Lobster Wonton Soup

honshimeji mushrooms, bok choy and lemongrass

Original Caesar Salad

prepared classically

The Organic “Wedge”

tomatoes, pecans and blue cheese “ranch”

Warm Octopus Salad

coco bean puree, piquillo peppers and arugula

Lobster B.L.T. Salad

avocado, candied bacon, tomato and grapefruit vinaigrette

Foie Gras, Prawn & Chicken Terrine

pickled beet salad

Laughing Bird Shrimp

sea urchin risotto

Dry Roasted Angry Mussels

chili oil, basil and lemon

Shrimp Dumplings & Sea Scallop

daikon kimchi and cilantro oil

Rice Crispy Crabcake

peppadew chutney and cumin citrus glaze

Soft Shell Snails

tomato, garlic and fisherman’s toast

East Coast Oysters

West Coast Oysters

3 East Coast & 3 West Coast

Little Neck Clams

Stone Crab – Fla.

Lobster Cocktail

Shrimp Cocktail Head Off, U-10

French Sea Snails

(Bulots)

Cocktail Collection

½ lobster, 1 stone crab, 2 shrimp, mussels

Shellfish Tower (for two)

½ lobster, 1 stone crab, 2 shrimp, 2 oysters, 2 clams, mussels and bulots

Shellfish Tower (for four)

1 lobster, 2 stone crabs, 4 shrimp, 4 oysters, 4 clams, mussels and bulots

Big Eye Tuna Sashimi

chicken little vinaigrette, capers and picholine olives

Hamachi Sashimi

sea urchin and shisito pepper

Kindai Tuna Sashimi

pickled honshimeji mushrooms, sour cherry and soy | (The Finest Japanese Blue Fin Tuna)

Taylor Bay Scallop Ceviche & Baby Shrimp Cocktail

grapefruit, avocado and tomato-lime

Tempura Calamari & Tempura Oysters

sweet chili dipping sauce

Crab Salad Tacos (2)

old bay and cumin seed

Tuna Tartare Tacos (2)

with pineapple and macadamia nuts

Hamachi Tacos (2)

with avocado and masago caviar

One of Each Tacos (3)

Roasted Black Bass

Roasted Red Snapper

Roasted Branzino with Caper Herb Vinaigrette

Steamed or Roasted Maine Lobster

(2 lb or 3 lb)

Seared Salmon with Lentils

Swordfish “Steak Frites” and Maitre d’Hôtel Butter

Swordfish Steak “Rossini”

roasted shallot polenta and sautéed foie gras

Calamari “Mac & Cheese”

grilled calamari skewer

Warm Artichoke Barigoule

Garlicky Clams & Chorizo

Lobster Ragout Minestrone

Gnocchi & Wild Mushrooms

Shrimp & Leek Fondue

Monkfish Tail “Paella”

couscous pearls, chorizo, clams, mussels and shrimp

Maine Lobster Tail Carbonara

english peas, oven dried tomato, prosciutto and caviar

Oven Roasted Cod Tail

corn broth, butternut squash ravioli and brussles sprouts

Giant Grilled Prawn Tails

basil, lemon and piquillo peppers

Dayboat Sea Scallops

laughing bird shrimp hash and quail egg

Dover Sole

candied grapefruit, cauliflower and brown butter vinaigrette

55 Day Dry Aged Ribeye

(Chicago Magazine; Chicago’s Best Steak ‘08)

Braised Lamb Shank

white bean “cassoulet”

Seawater-Brined Organic Chicken

root vegetables

Shrimp Home Fries

Whipped Potatoes

Cauliflower Brulée

French Fries “Persillade”

Wild Mushrooms

Garlicky Spinach

Crispy Artichokes

Cranberry & Blueberry Floating Island

caramel and crème anglaise

Napoleon of Chocolate Leaves

milk chocolate mousse and caramel sauce

Caramelized Banana Tart

maple ice cream and peanut dust

“Can o’ Cake”

chocolate and white cake, baked to order with all the fixins

Citrus Burst “Bombe”

lemon curd and berry coulis

Apple “Toffee Pudding” Tart

sour apple sorbet

Tea Soaked Fruit Salad

greek yogurt sorbet and blue ribbon honey

Passion Fruit Crème Brulée

Ice Cream & Sorbets

David Burke’s Cheesecake Lollipops

raspberries & bubblegum whipped cream