Half Shell

Poached shrimp over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons

Fresh salmon, tuna, and hamachi over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons

Served over sushi rice with edamame, avocado, cucumber, carrots, and radish, drizzled with ponzu and topped with crispy wontons

Crispy wonton chips with ahi tuna, avocado, jalapeño, nori chiffonade, unagi sauce, and sriracha aioli.

With crème fraîche, lemon, chives, shallots, served with Ritz crackers and salmon roe

Spiced baby lobster tails, flash-fried with a horseradish Honey-Dijon dip

Pan-seared served with remoulade and a grilled lemon

Lightly battered and fried with pepperoncini, and lemon-garlic aioli

Chilled prawns poached in white wine with zesty, housemade cocktail sauce

Romaine, tomato, red onions, parmesan, croutons, tossed in caesar dressing. Add a protein.

Mixed greens with candied walnuts, craisins, tomatoes, cucumbers,croutons, blue cheese crumbles

Chilled lobster with celery and light mayonnaise dressing on a split top roll sprinkled with chives

Claw and knuckle meat with hot butter and toasted split top bun

A mix of lobster & shrimp with celery and a light mayonnaise sauce on a toasted split top bun with chives

East Coast shrimp with celery & a light mayonnaise sauce on a split top roll with chives

Perfectly fried on an authentic Leidenheimer roll with lettuce, tomato, and housemade remoulade

Fresh mahi filet with lemon aioli, arugula, and tomato

Jamaican jerk marinated chicken breast with lettuce and tomato

Topped with American cheese, caramelized onion jam, and pickles

Blackened Salmon filet topped with lemon butter. Served over broccolini.

Grilled mahi served over asparagus, with a cherry tomato salad finished with basil oil.

Seared scallops with blood orange gastrique, roasted corn, fennel, asparagus salad with lemon vinaigrette

Crispy haddock, battered in Birdsong Rewind Lager. Served with fries, and housemade tartar sauce

Pan-seared served with remoulade, grilled lemon & seasonal greens

Chef’s choice of steak topped with roasted garlic-rosemary butter and truffle fries