LUNCH

FIRST CAST

Salmon Sashimi*, avocado, spicy soy, masago arare  13

Halibut Crudo*, pistachio, mint, smoked maldon salt, lemon  11

Albacore Crudo*, fennel confit, candied orange, watermelon sorbet, fennel pollen  11

Tonnato, panko-crusted eggplant fries, sorrel 10.50

Thai Green Curry Mussels, Fresno, cilantro, Thai basil, ciabatta  26 full order / 14 half

Buffalo Oysters, Cholula-kosho wing sauce, Korean pepper, celery, basil aioli 11.50 

Seafood Cocktail, shrimp 10, Alaskan king crab 26

Sweet Corn Soup, charred corn, king crab, tarragon, popped sorghum 12 full / 6 half

I’LL HAVE THE FISH*…

Pick a fish and accompaniment, your style.

Dayboat Fish MKT

Halibut  28

Wild Caught Shrimp  19

Cod  20.50

Albacore Tuna  21

Hawaiian Deep Sea Crab  23

Verlasse Salmon  22

Georges Bank Scallops  24

Fried Oysters (buffalo or crispy)  17

Crab Cakes  23

Po’ Boy                                                                         Gambino’s roll, LTO, togarashi-herb aioli, lemon & hand-cut fries 

Shaved Vegetable Salad

root vegetables, white shoyu vinaigrette, fresh herbs

Chopped Kale Salad

seasonal vegetables, Rebel Farms Tuscan Kale, buttermilk lemon dressing, garlic bread crumbs

Avocado Toast +3                                                        sourdough, burrata, avocado, basil, aioli, sesame, Rebel greens, cucumber

N' Chips                                                                                               beer battered and fried crisp, hand-cut fries, slaw                                          

SANDWICHES & HOT STUFF

Tuna Melt*, seared Albacore, toasted English muffin, slaw, American cheese 15.50

Lobster Roll, Maine lobster, celery aioli, griddled roll, hand-cut fries  28

Double Cheese Burger*, ground brisket/short rib, American cheese, lettuce, tomato, onion, hand-cut fries  16

BLT&T, crispy speck, kale, heirloom tomato, tonnato, lemon aioli, sourdough toast, hand-cut fries  16

SALADS & SIDES

Shaved Vegetable Salad, root vegetables, white shoyu vinaigrette, fresh herbs  10

Charred Summer Squash, green romesco, Castelvetrano olives 9 

Colorado Fried “Elote” Corn, chili lime aioli, cotija, Tajin 7 

Chopped Kale Salad, seasonal vegetables, Rebel Farms Tuscan Kale, buttermilk lemon dressing, garlic bread crumbs  12

Broccoli Salad, avocado, apple, sunflower seeds, citrus-sesame dressing 6

Cast Iron Cornbread 1 for 1, 5 for 4

Hand-cut Fries, lemon aioli 4