STARTERS                                                                                                                      
​
WINGS  18
jerked, wood fired, tri tip, lime wing sauce  
SCALLOPS  20
white cheddar grits, bacon jam
CRAB POUTINE  19  
hand cut fries, fontina, old bay gravy, jumbo lump
ROCK SHRIMP   16
buttermilk battered, spicy mayo, micro greens, lemon  
KUNG PAO CALAMARI  15
cherry peppers. thai chili. cashews. scallion
SHRIMP SCAMPI  19
shrimp, linguine, butter, wine, garlic, lemon
OYSTER REGGIANO  21
wood fired – butter, garlic, blackening, parm
SARDINES  8
pickled things, house parm crackers
MUSSELS 16
chorizo broth, butter, garlic, pesto bread
BRUSSELS 17
crispy, balsamic, shallots, craisins, parm
FLAT BREAD 18
wild mushroom creamed with sherry, pecorino, lavash
SHORT RIB CROSTINI  21
point reyes blue cheese, pickled onion, ciabatta
LOBSTER & CRAB CRISPS  23
salted wontons, lobster & crab salad salad
BURRATA  16
roasted cherry tomato jam, aged balsamic, evoo, maldon served with pesto soft bread



RAW BAR

OYSTERS   3/ea (½ dozen min)
local offerings served with cocktail, chef mignonette, horseradish, house cracker
CRAB COCKTAIL  ¼ lb 20  |  ½ lb  35
colossal, house remoulade, cocktail sauce, fork lemon, martini glass  
CEVICHE   17
chef inspired, local whitefish, steeped in vinegar & citrus, accompanied with mirepoix of fruits & vegetables, house chips
TUNA CRUDO  18 
english cucumber, lemon juice, chiffonade basil, pistachio dust, mediterranean veg, evoo


 
SOUPS & SALADS

CRAB BISQUE  10
roasted corn and jalapeno, finished with sherry,
house crackers
SOUP OF THE DAY  10
chef inspired
CAESAR   12
shaved romaine, house caesar dressing, butter seared fresh crouton, pecorino and parmesan  
MEDITERRANEAN 15
mixed greens, cherry tomatoes, red onion, olives, artichokes. lemon feta vinaigrette 
WEDGE  15
smoked bacon, tomato, pickled onion,    
blue cheese crumble, buttermilk ranch
ARUGULA  16
braised beets, blue cheese. candied pecans,
craisins, aged balsamic. evoo


ENHANCEMENTS
 
BRAISED BACON VERMONT CHEDDAR GRITS 
HAND CUT SALT FRIES
LOBSTER YUKON GOLD MASH 
MEDITERRANEAN COUSCOUS 
FREGOLA SARDA 
MUSHROOMS
GOAT CHEESE & CHIVE MASHERS 
CRISPY BRUSSELS 

 
 
PLATES
 
SCALLOPS  45
braised tender chicken with wild mushrooms & spinach,
roasted couscous tossed in chicken glaze with crispy shallots
SHORT RIB 38
wild mushrooms and vine-ripened tomatoes simmered with fresh herbs
finished in a rich bordelaise and served over lobster yukon gold mashed potatoes
MAHI MAHI  43
pan-blackened and paired with dry-aged chorizo and rich tomato jam,
served over creamy vermont cheddar grits and finished with a pan sauce
CIOPPINO  46
pan roasted seafood & shellfish steeped in
tomato broth, dry aged chorizo, fresh herbs & garlic, crostini
FISH AND CHIPS  28
buttermilk battered cod served with cole slaw,
hand cut fries, mustard tartar, & lemon 
SWORDFISH  42
herb panko–crusted and stuffed with a lemon caper shrimp stuffing,
served over creamy goat cheese and chive mashed potatoes, finished with beurre blanc
SALMON  37
pan-seared, served over mediterranean couscous tossed in vibrant chimichurri
with tender artichokes, briny olives, and sweet cherry tomatoes
SHRIMP PASTA  38
pan-roasted tomatoes and smoky bacon tossed with sweet english peas and linguine,
finished in a rich tomato cream with basil and slow-cooked garlic confit