steamed prince edward mussels

with sweet peppers, marjoram and lemon

steamed manila clams

with cilantro, jalapeno, cardamom and tomatoes

new england steamers

with drawn butter and lemon

salt cod croquettes

with lemon aioli and parsley sauce

grilled local sardines

with watercress, mint, lemon and roasted red pepper vinaigrette

st. simon / kumamoto / blue point / watch hill

malpeque / coromandel / marin miyagi / pearl point / effingham

littleneck clams on the half shell

with cocktail sauce

tartare of bigeye tuna

with orange, black olive and basil

t-rex smoked salmon

with rocolla, rosemary crostini, lavend creme fraiche and chives

monkfish liver torchon

with cucumber, sea urchin and american sturgeon caviar

white clam chowder

garnished with bacon and parsley

caesar salad

with marinated white spanish anchovies

salad of mix cucumbers

with mint, red onions, radish, and lemon-feta vinaigrette

organic mixed greens

with balsamic-shallot vinaigrette, bellwether fromage blanc and lucero farms strawberries

endive and endigia

with mizuna, point reyes blue cheese, candied pecans and black mission figs

frisee

with fuyu persimmons, walnuts and banyuls vinaigrette

bacon, lettuce and trout sandwich

with oven-dried tomatoes, mizuna and tartar sauce

oyster po'boy

with remoulade, pickles and housemade potato chips

steamed lobster on a torpedo roll

with sweet butter and housemade potato chips

hawaiian blue prawn sandwich

with celery root remoulade, watercress and housemade potato chips

fish and chips

with french fries and malt vinaigrette

pan seared local coho

with brussels sprouts, bacon and creamed corn

pan seared alaskan halibut

with mashed yukon gold potatoes, wild mushroom sauce and caramelized shallot

grilled bigeye tuna

with sweet potatoe puree, bok choy and green curry sauce

pan seared walu

with fregola, brown butter, roasted sweet potato, hazelnuts and sage

pan seared day boat scallops

with chanterelles, delicata squash and chervil

cabbage slaw

with basil, mint and lime

french fries

with thai curry ketchup

gigante beans

with tuna confit, red onion, celery and lemon

sauteed fava beans and mushrooms

with lemon thyme and pecorino

sauteed rainbow chard and mixed baby carrots

with ginger and lime butter

any one

any two

any three

any four

st. pat (cow, ca)

with almonds, cerignola olives, saba and honey

humbolt fog (goat, ca)

with a salad of watercress and edible flowers

aramitz (sheep, france)

with blossom bluff nectarines and membrillo

mahon reserva (cow, spain)

with cherry-black pepper gastrique and pistachios

vanilla custard

with raspberry coulis and ginger cookie

fig & raspberry galette

with honey-lavender ice cream

elephant heart plum ice cream

with orange tulie

brownie sundae

with strawberry swirl ice cream

xocolatl cake

with chocolate ganache, grilled pineapple and piloncillo cream