Neptune Oyster menu — United States

Thinly sliced raw sea bream served with crisp Honeycrisp apple and a touch of 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.

A selection of thinly sliced, fresh raw fish served with seasonal accompaniments.

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

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

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

A savory cornmeal pancake topped with honey butter, smoked bluefish, 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 slices with a spicy pistachio pesto.

Fresh 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.

Fresh whole Azorean sardines served with creamy Maplebrook Farms burrata, colorful toybox tomatoes, and basil pesto.

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

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

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

A whole Rockport mackerel served with Basque-style sautéed peppers and onions, garlic-roasted fingerling potatoes, a zesty herb sauce, and fresh fennel.

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

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

Pan-seared black sea bass served with littleneck clams, a fava bean succotash, savory linguica sausage, and a rich Atlantic kelp butter.

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

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

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

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

This sandwich features a crispy, New England-style fried seafood medley of calamari, clams, and Maine lobster, served with spicy cherry peppers and a sweet reaper chili aioli.

This sandwich features fresh Maine lobster served either warm with butter or chilled with mayonnaise, with an optional addition of caviar.

Crispy, golden-fried potato strips seasoned with sea salt.

A selection of fresh vegetables prepared according to the current season.

Crispy toast topped with a savory spread of minced shrimp and seasonings.

A selection of sautéed wild mushrooms seasoned with herbs.

A refreshing cabbage slaw tossed with savory lobster roe for a delicate seafood flavor.

Thin spaghetti pasta served with fresh lobster.

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

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

Creamy grits topped with sautéed shrimp.

A creamy Italian rice dish prepared with squid ink, which gives it a distinct dark color and a mild, savory flavor.

This is a traditional Sardinian-style rice dish prepared with a variety of seafood and local seasonings.

Two soft tortillas filled with fresh lobster meat.