STARTERS
Raw bar selections are listed on the board in the restaurant

Sweet Bibb with Shaved Squash, Garden Herbs and Lemon  • 10.00
Tuscan Kale Caesar with Grilled Anchovy Crouton • 11.00
Fried Green Tomatoes with Jalapeño Buttermilk Dressing • 12.00
Summer Melon Salad with Kaffir Lime, Thai Chili and Peanuts • 11.00
Deviled Eggs with Scottish Smoked Salmon • 7.00
Hamachi Crudo with Citrus Coconut Nage • 12.00
Pan-Roasted Moosabec Mussels with Shiro Miso, Scallion and Ginger • 12.00
Spicy Campechana with Shrimp, Crab and Avocado • 11.00
Fried Oysters and Clams with Fish Camp Tartar Sauce • 12.00
Grilled Point Judith Calamari with Punjabi Chickpea and Yogurt • 12.00
Canadian Steamers with Drawn Butter and Lemon • 16.00
Summer Corn Chowder with Lobster Knuckles • 11.00

MAINS
Fish Camp Oyster Po Boy • 15
Yellowfin Tuna Mufaletta with Melted Leek Potato Salad • 18
Portuguese Sardine Bánh Mì • 15
Chipotle Grilled Shrimp Tacos with Cumin Slaw and Cotijia Cheese • 18
Pan Fried ‘Hook and Line’ Atlantic Cod Sandwich with French Fries • 18
Fried Clam Roll with Celery Root Remoulade • 14
Pozole with Florida Red Snapper, Avocado and Hominy • 23
Shrimp Burger with Sambal Lime Aioli and Daikon Slaw • 18
Soy Glazed Loch Duart Salmon with Saffron Israeli Cous Cous • 21
Whole Market Fish Served Grilled or Fried • M/P
1 1/2 Lb Maine Lobster- Grilled, Chilled or Boiled • M/P
Lobster Roll (Limited Supply) • M/P