Half Shell

Curated selection of 6 or 12 oysters from our in-house oyster specialists.

Served chilled with caviar and a dollop of crème fraiche.

Sizzling chargrilled oysters with your choice of citrus scampi, miso, or rosemary-garlic butter.

Baked oysters with a creamy Bienville sauce of garlic, shallots, peppers, and chives, topped with bacon and parmesan.

Served chilled with mustard sauce.

Bloody Mary mix, vodka.

Blanco tequila, cucumber, lime

Serves 1-2; Oysters, Shrimp Cocktail, and the chef's choice of what's fresh.

Serves 2-4; Oysters, Shrimp Cocktail, Crab Claws, and chef's choice of what's fresh.

Serves 4-6; Oysters, Oysters Royale, Shrimp Cocktail, Crab Claws, and chef's choice of what's fresh.

Spiced baby lobster tails, flash-fried with a horseradish honey-dijon dip.

Pan-seared, served with remoulade and fresh lemon.

Lightly battered and fried with pepperoncini, fresh herbs, and lemon-garlic aioli.

Littleneck clams steamed in white wine and garlic, finished with butter and parsley.

Crispy wonton chips with ahi tuna, avocado, tomato, jalapeño, nori, unagi sauce, and sriracha aioli.

With crème fraîche, lemon, chives, and shallots, served with Ritz crackers and salmon roe.

Chef’s selection of fresh fish, thin-sliced & simply dressed with seasonal accents

Chilled prawns poached in white wine with zesty, housemade cocktail sauce.

Chilled lobster with celery and light mayonnaise dressing on a split top roll sprinkled with chives.

Claw and knuckle meat with hot butter and toasted split top bun.

A mix of lobster and shrimp with celery and a light mayonnaise sauce on a toasted split top bun sprinkled with chives.

East coast shrimp with celery and a light mayonnaise sauce on a split top roll sprinkled with chives.

Perfectly fried on an authentic Leidenheimer roll with lettuce, tomato, and housemade cocktail sauce.

Fresh mahi filet with lemon aioli, arugula, and tomato.

Topped with American cheese, caramelized onion jam, and pickles.

Jamaican jerk marinated chicken breast with lettuce and tomato.

Chef's daily selection, prepared to highlight its natural flavor with seasonal preparation.

Seared scallops with blood orange gastrique, roasted corn, fennel, and asparagus salad with lemon vinaigrette.

Pan-seared, served with remoulade, fresh lemon, and seasonal greens.

Crispy beer-battered haddock with fries, slaw, and housemade tartar sauce.

Chef's choice of steak topped with roasted garlic-rosemary butter and truffle fries.

Mixed greens with candied walnuts, craisins, croutons, blue cheese crumbles, with your choice of dressing. Add a protein.

Romaine, tomato, red onions, parmesan, and croutons, tossed in Caesar dressing. Add a protein.

Ask about our rotating soup.

Fresh salmon, tuna, and hamachi over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons

Served over sushi rice with edamame, avocado, cucumber, carrots, and radish, drizzled with ponzu and topped with crispy wontons

Poached shrimp over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons