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, shucked to order. Ask the crew what's freshest from each coast.
Served chilled on crushed ice with cocktail sauce.
Served chilled on the half shell with citrus marinade, on crushed ice.
Extra virgin olive oil, dill and lemon, served chilled with yuzu kosho aioli.
Served chilled on crushed ice, by the half pound.
Cucumber mango pico de gallo, plantain chips.
Trout roe, everything spice, served with whole grain crisps.
Charred scallion crème fraîche onion dip topped with kaluga hybrid caviar, lemon and light horseradish.
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, 4 jumbo shrimp cocktail with assorted sauces.
9 oysters, 4 littleneck clams, 8 mussels escabeche, half lobster, half pound alaskan king crab legs, half pound jumbo shrimp cocktail with assorted sauces.
15 oysters, 6 littleneck clams, 12 mussels escabeche, whole lobster, 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 habanada, guacamole, serrano.
Mexican white shrimp and lump blue crab in a spiced clamato sauce with cucumber, avocado and red onion.
Lightly cured ora king salmon, avocado, sweet brentwood corn, seaweed, citrus tsuyu.
Smoked aioli, buttered croutons, traditional garnishes.
Parsnip-potato purée, brown butter ponzu, capers.
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.Buttery white wine, shallot, garlic and a touch of dried chile, with a warm buttered baguette for mopping up every last drop.
Buttery white wine broth with shallot, garlic, dried red chile, lemon. Warm toasted baguette.
Salt Spring mussels in the same buttery broth, with the same 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 chips, salsa verde and guacamole.
Chipotle crema, curtido and handmade corn tortillas, served with chips, salsa verde and guacamole.
Entrees
the main eventEggplant caponata, crispy polenta cake, red bell pepper vinaigrette.
Catalan romesco sauce, spring onion, grilled jumbo asparagus, marcona almond.
Sugar snap pea ohitashi with braised daikon and enoki mushroom, ginger oil.
Salad of sungold tomato and thai basil, nam jim seafood sauce, toasted peanut.
Singaporean red curry, sweet potato vermicelli noodles.
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 new pie every month from the pastry team. Ask your server what's on the stand.
Menu items and prices change with the seasons and the catch. Consuming raw or undercooked seafood may increase your risk of foodborne illness.