Vernick Fish menu — United States

Fresh East Coast oysters served with a selection of house-made accompaniments.

Thinly sliced raw king salmon served with avocado, mango, serrano chili, and cilantro.

Thinly sliced yellowtail served in a corn broth with spicy salsa macha, cilantro, and lime.

Fresh yellowfin tuna served with grilled sourdough, a savory olive-based aioli, and fresh chives.

Thinly sliced raw scallops served with a tangy buttermilk dressing, fresh yellow peach, and aromatic shiso leaves.

Thinly sliced raw amberjack served with sweet sungold tomatoes, nutty brown butter, and savory white soy sauce.

Premium canned sardines served with toasted sourdough bread.

A fresh salad of endive and baby gem lettuce tossed in a tarragon-infused vinaigrette.

Roasted shrimp served with coconut, watermelon, pickled chili, and Thai basil.

Fresh oysters broiled in a chili and garlic butter, served with toasted ciabatta and lemon.

Handmade ricotta pasta shells served with shiitake mushrooms, sweet corn, and summer truffle.

Tender octopus seared until crispy, served with chipotle mayonnaise, summer squash, and cherry tomatoes.

A breaded and fried swordfish cutlet served with jasmine rice, a spicy gochujang glaze, and shaved cabbage.

Seared sea scallops served with baby corn, zucchini, and bacon in a classic butter sauce.

Grilled dorade served in a savory ramen broth with beech mushrooms, a soy-marinated egg, and fresh shiso.

A whole roasted Mediterranean sea bass served with a flavorful herb sauce, charred eggplant, romano beans, and tomatoes.

A 14-ounce roasted prime ribeye steak served with maitake mushrooms, veal jus, and fresh chives.

Roasted cod seasoned with jerk spices, served in a pepper broth with Jimmy Nardello peppers, potatoes, and pickled fennel.

Grilled black bass served with heirloom tomatoes, avocado, radish, and a dusting of sumac.

A refreshing salad of sliced tomatoes and cucumbers tossed in a creamy buttermilk dressing, topped with fresh dill and crumbled feta cheese.

Grilled broccoli served with basil pesto, pickled garlic, and pine nuts.

Crispy fried eggplant served with a tangy labne yogurt spread, fresh arugula, and a savory grilled tomato sauce.

Choose from our selection of house-made ice creams and fruit-based sorbets, served by the individual scoop.

A chilled, creamy Greek yogurt dessert served with macerated strawberries, a red fruit gel, and fresh mint and basil.

A refreshing key lime dessert featuring a graham cracker base, tangy lime curd, citrus gel, and crisp meringue.

This banana chocolate cake is served with banana ice cream, candied pecans, and caramelized banana.

A crisp pastry filled with pistachio ice cream and whipped cream, topped with a rich milk chocolate sauce.

This dessert cocktail features a blend of five-year-aged rum, Italian espresso liqueur, fresh espresso, and aromatic chai spices.

This cocktail blends apple brandy, blended scotch, and dry sherry, topped with a light root beer-flavored foam.

This dessert cocktail features a blend of bourbon, aged rum, coffee, sherry, and orange liqueur.