Mission on the Bay

Six fresh, raw oysters served chilled with a side of house-made mignonette and cocktail sauce.

This dish features fresh raw ahi tuna served with a variety of crisp vegetables, seasoned rice, and a savory soy-based glaze.

Four large chilled shrimp served with a side of zesty cocktail sauce and horseradish.

A refreshing chilled dish of shrimp marinated in lime juice with cilantro, red onion, tomato, and avocado, served with gluten-free yucca chips.

A creamy soup made with coastal butter clams, chopped potatoes, and a hint of bacon.

• Cup$10
• Bowl$14

A rich onion soup simmered with sherry and topped with a garlic crouton and melted Gruyère cheese.

This salad features grilled chicken tossed in a sweet chili glaze, served over a mix of fresh vegetables, crispy wontons, and vegetable potstickers with a ginger-sesame dressing.

A refreshing salad of chopped iceberg lettuce, feta cheese, kalamata olives, tomatoes, cucumbers, red onions, avocado, and banana peppers, tossed in a Greek vinaigrette.

A crisp romaine lettuce salad tossed in a creamy parmesan dressing, topped with garlic focaccia croutons and sliced egg.

• Small$10
• Large$13

A fresh salad of mixed organic greens, cucumbers, and carrots served with a light lavender-infused vinaigrette.

• Small$8
• Large$12

Three flour tortillas filled with grilled fish, topped with jalapeño corn tartar, fresh pico de gallo, and shredded lettuce, served with a side of gluten-free yucca chips.

Three flour tortillas filled with blackened salmon, salsa verde, shredded lettuce, and pineapple pico de gallo, served with a side of gluten-free yucca chips.

This bowl features marinated chicken skewers served over coconut jasmine rice with a variety of fresh vegetables, feta cheese, tzatziki, Greek dressing, and a side of crispy fries and pita bread.

This vegetarian bowl features sticky cauliflower, seared bok choy, and stir-fried vegetables served over coconut jasmine rice with shredded cabbage, cilantro, pickled ginger, and a citrus soy glaze.

This bowl features grilled skirt steak served over cilantro rice with roasted vegetables, avocado, sweet plantains, tortilla chips, and a jalapeño-mango salsa.

This bowl features savory Korean-style beef served over jasmine rice with stir-fried vegetables, spicy kimchi, pickled cucumber, a soft-boiled egg, and crispy leeks, finished with a drizzle of sriracha mayo and toasted sesame seeds.

This Mediterranean-inspired starter features a variety of fresh vegetables, chickpeas, and savory spreads served with grilled pita bread.

Crispy fried wontons filled with Maine lobster and chive-cream cheese, served with a Thai-style glaze.

Tender braised pork ribs finished with a sweet chili glaze and topped with crispy onions and fresh scallions.

Crispy, deep-fried risotto balls filled with mozzarella and parmesan, served with a creamy truffle pesto sauce.

A Maryland-style crab cake served with a charred poblano pepper relish, fresh lemon, mango-habanero aioli, and sliced scallions.

Prince Edward Island mussels steamed in a coconut-curry broth with red chili flakes, fresh tomatoes, ginger, and scallions, served with a focaccia breadstick.

A crispy pastry filled with tender short rib, potatoes, and scallions, served with a side of fresh pico de gallo, tangy criolla sauce, and a mild aji amarillo pepper sauce.

Lightly fried squid served with crispy cherry peppers, shaved romaine lettuce, and a side of marinara sauce.

Crispy cauliflower florets served with your choice of a savory shoyu glaze or spicy buffalo sauce.

Tender meatballs topped with melted mozzarella and parmesan cheese, served in marinara sauce with a side of focaccia bread.

A fresh salad featuring creamy burrata cheese, red and yellow beets, beefsteak tomatoes, and arugula, finished with a dark balsamic reduction and pesto.

Seven chicken wings served with celery, carrots, blue cheese dressing, and your choice of peri-peri, buffalo, Thai glaze, or garlic-parmesan sauce.

Rigatoni pasta tossed in a garlic marinara sauce, topped with crispy breaded burrata, shaved cheeses, and a drizzle of spicy Calabrian chili oil, served with a focaccia breadstick.

This dish features five jumbo shrimp, baby spinach, and tomatoes tossed in a garlic and shallot white wine butter sauce over linguine, served with a lemon wedge and a focaccia breadstick.

This dish features shell-shaped pasta tossed in a creamy blend of Vermont cheddar and pecorino romano cheeses, topped with smoky bacon and a buttery panko breadcrumb crust.

This dish features tender braised short rib served over wide, flat pasta ribbons with roasted tomatoes, wild mushrooms, and a creamy red wine sauce, accompanied by a focaccia breadstick.

Rigatoni pasta tossed in homemade marinara sauce with meatballs, ricotta, and mozzarella, topped with fresh basil and served with a focaccia breadstick.

Breaded chicken topped with marinara, parmesan, and mozzarella, served with linguine, fresh basil, and a focaccia breadstick.

Seared sesame-crusted ahi tuna served over lo mein noodles with stir-fried vegetables, finished with a savory ponzu-sesame glaze and a spicy sriracha mayonnaise.

This sandwich features rare-seared ahi tuna topped with warm Asian slaw, smoked bacon, tomato, lettuce, sriracha mayo, and a savory soy-based glaze, served with gluten-free yucca chips.

A classic meatball sandwich topped with mozzarella, parmesan, and marinara sauce on toasted garlic bread, served with a side of herbed skin-on fries.

A Black Angus beef burger topped with cheddar, lettuce, tomato, crispy onions, and agave relish on a brioche bun, served with a side of herbed skin-on fries and mission sauce.

This sandwich features blackened chicken topped with mango-habanero aioli and pineapple pico de gallo on a grilled brioche bun, served with a side of herbed skin-on fries.

Fresh lobster meat tossed in light mayonnaise served on a toasted brioche bun, accompanied by gluten-free yucca chips.

This Brazilian-style grilled steak is served with chimichurri, yucca fries, sweet plantains, lime-glazed carrots, coconut jasmine rice, and crispy onion strings.

A 10-ounce Black Angus beef filet served with grilled broccolini, crispy shallots, parmesan mashed potatoes, and a cabernet demi-glace.

A 12-ounce marinated sirloin steak served with grilled onions, cherry peppers, and seasoned skin-on fries.

Pan-seared chicken breast served over linguine with capers, shallots, artichoke hearts, and charred red peppers in a lemon-chardonnay butter sauce.

This dish features salmon, shrimp, and mussels served over saffron couscous with baby spinach, fresh tomatoes, basil, and scallions.

Pan-seared sea scallops served with creamy risotto, English peas, carrots, and a citrus vinaigrette.

A fresh haddock fillet topped with buttery cracker crumbs and herbs, served with roasted tomatoes, garlic spinach, parmesan mashed potatoes, and a lemon herb drizzle.

This dish features your choice of protein served with coconut jasmine rice or parmesan-mashed potatoes, garlicky spinach, roasted red peppers, mushrooms, and a choice of fresh basil pesto or an agave-lemon-thyme glaze.

This dish features your choice of fried seafood served with house-made tartar sauce, crispy skin-on herb fries, fried onion strings, and a lemon wedge.

A savory stir-fried jasmine rice dish prepared with a variety of fresh vegetables, egg, garlic, ginger, and a blend of butter and soy sauce.