Sunday, March 17 - Water Grill

1 Monday, March 12th:: RAW BAR ::EACH DOZENONE DOZENE asternJAMES RIVER (crassostrea virginica), chesapeake bay, (crassostrea virginica), chesapeake bay, (crassostrea virginica), chesapeake bay, (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, POINT (crassostrea virginica), new london bay, (crassostrea sikamea), humboldt bay, INLET (crassostrea virginica), puget sound, (crassostrea gigas), hammersley, (crassostrea gigas), denman island, british BAY (crassostrea gigas), henderson bay, BAY (crassostrea gigas), vancouver island, british SWEET (crassostrea gigas), thorndyke bay, BASTARD (crassostrea gigas), willapa bay, (crassostrea gigas), willapa bay, Sampler includes any marked with.

2 With fresh horseradish, cocktail and mignonette sauce:: CHILLED SHELLFISH ::EACHFULL ORDERJUMBO WILD FLORIDA STONE CRAB CLAWS, mustard sauce (2-3 per order).. WILD FLORIDA STONE CRAB CLAWS, mustard sauce (3-4 per order).. DOZENONE DOZENWILD LITTLENECK CLAMS, assateague channel, PERUVIAN BAY SCALLOPS, pistachio and citrus POUNDONE POUNDFARMED PRINCE EDWARD ISLAND BLUE MUSSELS, 30-32 per ALASKAN RED KING CRAB NUGGETS, 24-28 per JUMBO MEXICAN BROWN SHRIMP, 17-18 per lb NORTH AMERICAN HARD SHELL CALIFORNIA DUNGENESS CHANNEL ISLANDS RED SEA (crassostrea virginica) buzzards bay, ma135 PICKLE POINT (crassostrea virginica) new london bay, pei135 PLEASANT BAY (crassostrea virginica) little pleasant bay, ma235 WILD LITTLENECK CLAMS assateague channel, virginia246 FARMED PERUVIAN BAY SCALLOPS pistachio and citrus pesto248 FARMED PRINCE EDWARD ISLAND BLUE MUSSELS 61020 WILD JUMBO BROWN SHRIMP mexico612201 lb NORTH AMERICAN HARD SHELL LOBSTER 1/2 LOBSTER1/2 LOBSTERLOBSTERWILD ALASKAN RED KING CRAB NUGGETS lb lbLARGE 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 - MARKUS LARSENE xecutive Chef - PAOLO BENDEZU:: APPETIZERS.

3 MISO 9tofu and green onionsCLAM 12new england styleUNI 13toasted briocheFRESH RICOTTA WITH SEA 14cow's milk ricotta, toasted country breadATLANTIC COD FISH 14beer batteredFARMED PEI MUSSELS 17pancetta, harissa, parsley & lemon, with crispy french baguetteFRITTO 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 MANILA CLAMS with 18steamed in saffron broth with crispy french baquetteWILD INDIAN OCEAN BIGEYE TUNA 18soy sauce, avocado, wasabi tobiko, sesame seedsOYSTERS 19glazed with fennel, baby spinach, and parmesanWILD SPANISH 19charcoal grilled with tomato, feta and ni oise olivesRAW CRUDOSFARMED NEW ZEALAND KING grapefruit, dandelion leaves, and pumpernickelWILD EASTERN SEA rub, japanese mustard aioli, pickled vegetable, golden raisinsWILD INDIAN OCEAN BIGEYE beet jam, horseradish cream, mizuna, red beet chips, olive oilCRUDO bigeye tuna, wild eastern sea scallops, farmed king salmon:: SALADS & SANDWICHES.

4 BITTER cured anchovies and garlic vinaigretteMIXED ORGANIC balsamic vinaigretteWEDGE and blue goat cheeseROASTED pears, goat cheese, and mustard dressingWILD FIJIAN ALBACORE NI OISE and haricot vertWILD JUMBO SHRIMP LOUIE wild shrimp, devilled eggs, classic garnishesBACON CHEDDAR caramelized chipotle mayonnaise and french friesWILD JUMBO SHRIMP B NH M ..25pickled red onions, daikon sprouts and cucumber saladNEW ENGLAND LOBSTER or "connecticut" style with french fries:: ENTREES ::SEAFOODWILD GEORGE'S BANK ATLANTIC COD FISH & the gloucester auctionWILD LOCAL SAND DABS newport beach, roasted, brown butter and capersWILD ECUADORIAN MAHI heart of palm, soy raisin brown butter sauceWILD MEXICAN la plancha, with spaghetti squash and tapenadeWILD MEXICAN WHITE SEA risotto with parmesan creamWILD INDIAN OCEAN BIGEYE seared, with grilled maitake mushrooms and sizzling sesame oilFARMED NEW ZEALAND KING baby carrots, vaudovan curry butterWILD LOCAL BLACK COD KABAYAKI (SABLEFISH).

5 39soba noodles, green onions, spiced fish brothWILD ROSS SEA CHILEAN SEA BASS (msc certified)..47butternut squash gnocchi, sage brown butterHOUSE-MADE ecuadorian white shrimp, wilted spinach and roasted tomatoesFARMED ECUADORIAN SHRIMP and merguez sausage ragoutWILD EASTERN SEA puree, curried roasted cauliflower, pickled golden raisins, soy brown crab, jumbo shrimp, and fresh fish in a shellfish brothMEATall of our steaks are charcoal grilled and served with a watercress saladFILET MIGNON "double r ranch" 8 MIGNON "double r ranch" 12 SPLIT-BONE "COWBOY" RIBEYE 20 "american wagyu" NEW YORK STRIP STEAK snake river farms, idaho 12 GRILLED "ALL NATURAL" ORGANIC herbed couscous:: SHELLFISH ::LIVE WILD NORTH AMERICAN HARD SHELL with our homemade coleslaw and drawn butterWILD BARENTS SEA RED KING CRAB with our homemade coleslaw and drawn butterLIVE LOCAL SPINY grilled with our homemade coleslaw:: WHOLE FISH ::CHARCOAL GRILLED OR OVEN ROASTED WITH ESCABECHE (+3)CREAMY KALE greek yogurt & GOLD MASHED BUTTERNUT & POLENTA with MELTED BRUSSELS SPROUTS with bacon & :: SIDES ::Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness