Half Dozen Malpeque Oysters with Blush Mignonette • 14
Half Dozen Wellfleet Little Neck Clams with Cocktail Sauce • 10
Canadian Steamers with Drawn Butter • 14
New Zealand Cockles with White Beans and Garlic • 12
Fried Oysters and Clams with Fish Camp Tartar Sauce • 11
Salt Crusted Shrimp with Celery Root Remoulade • 8
Boquerones with Naval Orange,
Calamata Olive & Almond Bruschetta
• 12
Seared Calamari
with Lime, Cilantro & Mint
• 11
Grilled Baby Octopus
w/ Napa Cabbage & Black Sesame Seeds
• 11
Oven Roasted Guatemalan Shrimp
(Head On) with Chili de Arbol • 12
Sweet Bibb Lettuces
w/ Garden Herbs & Lemon
• 9
Summer Tomato & Cucumber Salad
w/ Greek Feta & Calamata Olives
• 9
Spicy Florida Gazpacho
with Lobster Knuckle
• 9
Seared Pacific Halibut
w/ Balsamic Radicchio Risotto
and Root Slaw
• 23
Roasted Golden Tile Filet
Red Quinoa, Fayeh Yogurt & Chili Oil • 19
Seared King Mackerel Filet
with Cumin Orzo, Calamata & Cucumber • 18
Low Country Boil
(Shrimp, Yukons, Corn and Andouille
in a Crab Boil) • 22
Grilled Greek Daurade Filet
w/ Ruby Grapefruit, Fava & Mint Salad • 18
Shellfish Bouillabaisse • 24
Grilled Wild Salmon Filet
with White Bean, Olive & Tomato • 23
Whole Market Fish Served Grilled or Fried • 25
1 1/2 Lb Maine Lobster, Grilled, Boiled or Chilled • M/P
Lobster Roll (Limited Supply) with French Fries • M/P
Fish Camp Oyster Po Boy • 14
Pan Fried Cod Sandwich with French Fries • 17
Idaho Trout BLT on Warm Focaccia • 14
Belize Shrimp Tacos with Pico De Gallo and Chipotle Aioli • 18
Spicy Fried Sardine Sandwich with Pickeled Vegetables • 14
Fried Clam Roll with Celery Root Remoulade • 14