Ironside

"13/15 (13-15 in a lb) from Mexico. Head off. No shell. Poached, then tossed generously with Old Bay seasoning. Served chilled with comeback and cocktail sauce. " accompanied:Comeback AND cocktail Sauce, Lemon pre-sets:cocktail fork

East Coast lobster blanched and pulled from the shell, diced and tossed in comeback sauce, easy to eat. 1lbs Maine lobster, poached, diced + Iceberg Lettuce

Avocado, Spicy Aioli, local stonecrab meat, pico, cucumber,. Salsa matcha. Corn tostada accompanied:hot sauces Pre-sets:none

Rockfish is mixed with Pico de gallo (tomato, onion, cilantro, serrano), salt and lime juice. Cured (cooked) with the lime juice, orange, lemon. Garnished with sliced avocado and radish. Served with saltines Accompanied:hot sauces Pre-sets:Spoon

Oyster + ceviche, saltines accompanied:hot sauces/saltines Pre-sets:oyster fork

"Uni with cultured butter, ripe tomatoes and a nice toast. Olive oil, salt, pepper. Locally caught fresh uni "

"bacon, cheddar buscuit New England clam chowder, dairy based. (Celery, leeks, and onions make up the base, with chopped clams and clam juice).Topped with crispy bacon and fresh parsley. Served with a cheddar chive biscuit. " Accompanied:1 x biscuit / hot sauces pre-sets:spoon

"bacon, cheddar buscuit New England clam chowder, dairy based. (Celery, leeks, and onions make up the base, with chopped clams and clam juice).Topped with crispy bacon and fresh parsley. Served with a cheddar chive biscuit. " accompanied:1 x biscuit / hot sauces Pre-sets:spoon

"bacon, malt fries Crispy malt vinegar powder fries served with New England clam chowder, crispy bacon and parsley. " accompanied:hot sauces pre-sets: Fork

Every table needs this deliciousness, served warm, baked fresh every morning, it's our version of a Parker House roll invented in the 1870s Accompanied: Whipped Butter

"Maine lobster, brown butter aioli, crispy shallots, malt fries Housemade lobster roll bread is slit open, toasted in butter, filled with butter poached lobster meat (4 oz) and tossed in brown butter aioli " Accompanied: Brown Butter Mayo. Chives. Crispy Shallots. Fries.

Green goddess dressing, orange, strawberries, Sicilian pistachio, fennel pollen, pickled red onion

Saffron aioli, toast

Spinach, Aged parmesan, beer, creme fraiche accompanied:hot sauces/saltines pre-sets:OYSTER FORK

Spinach, Aged parmesan, beer, creme fraiche accompanied:hot sauces/saltines pre-sets:OYSTER FORK

"CHOICE OFF: -Parmesan caramelized onion butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper OR -Chili Garlic butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper " accompanied:hot sauces/saltines pre-sets:OYSTER FORK

"CHOICE OFF: -Parmesan caramelized onion butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper OR -Chili Garlic butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper " accompanied:hot sauces/saltines pre-sets:OYSTER FORK

"CHOICE OFF: -Parmesan caramelized onion butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper OR -Chili Garlic butter (Josper cooked) shucked oysters with a spoon of compound butter and then baked in the josper " accompanied:hot sauces/saltines pre-sets:OYSTER FORK

"Spanish octo, chorizo, olive tapenade, sherry, spicy aioli Steam-braised Spanish Octopus tentacles, grilled in the josper and then served on top of chorizo tapaenade, spicy aoili (Tapeanade contains sherry vinegar, shallots, garlic, pork)" Pre-sets:fork & knife

"white miso, chilli butter, za'atar WHAT’S ON THE PLATE: - 4 butterflied U7 wild white shrimp, shell-on, grilled over charcoal. - Marinated in za’atar, chili crunch, and olive oil before grilling. - Finished with white miso butter (miso, butter, lemon zest, lemon juice, green onions—warmed together to infuse flavors). KEY INGREDIENTS TO KNOW: -Za’atar - A Middle Eastern spice blend of herbs (thyme, marjoram, oregano), sumac, and sesame seeds. It’s tangy, herbaceous, and nutty. - Chili Crunch - Adds crunchy texture and smoky heat to the dish. - White Miso Butter - A savory, umami-rich butter sauce with bright lemon notes. pre-sets:knife and fork

tomato, fennel, chorizo

"Seasoned with: -*Aleppo* - a mild, fruity, and slightly tangy chili flake from Syria/Turkey, known for its deep red color and complex flavor with notes of sun-dried tomato, cumin, and raisin) AND -*Urfa Pepper*- also known as Isot pepper, is a mild, smoky Turkish chili pepper with a raisin-like, earthy flavor, often with notes of chocolate and coffee, that ripens to a dark maroon on the plant before being sun-dried and wrapped at night to ""sweat,"" turning it a deep purple-black."

Garlic herb, lemon butter pre-sets: fork and knife

Fried rice, scallions, sesame, garlic butter, soy sauce, lime, fish sauce, mirin, jammy egg pre-sets: fork and spoon

Malt powder, malt aioli

Nilla wafers, caramel, whipped cream, banana, condensed milk, vanilla pudding mix Tableside cart!! scooped table side

CHOCOLATE / VANILLA OR SWIRL SERVED WITH ROTATING ACCOMPANIMENTS (FRUITS, SAUCES, AND CREATIVE TOPPINGS). THESE TOPPINGS AND FLAVORS WILL ROTATE AS SEASONS AND AVAILABILITY FALL OFF. A FEW EXAMPLES - BUTTER DIPPED W/ SEA SALT / TAHINI CRUMBLE / STONE FRUIT COMPOTE / OLIVE OIL W/ SEA SALT / FRANGELICO