Sunday, August 5 - Water Grill

1 Saturday, November 3rd:: raw bar ::EACH DOZENONE DOZENE asternSTINGRAY (crassostrea virginica), ware neck, (crassostrea virginica), prince edward island, (crassostrea virginica), cotuit bay, (crassostrea virginica), buzzards bay, BAY (crassostrea virginica), little pleasant bay, DUCK SALTS (crassostrea virginica), hog island, (crassostrea virginica), nova scotia, CREEK (crassostrea virginica) duxbury, HILL (crassostrea virginica), winnapaug, rhode POINT (crassostrea virginica), new london bay, (crassostrea sikamea), humboldt bay, CREEK (crassostrea gigas), jervis inlet, british BLONDE (crassostrea gigas), carlsbad, SWEET (crassostrea gigas), thorndyke bay, POOL (crassostrea gigas), hood canal, (crassostrea gigas), coromandel bay, CUP (crassostrea gigas) waiheke island, (crassostrea gigas) skagit bay, Sampler includes all marked with.

2 With fresh horseradish, cocktail and mignonette sauce:: CHILLED SHELLFISH ::EACHFULL ORDERLARGE WILD FLORIDA STONE CRAB CLAWS, mustard sauce (3-4 per order).. WILD FLORIDA STONE CRAB CLAWS, mustard sauce (2-3 per order).. DOZENONE DOZENWILD LITTLENECK CLAMS, assateague channel, PERUVIAN BAY SCALLOPS, pistachio, citrus POUNDONE POUNDWILD JUMBO MEXICAN WHITE SHRIMP, 17-18 per CARLSBAD MEDITERRANEAN MUSSELS, 22-24 per ALASKAN RED KING CRAB NUGGETS, 24-28 per lb NORTH AMERICAN HARD SHELL DUNGENESS CRAB, CHANNEL ISLANDS RED SEA (crassostrea virginica) cotuit bay, ma135 STINGRAY (crassostrea virginica) ware neck, virginia135 WATCH HILL (crassostrea virginica), winnapaug pond, rhode island235 WILD LITTLENECK CLAMS assateague channel, virginia246 FARMED PERUVIAN BAY SCALLOPS pistachio, citrus pesto248 FARMED CARLSBAD MEDITERRANEAN MUSSELS 61020 WILD JUMBO WHITE SHRIMP mexico612201 lb NORTH AMERICAN HARD SHELL LOBSTER LOBSTER LOBSTERWHOLE LOBSTERWILD DUNGENESS CRAB washington1/2 CRABWHOLE CRABLARGE CHANNEL ISLANDS RED SEA URCHIN WHOLE URCHINP rice SHELLFISH PLATTERSTHE GRAND serves 1-2 THE DELUXE serves 3-4 THE KING serves 5-7 DinnerGeneral Manager - DOMINIC BRENNE xecutive Chef - EDUARDO ALBARRAN:: APPETIZERS.

3 MISO 9tofu and green onionsCLAM 12manila clams, applewood smoked baconUNI 13toasted briocheATLANTIC COD FISH 14beer batteredFRESH RICOTTA WITH SEA 14cow's milk ricotta, toasted country breadHOUSE-MADE 15 Kabocha squash, maitake mushrooms, fresh herbsFRITTO 17mixed fried seafood with smokey marinara and tzatzikiJUMBO LUMP BLUE CRAB 17celery root remouladeSEAFOOD 17crab, shrimp and atlantic cod, with romesco sauce and pickled peppersFARMED CARLSBAD MUSSELS 17pancetta, harissa, parsley & lemon, with crispy french baguetteFARMED MANILA CLAMS with 18steamed in saffron broth with crispy french baquetteWILD PACIFIC BIGEYE TUNA 18soy sauce, avocado, wasabi tobiko, sesame seedsWILD SPANISH 19charcoal grilled with tomato, feta and ni oise olivesOYSTERS 19glazed with fennel, baby spinach, and parmesanRAW CRUDOSWILD EASTERN SEA rub, japanese mustard aioli, pickled vegetable, golden raisinsFARMED NEW ZEALAND KING jam, sour creamWILD PACIFIC BIGEYE orange pur e, diced oranges, fennel pollenCRUDO bigeye tuna, wild eastern sea scallop, farmed king salmon:: SALADS & SANDWICHES ::MIXED ORGANIC balsamic vinaigretteBITTER cured anchovies and garlic vinaigretteWEDGE and blue goat cheeseROASTED spiced yogurt and wild arugulaHEIRLOOM TOMATO , watercress and blue poppy seed dressingWILD JUMBO SHRIMP LOUIE wild shrimp, deviled eggs, classic garnishesBACON CHEDDAR caramelized chipotle mayonnaise and french friesWILD JUMBO SHRIMP B NH M.

4 25pickled red onions, daikon sprouts and cucumber saladWILD TAHITIAN ALBACORE NI OISE and haricot vertNEW ENGLAND LOBSTER or "connecticut" style with french fries:: ENTREES ::HOUSE-MADE squash, maitake mushrooms, fresh herbsHOUSE-MADE ecuadorian white shrimp, wilted spinach and roasted tomatoesWILD GEORGE'S BANK ATLANTIC COD FISH & the gloucester auctionFARMED ECUADORIAN SHRIMP and merguez sausage ragoutWILD EASTERN SEA , sweet drop peppers, celery root and caper brown butterWILD MEXICAN MAHI heart of palm, soy raisin brown butter sauceWILD MEXICAN la plancha, with spaghetti squash and tapenadeWILD LOCAL BIGEYE seared, with grilled maitake mushrooms and sizzling sesame oilWILD CHANNEL ISLANDS BLACK COD KABAYAKI (SABLEFISH)..39soba noodles, green onions, spiced fish brothFARMED NEW ZEALAND KING risotto with lovage and black garlicWILD ROSS SEA CHILEAN SEA BASS (msc certified).

5 47pan saut ed with herbed ricotta gnudi and brown crab, jumbo shrimp, and fresh fish in a shellfish brothMEATall of our steaks are charcoal grilledFILET MIGNON "double r ranch" 8 MIGNON "double r ranch" 12 NEW YORK STRIP STEAK 14 SPLIT-BONE "COWBOY" RIBEYE 20 GRILLED "MARY'S" ORGANIC herbed couscous:: FIRST OF SEASON: CALIFORNIA SPINY LOBSTER ::The Spiny Lobster (Panulirus interruptus) is found from Baja California up to Monterey Bay. Local fishermen catch them in traps and by hand, one at a time. From aconservation standpoint, it's one of the most strictly regulated fisheries in North America, and arguably the very best seafood product in the world!LIVE LOCAL SPINY la plancha, with our homemade coleslaw:: WILD ALASKAN HALIBUT ::PAN ROASTED HALIBUT artichoke, aged parmesan, and basilTEMPURA FRIED HALIBUT CHEEK , fuji apples, grain mustard aioliWILD ALASKAN beans, chorizo, manila clams:: SHELLFISH ::WILD WASHINGTON DUNGENESS with our homemade coleslaw and drawn butterLIVE WILD NORTH AMERICAN HARD SHELL with our homemade coleslaw and drawn butterWILD ALASKAN RED KING CRAB with our homemade coleslaw and drawn butterLIVE WILD SANTA BARBARA SPOT olive tapenade, toasted quinoa and citrus saladLIVE WILD BARENTS SEA RED KING and served whole with choice of two sides (average size 7 to 10 pounds):: WHOLE FISH ::CHARCOAL GRILLED OR OVEN ROASTED WITH ESCABECHE (+3)FRENCH GOLD MASHED & KALE greek yogurt & POLENTA with MELTED BUTTERNUT ASPARAGUS.

6 SIDES ::Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness