Friday Lunch Menu
| Oyster in the 1/2 shell | 2.25 ea. |
| Shrimp Cocktail | 10- |
| Soup du Jour | cup 4- bowl 7- |
| Mixed Green of Caesar Salad w/3 shrimp | 4- 12- |
| Crab Cake "Benedict"* Poached eggs, béarnaise sauce, mixed greens | 14- |
| Scallop & Spinach Salad* Hard egg, red onion, grape tomato, berry-balsamic reduction | 13- |
| Bacon Wrapped Monkfish Skewers Grilled zucchini, cherry tomatoes, served over rice with maple-soy glaze | 13- |
| Seafood Salad* Romaine, shrimp, crab, boiled egg, tomato, lemon-herb vinaigrette | 13- |
| Gulf Shrimp Diablo Pasta Penne pasta, chorizo, garlic, parmesan, and spicy cream sauce | 13- |
| Vegetarian Pasta Grilled asparagus, mushrooms, cherry tomatoes, fettucine, tarragon cream sauce Add shrimp | 10- 13- |
| Certified Angus Burger* Caramelized shallots, shiitake mushrooms, tomatoes, aged cheddar, honey mustard | 9- |
| Southwest Salmon Sandwich Red onion, tomato, avocado, chipolte aioli, tortilla chips, corn & black bean salsa | 10- |
| Fried Mahi Mahi Sandwich Mixed greens, tomato, soy aioli, Asian slaw | 11- |
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| Oysters in the Half Shell* | 2.25 ea. |
| Oysters Rockefeller (2)* | 8.50 |
| Steamed Mussels & Clams Chorizo, tomato, shallot, and white wine | 10- |
| Crab Cakes (2) Lobster cream sauce | 13- |
| Pesto Encrusted Tuna Smoked tomato ratatouille, vegetable chips | 12- |
| Gulf Shrimp Cocktail (4) Tarragon remoulade, cocktail sauce | 10- |
| Seared Sea Scallops "a la Marlin"* Bacon, brandy, brown sugar | 13- |
| Soup of the Day | cup 5- bowl 8- |
| Mixed Greens Sherry-mustard viniagrette | 5- |
| Caesar* Romaine, parmesan crisp, anchovy | 6- |
| Sauteéd Mushrooms | 6- |
| Roasted Baby Red Potatoes | 4- |
| Potato Puree | 4- |
| Sauteéd Zucchini | 5- |
| Grilled Asparagus | 5- |
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| 4 courses featuring seafood, seasonal ingredients*, and dessert 4 wine flights with meal | 42- 16- |
| Miso-Honey Glazed Salmon Zucchini, bok choy, eggplant, soba noddle salad, orange-sesame viniagrette | 27- |
| Roasted Monkfish Beet cous cous, roasted garlic-whipped chevre, lemony tomato coulis | 25- |
| Rosemary Grilled Prawns | 28- |
| Tempura Prawns Gnocchi, seared cabbage, carrots, white bean puree | 27- |
| Pan Seared Mahi Mahi Curried cauliflower, pine nuts, apples, green lentils, eggplant puree, cucumber raita | 27- |
| Grilled Blue Marlin Steak* Potato puree, broccoli, cauliflower, lemon-dill cream sauce | 28- |
| Blackened Ahi Tuna* Sweet potato puree, braised greens, fried okra, citrus butter | 28- |
| Baked Rainbow Trout Stuffed with crab & bacon, fried broccoli, chickpeas, raspberry Beurre Rouge | 25- |
| Bouillabaisse Mussels, clams, shrimp, scallops, crab meat, fish, baby octopus, roasted fennel-saffron-tomato broth | 28- |
| Chipotle Rubbed Sea Scallops* Sweet corn risotto, stewed peppers with fennel, cilantro aioli | 30- |
| Steamed Live Maine Lobster - 1.5 lb | 46- |
| Steamed Alaskan King Crab - 1 lb Served with roasted potatoes and spinach | 46- |
| New York Strip Steak (10 oz)* Potato puree, arugula, caramelized shallots, mushrooms, cabernet jus | 33- |
| Vegetarian Pasta Grille asparagus, mushrooms, tomatoes, fettucini in tarragon cream sauce Add Salmon or Shrimp | 16- 22- |
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| Please ask your server for today's in-house creations. | |
*According to the City of Madison Department of Public Health, we must advise you that eating raw or under-cooked foods can cause food-borne illness. | |
An 18% gratuity will be added for parties of 6 or more. No separate checks. | |
 
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