LUNCH MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
(gf)
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
STARTERS
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
SOUP OF THE DAY
16
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
WHIPPED RICOTTA DIP
silky whipped ricotta, drizzled with olive oil, maldon sea salt, and served with grilled sourdough
24
(v)
ROASTED GARLIC & ARTICHOKE PASSATO
roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia
19
(v)
AVOCADO TOAST
creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat
26
(v)
GRILLED AVOCADO
charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants
24
(pb)(gf)
GREENS
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with crunchy croutons
19
(v)
MIXED GREENS
girl & dug lettuces, parmigiano-reggiano, finished with a drizzle of honey and a lemon vinaigrette
18
(gf) (v)
NIÇOISE SALAD*
seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette
30
(gf)
CHOPPED CHICKEN SALAD
herbed chicken, mixed greens, radishes, olives, mama lil’s peppers, salami, finished with a red wine vinaigrette
30
RADICCHIO SALAD
castelfranco radicchio, roasted pink lady apples and squash, candied walnuts, fresh herbs, finished with a balsamic vinaigrette
19
(pb)
SANDWICHES
served with your choice of fries or salad
LOBSTER ROLL
chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll
35
ROCKY’S® CHICKEN SANDWICH
tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough
26
WAGYU BEEF OR BEYOND BURGER*
melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a pan de mie roll
29
STEAK SANDWICH*
8oz skirt steak with arugula, salsa verde, horseradish cream, on grilled sourdough
32
ROASTED BROCCOLINI SANDWICH
char-grilled broccolini layered with fresh burrata, sun-dried tomatoes, and a touch of lemon, on toasted sourdough bread
24
(v)
MAINS
MEZZI CANNOLICCHI
cannolicchi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives
30
SPINACH TAGLIETTELE MUSHROOM RAGU
ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary
34
(v)
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a savory finish
40
PAELLA
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
TROUT ALMONDINE
pan roasted trout, with brown butter, marcona almonds, miso, lemon and fresh herbs
48
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
parmigiano-reggiano
14
(v)
GRILLED BROCCOLINI
tender broccolini finished with lemon, chili flakes, and garlic
15
ROASTED ROMANESCO CAULIFLOWER
oven-roasted cauliflower served with yogurt, fresh mint, and cucumber
14
SIDE SALAD
10
(pb)(gf)