Neptune Oyster

Thinly sliced raw sea bream served with crisp apple slices and finished with black lava sea salt.

Thinly sliced raw bluefin tuna served with spicy piri piri pumpkin seeds and Castelvetrano olives.

Thinly sliced raw bay scallops served with sweet Nardello peppers, crisp cucumber, and Duxbury sea salt.

This dish features thinly sliced raw fish seasoned with fresh ingredients and olive oil.

A traditional creamy soup featuring Wellfleet clams, salt pork, and fresh thyme.

Tender grilled octopus served with a savory almond and red pepper sauce, roasted cauliflower, and a touch of mild chili oil.

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

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

Fresh mussels steamed with spicy Calabrese pork spread, 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.

This dish features whole Azorean sardines served with creamy Maplebrook Farms burrata, fresh toybox tomatoes, and basil pesto.

This salad features fresh Maine Peekytoe crab served over butter lettuce with avocado, roseheart radish, dulce, and pickled beet root, finished with an almond vinaigrette.

Pan-seared Georges Bank sea scallops served with a Macomber turnip puree, wild mushrooms, Swiss chard, and a rich lobster roe butter.

A spicy seafood stew featuring grilled local fish and shellfish served over saffron rice, with the option to add Maine lobster.

A whole roasted Rockport mackerel served with a Basque-style pepper and tomato stew, garlic-roasted fingerling potatoes, herb-based tximitxurri sauce, and fresh fennel.

This seared Massachusetts bluefin tuna is served with green beans, Niçoise 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 black sea bass served with littleneck clams, a fava bean succotash, spicy linguica sausage, and a savory Atlantic kelp butter.

This dish features Royal Red shrimp served over Camargue red rice with saffron, Brussels sprouts, and pea shoots.

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

This 16-ounce bone-in ribeye is served with house-cut fries, a side of mojo rojo sauce, and topped with savory urchin butter.

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

A crispy fried seafood sandwich featuring Point Judith calamari, Ipswich clams, and Maine lobster, served with spicy cherry peppers and a sweet reaper pepper aioli.

A fresh Maine lobster sandwich served on a toasted bun, available either warm with butter or chilled with mayonnaise, with an optional addition of caviar.

Crispy potato fries seasoned with sea salt.

A selection of fresh vegetables prepared according to what is currently in season.