grilled whole fish with asparagus, tomato, orzo,

black olives and balsamic vinegar

mp

the pug burger - bacon, avocado and blue cheese

with french fries

sides

french fries 5

onion rings  5

due to the seasonal nature of our products
menus are subject to change

no substitutions or modifications

please refrain from cell phone use

please inform your server of any food allergies

a 20 % gratuity will be added to parties

of 6 or more