NEPTUNE OYSTER

Thinly sliced raw sea bream served with fresh watermelon and sweet Nardello peppers.

Thinly sliced raw bluefin tuna served with a piri piri sunflower seed dressing and Castelvetrano olives.

Thinly sliced raw sea scallops served with fresh tomato, sweet corn, and Dux sea salt.

A selection of thinly sliced raw fish served with a light, flavorful dressing.

A chilled selection of fresh, raw shellfish and seafood served on a bed of ice.

A chilled selection of fresh, raw shellfish and seafood served on a bed of ice.

Fresh, raw oysters served chilled on the half shell.

A selection of fresh, chilled oysters harvested from the East Coast, served raw on the half shell.

A selection of fresh, raw oysters harvested from the Pacific coast, served chilled on the half shell.

A selection of fresh, raw shellfish served chilled on ice.

Littlenecks are small, raw hard-shell clams served chilled on the half shell.

Cherrystone clams are raw, firm-textured hard-shell clams served chilled on the half shell.

Fresh sea urchin served raw, known for its delicate, creamy texture and briny, oceanic flavor.

Chilled, pre-cracked crab claws served ready to eat, typically accompanied by a dipping sauce.

A chilled selection of fresh, raw seafood served with a tangy dipping sauce.

Chilled, fresh lobster served simply on ice.

Fresh blue crab served chilled and prepared for raw consumption.

Thinly sliced, tender octopus served chilled and prepared in the style of a raw bar appetizer.

These are delicate, mild-flavored fillets of white anchovy cured in vinegar and olive oil.

Salt-cured fish roe served chilled, typically enjoyed as a delicate appetizer.

A creamy, traditional New England-style soup featuring Wellfleet clams, salt pork, and fresh thyme.

Tender grilled octopus served with a savory almond and red pepper sauce, accompanied by red cabbage and a drizzle of mild chili oil.

Crispy, deep-fried whole-belly clams served with house-made tartar sauce and fresh lemon.

A savory cornmeal pancake topped with smoked bluefish, honey butter, and sturgeon caviar.

Fresh Acadian blue mussels steamed with spicy Calabrese nduja sausage, fresh basil, and toasted garlic.

Fresh bluefin tuna tartare served on toasted Iggy's baguette with a spicy pistachio pesto.

Razor clams topped with smoked bacon, chili oil, and fresh parsley.

Slow-cooked Berkshire pulled pork served over blueberry cornbread and topped with maple walnut butter.

Thin spaghetti pasta tossed with fresh lobster in a light, savory sauce.

Thick, hollow spaghetti-style pasta tossed in a rich and creamy sauce made from fresh sea urchin.

Fresh clams served with a savory topping of cured, grated fish roe.

Tender shrimp served over a portion of creamy, stone-ground corn grits.

Creamy Italian rice dish cooked with tender pieces of lobster.

Succulent shrimp are sautéed in a savory, mildly spicy garlic and saffron-infused sauce, typically served with crusty bread or rice.

Fresh lobster meat served in soft tortillas, typically accompanied by fresh toppings and a light sauce.

This salad features fresh sardines served with creamy burrata cheese, colorful toybox tomatoes, and a basil pesto dressing.

This salad features fresh Maine peekytoe crab served over butter lettuce with radish, avocado, dulse, pickled beets, and an almond vinaigrette.

Pan-seared striped bass served with littleneck clams, sweet corn succotash, crispy pancetta, and a savory Atlantic kelp butter.

A spicy seafood stew featuring grilled local fish, royal red shrimp, and blue mussels, served over saffron rice.

A whole roasted Rockport mackerel served with a Basque-style pepper stew, herb-infused oil, fennel, and garlic-roasted fingerling potatoes.

This dish features seared Massachusetts bluefin tuna served with green beans, Nicoise olives, white anchovy, a farm-fresh egg, and a Dijon vinaigrette.

Crispy fried redfish served with malt vinegar aioli, pickles, and fresh parsley.

Pan-seared Georges Bank scallops served with Sardinian pasta, heirloom tomatoes, wild mushrooms, Kalamata olives, and a lobster roe butter sauce.

This dish features a two-pound whole Maine lobster served with clams, chorizo sausage, and sweet corn.

This 16-ounce bone-in ribeye is served with house-cut fries, a spicy red mojo sauce, and savory sea urchin butter.

This sandwich features fried oysters topped with Vermont cheddar, garlic mayonnaise, and relish.

This sandwich features a crispy fried medley of Rhode Island calamari, Ipswich clams, and Maine lobster, topped with spicy cherry peppers and a sweet reaper chili aioli.

Fresh Maine lobster meat served chilled with a light dressing on a toasted, buttered split-top bun.

• hot with butterhot with butter
• cold with mayocold with mayo