ROW34

Rich, cured salmon belly seasoned with soy and miso, served with grilled bread, pickled onions, and crème fraîche.

A fresh mackerel fillet, smoked and grilled to enhance its natural, rich flavor.

A smooth, spreadable blend of smoked whitefish seasoned with aromatic curry spices.

A creamy, spreadable blend of smoked bluefish, served chilled and typically enjoyed with crackers or toasted bread.

A smooth, spreadable blend of smoked and cured salmon, typically served with crackers or toasted bread.

A chilled spread of creamy pimento cheese served with tender shrimp and assorted accompaniments for sharing.

A crispy fried oyster served on a small bun with pickled onions and a chili lime aioli.

Freshly baked housemade rolls served with a side of honey-cayenne butter.

A creamy soup made with clams and bacon, served with house-made saltine crackers.

A fresh salad of sliced radish, cucumber, and carrot served with a roasted shallot vinaigrette.

A fresh salad featuring asparagus, watercress, and creamy ricotta, finished with bright grapefruit, dill, crunchy pistachios, and a lemon vinaigrette.

Roasted oysters served with a sun-dried tomato butter and topped with crunchy inula breadcrumbs.

Crispy shrimp seasoned with salt and pepper, served with peanut sauce, nuoc cham, bibb lettuce, and pickled vegetables.

A pan-seared crab cake served with a fresh salad of Cara Cara oranges and fennel, accompanied by a savory kalamata olive aioli.

Fresh Maine mussels steamed in a parsley butter sauce, served with sourdough bread.

A whole grilled fish served with asparagus, pomegranate, black garlic harissa, and a rich crab butter.

A mild, New England-inspired seafood stew featuring shrimp, clams, mussels, and monkfish, served with housemade pita bread.

Pan-roasted monkfish served with a ragu of chickpeas and yellow eye beans, English peas, a cooling yogurt-based raita, and aromatic vadouvan spices.

Pan-seared Atlantic halibut served with garlic-infused mojo sauce, potatoes, spring onions, strawberries, and smoked almonds.

Spaghetti tossed with shrimp in a chili-infused butter sauce, finished with capers, Meyer lemon, pecorino cheese, and a crunchy pine nut topping.

This grilled half chicken is marinated in herbs and served with spring onions, baby carrots, creamy polenta, and a drizzle of spicy Calabrian chili honey.

This grilled skirt steak is served with parmesan-herb fries, grilled asparagus, and a rich red wine reduction sauce.

This prime cheddar burger is served with bacon, caramelized onions, and shoestring fries, with an optional upgrade to include a fried oyster, togarashi aioli, and coleslaw.

A chilled lobster salad served in a toasted roll, accompanied by coleslaw and potato chips.

Fresh lobster meat tossed in warm butter and served in a toasted roll.

A crispy, deep-fried shrimp roll served as a signature menu item.

A crispy, deep-fried oyster sandwich served on a soft French bread roll with lettuce, tomato, and remoulade sauce.

Crispy fried squid served with sliced jalapeños and a Japanese-inspired chili-spiced mayonnaise.

Crispy fried fish tacos topped with a tangy tomatillo salsa, crunchy jicama slaw, and crumbled Mexican cheese.

Crispy fried oysters served with a side of fries and tartar sauce.

Crispy, beer-battered fish served with golden fries and a side of malt vinegar-infused mayonnaise.

Crispy golden-fried potato strips served as a side dish.

Thin, crispy strips of deep-fried potato seasoned with salt.

A warm, flaky buttermilk biscuit served with honey and rosemary-infused butter.

A warm, golden-baked cornmeal cake served with a side of sweet maple-infused butter.

Tender roasted asparagus served with a creamy Parmesan cheese sauce and a drizzle of aged balsamic vinegar.

Creamy cornmeal porridge served with crispy oyster mushrooms.