Lunch Menu //

starters

½ dozen oysters on the half shell

ask your server for our daily selections
west coast | 27
east coast | 32

crab cakes | 32

tartar sauce, arugula, fried capers

tempura prawns | 20

spicy mayo

mussels or manila clams | 28

add half sourdough baguette | 6
choice of:
butter, cream, white wine, shallot, garlic, dill
butter, white wine, shallot, garlic, fresh chili

humboldt squid | 19

fried crispy, szechuan pepper salt, green onion, lime, tzatziki

chilled seafood platter | 42

salmon gravlax, smoked sablefish, poached red prawns, mussel escabeche, candied salmon, tartar sauce, crostini

karaage bites | 19

deep fried boneless chicken thigh, gochujang

New England clam chowder | 16

manilla clams, bacon, potatoes, crostini

beef carpaccio | 28

pickled mustard seeds, fried capers, dijon ailoi arugula salad

olives | 8

fries & truffle mayo | 8

baguette | 6

 

salads

caesar salad | 16

romaine, caesar dressing, garlic crouton, parmesan

signature salad | 18

goat cheese, sultana, tomato, pumpkin seeds, cucumber, white balsamic vinaigrette

cobb salad | 24

grilled chicken, tomato, avocado, candied pumpkin seeds, blue cheese, hard-boiled egg, bacon, white balsamic vinaigrette

warm autumn salad | 25

burrata, roasted squash, arugula, walnuts, maple tarragon vinaigrette

ADD ONS

5oz chicken | 12
6oz salmon | 16
4 piece prawns | 15
3 piece scallops | 24
marinated tofu | 8
vegetables | 12

sushi

poke bowl | 25

tuna & salmon tataki or marinated tofu, avocado, cucumber, edamame, pineapple, nori, rice

spinach roll | 18

red pepper, avocado, cucumber, spinach, pickled radish, sweet soy, goma sauce

spicy tuna roll | 22

albacore tuna, avocado, cucumber, tobiko, togarashi, sesame sauce

kani roll | 25

crab, avocado, cucumber, tobiko, tempura crumb, sesame seeds, sweet soy

tuna tataki | 25

edamame beans, daikon, sesame seeds, sweet soy

entrÉes

crab mac & cheese | 28

white cheddar cheese , elbow pasta chives, arugula salad

scallops & pork belly | 28

seared scallops, crispy pork belly, butternut squash puree, apple cider reduction
arugula salad

spaghetti vongole | 30

Manila clams, chili flakes, flat leaf parsley extra virgin olive oil

steak & frites | 36

8oz sirloin steak, vegetables, frites, brandy peppercorn

wild mushroom risotto | 28

mushrooms, asparagus, parmesan cheese *vegan option

halibut & chips | 30

two-piece, beer battered halibut, coleslaw, fries, tartar sauce, lemon

hand helds

all served on a brioche bun with fries or salad

crab roll | 30

tomato, cucumber, tartar sauce

burger | 21

8oz chuck burger, aged cheddar bacon raw red onion, lettuce, tomato black ketchup, sundried tomato mayo

cajun salmon burger | 26

red onion, arugula, tomato, tartar sauce

seared albacore tuna club | 30

tomato, avocado, arugula, bacon, tartar sauce

 

 

– taxes and gratuity not included

– menus subject to change with seasonal considerations

– cakes or other dessert items from outside sources will be charged at $3.50 per guest

– parties of 8 or more are subject to an 18% service and will be seated when the entire party has arrived

Executive Chef Chris Andraza