Mixed greens, shredded white cheddar cheese, red onion, tomato and shallot vinaigrette.

Comes with shaved Parmesan and garlic croutons.

Fresh kale and South American quinoa tossed in apple cider vinaigrette, finished with oven roasted butternut squash, roasted shallots, Michigan dried cherries and blackened spiced almonds.

Mixed greens, orange, avocado, cucumber, cashew, ginger-soy vinaigrette and crispy wontons.

Chilled pearled couscous, red onion, artichokes, cherry tomatoes, arugula, kalamata olives, roasted red peppers, feta and lemon vinaigrette.

Lump crab salad stuffed avocado, bibb lettuce, lemon creme fraiche and chive dressing.

Raw. Chef suggests: grilled or blackened.

Chef suggests: broiled or blackened.

Raw. Chef suggests: grilled or Shanghai style.

Chef suggests: deep fried or pan fried.

Chef suggests: broiled or adobo style.

Chef suggests: broiled or shanghai style.

Steamed.

Chef suggests: grilled or blackened.

Chef suggests: broiled or adobo style.

Chef suggests: broiled or blackened.

Chef suggests: grilled or shanghai style.

Chef suggests: deep fried or pan fried.

Per oyster. Fresh lemon, cocktail sauce and horseradish.

4 oysters, creamy spinach, Parmesan breadcrumbs, baked on a bed of rock salt.

4 oysters, strawberry-black pepper granite, and caviar.

5 jumbo shrimp, our housemade cocktail sauce and fresh lemon.

All of your favorites! Jumbo shrimp cocktail, freshly shucked oysters, and crab louie. Add maine lobster for an additional charge.

Flash fried with shaved Parmesan, pecans, maple mustard and a balsamic glaze.

In garlic butter.

Crispy fried shrimp, tossed with green beans, crunchy wontons, sweet and spicy sauce and topped with sesame seeds.

Lightly dusted and deep fried, with saffron aioli.

Raw. Ahi tuna, Asian pears, toasted sesame, avocado, sesame crackers.

Chili peppers, scallions, julienned carrots, sweet and spicy chili sauce and candied cashews.

Warm dip of house-smoked whitefish, served with charred corn salsa and old bay seasoned tortilla chips.

Jumbo blue crab, pan seared, mustard sauce drizzle, spring mix tossed with fruit and nuts.

Fresh Maine lobster, sweet corn, crispy fried, served with roasted corn pico de gallo, chives and Sriracha aioli.

Fresh steamed mussels, served in a white wine garlic broth blue hill bay, Maine mussels.

Warm dip of house-smoked whitefish, served with charred corn salsa and old bay seasoned tortilla chips.

Lettuce, tomato and tartar sauce on a brioche bun.

Open-faced, avocado salad, smoked salmon, cucumber and radish.

Adobo rubbed chicken breast, white cheddar cheese, chipotle slaw and mango avocado salsa, served on a brioche bun.

Grilled flour tortillas, lightly spiced haddock, chipotle slaw, roasted corn pico de gallo and avocado crema.

On a brioche bun, served with lettuce, tomato and coleslaw. Add extra toppings for an additional charge.

Your choice of preparation. Maine style - chilled lobster salad with mayo and celery. Connecticut style - warm with lemon butter.

Prepared scampi style or fried.

Potato gnocchi tossed with basil pesto, goat cheese, sun-dried tomatoes and pine nuts.

Our fresh catch haddock is beer battered and served with fries and tartar sauce.

Sauteed pecan crusted chicken with a honey-whole grain mustard sauce.

In a classic white wine sauce.

Chorizo sausage, rock shrimp, swordfish, blackened chicken, mushrooms, spicy creole sauce, al dente rice.

Comes with Atlantic salmon, shrimp and scallops.

Comes with dried Michigan cherries, shiitake mushrooms and fresh basil.

Fresh flounder, stuffed with lump blue crab, rock shrimp, spinach, mushrooms and leeks.

North Atlantic flounder with a Parmesan crust and lemon-caper beurre blanc.

Maryland style and pan seared.

Raw. Herb and olive oil rub, served with roasted local vegetables and herb yogurt.

Of the season.

Red onion, chipotle cream, cilantro and queso fresco.

Drizzled with Michigan maple syrup.

Cup of New England chowder or lobster bisque and 1/2 house salad.

Cup of New England chowder or lobster bisque with 1/2 salmon tartine or fish taco.

1/2 house salad with 1/2 salmon tartine or fish taco.

In a classic white wine sauce.

Prepared scampi style or fried.

Fresh from the coast, in sherry butter.

Maryland style, pan seared.

Potato gnocchi tossed with basil pesto, goat cheese, sun-dried tomatoes and pine nuts.

Crab cake, baked stuffed flounder, grilled shrimp, and scallop skewer.

With sauteed shiitake mushrooms.

Sauteed pecan crusted chicken with a honey-whole grain mustard sauce.

1 1-4 lb. steamed Maine lobster and petite filet mignon.

George's bank sole with a Parmesan crust and lemon-caper beurre blanc.

Fresh flounder, stuffed with lump blue crab, rock shrimp, spinach, mushrooms and leeks.

With dried Michigan cherries, shiitake mushrooms and fresh basil.

Herb and olive oil rub, served with roasted local vegetables and herb yogurt.

Atlantic salmon filled with crab, shrimp, mushroomsand spinach, lemon-caper beurre blanc drizzle.

Chorizo sausage, rock shrimp, swordfish, blackened chicken, mushrooms. Spicy creole sauce, al dente rice.

A seafood specialty of Spain, with 1-2 Maine lobster, chorizo sausage, shellfish, chickenand vegetables simmered with rice and saffron.

Marinated in miso, with spinachand sticky rice, finished with ginger-soy and wasabi sauces.

With Atlantic salmon, shrimp and scallops.