Fresh beer battered cod on a brioche bun with lemon caper tarter and shredded lettuce

Thin slice prime rib on a toasted ciabatta with caramelized onion, roasted mushrooms, and Swiss cheese

Orange and rosemary marinated turkey tenderloin with cranberry aioli and Maytag Dairy Farms Havarti chees on a brioche bun.

Grilled, with crisp romaine, garlic anchovy dressing and pine nuts

Shredded iceburg, Louis dressing, tomato and hard egg

1/4 lb shrimp     12

1/4 lb blue crab     12

1/2 Maine lobster     25

Whole Maine lobster     45

Chopped romaine, smoked sea bass, cucumber, tomato, capers, red onion, hard egg, and caviar dressing

Mixed greens, roasted beets, Maytag blue cheese, bacon, candied walnuts, tarragon horseradish vinaigrette

Seasonal daily soup     7

The ultimate tuna sandwich, sake grilled rare

Kung Pao style in sweet chili sauce with roasted peanuts and Asian slaw

Lobster Dijon sauce and old bay seasoned fries

Seared with wasabi, pickled ginger, seaweed and wonton

San Francisco style with crab, mussels, shrimp, and clams

Beer battered served with lemon caper tartar sauce, cole slaw and old bay seasoned fries

Daily selections from the cold clear waters of Puget Sound, British Colombia, Connecticut, Long Island, and Nova Scotia with traditional condiments

Horseradish cream and black and red caviar

Broiled with bacon, caramelized onions, spinach, and hollandaise

Broiled with shrimp, mushrooms, and bacon

With vodka and spicy tomato juice

Three piece     18

Six piece    34

1/2 lb     15

1 lb     25

Half Lobster     25

Whole Lobster     45

Gulf shrimp, Alaskan king crab and Maine lobster with cocktail sauce and lemon caper tartar…

Small Platter     49

Large Platter     84

California farm raised white sturgeon, comparable to osetra, with a smooth and robust nutty flavor and a warm dark color.

Classic     131

Royal     171

Imperial     200

Osetra has a nutty flavor with a pleasing firm texture; its glowing color varies from warm brown to greenishgray

Sevruga has a unique clean salty sea flavor and fine grained eggs of various shades of gray

Ranges in color from dark gray to black with a subtle brine flavor and buttery silken texture

*All caviar subject to availability and change in market price without notice

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food borne illness. individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. consult your physician or public health official for further information.

Lobster Dijon sauce

With chipotle romesco and potato puree

1 pound in saffron white wine broth with goat cheese crouton

Thin sliced rare filet with wasabi, capers, beer mustard and crostini

Kung pao style in sweet chili sauce with roasted cashews and asian slaw

Bacon wrapped with BBQ sauce served over slaw

Broiled in garlic butter and havarti cheese with fresh bread

Seared with wasabi, pickled ginger, seaweed and crispy wontons

Maytag bleu cheese fromage     5
Herb roasted mushrooms     10
Scampi style shrimp     8
16oz lobster tail     55
Alaskan king crab leg     55

Choice of preparation: char-grilled, sake-grilled, pan seared, meuniere, cajun blackened, moutrade

Herb roasted mushrooms     10

Scampi style shrimp     8

16 oz lobster tail     55

Alaksan King Crab leg    55

*All seafood prepared medium except Tuna, done rare

Substitute:

Risotto     7

Lobster mac & cheese     14

Fresh bread on request

Extra large legs with drawn butter, per pound

Two pound whole lobster steamed or grilled with drawn butter

12 ounce filet mignon and 16 ounce lobster tail

Filet mignon oscar, shellfish pan roast and shrimp scampi

Grilled scallops finished with a sriracha butter sauce and lobster toast

Mirin miso marinade with edamame salad and jasmine rice

Seared rare, jasmine rice, snow peas, wasabi, ginger and wakame

Mashed sweet potatoes and black bean mango salsa

Pan roasted, lemon garlic demi glace, asparagus and roasted mushrooms

Cold water lobster, campanelle pasta and quattro formaggio sauce

Gulf shrimp, tenderloin tips, gorgonzola cream sauce

Gulf shrimp, asparagus and roasted mushroom in a goat cheese compound

Roasted mushroom, asparagus, roma tomato, scallion, garlic

With sherry poached Maine lobster

Thick, rich and full of whole clams, potatoes, and bacon

Chopped romain, chilled smoked sea bass, cucumber, tomato, capers, red onion, hard egg, and caviar dressing

Spinach, roasted corn, crasins, candied walnuts, bacon, gorgonzola, cranberry champagne vinaigrette

Romaine, parmesan shell, pine nuts, anchovies, classic garlic anchovy dressing

Baby field greens, roasted tomato, cucumber, your choice of balsamic vinaigrette, creamy romano, cranberry champagne vinaigrette, lemon Dijon vinaigrette,  bleu cheese

Shredded iceberg, gulf shrimp, blue crab, tomato, hard egg, Louis dressing

Mixed greens, roasted beets, Maytag blue cheese, bacon, candied walnuts, tarragon horseradish vinaigrette

Grilled gulf shrimp     6

Seared sea scallop     6 each

A taste of our state’s best charcuterie & cheese

La Quercia proscuitto americano, la quercia copa americano, Maytag blue cheese, Maytag extra sharp cheddar and Maytag havarti

Sweet and clean flavor

Rich, deep, sweet meat with a light smoke

Rich and meaty with subtle smoke

Berkshire ham in the traditional Spanish serrano style, aged 400 days

Dry cured for 18 months, intense, smoky and sweet

Coarse ground, mild and sweet

Course ground, traditional parma salame

Chicken liver

Creamy cow’s milk cheese

Robust and tangy cow’s milk cheese

Aged 24 months, salty, crystallized burst of flavor

Washed-rind, full-flavored organic cow’s milk triple cream, aged 4 weeks

Organic cow’s milk triple-cream, buttery and earthy

Lightly aged goat’s milk with a thin layer of paprika

2012 World Champion, fruity, full-flavored raw sheep’s milk

Grass fed cow’s milk, rich and hearty with layers of caramel, nuts and fruit

Daily selections from the cold clear waters of Puget Sound, British Colombia, Connecticut, Long Island, and Nova Scotia with traditional condiments

Horseradish cream and black and red caviar

Broiled with bacon, caramelized onions, spinach, and hollandaise

Broiled with shrimp, mushrooms, and bacon

With vodka and spicy tomato juice

Three piece     18

Six piece    34

1/2 lb     15

1 lb     25

Half Lobster     25

Whole Lobster     45

Gulf shrimp, Alaskan king crab and Maine lobster with cocktail sauce and lemon caper tartar…

Small Platter     49

Large Platter     84

California farm raised white sturgeon, comparable to osetra, with a smooth and robust nutty flavor and a warm dark color.

Classic     131

Royal     171

Imperial     200

Osetra has a nutty flavor with a pleasing firm texture; its glowing color varies from warm brown to greenishgray

Sevruga has a unique clean salty sea flavor and fine grained eggs of various shades of gray

Ranges in color from dark gray to black with a subtle brine flavor and buttery silken texture

*All caviar subject to availability and change in market price without notice

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food borne illness. individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. consult your physician or public health official for further information.

House special recipe with graham cracker crust

Madagascar vanilla bean

Fresh strawberry and whipped cream

Changes with the season and chef’s mood

Milk chocolate creme anglaise