STARTERS                                                                                                                       
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ROCK SHRIMP   16
buttermilk battered tossed in house spicy mayo,  micro greens, lemon  
CALAMARI  15
kung pao style calamari tossed in thai chili glaze topped with cherry peppers and roasted cashews  
MUSSELS  16
pan roasted with chorizo, butter, fresh herbs steeped in chorizo broth with grilled ciabatta bread
OYSTERS  22
charred grilled, chesapeake devil crab stuffing
SCALLOPS  19
pan blackened, braised bacon broth over vermont cheddar grits, crispy shallots
SHISHITOS   12
pan seared over spicy mayo smear
PAPPARDELLE  16
tossed in light mushroom cream, finished with pecorino, cracked pepper
SHORT RIB  21
crispy over yukon masher, with bordelaise, micros
BEAN DIP   15
warm white beans served with seasoned warm lavash topped with micros
BURRATA  16
tomato jam, pesto, seasoned with aged balsamic and maldon served with grilled house bread
TUNA + CRAB CHIP  19
sashimi, jumbo lump, tossed in spicy mayo with avocado accompanied with wonton chips garnished with micro greens 

RAW BAR
OYSTERS   3/ea (½ dozen min)
local offerings served with cocktail, chef mignonette, horseradish, house cracker
CRAB COCKTAIL  ¼ lb  20  |  ½ lb  35
colossal, house remoulade, fork lemon, martini glass  
CEVICHE   17
chef inspired, local whitefish, steeped in vinegar & citrus, accompanied with mirepoix of fruits & vegetables, house chips
TUNA CRUDO  18 
english cucumber, lemon juice, chiffonade basil, pistachio dust, mediterranean veg, evoo
 
 
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SOUPS & SALADS
CRAB BISQUE  10
roasted corn and jalapeño, finished with sherry, house crackers
SOUP OF THE DAY  10
chef inspired
CAESAR   12
shaved romaine, house caesar dressing, butter seared fresh crouton, pecorino and parmesan  
MEDITERRANEAN 15
mixed greens, cherry tomatoes, red onion, olives, artichokes, lemon feta vinaigrette
WEDGE  15
smoked bacon, tomato, pickled onion,    
blue cheese crumble, buttermilk ranch
ARUGULA  16
braised beets, blue cheese., candied pecans,
craisins, aged balsamic. evoo



ENHANCEMENTS
BRAISED BACON VERMONT CHEDDAR GRITS  
HAND CUT SALT FRIES
GARLIC CRUSTED BROCCOLI
FIRE ROASTED EGGPLANT & RED PEPPER RAGU
HAND MILLED YUKON GOLD MASHED POTATOES
ANCHO MARINATED SHRIMP SKEWER
MUSHROOMS
 
 
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PLATES
 
SCALLOPS  39
toasted couscous. tender chicken. local creminis. spinach. chicken glace, crispy shallots
CIOPPINO  46
pan roasted seafood & shellfish steeped in chorizo broth, fresh herbs and garlic, grilled house bread   
OTH “POT ROAST”  38
slow braised short rib over hand milled potatoes. bouquet of vegetables and herbs, pan sauce
SHRIMP N GRITS  35
ancho marinated grilled chorizo trinity over      vermont cheddar grits steeped in chorizo broth
FISH + CHIPS   26
buttermilk battered codfish served with hand cut fries & house slaw. lemon. tartar sauce
BRAISED CHICKEN PAPPARDELLE   29
pan roasted mushrooms, peppers and shallots tossed in house tomato sauce and finished with rosemary oil  
BASIL CRUSTED TUNA  37
grilled local egg plant & red pepper ragu over bean soubise finished with aged balsamic, maldon, & crispy parsnips
SALMON  35
seared salmon served over sautéed spinach and mushrooms. finished with sweet drunken cherries, smooth parsnip whip, and topped with crispy parsnips
TACOS (3)  19
shrimp or fish
cabbage. pico. spicy mayo. pickled onion.
PRIME BURGER  18
LTO. brioche. cheddar cheese. hand cut fries