ASST.
GENERAL MANAGER
GENERAL MANAGER
& SOMMELIER
Sara Brown
Jacob Westland
ow
.
| November 17th, 2014 |
RAW Bar
O Y S T E R S*
C L A M S*
~ East Coast~
Littleneck Clams
Dozen | 8
Dozen | 16
y, -bodied
full
taste with a refreshingly clean, crisp finish
Beausoleil
Belon
Caribou
Cookes Cocktail
Deep Cove
Fire Lake
Island Creek
Lady Chatterley
Malpeque
Pleasant Bay
Standish Shore
New Brunswick, CAN | 4.5
New Brunswick, CAN | 5.0
Nova Scotia, CAN | 4.25
Prince Edward Island, CAN | 4.25
Prince Edward Island, CAN | 3.25
Prince Edward Island, CAN | 4.25
Duxbury Bay, MA | 3.25
Nova Scotia, CAN | 4.25
Prince Edward Island, CAN | 3.0
Pleasant Bay, MA | 3.0
Standish Shore, MA | 3.25
SHRIMP COCKTAIL | 16
ALASKAN KING CRAB COCKTAIL | 19
SHELLFISH PLATTER
Extravagant Platters Of Iced Shellfish
Grand Platter | 88
JPL Platter | 160
~ West Coast~
Denman Island
Denman Island, BC | 3.5
First course
Classic Clams Casino
Littlneck Clams, Smoked Bacon
Buttered Bread Crumbs | 10
Oysters Rockefeller
Gewurtztraminer, Arugula, Spinach | 14
Maryland Jumbo Lump Crab Cakes
Rice Wine Coleslaw | 20
Fried Baby Shrimp
Siracha Aioli & Sweet Chili Sauce | 15
Prime Beef Carpaccio *
Pickled Mustard Seeds, Sugar Cured Grapes,
Goat Cheese Mousse | 16
Pan Seared Foie Gras
Tank 7 Black Mission Figs,
Blackberry Gastrique, Candied Walnuts | 18
House Greens
Artisan Mixed Greens, Oven Dried Tomatoes, Kalamata Olives
Maytag Bleu Cheese Crumbles, Bleu Cheese Dressing | 10
New England
Live Maine Lobster Roll
Old Bay Aioli, Gaufrettes
Buttered King's Hawaiian Roll | 20
second course
Creamy Seafood Bisque
Maine Lobster and Cream
Cup | 10 Bowl | 20
New England Clam Chowder
Littleneck Clams, Bacon
Cup | 9 Bowl | 18
Third course
House-Made Linguine & Clams
Sm | 18 Lg | 26
Crispy Skin Canadian Salmon
& Pork Belly
Haricot Verts, Basil and Ginger Black Garlic Sauce | 25
Pan Seared Florida Grouper
Sweet Potato Puree, Parmesan Gnocchi,
Sauteed Rainbow Chard | 36
Saffron Tomato Cioppino
Flordia Grouper, New Bedford Scallops
Jumbo Prawns, House-Made Sausage
Sm | 22 Lg | 32
EXECUTIVE CHEF
Kevin W. Nicholls
CEVICHE*
Hawaiian Ahi Tuna
Jicama, Cucumber, Sweet Soy | 10
CRUDO*
Hawaiian Ahi Tuna
Bartlet Pears & Fried Shallots | 10
CAVIAR
American Hackleback Caviar
Crme Frache, Chive, Toasted Baguette | 25
Russian Osetra Caviar
Crme Frache, Chive, Toasted Baguette | 75
Steamed Clams
White Wine Broth | 18
Steamed P.E.I. Mussels
White Wine Broth | 16
Grilled Oysters
Pumpkin Butter, Brandy | 14
Fresh Point Judith Calamari Fritti
Fresno Peppers, Yellow Onion,
Garlic Remoulade & Siracha Aioli | 12
Grilled Hearts of Romaine Caesar
Sous Vide Egg, Bacon Lardons
Garlic Croutons | 13
Roasted Baby Beet Salad
Mixed Greens, Herbed Goat Cheese, Candied Walnuts,
Balsamic Vinaigrette | 12
Grilled Maine Lobster Salad
of 1lb Maine Lobster, Fresh Arugula, Fresh Herbs,
Lemon Crme Frache | 20
Braised Spanish Octopus Stew
Scallions, Yukon Gold Potatos, Chanterelles | 26
CHEFs selections
Whole Roasted Mediterranean Branzino
Grilled Lemon, Herb Salad,
Roasted Potatoes & Butternut Squash | 38
~ Offered Table-Side ~
Seared Salt & Pepper Hawaiian Ahi Tuna
Kimchi Jam, Daikon Noodles, Miso Broth | 26
New Bedford Pan Seared Day Boat Scallops *
Cauliflower, Crimini Mushrooms,
Caper Raisin Sauce | 37
Lobster Linguine
1lb Maine Lobster,
Oven Dried Tomatoes, Tarragon | 38
Live Maine Lobsters &
AGED U.S.D.A PRIME STEAKS
Whole Roasted Live Maine Lobster
Drawn Butter, Lemon
1 Lb | 30
Surf & Turf *
8oz.
12oz.
24oz.
Alaskan King Crab Legs
1 Lb | 60
Butter Poached 12 oz. Maine Lobster Tail
Wilted Arugala & Northern Beans,
Kennebec Potato Nest, Champagne Caviar Sauce | 50
Filet Mignon * | 42
Kansas City Strip * | 42
Bone-In Ribeye * | 58
Cast Iron Roasted
Butter, Garlic, & Fresh Thyme
U.S.D.A. Prime Steak, Barnaise With Choice of:
Jumbo Black Tiger Shrimp | 14
Maryland Jumbo Lump Crab Cakes | 16
Pan Seared Day Boat Scallops | 18
1/2 lb Alaskan King Crab | 30
Butter Poached 12 oz. Maine Lobster Tail | 44
SIDES
Sauted Spinach | 9
Black Truffled Creamed Spinach | 13
Fried Brussels Sprouts | 9
*Cooked to order or served raw or under cooked*
Spicy Tomato Gnocchi | 9
Lobster Macaroni & Cheese | 18
Horseradish & Potato Gratin | 9
Hand Cut Fries | 8
Hand Cut Old Bay Fries | 8
Whipped Golden Yukon Potatoes | 9
*Consuming raw or undercooked meat and seafood may increase your risk of food borne illness*
**Consuming raw or undercooked meat and seafood may increase your risk of food borne illness**
