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

10 for 1/2  or 20 for whole

alaskan king crab claws

1/2 lb/20 or 1lb/40

florida stone crab claws

1/2 lb/22 or 1 lb/44

spiny lobster

22 for ½ or 44 for whole

sea urchin

mp

  caviar

by the ounce & 1/2 ounce

spanish trout roe 40 or 20

paddlefish 50 or 25

sturgeon 70 or 35

caviar sampler

1/2 oz of all three

75

platters

small  

45/ one tier

medium

90/ two tier  

90

grand

150/ three tier

dinner

local tuna, arugula, pomegranate and shaved turnips

cured hamachi loin, satsumas, shaved fennel, radish and daikon sprout

14

market lettuces, shallots, avocado, egg and pecorino

9

“the fall salad”, grilled radicchio, chicory, kabocha squash point,

reyes blue cheese and pumpkin seeds

12

oyster & celery root chowder, fingerling potatoes and garlic croutons

12

roasted local yellowtail, bok choy, grilled shishito peppers,

pickled french beans, citrus soy vinaigrette

14

wood grilled flatbread, braised cabbage, salted black cod, apples

16

chorizo and braised clams, sofrito, shell beans and toast

21

blue nose grouper, chanterelle mushroom pierogi, pancetta,

brussel sprouts and pink lady apples

26

wild striped bass, sunchoke puree, braised tuscan kale,

fingerling potato and sunflower sprouts

24

wood grilled whole fish with persimmons, basmati and pomegranate agridoux

mp

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

french fries

5

onion rings

5

grilled ciabatta

2

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 sever of any food allergies

a 20 % gratuity will be added to parties

of 6 or more