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Lemon Basil Aioli

shrimp, avocado, red onion, cilantro

15oz. Grilled ribeye, fried soft shell crab, asparagus, grilled cherry tomatoes, cheesy pimento grits

A mild, midsized oyster with a very sweet finish—a typical Cape Cod Bay profile that almost all the Barnstable and Dennis oysters share.

Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. Historically, it was the distinction between walking and swimming that formed the primary taxonomic division into the former suborders Natantia and Reptantia. Members of the Natantia (shrimp in the broader sense) were adapted for swimming while the Reptantia (crabs, lobsters, etc.) were adapted for crawling or walking. Some other groups also have common names that include the word "shrimp"; any small swimming crustacean resembling a shrimp tends to be called one.

The Atlantic Scallop, a bivalve mollusk, is harvested for the muscle that holds its two shells together. Stretching from Maine to North Carolina, commercially valuable scallop beds are usually found at depths between 60 and 360 feet.

The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon.The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.

This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.

Seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless.

GF

GF

Specialty Side

Specialty Side | GF

Specialty Side

jalapeno peppers, honey butter

capers, dill everything spice, pita

bread & butter pickles, pita

pepper chutney, pimento cheese

lemon-basil aioli

chipotle pepper aioli

mild green Tabasco™ cream sauce

East Coast shrimp, old bay seasoning, cocktail sauce

cocktail, horseradish, lemon, crackers

Pickled carrots, green onion, ponzu & wasabi aioli