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/2 shrimp | 4- 12- |
| Pecan Crusted Rainbow Trout Butternut squash puree, Brussels sprouts, balsamic reduction | 13- |
| Mussel Risotto Cauliflower, Chive Oil | 12- |
| Sesame Crusted Mahi Mahi Asian Slaw, wasabi Vinaigrette | 12- |
| 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- 14- |
| Certified Angus Burger* Caramelized shallots, shiitake mushrooms, tomatoes, aged cheddar, honey mustard, mixed green salad | 9- |
| Maple-Soy Glazed Salmon Sandwich Scallion, egg, bell peppers, mixed greens, mango vinaigrette | 10- |
| Grilled Blue Marlin Sandwich Lettuce, tomato, bacon aioli, citrus braised spinach | 11- |
  | |
| 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) Red pepper remoulade | 13- |
| Ahi Tuna Crudo Pickled beets, cauliflower, carrot, baguette, crème fraiche | 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- |
| Shellfish Salad Romaine, shrimp, crab, scallop, boiled egg, tomato, lemon-herb vinaigrette | 19- |
| Sauteéd Mushrooms | 6- |
| Roasted Baby Red Potatoes | 4- |
| Grilled Asparagus | 5- |
| Glazed Beets | 5- |
| Sauteéd Spinach | 4- |
| Sauteéd Gnocchi w/ Bacon | 5- |
| Green Beans w/ Caramelized Shallots | 4- |
  | |
| 4 courses featuring seafood, seasonal ingredients*, and dessert 4 wine flights with meal | 42- 16- |
| Salt Baked Salmon* Caramelized fennel & cauliflower, cous cous, mushrooms, garlic brown butter | 26- |
| Baked Rainbow Trout Lentils, smoked sweet potato, green apple, celery, mushroom cream | 26- |
| Grilled Blue Marlin* Beet risotto, roasted cauliflower, preserved lemon, rosemary crème fraiche | 28- |
| Grilled Mahi Mahi* Sweet potato puree, herbed goat cheese, spinach, orange-balsamic reduction | 28- |
| Maple Glazed Prawns Butternut squash broth, spinach, gnocchi, walnut oil | 28- |
| Shrimp Diablo Pasta Penne pasta, chorizo, garlic, parmesan & spicey cream sauce, garlic bread | 19- |
| Bouillabaisse Mussels, clams, shrimp, scallops, crab meat, fish, baby octopus, roasted fennel-saffron-tomato broth | 29- |
| Coriander Seared Sea Scallops* Green beans, wild rice pilaf, crisp parsnip, chamomile Beurre blanc | 31- |
| Steamed Live Maine Lobster - 1.5 lb | 46- |
| Steamed Alaskan King Crab - 1 lb Served with roasted potatoes and spinach | 48- |
| New York Strip Steak (10 oz)* Roasted potatoes, spinach, caramelized shallots, mushrooms, cabernet jus | 33- |
| Certified Angus Burger Carmelized shallots, shitake mushrooms, tomatoes, aged cheddar cheese, honey mustard dressing | 9- |
| Vegetarian Pasta Grille asparagus, mushrooms, tomatoes, fettucini in tarragon cream sauce Add Salmon or Shrimp | 14- 26- |
 | |
| 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. | |
 
|
|