Crispy Rhode Island calamari, chorizo sausage, banana peppers, garlic, shallots, jalapeno cilantro aioli, aged balsamic

Cork braised Spanish octopus, Marsala reduction, spinach, shallot, fresh apple, lemon caper aioli

Hand-cut A7 Wagyu beef seared at the table on a Hot Stone with pickled onions, Korean barbeque sauce and black Hawaiian sea salt

Crispy wonton shells, fresh raw spicy tuna, cilantro avocado, julienne cucumber, wasabi aioli, tobiko, lemon poke sauce

Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli

Jumbo lump blue crab, arugula, remoulade and crispy potato strings

Maine lobster, shrimp, fresh fish, cream and Nueske’s bacon. Bowl served with Troyer’s Amish Swiss crouton

Fresh hand-chopped Meyer all-natural tenderloin, anchovies, capers, shallots and dijon mustard on a toasted French baguette. 

Maine lobster, imported smoked gouda, crispy prosciutto, arugula and Yukon Gold chips

Five colossal U-15 shrimp served with house-made cocktail sauce

Tomato saffron broth, grape heirloom tomatoes, toasted herbed French baguette. 

Fennel, fingerling potatoes, fresh dill, Roma tomatoes, citrus zest, Fresno peppers and micro watercress. 

Artisan romaine wedge, gorgonzola dressing, Nueske's bacon, grape tomatoes, moody blue cheese crumbles and croutons

Spinach, quinoa oat crunch, toasted almonds, pepitas, sunflower seeds, dried blueberries, chickpeas, tomatoes, feta cheese and white balsamic vinaigrette

Artisan romaine, fresh parmesan, cracked black pepper, crispy French baguette with Caesar dressing

Arugula, grilled watermelon, Macadamia-crusted smoked gouda, fresh blueberries, beet straws and raspberry balsamic. 

Medium brine with a tangy cucumber finish. 

Briny, light and clean flavor with a sweet finish. 

Big full meats, mild to medium level of salinity. 

Robust brine, creamy mineral undertones, distinct scallop-like finish. 

Balsamic espresso reduction, Chef’s selection of potato and vegetable

Crispy onion straws, Chef’s selection of potato and vegetable

Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and Chef's selection of potato and vegetable

Asian mushrooms, garlic, lemon, chardonnay, capers, truffle butter risotto, Chef's selection of vegetable

Six oz. Meyer Natural Angus Choice Filet Mignon paired with the choice of lobster tail (add $10), Alaskan king crab (add $7), or three beer-battered gulf shrimp and served with Chef’s selection of potato and vegetable

Josper grilled, scotch mushroom sauce, wild rice and grilled asparagus

Josper grilled, three peppercorn dijon cream sauce, Chef's selection of potato and spinach

Crispy onion straws, Chef's selection of potato and vegetable.

Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus. 

Josper iron-seared with thyme, garlic and butter, fig chili glaze, baby heirloom carrots, apple, bacon and goat cheese risotto and pickled blackberries. 

Partially shelled, drawn butter, spinach sun-dried tomato pesto sauté, roasted red potatoes with parmesan and truffle oil

Lemon-baked potato medallions, shrimp, edamame, Spanish chorizo, sherry-infused lobster cream, chives. 

Parsnip puree, citrus glaze, Granny Smith apples, frisee, toasted macadamia nuts, sweet potato strings. 

Shelled whole Maine lobster, tarragon butter-poached and saffron creamed kale with house-made green chili cornbread. 

Feuille de brick, lemon herb butter, asparagus, sundried tomatoes, sweet basil, baby heirloom tomatoes, fingerling potatoes. 

Pearl onions, roasted crimini mushrooms, baby heirloom carrots, petite roasted potato medley and red wine demi-glaze. 

Shrimp, Prince Edward Mussels, fish of the day, braised fennel, fava beans, grilled potato medallions, tomato saffron broth, herbed toasted baguette, citrus zest. 

Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing

Yellowtail, shrimp, mango, pineapple, cilantro, red pepper, red onion, lime juice, jalapeno, prawn chips