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OYSTERS

quonset point/rhode island 2ea
blue point/connecticut 2ea
raspberry point/p.e.i. canada 2ea
beavertail/rhode island 2ea
sampler/dozen 18
york river/virginia 1ea
chilled tower: cocktail shrimp/oysters/clams/smoked local fish dip/smoked salmon spread 28


hot SNACKS

steamed edamame:
sea salt -or- chili garlic ginger
5/6
grilled oysters manchego 10
shishito peppers:
ponzu/bonito flakes
7
nueske’s candied bacon 8
crispy fried:
calamari/bay shrimp/zucchini/chili lime
10
snapper wings 10


cold SNACKS

ponzu hamachi:
hamachi/ponzu/poke sauce/cilantro/wasabi tobiko
12
salmon tataki:
seared salmon sashimi/sweet poke sauce/arugula/daikon
12
truffle hamachi:
hamachi/scallion/red onion/pink salt/togarashi/truffle oil
12
local fish dip or smoked salmon spread:
charcoal & cherry wood smoked
8 / or both 9
tuna sashimi bites:
seaweed/poke sauce/jalapeño aioli
12
shrimp cocktail
9


STEAMED BAO BUNS

pork belly 10
rock shrimp 9
crispy local snapper 12
softshell crab 11
tonkatsu chicken: shishito pepper 8
garnished: carrots/cucumber/jicama/cilantro/sesame/scallion/micro greens/shiso dressing


GREENS

house salad:
fennel/orange/pickled onions/spiced pecans/citrus vinaigrette/shaved manchego cheese
7
raw & crispy:
kale/brussels sprouts/fresh herbs/yuzu dressing
7
arugula:
whipped ricotta/pickled fennel/marinated olives/roasted walnuts/herbed croutons/lemon vinaigrette
7

add a skewer to any of the greens



ROBATA SKEWERS


sushi rice and sliced pickeled cucumber salad
beef tenderloin:
shishito peppers/sweet garlic soy
10
pork belly:
yuzu mustard miso
9
salmon teriyaki: 9
rock shrimp:
yuzu butter
8
chicken:
sake glazed/sea salt/lime
7
fresh catch mkt


TEMPURA


spicy ponzu and chili lime aioli
rock shrimp:
chili lime garlic aioli
10
assorted vegetables 8
caribbean lobster 12/21
local snapper 13
rock shrimp/assorted vegetables 9


SIGNATURE PLATES

black pearl chicken:
edible gold/mashed potatoes/watermelon salad/katsu sauce
15
steamed king crab:
one and a quarter pounds/bok choy/ponzu lime butter
mkt
coconut curry shrimp:
sweet potato noodles
17
dashi ramen bowl dashi:
pork belly/shrimp/shitake mushrooms/vegetables/tare eggs
15
seared scallops:
ramen noodles/yuzu butter/edamame pods
19
black grouper miso-marinated:
sushi rice/bok choy
24
american red snapper:
arugula salad/lemon vinaigrette
24


FOR THE TABLE

whole snapper:
oven roasted, steamed or fried
market
tomahawk chop, bone-in:
one to three pounds
market
ask your server for details


STEAKS


with your choice of any side
new york strip:
prime/one pound
39
top sirloin:
prime/one-half pound
16
filet mignon:
center cut/one-third pound 24 one-half pound 29
bone-in filet mignon:
three-fourths pounds
49
porterhouse:
certified black angus/two pounds
39
pork chop bone-in:
three-fourths pounds
19
ribeye bone-in:
certified black angus/one and a quarter pounds
36
sauces:
chimichurri/horseradish cream/ red wine demi/ bearnaise/brandy peppercorn/ bleu cheese crema


SIDES 5

robata grilled:
seasonal vegetables
mashed potatoes
sweet potato:
teriyaki glazed
hand-cut fries
sweet corn:
yuzu butter
bok choy


SHARING SIDES 8

crispy cauliflower:
ponzu glaze/roasted cashews/sesame/cilantro/pickled red onion
mac & cheese:
manchego/parmesan/bacon
brussels sprouts:
maple/sherry/sesame
dashi ramen noodles:
vegetables

Consuming raw or undercooked oysters, meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses,
especially if you have a medical condition.