Crispy fried zucchini sticks served with a side of ranch.

Warm soft pretzel served with a spicy cheese dip.

Fresh avocado, tomato, onion, and cilantro, served with tortilla chips.

Crispy fried shrimp tossed in a sweet and spicy sauce.

Creamy whipped feta dip with roasted red peppers, served with warm pita bread.

Flaky phyllo pastry filled with spinach and feta cheese.

Light and crispy zucchini fritters served with cooling tzatziki sauce.

Golden polenta fries seasoned with Parmesan and herbs, served with romesco.

Creamy burrata cheese served with slow-roasted cherry tomatoes and basil.

Toasted baguette with goat cheese, fig jam, and balsamic glaze.

Lightly fried soft-shell crab, served with a lemon-herb butter.

Baked clams with seasoned breadcrumbs, bacon, and peppers.

Large mushroom caps filled with a savory blend of seafood and breadcrumbs.

Fried calamari rings served with a vibrant, spicy dipping aioli.

Seared halloumi cheese drizzled with local honey and thyme.

Crispy wontons filled with seasoned crab and cream cheese, with sweet chili sauce.

Crispy risotto balls filled with wild mushrooms and truffle, served with marinara.

Paper-thin slices of cooked octopus, lemon, olive oil, and paprika.

Delicate kingfish slices with segments of grapefruit and a hint of mint.

Thinly sliced fluke drizzled with white truffle oil, sea salt, and chives.

Diced tuna mixed with spicy mayo, avocado, and tobiko, served with taro chips.

Premium Kumamoto oysters, known for their sweet flavor and clean finish.

Thinly sliced smoked salmon with capers, red onion, and dill cream.

Fresh bay scallops marinated in lime, red onion, cilantro, and chili.

A delicate assortment of 7 pieces of fresh, thinly sliced fish.

Chef's selection of fresh daily nigiri (5 pieces).

Cajun-spiced rice with ground meat and vegetables.

Mixed greens with cherry tomatoes and cucumber, with house vinaigrette.

Classic creamy coleslaw with a tangy dressing.

Crispy shoestring fries tossed with truffle oil and Parmesan cheese.

A rotating selection of fresh seasonal vegetables, lightly sautéed.

Creamy mashed potatoes infused with roasted garlic.

Crispy Brussels sprouts roasted with smoked bacon.

Fresh asparagus spears grilled and seasoned with lemon zest.

Small, savory crab salad rolls on toasted brioche.

Fried artichoke hearts with a lemon-herb dipping sauce.

White anchovies marinated in vinegar and olive oil, served with toast points.

Sizzling garlic shrimp in olive oil with chili flakes, served with crusty bread.

A selection of gourmet olives marinated in herbs and citrus.

Sliced Manchego cheese served with sweet quince paste and almonds.

Lightly blistered shishito peppers with sea salt and a squeeze of lime.

Crispy fried potatoes with spicy tomato sauce and garlic aioli.

Littleneck clams sautéed with garlic, white wine, and parsley, served with crusty bread.

Oysters roasted with garlic, Parmesan cheese, and breadcrumbs.

Little neck clams steamed in a rich garlic butter sauce.

Mussels steamed in a spicy tomato and white wine broth, served with grilled bread.

Fresh salmon thinly sliced with lemon, olive oil, and fresh dill.

Silky Hamachi with ginger, scallion, and a light soy dressing.

Delicate bay scallops with citrus vinaigrette, chili oil, and fresh herbs.

Thinly sliced yellowfin tuna with ponzu, jalapeño, and crispy garlic.

House-pickled mackerel fillets with red onion, dill, and crusty bread.

Creamy smoked trout dip served with crispy crostini and fresh vegetables.

A single oyster with vodka, cocktail sauce, and a hint of spice.

A curated selection of oysters, clams, and shrimp for two, served with all the fixings.

Large, succulent shrimp served with a zesty horseradish cocktail sauce.

Fresh, sweet cherrystone clams served chilled with cocktail sauce.

Six briny Gulf oysters, served on the half shell with classic accompaniments.

A fresh selection of twelve local oysters, served with mignonette, cocktail sauce, and lemon.

Tender grilled octopus served with a smoky romesco sauce and roasted potatoes.

Oysters baked with spinach, Pernod, and a rich hollandaise sauce.

Crispy fritters filled with conch, bell peppers, and spices, served with a key lime aioli.

Diced fresh tuna, avocado, and soy-ginger dressing, served with crispy wontons.

Lightly fried calamari served with marinara sauce and a lemon aioli.

Creole style, herb, bacon & Fresno

Crackers, Fresno hot sauce, cocktail, mignonette

Jumbo lump, fennel mornay, ritz

Pepperjam

Anchovy, ritz crumble, parmesan

A classic creamy soup featuring delicate crab meat and a hint of sherry.

A light and aromatic broth-based soup with white fish, tomatoes, and fresh herbs.

A luxurious, smooth bisque made with rich lobster broth, cream, and tender lobster pieces.

A hearty, flavorful gumbo with shrimp, crab, okra, and a kick of spice.

A rich, creamy chowder filled with tender clams, potatoes, and savory herbs.

Classic breakfast sandwich.

Toasted bagel with cream cheese, smoked salmon, capers, and red onion.

