Salmon Belly Crudo 18.
cucumber, everything spice, lemon oil
Day Boat Scallops 19.
pickled celery, almond aillade, summer truffle aioli
Spanish Octopus 19.
smoked potato, pickled poblano, poached egg vinaigrette
House-made Cavatelli 19.
jumbo lump crab, shiitake, whole grain mustard
Scottish Salmon 31.
israeli couscous, grape tomato, fennel puree, olive salad
Mahi Mahi 32.
green rice, esquites, charred salsa roja
Striped Bass 32.
white beans, broccoli rabe, eggplant relish, romesco
sumac, cauliflower hummus, bulgur, spring pea, black lentil, zhug
*changes seasonally as ingredients become available at their peak.
Mike and I are extremely excited and ready to open our doors here in Medford Lakes! Unfortunately, things are taking a little longer to both complete and arrive. At this point we are hoping to reopen by the end of November. In the mean time we are testing out many new menu ideas and cannot wait to share them with you. We will continue to share updates with you as we know more including opening our reservations back up through OpenTable and information for our annual FEAST OF THE SEVEN FISH. If you need to get touch with us please email firstname.lastname@example.org.
- Mike and Felice