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 dayboat scallops served with tomato, corn, and Dux sea salt.

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

A creamy, traditional soup made with 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 mussels steamed with spicy Calabrese nduja sausage, 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 parmesan cheese.

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 sauce.

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

Fresh clams served with a savory topping of bottarga, a traditional Mediterranean cured fish roe.

This dish features tender shrimp served over a portion of creamy, stone-ground corn grits.

This Friday special features creamy Italian-style rice cooked with tender pieces of lobster.

Succulent shrimp simmered in a savory, mildly spicy garlic and saffron-infused sauce.

Fresh lobster served in soft tortillas, available as a special every Sunday.

A fresh salad featuring creamy burrata cheese, colorful toybox tomatoes, and basil pesto, served with Azorean sardines.

This salad features delicate Maine Peekytoe crab served over butter lettuce with avocado, radish, pickled beets, dulse seaweed, 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 mackerel served with a Basque-style pepper and tomato stew, herb-infused tximitxurri sauce, fresh fennel, and garlic-roasted fingerling potatoes.

This seared bluefin tuna dish is served with green beans, Nicoise olives, white anchovies, 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 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 spicy red mojo sauce, and a savory sea urchin butter.

This burger 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.

A fresh Maine lobster roll served on a toasted bun, available either warm with melted butter or chilled with mayonnaise.

A chilled selection of fresh, raw 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.

• East CoastMKT
• West CoastMKT

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

• LittlenecksMKT
• CherrystonesMKT
• Sea UrchinsMKT
• Crab ClawsMKT

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

• Lobster$38
• Blue Crab$29
• Octopus$22
• White Anchovy$17

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