Shallot-shoyu butter, wonton crunch.
Spinach, bacon, Parmesan aioli, pernod.
Garlic butter and panko.
Caper lemon butter sauce, rice and fresh seasonal vegetables.
Grass fed California beef, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce and aged cheddar.
Shrimp, crab, avocado, egg, cucumber, tomato, mixed greens, louie dressing.
Baja grilled shrimp and carne asada with cilantro coleslaw, cilantro aioli and cheddar cheese.
Seared sushi-grade tuna, wok-tossed vegetables, jasmine rice and wasabi-shoyu sauce.
Lettuce, tomato and Jalapeno white sauce on a hoagie roll.
Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas.
Lump blue crab cake, tomato, lettuce, mustard aioli on sourdough.
French fries and coleslaw.
Avocado relish with red crab.
Lettuce, tomato, avocado, cilantro aioli on brioche.
Crispy soft shell crab with pork belly, arugula, tomato and curry aioli on brioche.
Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing.
Brig shrimp cocktail.
Bacon, diced tomato, hard-boiled egg, cider-cottage cheese vinaigrette.
Garlic croutons, Parmesan.
Lobster and sweet red crab, sliced avocado, diced egg, tomato, bacon, blue cheese and mixed lettuce tossed in avocado-lime vinaigrette.
Cocktail sauce and Jalapeno white sauce.
Iceberg wedge, chopped tomato, crumbled bacon, buttermilk blue cheese.
Dried cranberries, candied pecans, hearts of palm, crumbled blue cheese in mixed baby lettuces, house vinaigrette.
White wine mustard, fresh slaw.
Crunchy garlic toast.
Shallot-shoyu butter, wonton crunch.
Garlic butter and panko.
Spinach, bacon, Parmesan aioli, pernod.
Shrimp, crab, oysters and fresh fish in a dark roux with calmati rice.
Sauteed wild Mexican shrimp, bacon, lemon pan sauce, creamed chorizo grits.
Roasted vegetable and spicy sausage hash with chicken jus.
Goat cheese polenta, roasted root veggies and red wine pan gravy.
8 oz. prime baseball cut with housemade Kennebec fries, mushroom-truffle sauce.
Marinated cucumber-jicama salad and cilantro remoulade on blue corn tortillas, garlic truffle fries and coleslaw.
Sustainable scottish salmon, butter beans, spicy sausage, stewed tomato, root vegetables, charred kale.
Warm salad of farro, sultanas, pistachios, herbs, sumac, grilled frisee.
Lemon butter and lump crab sauce with fresh herbs, grilled aspirations, local pee-wee marble potatoes.
Topped with our signature crab cake and asparagus finished with bearnaise sauce, served with mashed potatoes and roasted heirloom carrots.
Local cranberry bean, grilled greens, beets and truffle honey vinaigrette.
Crunchy garlic toast.
Bacon, diced tomato, hard-boiled egg, cider-cottage cheese vinaigrette.
Cocktail sauce and Jalapeno white sauce.
Garlic butter, bacon, tomato, red Chile and lime.
New England style.
Iceberg wedge, chopped tomato, crumbled bacon, buttermilk blue cheese.
Dried cranberries, candied pecans, hearts of palm, crumbled blue cheese in mixed baby lettuces, house vinaigrette.
Beets, tuscan kale, fennel, radish, ricotta salata, fennel pollen and herb vinaigrette.
Garlic croutons, Parmesan.
White wine mustard, fresh slaw.
Coated in crushed macadamia nuts and sauteed, lemon beurre blanc.
Grass fed California beef, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce and aged cheddar.
Lobster and sweet red crab, sliced avocado, diced egg, tomato, bacon, blue cheese and mixed lettuce tossed in avocado-lime vinaigrette.
Caper lemon butter sauce.
Seared sushi-grade tuna, wok-tossed vegetables, jasmine rice and wasabi-shoyu sauce.
French fries and coleslaw.
Avocado relish with red crab.
Red ginger slaw, crispy house-cured cucumbers, avocado and honey-wasabi aioli on toasted brioche.
Tomato, avocado, lettuce, cilantro aioli.
Spicy buttermilk crispy chicken breast, American cheese, bacon, pickled green tomatoes, peppercorn mayo.
Caramelized onions, applewood smoked bacon, American cheese, tomatoes, shredded lettuce and brig burger sauce.
Grilled mahi mahi taco.
2 tacos with coleslaw and housemade potato chips.
Single taco with Mexican slaw, cilantro-lime aioli.
Avocado relish with red crab, lemon risotto and fresh vegetable.
Marsala and wild mushroom sauce, served with mashed potatoes.
Herb roasted fingerling potatoes, asparagus and bearnaise sauce.
Garlic roasted cream, sweet peas and wild mushrooms.
Asian slaw, soy vinaigrette and wasabi roasted potatoes.