The Crow's Nest menu — United States

Fresh raw oysters served with a spicy citrus-chili condiment and a classic tomato-based cocktail sauce.

• 6$33.00
• 12$66.00

Fresh raw littleneck clams served with a citrus-chili mignonette and cocktail sauce.

• 6$23.00
• 12$45.00

Five chilled shrimp served with a side of classic cocktail sauce and a spicy tiger sauce.

Five chilled snow crab claws served with a creamy Dijon mustard sauce and fresh lemon.

Chilled lobster served with a side of spicy tiger sauce.

This chilled seafood platter features nine clams, nine oysters, five shrimp, five crab claws, half a lobster, tuna tartare, and fluke ceviche.

A Mediterranean-inspired sampler featuring hummus, baba ghanoush, tabbouleh, whipped feta, olives, artichokes, Greek salad, and fresh vegetables, served with naan bread.

A selection of beet hummus and green tahini yogurt served with fresh raw vegetables and grilled naan bread.

Thinly sliced local fluke served in a refreshing green tomato aguachile with cucumber, spring onion, cilantro, and a touch of sumac.

Fresh raw tuna served with cucumber, radish, avocado, chili, and shallots, finished with a black caramel glaze and fresh herbs.

This appetizer features creamy whipped ricotta cheese drizzled with local lavender honey and truffle oil, finished with black salt and pink peppercorns, and served with grilled flatbread.

This flatbread is topped with fiddlehead ferns, creamy local burrata cheese, pickled ramps, fresh pea shoots, and chive blossoms.

Roasted local peppers stuffed with halloumi cheese and herbs de Provence, served with a pomegranate tahini sauce.

A fresh salad of endive and arugula tossed with shaved fennel, toasted hazelnuts, parmesan cheese, and a golden raisin vinaigrette.

A refreshing salad of crisp greens, peas, radish, and shaved beets, topped with crunchy za'atar-spiced flatbread chips and a tangy sumac dressing.

This refreshing salad features crisp cucumber, radish, and frisée tossed with shallots, tarragon, and a creamy crème fraîche dressing, finished with a crunchy lemon breadcrumb topping and wild herbs.

Roasted beets served with herbed goat cheese, fresh cara cara orange segments, and a crunchy pistachio spice blend.

This dish features fresh lobster served over a bed of herb salad with truffle oil, accompanied by toasted bread and charred lemon.

A chilled, refreshing soup made with cucumber, yogurt, and a splash of sherry vinegar, seasoned with pepper.

This dish features ribbon-style pasta tossed with poached lobster, slow-cooked tomatoes, spicy Calabrian chili, fresh basil, toasted breadcrumbs, and parmesan cheese.

This pasta dish features thick, hollow noodles tossed in a pesto made from ramps, basil, and sunflower seeds, topped with sautéed beech mushrooms, fava beans, crispy garlic breadcrumbs, creamy burrata, and parmesan cheese.

Pan-seared East Coast halibut served with earthy beluga lentils, charred broccolini, and a fragrant North African-inspired herb and spice sauce.

Pan-seared scallops served over a creamy risotto made with Sardinian pasta pearls, wild mushrooms, sweet corn, and a truffle-infused sauce.

This Moroccan-style vegetable stew features chickpeas, carrots, cauliflower, and sweet potatoes served over a bed of apricot and pistachio couscous with a side of zhoug herb sauce.

This sliced, grass-fed ribeye steak is served with roasted cippollini onions, charred peppers, a spiced ras el hanout butter, and a red chimichurri sauce.

Tender chicken marinated in a blend of yogurt, coriander, cumin, and pink and black peppercorns, then grilled on a skewer.

A spiced lamb sausage seasoned with Aleppo pepper, cumin, and allspice.

Grilled swordfish skewers seasoned with aromatic ras el hanout spices, served with sweet mango and caramelized onions.

Fresh carrots oven-roasted until tender and lightly caramelized.

Fresh mushrooms seared on a flat-top grill until tender and lightly browned.

Small, slender potatoes roasted until tender and lightly seasoned.

Fresh artichoke hearts grilled until tender and lightly charred.

A soft, leavened flatbread traditionally baked in a clay oven.

A warm, toasted flatbread served as a simple side dish.

Penne pasta tossed with melted butter and grated Parmesan cheese.

Penne pasta served with a classic tomato sauce and topped with grated Parmesan cheese.