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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 16
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 16 add an egg 18
sides french fries 5 onion rings 5 grilled ciabatta 2
due to the seasonal nature of our products 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
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