89 Fish & Grill

Served with cocktail sauce and horseradish mignonette.

Bubbling hot with aged white cheddar and buttery crouton crust. Served with sourdough crostinis.

Medjool dates stuffed with chorizo, wrapped in prosciutto, and served with a goat cheese cream and balsamic vinegar.

Caper crab and stuffed cremini mushrooms served with arugula and a red wine reduction.

Wasabi pasted ahi tuna with lemon aioli and ginger lime vinaigrette dressed greens.

Lightly breaded, quick fried with banana peppers, diablo sauce, and lemon aioli.

4 East Coast oysters with spinach, cream, Pernod, and Asiago.

PEI mussels steamed in a jalapeno broth with chorizo, tomato, onion, and cilantro. Served with garlic crostini.

Chilled jumbo shrimp with 89 cocktail sauce.

Arugula greens tossed in lemon vinaigrette served with mustard beurre blanc.

Cold water lobster tail poached in butter, penne pasta tossed with smoked gouda beer cheese. Served with crostinis.

Rotating variations of steak tartare created by the Chef weekly. Please call the restaurant for this week's selection.

Mixed greens, bleu cheese, red onion, bacon, tomato, and 89 dressing.

Cranberries, goat cheese, red onion, and butternut squash with white fig dressing.

Crisp romaine lettuce tossed in lemon vinaigrette dressing. Served with fresh croutons and Parmesan crisps.

Baby arugula greens tossed in lemon vinaigrette, tossed with pickled beets, blue cheese crumbles, toasted walnuts and lemon zest.

Made using jumbo lump crab and mustard beurre blanc. Served with herb-whipped potatoes and fried Brussels sprouts.

Pan-seared, then topped with lump crab and Bearnaise sauce. Served with herb-whipped potatoes and roasted asparagus.

Jumbo sea scallops, truffle risotto, roasted asparagus, demi-glace and sage oil.

Idaho white trout with toasted almonds, topped with a pancetta and sage butter. Served with herb-whipped potatoes and haricot vert.

Served with truffle risotto, asparagus, and walnut sage sauce.

Mild or spicy tomato broth with fresh vegetables, orzo, mussels, scallops, calamari, and daily cut fresh fish and garlic herb crostinis.

Lobster-sherry cream sauce, herb-whipped potatoes, and roasted asparagus.

Shrimp dumplings, shiso broth, shiitakes, carrots, leeks, and spinach.

Choice of fish grilled with choice of lemon infused olive oil or herb shallot butter. Served with herb-whipped potatoes and vegetable of the day.

Marsala from both worlds. Thick and creamy rosemary Marsala under a tender pan-seared breast and braised leg. Served with penne pasta with its own dark, buttery Marsala sauce and Brussels sprouts and smoked bacon.

Grilled to perfection covered with an apple cider glaze and served with fingerling potatoes with onions and haricot vert, a cherry mustard, and a toasted apple crisp.

8 oz. filet served with asparagus, herb-whipped potatoes, and demi-glace.

8 oz. filet and a crab cake served with herb-whipped potatoes and asparagus.

8 oz. filet and a 7 oz. col-water lobster tail served with herb-whipped potatoes and asparagus.

Short rib, sirloin, and shoulder house-blended beef topped with caramelized onions, white cheddar cheese, Applewood smoked bacon, lettuce, tomato and red onion on a brioche bun. Served with fries.

10 oz. center-cut steak and fingerling potatoes with caramelized onions, asparagus, and demi-glace.

Please call the restaurant for today's selection.