Friday Lunch Menu



First Course
Oyster in the 1/2 shell2.25 ea.
Shrimp Cocktail10-
Soup du Jourcup 4-
bowl 7-
Mixed Green of Caesar Salad
w/3 shrimp
4-
12-


Entrees
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-


Dinner Menu

   

First Course
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-


Soups
Soup of the Daycup 5-
bowl 8-


Salads
Mixed Greens
Sherry-mustard viniagrette
5-
Caesar*
Romaine, parmesan crisp, anchovy
6-


Sides
Sauteéd Mushrooms6-
Roasted Baby Red Potatoes4-
Potato Puree4-
Sauteéd Zucchini5-
Grilled Asparagus5-


Chef's Tasting

   
4 courses featuring seafood, seasonal ingredients*, and dessert
4 wine flights with meal
42-

16-


Fish & Crustaceans
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 Prawns28-
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 lb46-
Steamed Alaskan King Crab - 1 lb
Served with roasted potatoes and spinach
46-


Meat
New York Strip Steak (10 oz)*
Potato puree, arugula, caramelized shallots, mushrooms, cabernet jus
33-


Vegetarian
Vegetarian Pasta
Grille asparagus, mushrooms, tomatoes, fettucini in tarragon cream sauce
Add Salmon or Shrimp
16-


22-


Desserts

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.