Fresh, Innovative Seafood with an Emphasis on Local, Seasonal Products

4 Courses featuring seafood and seasonal ingredients* and dessert Four wine flights with meal

Chef’s Tasting

42-

16-

First Course
O ys t ers on t he H a lf S h e l l* O ys t ers R o ck efe l le r(2 ) * S t e a med M us se ls & C la m s
Chori zo, tomato, shallot and white wine

Entrees
F i sh & C r u s t a c e a n s

2.25 each 8.501013 121013Miso-Honey Glazed Sa lmon*
orange-sesame vinaigrette

27-

Zucchini, bok choy, eggplant, soba noodle salad,

Roasted Monkfish
Beet cous cous, kale, roasted garlic-whipped chevre, lemony tomato coulis

27 -

C rab C akes (2)
Lobster cream sauce

Pe sto En cr us ted Tun a
Smoked tomato ratatouille, vegetable chips

Rosema ry Grilled Praw ns
puree

28-

Gnocchi, seared cabbage, carrots, white bean

G u lf Sh r imp C oc kta il( 4)
Tarragon remoulade, cocktail sauce

P a n S ea red Ma h i M ah i
eggplant puree, cucumber raita

2 7-

Seared Sea Scallo ps “a la” Marlin*
Bacon, brandy, brown sugar

Curried cauliflower, pine nuts, apples, green lentils,

G r i l le d B lu e M a r l i n S t e a k *

28-

Potato puree, broccoli, cauliflower, lemon-dill cream

Soups
Soup of the Day Cup 5Bowl 8-

sauce

B la cke ne d Ah i Tu na*
citrus butter

2 8-

Sweet potato puree, braised greens, fried okra,

Baked Rainbow Trout

25 -

Salads
Mixed Greens
Sherry-mustard vinaigrette

Stuffed with crab & bacon, fried broccoli, chickpeas, raspberry Beurre Rouge

56-

B o u i l la ba is se
Mussels, clams, shrimp, scallops, crab meat,

28-

Caesar*
Romaine, parmesan crisp, anchovy

fish, baby octopus, roasted fennel-saffron-tomato broth

Ch ipo t le Ru bb ed Se a Sc allops*
cilantro aioli

30-

Sweet corn risotto, stewed peppers with fennel,

Sides
Sautéed Mushrooms Roasted Baby Red Potatoes Potato Puree Sautéed Zucchini Grilled Asparagus Sautéed Spinach 644554-

S t e a med Live M a i ne L ob st e r- 1.5 l b Ste a med Ala ska n K ing C ra b - 1lb
Served with roasted potatoes and spinach

46 46-

Meat
N ew Yor k S t rip Ste ak ( 10 oz ) *
Potato puree, arugula, carameli zed shallots, mushrooms, cabernet jus

3 3-

An 18% gratuity will be added for parties of 6 or more. No separate checks.

Vegetarian
Vegetarian Pasta 16Grilled asparagus, mushrooms, tomatoes, fettucini in a tarragon cream sauce 22Add Salmon or Shrimp

* According to the City of Madison
Dept. of Public Health, we must advise you that eating raw or under cooked foods can cause food borne illness.

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