Chef’s choice of fresh oysters served raw with Atomic Horseradish, cocktail sauce, hot sauce granita, and lemon.

Smoked bacon, bibb lettuce, heirloom tomatoes, mayo, avocado, on lightly toasted multi-grain. Served with kettle chips.

Iceberg lettuce, heirloom tomatoes, radish, scallions, smoked blue cheese crumbles, buttermilk ranch dressing.

5 oz. cod filet tempura battered and fried golden
brown or 6 butterfly shrimp fried and served with
house tartar sauce, Maldon fries and fresh lemon.

Mixed greens, sliced apple, dried apricot, candied pecans, chevre, champagne vinaigrette.

6 oz. Wagyu beef patty, caramelized onions and shitake mushrooms, provolone cheese, arugula, umami sauce, served on brioche bun with Maldon fries.

Cilantro-lime-pumpkin seed pesto, queso fresca-mozzarella blend, red cabbage slaw, and chipotle aioli on the side.

6 oz. blackened American Gulf Red Snapper
pan-seared with blue crab gumbo, dirty rice, scallions, and chilies.

Local yellowfin tuna (in Hawaii know as Ahi) tossed with soy-scallion marinade, served with coconut rice, seaweed salad, chilies, mango, and fresh avocados.

8 oz. marinated skirt steak, char-grilled, salsa verde, coconut rice, red cabbage slaw, smashed avocado and corn tortillas.

Citrus-chili marinated boneless chicken cooked under a press. Served w/ coconut rice, red cabbage slaw, and mojo sauce.

Made in house topped with granola and whipped cream.

Smashed avocado, arugula, heirloom tomatoes, pepitas, queso fresca, multi-grain.

Red cabbage slaw, smashed avocado, queso fresca, cilantro on corn tortillas w/ salsa verde on the side, coconut rice.

Half pound, Old Bay, Tabasco butter, served with
cocktail sauce and lemon.

North Atlantic cooked lobster, basil, cilantro, red cabbage slaw, bibb lettuce, wrapped in rice paper. Served with mojo sauce and fresh melon.

Crispy calamari and shrimp w/ marinated olives,
shishito pepper, tartar sauce, lemon, and Maldon salt.