Fried copps island oysters served with tartar sauce, dill, little gem lettuce and diced tomatoes.

Shaved steak with house-made cheese sauce, pickled jalapeno and shishito peppers.

Hot lobster roll steamed, then poached in house-made lobster butter. Topped with micro celery and lemon juice.

Fried crispy chicken, pickled cucumbers, pickled daikon and a togarashi aioli.

Slow cooked brisket, ssäm sauce (Korean BBQ), pickled cucumber and pickled red onion.

3 copps island oysters roasted, topped with lemon, shallot and penko and parmesan.

A dozen little neck steamed clams in a herb butter broth, served with a toasted hot dog bun.

4 jumbo shrimp served with cocktail sauce.

Served in a corn tortilla with a cabbage and pepper slaw. Topped with grilled pineapple and togarashi aioli.

Served in a corn tortilla with a cabbage and pepper slaw. Topped with grilled pineapple and togarashi aioli.

Our jumbo fried chicken wings with hot oil and cilantro.

Beet and apple salad with napa cabbage, little gem lettuce, pepitas and a white balsamic vinaigrette.