Starters
Deviled Eggs with
Scottish Smoked Salmon
• 7.
New Zealand Cockles with White Beans and Garlic • 12.
Fried Oysters and Clams with Fish Camp Tartar Sauce • 11.
Canadian Steamers
with Drawn Butter
• 16.
Boston Mackerel
with a Honey Soy Glaze
• 11.
Oven Roasted Guatemalan Shrimp
with Chile de Arbol
• 14.
Warm Bagna Càuda
with Crudité and Warm Baguette
• 10.
Smoked Trout
and Green Mango Salad
• 12.
Louisianan Crawfish Beignets
with Grilled Chili Salsa
• 9.
Hearts of Palm
with Radicchio and Navel Orange
• 9.
Shaved Beets
with Greek Feta and Fresh Dill
• 9.
Duxbury Clam Chowder
with Double Smoked Bacon
• 10.
Sandwiches
Fish Camp Oyster Po Boy • 14.
(Open-Faced) Ahi Tuna Melt with Melted Gruyère
• 17.
Portuguese Sardine Bánh Mì
•14.
Market Fish Tacos with Pico De Gallo and Chipotle Aioli • 16.
Pan Fried Cod Sandwich with French Fries • 16.
Fried Clam Roll with Celery Root Remoulade • 14.
Mains
Seared Sea Scallops
with Chickpea Tagine
• 20.
Pan Roasted Walleye Pike
with Dirty Wild Rice
• 18.
Lobster Roll (Limited Supply) • M/P