Surf

Fresh clams, bacon, cream, and butter.

Garden salad dressed with tamari-ginger dressing.

Fried Brussels sprouts, arugula, toasted pistachios, and toasted ciabatta crumbs, tossed with creamy Caesar dressing.

Slow roasted house marinated wings tossed in a black pepper caramel glaze.

6 warm nacho chips topped with cheddar cheese, mango salsa, sliced jalapeño, micro cilantro, and lobster in warm brie.

Creamy crab and spice roasted cauliflower dip served hot with toasted pita.

Mixed greens, and a creamy cracked pepper-Parmesan dressing.

Toasted sesame oil and black truffle salt.

Arugula, roasted corn, cherry tomatoes, creamy garlic dressing, and cracked black pepper.

Smoky chipotle aioli and sweet corn puree.

With pancetta, roasted red pepper, kalamata olives, white wine, cream, and butter; Served on grilled ciabatta.

In a white wine broth with crushed red pepper, tomato, garlic, herbs, and butter; served with grilled ciabatta for dipping.

Marinated, thinly sliced raw Yellowfin tuna with a hot granite stone for you to sear to your liking; with seasoned soy, sweet chili dipping sauce, and crispy wonton chips.

Tossed with Parmesan cheese and cherry-pepper vinaigrette.

Yellow tail, scallion, mango, and avocado maki (Tempura fried); Topped with coconut-pineapple sauce, wasabi tobiko, and wasabi mayo.

Sesame rice, tempura shrimp, avocado, and cucumber maki; Topped with spicy AKC, orange tobiko, and chive with sweet tamari and sriracha.

Crunchy crab and avocado maki; topped with unagi, sweet tamari, Japanese mayo, and orange tobiko.

Tuna loin, avocado and cucumber maki; Topped with spicy tuna, wasabi mayo, sweet tamari, orange tobiko, and micro cilantro.

Tuna loin, garlic chips, wasabi, Japanese mayo, tempura flakes, and avocado maki; Topped with salmon sashimi, spicy mayo, orange tobiko, and micro cilantro.

Avocado, sweet potato, cream cheese and cucumber; Topped with roasted mushrooms, truffled mayo, and chive.

Crab and cucumber maki; topped with tuna, bacon jam, truffle mayo, yuzu tobiko, and micro cilantro.

Spicy tuna and cucumber maki; Topped with tuna sashimi, spicy mayo, sriracha, and chive.

Salmon loin, sriracha, and cucumber maki; topped with salmon sashimi, avocado, kosho mayo, orange tobiko, and chives.

Sesame rice, cucumber, and tempura crunch maki; topped with spicy mayo, orange, and wasabi tobiko.

Sesame rice, avocado, and cucumber maki; topped with spicy Alaskan king crab salad, wasabi mayo, and yuzu tobiko.6 pieces.

Asparagus and scallion maki; tempura fried; topped with warm buttered lobster, truffle mayo, and yuzu tobiko.6 pieces.

Tuna, cream cheese, mango, and avocado maki; topped with a spicy broiled crab "volcano", spicy mayo, sweet tamari, and orange tobiko.

Wicked awesome tuna maki plus spicy California roll plus (2 pieces) Sashimi tuna, salmon yellowtail, plus (2 pieces) Nigiri tuna, salmon and yellowtail.

Price is per ounce.

Served with cocktail sauce and our crab Louie dressing for dipping.

Celery salt rimmed shot glass, minced celery, chipotle infused vodka, and house bloody mary mix.

Includes: (6) oysters, (4) clams, (4) cocktail shrimp A selection of smoked trout, smoked salmon, tuna sashimi, Alaskan king crab, and salmon sashimi.

price is per ounce.

Jalapeno salt rimmed shot glass, chilled silver tequila, fresh lime, and cilantro.

Price is per person. Includes: (1) Oyster, (1) Clam, (1) Shrimp cocktail, 1 oz. Alaskan king crab ½ oz of smoked trout, smoked salmon, sashimi tuna.

Haddock fillet fried in our crispy tempura batter; served with coleslaw and fries.

8 oz. grilled filet served with a warm buttered 1 1/4 lb. lobster, chive mashed potatoes, grilled asparagus and demi-glace.

Haddock, scallops, and shrimp baked with seasoned crumbs, lemon, white wine, and butter; served with chive mashed potatoes and our vegetable of the day.

Yellowfin tuna served with wasabi mashed potatoes, tempura carrots, maple-tamari reduction, and scallion oil.

Grilled salmon served on a sesame-jasmine rice cake with seared asparagus and shiitake mushrooms, and ponzu sauce.

With lobster mashed potatoes and Nantucket pan sauce (White wine butter sauce with cornichon, red onion, red peppers, and crispy bacon).

With a super grain vegetable tabbouleh; lemon tumeric vinaigrette, and arugula puree.

Shrimp, shiitake mushrooms, carrot, cauliflower, red pepper, and rice noodles in an aromatic broth, with chili oil, basil, and cilantro.

Haddock, mussels, clams, scallops, shrimp, and chorizo, simmered with white wine, potatoes, tomatoes, crushed red pepper, stock, garlic, herbs, and butter; served with grilled ciabatta.

Sweet corn puree, sauteed corn, red pepper and onion, zucchini noodles, tomatoes, and arugula, topped with a southwestern aioli.

Pan-fried buttermilk chicken breasts served with chive mashed potatoes, vegetable of the day, and pan sauce.

Haddock, shrimp, scallops, and Ipswich clams lightly fried in our house breading; served with coleslaw and fries.

With chive mashed potatoes, grilled asparagus, and demi-glace.

Steamed and shucked 1 1/4 lb. native lobster flambéed with cognac, lobster stock, chives, cream, and butter; served with jasmine rice and grilled asparagus.

With napa cabbage, cheddar cheese, grilled onion and peppers, mango salsa, guacamole, and chipotle-lime sour cream.

1/2 lb. charbroiled burger with bacon onion jam, crispy bacon, cheddar cheese, and a crispy onion ring served on a griddled brioche.

Seared lump crab cake with a warm bacon-potato salad and a horseradish whole grain mustard sauce.

With cheddar cheese, creole mustard sauce, lettuce, and tomato served on a griddled brioche.

On a griddled brioche roll.

Lemon-herb mayo, and lettuce.

Traditional with bacon, lettuce, and tomato.