FRESH TONIGHT — BALTIMORE, USA
OYSTER BAR
*TOTTEN INLET — WASHINGTON
*OCEANAIRE SALTS — MASSACHUSETTS
*BATTLE CREEK — VIRGINIA
*NAUTI PILGRIM — MASSACHUESETTS
*CHESAPEAKE BAY — MARYLAND
*WAR SHORE — VIRGINIA
*BEAVERTAIL — RHODE ISLAND
*BULLSEYE — VIRGINIA
*BODIE ISLAND — NORTH CAROLINA
COLD APPETIZERS
FRESH SEAFOOD
JUMBO SHRIMP COCKTAIL
CHESAPEAKE BAY STYLE CRAB CAKES
HOUSE MADE COCKTAIL SAUCE
CREAMY MUSTARD MAYONNAISE
COLOSSAL CRABMEAT COCKTAIL
HOUSE MADE COCKTAIL SAUCE
* HAWAII AHI TUNA CRUDO
YUZU EMULSION, PICKLED JALAPENOS
*THE CHILLED SHELLFISH PLATTER
22 OZ. PRIME BONE IN RIBEYE
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESY GRITS, HOT SAUCE
5 OZ. LOBSTER TAIL, JUMBO SCALLOPS, SHRIMP, ASPARAGUS
PARMESAN GARLIC BUTTER
PREMIUM ALASKA RED KING CRAB
DUTCH HARBOR, ALASKA
SERVED WITH DRAWN BUTTER
CRISPY TEMPURA, AVACADO AIOLI
SESAME & SWEET MIRIN
ESCARGOTS BOURGUIGNONNE
EN5,&+MENTS
SOFTSHELL CRAB
TRUFFLE BUTTER
FOIE GRAS
GRILLED FILET MIGNON AND SHRIMP
BUTTERMILK FRIED CALAMARI
PAN-ROASTED CHICKEN CHOP
*SESAME SEARED AHI TUNA
PICKLED GINGER, WASABI, WAKAME & SOY
CREAMY MUSTARD MAYONNAISE
LAUGHING BIRD SHRIMP DIABLO
10 OZ. WAGYU TOP SIRLOIN
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
JUMBO LUMP CRAB CAKE
CAJUN BUTTER SAUCE
10 OZ. CENTER-CUT FILET MIGNON
JUMBO SHRIMP SCAMPI
SHELLFISH MIXED GRILL
SHRIMP & GRITS
6 OZ. CENTER-CUT FILET MIGNON
16 OZ. PRIME NEW YORK STRIP STEAK
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
HOT APPETIZERS
86'$&(57,),('35,0(%(()
JUMBO SHRIMP SCAMPI
*SPICY TUNA POKE
CRISPY WONTONS, WASABI EMULSION
35,0(67($.+286(&876
SAUTÈED LAUGHING BIRD SHRIMP
LUMP CRABMEAT
BLUE CRAB & CAPER LOUIS
5 OZ. MAINE LOBSTER TAIL
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
CHEF
663(&,$/7,(6
WILD ALASKA HALIBUT
COPPER RIVER SOCKEYE SALMON
COPPER RIVER SOCKEYE SALMON
BURGUNDY BUTTER AND PUFF PASTRY
CORN PURÉE, LOCAL SWEET CHERRIES, ARUGULA, PINE NUTS
GRILLED OYSTERS ROCK
SEARED NEW ZEALAND BUTTERFISH
HAWAII AHI TUNA
BAY SCALLOPS, RED ONION, TOMATOES, CRISPY RISOTTO CAKE
MARYLAND SOFT SHELL CRABS
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
MEDITERRANEAN CHARRED OCTOPUS
GRILLED ARTICHOKES, OLIVES & HEIRLOOM TOMATOES
MARYLAND SOFT SHELL CRABS
FRISÉE SALAD, HEIRLOOM TOMATOES, JALAPEÑO BACON JAM
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
FAROE ISLAND SALMON
AUSTRALIA BARRAMUNDI
JUMBO MAINE DIVER SCALLOPS
"WHOLE" MEDITERRANEAN BRONZINO
GRILLED JUMBO DIVER SCALLOPS
PARSNIP PURÉE, BRAISED SHORTRIB, FRIED SHALLOTS
NEW ZEALAND BUTTERFISH
LIVE LOBSTERS 2 LBS. & UP
MARYLAND CRAB
TOMATO BROTH, VEGETABLES, CLAW MEAT
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
SEARED ALASKA HALIBUT
HARICOT VERTS, SERRANO HAM, FIG BALSAMIC REDUCTION
NEW ZEALAND RACK OF LAMB
GREEN LENTILS, BABY CARROTS, PORT WINE DEMI
SIDE6
AU GRATIN POTATOES
SMOKED GOUDA MAC & CHEESE
TOPPED WITH LUMP BLUE CRAB
GOAT CHEESE & ARUGALA
SUMMER KING CRAB PASTA
BLUEBERRY CHAMPAGNE VINAIGRETTE, WALNUTS
CORN, RADISH, SMOKEY LEMON HERB BUTTER
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
CREAMED CORN
TRUFFLED WHIPPED POTATOES
CULINARY TEAM
EXECUTIVE CHEF — BRANDON ADLER
CAESAR SALAD
SOUS CHEF — CHRISTIAN GIDDENS
HOUSEMADE CROUTONS, SHAVED PARMESAN
SOUS CHEF — MATTHEW DECIO
LOBSTER RISOTTO
MAINE LOBSTER, LEMON, PARMESAN
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLUE CHEESE DRESSING
SAUTÉED SPINACH
CHARRED LEMONS & ROASTED GARLIC
HUMMINGBIRD FARM TOMATO & BURRATA
MIXED YELLOW AND GREEN BEANS
PESTO & BALSAMIC VINAIGRETTE
GARLIC, BACON & PARMESAN
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
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