Fresh

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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