Fresh, Innovative Seafood Chef’s Tasting 42-

4 Courses featuring seafood and seasonal

with an Emphasis on Local,
ingredients* and dessert
Seasonal Products Four wine flights with meal 16-

First Course Entrees

F i sh & C r u s t a c e a n s
O ys t ers on t he H a lf S h e l l* 2 . 25 e ac h
Salt Baked Salmon* 24-
O ys t ers R o ck efe l le r(2 ) * 8 .5 0-
Asparagus, fried calamari, tomato-basil cream
S t e a med M us se ls & C la m s 10 -
Crisp y Praw ns 28-
Chori zo, tomato, shallot and white wine
Peanut curry, bacon-braised black-eyed peas, okra,
C rab C akes (2) 13 - sweet potato, rooster sauce
Lobster cream sauce
Ga r l ic- P ep pe r C r ust e d M ah i Ma h i 27 -
Ah i Tu na Na ch os 1 2- Potato puree, sautéed spinach, sherry-blue cheese
Tuna poke, guacamole, sour cream, chips cream sauce
G u lf Sh r imp C oc kta il( 4) 10 - Caraw a y Seared Blue Marlin* 28-
Tarragon remoulade, cocktail sauce Lemon-beet ravioli, vegetable stock, horseradish
Seared Sea Scallo ps “a la” Marlin* 1 3- crème fraiche
Bacon, brandy, brown sugar Grilled Ahi Tuna* 29 -
Mustard whipped potatoes, English peas,
carameli zed onions, veal broth
Soups Pecan Crusted Rain bow Trout 25-
Sweet potato puree, broccoli, herb coulis
S o u p o f the D a y Cup 5-
Shrimp Diablo Pa sta 19-
B o w l 8-
Penne pasta, chori zo, garlic, parmesan & spicy
cream sauce, garlic bread
B o u i l la ba is se 29-
Salads Mussels, clams, shrimp, scallops, crab meat,

Mixed Greens 5- fish, baby octopus, roasted fennel-saffron-tomato

broth
Sherry-mustard vinaigrette
Caesar* 6- Pan Seared Sea Scallops* 30-
Romaine, parmesan crisp, anchovy Cheddar risotto, pickled green beans, cider jus

Shellfish Salad 17- S t e a med Live M a i ne L ob st e r- 1.5 l b 46 -

Romaine, shrimp, crab, scallop, boiled Ste a med Ala ska n K ing C ra b - 1lb 46-
egg, tomato, lemon-herb vinaigrette Served with roasted potatoes and spinach

Meat

N ew Yor k S t rip Ste ak ( 10 oz ) * 3 3-

Sides Potato puree, arugula, carameli zed shallots,
mushrooms, cabernet jus
Sautéed Mushrooms 6- Certif ied Angus Burger 9-
Roasted Baby Red Potatoes 4- Carameli zed shallots, shitake mushrooms,
tomatoes, aged cheddar cheese, honey mustard
Potato Puree 4- dressing

Sautéed Broccoli 4-
Grilled Asparagus 5- Vegetarian
Sautéed Spinach 4-
Vegetarian Pasta 14-
Grilled asparagus, mushrooms, tomatoes, fettuccine
in a tarragon cream sauce
An 18% gratuity will be added for parties of 6 or Add Salmon or Shrimp 19-
more. No separate checks.

* According to the City of Madison

Dept. of Public Health, we must advise you
that eating raw or under cooked foods
can cause food borne illness.