(crassostrea virginica), chesapeake bay, virginia
(crassostrea virginica), chincoteague bay, maryland
(crassostrea virginica), chesapeake bay, maryland
(crassostrea virginica), prince edward island, canada
(crassostrea virginica), shinnecock bay, new york
(crassostrea virginica), nova scotia, canada
(crassostrea virginica), duxbury bay, massachusetts
(crassostrea sikamea), oakland bay, washington
(crassostrea gigas), baja california, mexico
(crassostrea gigas), falsa bay, baja mexico
(crassostrea gigas), british columbia, canada
(crassostrea gigas), eld inlet, washington
(crassostrea gigas), british columbia, canada
(crassostrea gigas), hood canal, washington
(crassostrea gigas), tomales bay, california
(crassostrea gigas), kaipara harbor, new zealand
long island, new york
citrus pesto
22 - 24 per pound
17 - 18 per pound
14 - 16 per pound
(crassostrea gigas), baja california, mexico
(crassostrea sikamea), oakland bay, washington
(crassostrea virginica), prince edward island, canada
long island
santa barbara
goat cheese, salted almonds, asian pear purée
charcoal grilled with tomato, feta and olives
chile paste, sesame seeds, orange and wontons
beer battered
toasted brioche
pancetta, harissa, parsley & lemon, with crispy french baguette
steamed in saffron broth with crispy french baguette
mixed fried seafood with smokey marinara and tzatziki
togarashi rub, japanese mustard aioli, pickled vegetable, golden raisins
red beet jam, horseradish cream, mizuna, red beet chips, olive oil
pink grapefruit togarashi jelly, sour cream, granny smith apples, olive oil
wild tahitian bigeye tuna, eastern sea scallops, wild skeena river white king salmon
avocado, watercress and blue poppy seed dressing
salt cured anchovies and garlic vinaigrette
golden balsamic vinaigrette
bacon and blue goat cheese
grilled gala apples and shaved manchego cheese
anchovy and haricot vert
pickled red onions, daikon sprouts and cucumber salad
with caramelized chipolte mayonnaise and french fries
with spiced mayonnaise and crispy onion ring
traditional or "connecticut" style with french fries
pan roasted with english peas, heirloom tomatoes and lemon nage
pan sautéed with brown butter, ginger, cucumber and watermelon salad
pan seared with succotash
from the gloucester auction
szechuan glazed yams, pork belly, red miso sauce
served raw with candied lemon, tomato concasse, fennel salad, and spicy oil
pan seared with sherry gastrique and maldon salt
marinated zucchini and caper brown butter
(msc certified) pan sautéed with herbed ricotta gnudi and brown butter
with merguez sausage ragout
cauliflower puree, curried roasted cauliflower, pickled raisin and brown butter
house made squid ink pasta, charcoal grilled calamari, and salsa verde
dungeness crab, jumbo shrimp, & fresh fish in a shellfish broth
with roasted herb cous cous
steamed with our homemade coleslaw and drawn butter
steamed with our homemade coleslaw and drawn butter
(crassostrea virginica), chesapeake bay, virginia
(crassostrea virginica), chincoteague bay, maryland
(crassostrea virginica), chesapeake bay, maryland
(crassostrea virginica), prince edward island, canada
(crassostrea virginica), shinnecock bay, new york
(crassostrea virginica), nova scotia, canada
(crassostrea virginica), duxbury bay, massachusetts
(crassostrea sikamea), oakland bay, washington
(crassostrea gigas), baja california, mexico
(crassostrea gigas), falsa bay, baja mexico
(crassostrea gigas), british columbia, canada
(crassostrea gigas), eld inlet, washington
(crassostrea gigas), british columbia, canada
(crassostrea gigas), hood canal, washington
(crassostrea gigas), tomales bay, california
(crassostrea gigas), kaipara harbor, new zealand
long island, new york
citrus pesto
22 - 24 per pound
17 - 18 per pound
14 - 16 per pound
$42.00
$80.00
$150.00
goat cheese, salted almonds, asian pear purée
charcoal grilled with tomato, feta and olives
chile paste, sesame seeds, orange and wontons
beer battered
toasted brioche
pancetta, harissa, parsley & lemon, with crispy french baguette
steamed in saffron broth with crispy french baguette
mixed fried seafood with smokey marinara and tzatziki
togarashi rub, japanese mustard aioli, pickled vegetable, golden raisins
red beet jam, horseradish cream, mizuna, red beet chips, olive oil
pink grapefruit togarashi jelly, sour cream, granny smith apples, olive oil
wild tahitian bigeye tuna, eastern sea scallops, wild skeena river white king salmon
avocado, watercress and blue poppy seed dressing
salt cured anchovies and garlic vinaigrette
golden balsamic vinaigrette
bacon and blue goat cheese
grilled gala apples and shaved manchego cheese
anchovy and haricot vert
pickled red onions, daikon sprouts and cucumber salad
with caramelized chipolte mayonnaise and french fries
with spiced mayonnaise and crispy onion rings
traditional or "connecticut" style with french fries
pan roasted with English peas, heirloom tomatoes and lemon nage
pan sautéed with brown butter, ginger, cucumber and watermelon salad
pan seared with succotash
from the gloucester auction
szechuan glazed yams, pork belly, red miso sauce
served raw with candied lemon, tomato concasse, fennel salad, and spicy oil
pan seared with sherry gastrique and Maldon salt
marinated zucchini and caper brown butter
(msc certified) pan sautéed with herbed ricotta gnudi and brown butter
with merguez sausage ragout
cauliflower puree, curried roasted cauliflower, pickled raisins and brown butter
house made squid ink pasta, charcoal grilled calamari, and salsa verde
dungeness crab, jumbo shrimp, & fresh fish in a shellfish broth
with roasted herb cous cous
steamed with our homemade coleslaw and drawn butter
steamed with our homemade coleslaw and drawn butter
with alaea red sea salt
with honey milk sorbet, rose water syrup, fresh raspberries and watermelon
sour cream ice cream
with chocolate covered corn flakes
with milk sorbet and pomegranate seeds
with cherry griottines, cocoa nibs, grated dark chocolate
local strawberries with lemon curd
chocolate creme, chocolate sorbet, chocolate biscotti, house made whipped creme and cocoa nibs
cow, italy
sheep, spain
goat, california
cow, holland
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.