Fresh, Innovative Seafood

Second Course

with an Emphasis on Local,

Seasonal Products

Blackened Catfish

First Course

26-

Cucumber-mango salsa, citrus buerre blanc, roasted

fingerling potatoes

Oysters
O ys t ers on t he H a lf S h e l l*

Se afood

Grilled Cedar Sa lmon

2 . 75 e ac h

O ys t ers R o ck efe l le r(2 )

8 .7 5-

Spinach, bacon, Parmigiano crust

Grilled Oysters(3)

24-

Citrus-herb compound butter, roasted fingerling

potatoes

Seared Sesame Crusted Ahi Tuna*

29-

Stir fry of enoki mushroom, bok choy, carrot, red

11-

Herb butter

pepper

25 -

S t u f f e d W is co ns in R a i nb ow Tro ut

Wild rice, crab, mushroom, panko stuffing, roasted

Mussels
Ste a mer s

butternut squash puree

11 -

19-

Penne pasta, chori zo, garlic, parmesan & spicy

Chori zo, tomato, shallot, white wine

Gorgonzola Cream

Shrimp Diablo Pa sta

10-

Scallion

cream sauce, garlic bread

Crab St uffed Jumbo Praw ns

28-

Roasted garlic, preserved lemon, parsley risotto

B o u i l lab a is se

Shellfish
C rab C akes (2)

14 12 1 3-

Bacon, brandy, brown sugar

Crab Risotto

15-

King & Blue crabmeat, beet sauce

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

33-

Certif ied Angus Burger*

11-

Horseradish cocktail sauce

Chilled Octopus

Asian sweet chile-lime butter, garlic-ginger bok choy

Spinach, carameli zed shallots, mushrooms,

cabernet syrup

Fish(Petite Plate)
Fried Calamari

29-

S t e a med A l a ska n K ing C ra b - 1 .2 5 lb 4 9-

Tarragon remoulade, cocktail sauce

Seared Sea Scallo ps a la Marlin *

fish, roasted fennel-saffron-tomato broth

Sauteed Se a Sca l l ops *

Red pepper remoulade

G u lf Sh r imp C oc kta il( 4)

2 9-

Mussels, octopus, shrimp, scallops, crab meat,

Stuffed Pork Tenderlo in

11-

10 -

Carameli zed shallots, shitake mushrooms,

tomatoes, aged cheddar cheese, honey mustard
dressing

27-

Sharp provolone, mushroom, spinach, cabernet

syrup, fingerling potatoes

Arugula, preserved lemon, blueberries

Ahi Tuna poke*

14-

Vegetarian

Scallion, sesame ,soy, siracha sauce,

Penne Pasta Primavera

wontons, avocado

15-

Roasted red pepper & tomato, mushroom, squash,

red pepper & basil cream sauce

Soups & Salads

Sides

C u r r ied C ra b So up Or S ou p d u J ou r 5- / 8Mixed Greens

5-

Sherry-mustard vinaigrette

Caesar*

6-

Romaine, parmesan crisp, anchovy

Autumn Harvest

54544-

8-

Mixed greens roasted beets, squash &

sweet potato, dried cranberry, candied
pecans, champagne vinaigrette

Sauted mu shrooms
Roasted fingerling potatoes
Butternut squash risotto
Sauteed spinach
Grilled zucchini

*According to the City of Madison Dept. of

Health, we must advise you that eating
raw or under cooked meats, seafood,
shellfish, or eggs may cause food bourne
illness. Steaks/hamburgers will only be
cooked rare or med. rare at consumers
request. Raw eggs are used in Caesar
dressing. Fish/seafood are cooked medium
rare unless otherwise requested.