DINNER MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
FRIED CALAMARI
lightly fried calamari, herb aioli, and fresh lemon
26
GREENS & STARTERS
SOUP OF THE DAY
16
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with croutons
19
ROASTED BEET SALAD
frisée with goat cheese, candied walnuts, farro, and red wine vinaigrette
20
WHIPPED RICOTTA DIP
silky whipped ricotta, drizzled with olive oil, topped with maldon sea salt, and served with grilled sourdough
18
(v)
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
CRISPY MAITAKE MUSHROOM
buttermilk-marinated crispy maitake mushrooms, cowboy candy, cilantro, and sesame seeds
14
PESTO & BURRATA
pistachio pesto, sun-dried tomatoes, and tuscan olive oil, and grilled sourdough
19
(v)
SPICED CHICKEN WINGS
honey chili glaze, sesame seeds, and pickled ramps
16
GAMBAS AL AJILLO
white gulf shrimp sautéed with garlic and olive oil, finished with lemon and paprika
18
(v)
MAINS
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
FARFALLE
pistachio pesto with marinated artichokes, english peas, and pecorino romano
22
BUCATINI POMODORO
bucatini with san marzano and cherry tomatoes, garlic, and fresh basil
20
TROUT ALMONDINE
pan roasted trout, with brown butter, marcona almonds, miso, lemon and fresh herbs
48
PAELLA
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a savory finish
40
GRILLED SKIRT STEAK
10 oz creekstone skirt steak, finished with bordelaise and fresh chives
36
ROASTED CHICKEN
roasted chicken served with panzanella, asparagus, pecorino romano, and roasted spring onions
90
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
14
(v)
CHARRED ASPARAGUS
lemon, sea salt, and olive oil
12
GLAZED CARROTS
miso-honey glazed carrots with cilantro, chili flakes, and sesame seeds
14
POTATO PURÉE
yukon gold potatoes, finished with parmigiano-reggiano
10
SIDE SALAD
10
(pb)(gf)
An 18% service charge is added to your check and fully distributed among our hourly team members.