Mahi-mahi fillet blackened to perfection, served with coleslaw and a jalapeño aioli.

Pan-seared crab cake with crisp lettuce, ripe tomato, and spicy aioli on a toasted bun.

Crispy fried shrimp, lettuce, tomato, and remoulade sauce on a baguette.

Warm lobster meat tossed in butter, served on a toasted split-top bun.

Crispy fried flounder fillet served on a brioche bun with lettuce, tomato, and tartar sauce.

Fresh tagliatelle pasta with a mix of shrimp, clams, and mussels in a white wine sauce.

Linguine with shrimp, calamari, and mussels in a spicy tomato sauce.

Our chef's seasonal pasta creation, featuring fresh ingredients and unique flavors.

Spaghetti with fresh clams, garlic, white wine, and parsley, drizzled with olive oil.

Penne pasta in a spicy tomato sauce with fresh crab meat and basil.

Creamy grits-inspired pasta dish with sautéed shrimp, bacon, and cheddar.

Delicate ravioli filled with lobster and ricotta, served in a creamy saffron sauce.

Linguine pasta tossed with mussels, clams, shrimp, and a light tomato-garlic sauce.

Succulent shrimp grilled and seasoned with garlic and herbs.

Grilled chicken breast served with seasonal vegetables and a light lemon sauce.

A classic dish of crispy fish and chips, served with tartar sauce.

Crispy Belgian waffles topped with fresh berry compote and whipped cream.

Soft tortillas filled with scrambled eggs, chorizo, cheese, and salsa.

Scrambled eggs with smoked salmon, cream cheese, and chives, served with toast.

Crispy-skinned duck breast with a cherry reduction and wild rice pilaf.

Creamy Arborio rice with seasonal vegetables and Parmesan cheese.

Flaky grouper fillet lightly pan-fried and finished with lemon butter sauce.

Pan-roasted Chilean Sea Bass with a sweet and savory miso glaze.

Grilled Mahi-Mahi served with a fresh and vibrant pineapple salsa.

Classic French dish with lobster meat cooked in a rich, creamy sauce, then stuffed back into the shell.

Whole grilled red snapper with lemon, herbs, and a side of roasted vegetables.

Large sea scallops seared to perfection, served over creamy corn risotto.

A succulent steamed lobster tail, served with drawn butter.

Diced Ahi tuna, avocado, cucumber, and sesame-soy dressing over sushi rice.

Ask your server about today's fresh catch, expertly prepared by our culinary team.

Omelette filled with smoked salmon, cream cheese, and chives.

English muffin topped with crab cakes, poached eggs, and hollandaise sauce.

Creamy grits topped with sautéed shrimp, bacon, and a rich gravy.

A seasonal mix of crab, shrimp, mussels, corn, and potatoes, seasoned to perfection.

Large prawns grilled to perfection, drizzled with a fresh herb butter.

Large shrimp sautéed with garlic, white wine, and cherry tomatoes, served over linguine.

Two pan-seared crab cakes made with premium lump crab, served with a roasted red pepper coulis.

Sweet and succulent king crab legs, served with drawn butter and lemon.

Thick swordfish steak grilled to perfection, accompanied by grilled corn salsa.

Oven-baked cod with a savory garlic-herb crust, served with roasted potatoes.

Spiced red snapper fillet, pan-seared and served with dirty rice and collard greens.

A generous assortment of fried shrimp, scallops, and cod with crispy fries and coleslaw.

A vibrant and flavorful Spanish rice dish loaded with shrimp, mussels, clams, and saffron.

Perfectly grilled salmon served with seasonal vegetables and a creamy dill sauce.

Flaky halibut fillet with roasted asparagus and a lemon-butter caper sauce.

NC potatoes & carrots, baby bok choy, sweet corn emulsion, sauce vierge

crispy potato salad, pickled celery root, mustard seeds

cucumber mignonette, pickled fresnos, charred aji dulce peppers

rock shrimp risotto, NC basil pesto, crispy celery root

creamy succotash, chives

A delightful combination of vanilla and chocolate ice cream.

A rotating selection of artisanal Italian gelatos.

Warm baked apple crumble served with a scoop of cinnamon ice cream.

Light and refreshing berry panna cotta, topped with fresh berries.

Rich and creamy cheesecake with a salted caramel swirl.

Smooth espresso-flavored panna cotta with a hint of sweetness.

Warm berry cobbler with a buttery topping, served with vanilla ice cream.

Classic vanilla bean crème brûlée with a caramelized sugar top.

Warm molten chocolate cake with a scoop of vanilla bean ice cream.

Tangy and sweet key lime pie with a graham cracker crust and whipped cream.

Classic root beer served chilled.

Premium still water.

Muddled mint, lime, sugar, and soda water.

Premium sparkling water.

Espresso with steamed milk and foam.

Freshly brewed, strong espresso shot.

Gin, fresh cucumber, lime, and soda water.

Tequila, lime, agave, and jalapeño for a kick.

A selection of four different mimosa flavors.

Vodka, coffee liqueur, and fresh espresso.

A refreshing house-specialty cocktail with gin, elderflower, and cucumber.

A medium-bodied red wine with berry notes.

A crisp and refreshing white wine.

A crisp and dry sparkling rosé.

A rotating selection of local Charlotte craft beers.