Old school. New school. All killer.
Sourced daily, shucked to order. The menu changes with the catch, so consider this the greatest hits.
Raw Bar
shucked to order, gone in a slurpA rotating selection from both coasts, shucked to order by the piece, half dozen or dozen. Ask the crew what's freshest.
Extra virgin olive oil, dill and fleur de sel, with cocktail sauce.
Served chilled with citrus marinade on the half shell.
Extra virgin olive oil, dill and lemon, served with yuzu kosho aioli.
Served with drawn butter, by the half pound.
A whole tail, served chilled with drawn butter.
Salmon roe, everything spice, served with whole grain crisps.
Charred scallion crème fraîche onion dip topped with kaluga hybrid caviar, lemon and horseradish, served with russet potato chips.
Oyster selection rotates daily. Market price (MP) items priced at the bar.
Signature Platters
bring the whole crew4 oysters, 2 littleneck clams, 4 mussels escabeche, half lobster tail, 4 jumbo shrimp cocktail with assorted sauces.
9 oysters, 4 littleneck clams, 8 mussels escabeche, whole lobster tail, half pound alaskan king crab legs, half pound jumbo shrimp cocktail with assorted sauces.
15 oysters, 6 littleneck clams, 12 mussels escabeche, whole lobster tail, 1 lb alaskan king crab legs, 1 lb jumbo shrimp cocktail with assorted sauces.
Shared Plates
old school ↔ new schoolNueske's bacon, weiser farm potatoes, oyster crackers.
Lump blue crab meat, tarragon beurre blanc, frisée.
Apple ponzu, crushed avocado, serrano chile, shiso.
Shallot, capers, chives.
Marinated in fresh lime juice, with gooseberry, guacamole, serrano.
Wild spanish octopus, mexican white shrimp and lump blue crab in a spiced clamato sauce with cucumber, avocado and red onion.
Smoked aioli, buttered croutons, traditional garnishes.
Sweet potato coulis, brown butter ponzu, candied pecan, pomegranate.
Little gem lettuce, creamy lemon garlic dressing, toasted anchovy bread crumbs, parmesan, tarragon. Add avocado +4, add grilled shrimp +6.
Warm and pillowy, with whipped rosemary butter. A family recipe and a menu icon.
Malt vinegar mayo and ketchup.
Beach Steamers
bring bread. mop broth. repeat.Manila clams or Salt Spring mussels in buttery white wine broth with gigante beans, braised leeks and lemon, plus a toasted baguette for mopping up every last drop.
Choice of manila clams or salt spring mussels. Buttery white wine broth, gigante beans, braised leeks, lemon, served with a toasted baguette.
Handhelds
eat with your handsChilled, on a warm toasted milk bun with fries and a house brined dill pickle.
Warm, on a toasted milk bun with fries and a house brined dill pickle.
Sweet Jonah crab on a warm toasted milk bun with fries and a house brined dill pickle.
Crispy ling cod, new school american cheese and malt vinegar sauce gribiche, served with fries and a house brined dill pickle.
Chipotle crema, curtido and handmade corn tortillas, served with pozole.
Chipotle crema, curtido and handmade corn tortillas, served with pozole.
Entrees
the main eventWild mushroom and lentil ragout, celery root purée, bœuf sauce vin rouge.
Braised kabocha squash, glass noodles, pickled shimeji mushrooms, ginger.
Salad of sungold tomato and thai basil, nam jim seafood sauce, toasted peanut.
Short grain japanese rice, overnight chicken dashi, shrimp, uni, blue crab, cage-free egg yolk.
Vodka sauce, calabrian chili, sweet basil, parmigiano reggiano.
Sweets
save room. we mean it.The key lime pie's Italian meringue gets torched until the peaks go golden. It has been on the menu since day one and it is not going anywhere.
Graham cracker crust, italian lime meringue. On the menu since day one.
Brown butter, salted caramel, mascarpone ice cream.
A rotating pie from the pastry team. Right now it's Dutch apple, with granny smith apple spiced filling, salted caramel sauce and chai ice cream.
Menu items and prices change with the seasons and the catch. Consuming raw or undercooked seafood may increase your risk of foodborne illness.