On the 1/2 shell* | 4 |
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Daily selections from the cold clear waters of Puget Sound, British Colombia, Connecticut, Long Island, and Nova Scotia with traditional condiments |
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Mix & Match 6 or more | |
California Sterling* | |
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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 |
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Russian Osetra* | 278 |
Osetra has a nutty flavor with a pleasing firm texture; its glowing color varies from warm brown to greenishgray |
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Russian Sevruga* | 178 |
Sevruga has a unique clean salty sea flavor and fine grained eggs of various shades of gray |
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American Sturgeon* | 50 |
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. |
Colossal Gulf Shrimp | |
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Three piece 24 Six piece 46 |
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Alaskan King Crab | |
1/2 lb 30 1 lb 58 |
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Maine Lobster | 45 |
Half Lobster 25 Whole Lobster 45 |
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Shellfish Platter | |
Gulf shrimp, Alaskan king crab and Maine lobster with cocktail sauce and lemon caper tartar… Small Platter 65 Large Platter 110 |
Moscow* | 4 |
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Horseradish cream and black and red caviar |
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Rockefeller* | 4 |
Broiled with bacon, caramelized onions, spinach, and hollandaise |
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Bienville* | 4 |
Broiled with shrimp, mushrooms, and bacon |
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Shooter* | 4 |
With vodka and spicy tomato juice |
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Mix & Match 6 or more | |
Wild Salmon | |
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Chilean Seabass | 39 |
Gulf Shrimp | 37 |
Hawaiian Yellow Fin Tuna* | 35 |
Sea Scallops | 37 |
Swordfish | 29 |
Choice of preparation: char-grilled, sake-grilled, pan seared, meuniere, cajun blackened, moutrade |
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Add to any seafood entree | |
Herb roasted mushrooms 10 Scampi style shrimp 8 16 oz lobster tail 59 Alaksan King Crab leg 59
*All seafood prepared medium except Tuna, done rare |
Lobster Bisque | 16 |
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With sherry poached Maine lobster |
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New England Clam Chowder | 8 |
Thick, rich and full of whole clams, potatoes, and bacon |
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Sea Bass Chopped Salad | 17 |
Chopped romain, chilled smoked sea bass, cucumber, tomato, capers, red onion, hard egg, and caviar dressing |
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Splash Salad | 11 |
Spinach, roasted corn, crasins, candied walnuts, bacon, gorgonzola, cranberry champagne vinaigrette
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Caesar | 11 |
Romaine, parmesan shell, pine nuts, anchovies, classic garlic anchovy dressing |
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Garden | 10 |
Baby field greens, roasted tomato, cucumber, your choice of balsamic vinaigrette, creamy romano, cranberry champagne vinaigrette, lemon Dijon vinaigrette, bleu cheese |
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Louis Wedge Salad | 12 |
Shredded iceberg, gulf shrimp, blue crab, tomato, hard egg, Louis dressing |
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Beet | 12 |
Mixed greens, roasted beets, Maytag blue cheese, bacon, candied walnuts, tarragon horseradish vinaigrette |
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Add to any salad | |
Grilled gulf shrimp 8 Seared sea scallop 8 each |
8 ounce Filet Mignon | 42 |
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14 ounce USDA Prime New York Strip | 47 |
16 ounce Havanah Style Double Pork Chop | 38 |
Add to any steak or chop entree | |
Maytag bleu cheese fromage 5 |
Splash Crab Cake | 18 |
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Lobster Dijon sauce |
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Grilled Octopus | 26 |
With chipotle romesco and potato puree |
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P.E.I. Mussels | 16 |
1 pound in saffron white wine broth with goat cheese crouton |
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Carpaccio* | 15 |
Thin sliced rare filet with wasabi, capers, beer mustard and crostini |
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Calamari & Shrimp | 17 |
Kung pao style in sweet chili sauce with roasted cashews and asian slaw |
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BBQ Shrimp | 17 |
Bacon wrapped with BBQ sauce served over slaw |
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Lobster Bites | 28 |
Lightly beer battered chunks of cold water lobster tail with grilled slaw and malt vinegar gastric |
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Sesame Tuna | 17 |
Seared with wasabi, pickled ginger, seaweed and crispy wontons |
Prosciutto Americano (La Quercia, IA) | |
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Sweet and clean flavor |
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Speck Americano (La Quercia, IA) | |
Rich, deep, sweet meat with a light smoke |
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Copa Americano (La Querica, IA) | |
Rich and meaty with subtle smoke |
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Surry-ano (Surry Farms, VA) | |
Berkshire ham in the traditional Spanish serrano style, aged 400 days |
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Benton’s Smoky Mountain Country Ham (Benton Farm, TN) | |
Dry cured for 18 months, intense, smoky and sweet |
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Salame Nostrano (Fra’ Mani, CA) | |
Coarse ground, mild and sweet |
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Salame Gentile (Fra’ Mani, CA) | |
Course ground, traditional parma salame |
The Iowa Platter | 22 |
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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 |
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Taste of 3 | 16 |
Taste of 5 | 24 |
Havarti (Maytag Dairy Farms, IA) | |
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Creamy cow’s milk cheese |
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Blue Cheese (Maytag Dairy Farms, IA) | |
Robust and tangy cow’s milk cheese |
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Extra Sharp Cheddar (Maytag Dairy Farms, IA) | |
Aged 24 months, salty, crystallized burst of flavor |
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Red Hawk (Cowgirl Creamery, CA) | |
Washed-rind, full-flavored organic cow’s milk triple cream, aged 4 weeks |
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Mt. Tam (Cowgirl Creamery, CA) | |
Organic cow’s milk triple-cream, buttery and earthy |
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Piper’s Pyramid (Capriole, IN) | |
Lightly aged goat’s milk with a thin layer of paprika |
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Manchego (Dehasa de los Llanos, Spain) | |
2012 World Champion, fruity, full-flavored raw sheep’s milk |
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Pleasant Ridge Reserve (Uplands Cheese, WI) | |
Grass fed cow’s milk, rich and hearty with layers of caramel, nuts and fruit |