King Crab Thursday, September 19th
1 ¼ pounds with drawn butter and two sides.
Pre-cut- no fuss!
Blue Points 2.25 ea Norwalk, Connecticut
Medium Salt with a pleasant mineral finish
Beausoliel 2.75 ea
Miramichi Bay off
New Brunswick Canada. Perfectly symmetrical, refined brininess, champagne-like finish
Soup du Jour
Chicken & Dumpling 7
Pasta Fagioli 6
Warm Brussels Sprout Salad 14
Pancetta, dried cranberries,
balsamic reduction and parmesan cheese
Shrimp & Crab Napoleon 22
Smoked Tomato Vinaigrette, Basil Oil, Jicama & Lime Cilantro Slaw, Mango Salsa
Sea Scallops with Jalapeno Vinaigrette 16/29
Pan seared with sea salt and hint of cayenne,
orange segments, jalapeno vin drizzle. Sweet, spicy, salty and tangy gets umami!
Turkey, Swiss, Virginia ham, dipped in battered egg and griddled, side of “real” maple syrup
Red onion, tomato and lettuce on a brioche roll, with dill cream sauce and a house salad
“Owen’s Fish Camp” Red Snapper 24
Lightly seasoned filet, pan fried and finished with lemon caper butter
MOJO Grilled Flank Steak 24
Marinated in fresh citrus, olive oil, garlic & spices. Grilled to perfection & topped with chimichurri sauce. Paired with a choice of two sides.