Fresh
Restaurant Menu
first.
kona kampachi crudo – soy – yuzu gelée – mint – basil 17
jersey tomato gazpacho – tiger shrimp confit – fine herb puree 11
classic new england lobster roll – watercress salad – orange segments 22
crispy calamari – radicchio – horseradish sour cream – charred tomato vinaigrette 12
half dozen selected oysters – beau soleil, nb – blue point, ct - skookum, wa – 18
bouquet of market greens – cucumber – beets – aged balsamic 9
hawaiian big eye tuna tartare – scallions – wasabi tobiko - crème fraîche – taro root chips 16
endive and watercress salad – grilled white peaches - warm roquefort cheese – mustard vinaigrette 12
heirloom tomato salad – pickled watermelon – red basil – charred red onion 13
fresh. clam chowder – smoked bacon – leek 11
peekytoe crab and squash blossom croquette – hen of the woods mushroom – chipotle emulsion 14
hawaiian blue prawns gently grilled – avocado terrine – horseradish lather – tomato confit 15
seared sea scallops and melting foie gras torchon – vanilla poached peach – bing cherries 21
second.
charred hawaiian big eye tuna tenderloin – baby bok choy – sticky garlic rice – shiitake 33
local wild striped bass – english pea puree – yellow wax beans – strawberry hash 28
roasted diver sea scallops - quail eggs – crisp chorizo – tomato jam – green asparagus 27
pacific swordfish grilled – citrus marinated – french mache – pearl onions – baby zucchini 26
crispy whole branzino – eggplant – snow peas – pecans – citrus soy glaze 32
simply grilled barramundi – broccoli rabe – beet emulsion 26
roasted halibut – asparagus – maitake mushrooms – corn puree – pickled shallots 33
fresh. linguini and manila clams – extra virgin olive oil – garlic – crushed red pepper 19
“bangers and mash” – house made seafood sausage – scallion whipped potatoes – smoked bacon 23
air and sea – roasted long island duck breast – lobster studded potatoes – scallion - sherry glaze 32
day boat cod – soy – honey – buckwheat noodles- “yuzu caviar” – enoki mushroom 25
black angus rib eye – foie gras butter – crispy potatoes 36
maine lobster poached – tahitian vanilla bean – taro root puree 32 per pound
pan roasted indian river king salmon –herbed fingerling potatoes–mélange of summer vegetables 27
simply grilled
local wild striped bass 24 – west coast halibut 27
indian river king salmon 25 - branzino 28
sides
chili marinated asian eggplant 6
crispy potatoes with balsamic grilled onion 7
broccoli rabe with chili pepper & olives 8
sticky rice with wild mushrooms & garlic 7
whipped potatoes and maine lobster 12
executive chef – michael ferraro – and staff
serving the finest seafood from the most pristine waters of the world
PLEASE NOTE: All menu items and prices are subject to change.
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