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

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.

Three piece     24

Six piece    46

1/2 lb     30

1 lb     58

Half Lobster     25

Whole Lobster     45

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

Small Platter     65

Large Platter     110

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

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     59

Alaksan King Crab leg    59

*All seafood prepared medium except Tuna, done rare

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     8

Seared sea scallop     8 each

Maytag bleu cheese fromage     5
Herb roasted mushrooms     10
Scampi style shrimp     8
16oz lobster tail     59
Alaskan king crab leg     59

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

Lightly beer battered chunks of cold water lobster tail with grilled slaw and malt vinegar gastric

Seared with wasabi, pickled ginger, seaweed and crispy wontons

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

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

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