Uni & Tuna Tartare*

spiced cashews / broccoli / mandarin orange / honey kewpie mayo

Cashew Shrimp

French Dover Sole

Fried Lobster & Waffle

1.5LB Lobster Frites

spicy tomato sauce / calabrian chiles / parmigiano reggiano / grilled sourdough

Maine Lobster Bucatini Fra Diavolo

Whole Branzino Almondine is a dish featuring a whole branzino fish cooked with a buttery almond topping. This version is characterized by its crispy seared skin and the nutty flavor of toasted almonds, enhanced with fresh herbs and lemon. Here's how to recreate it at home.

Whole Branzino Almondine

gluten free lady fingers / pistachio cream / toffee crunch

Pistachio Tiramisu

warm or cold Saltie Girl Sea Salt & Vinegar Potato Chips

New England Lobster Roll

white wine / garlic / butter / lemon / herbs / parmesan fries

Blue Hill Bay Moules Frites

Saltie Girl Fish & Chips

ricotta / ricotta salata / reggiano / meyer lemon

Fried Squash Blossoms

little gems / tuna belly / pee wee potatoes / green beans / 8 min egg / cucumber / shelling beans / red onion / olives / anchovy dressing

Tuna Belly Niçoise Salad

Moules Frites

cilantro / thai basil / spicy ginger garlic sauce / sticky rice

Whole Fried Black Bass

marble potato / celery / house cured bacon / fried clam

New England Clam Chowder

18 oysters / 4 littlenecks / 4 top necks / 4 shrimp / 4 jonah crab claws / lobster cocktail / tuna poke / jumbo lump crab / sea urchin / 30g Saltie Girl caviar

Seafood Towers - Royale*

12 oysters / 4 littlenecks / 4 top necks / 4 shrimp / 4 jonah crab claws / lobster cocktail / tuna poke

Seafood Towers - Grande*

1.5LB Maine Lobster Frites

Pt. Judith Calamari

rice vinegar / fish sauce / soy / sesame / cashew salsa macha / chili crisp

Marinated Persian Cucumbers

quail egg / truffle aioli / reggiano / buttered brioche

Hand-Chopped Dry Aged Prime Steak Tartare*

pea tendril / snap pea / english pea / maitake

Dry-Aged Crispy Branzino

served with artisanal bagel / cream cheese / tomato / cucumber / red onion

Smoked Sturgeon

Finely dice the fresh tuna into small cubes and place in a bowl.

Prepare the Tuna

Add the soy sauce, sesame oil, lime juice, salt, and black pepper to the diced tuna. Mix gently to combine.

Mix the Tartare

Carefully place the uni on top of the tuna mixture without breaking it.

Prepare the Uni

Sprinkle the chopped chives and caviar over the tuna and uni mixture.

Garnish

Lightly toast the milk bread slices until golden brown.

Toast the Bread

Serve the uni and tuna tartare on the toasted milk bread slices.

Serve

uni (sea urchin)

fresh tuna (sushi grade)

soy sauce

chives (finely chopped)

caviar

milk bread

sesame oil

lime juice

salt

black pepper

In a small bowl, combine the roasted cashews, garlic, ginger, red pepper flakes, salt, and pepper. Set aside.

Prepare the Cashew Coating

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli florets and sauté for about 3-4 minutes until they are bright green and slightly tender. Remove from the skillet and set aside.

Cook the Broccoli

In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque. Season with salt and pepper.

Sauté the Shrimp

Add the cooked broccoli and mandarin oranges to the skillet with the shrimp. Stir gently to combine.

Combine Ingredients

In a small bowl, mix together the Kewpie mayonnaise and honey until smooth.

Make the Honey Kewpie Sauce

Remove the skillet from heat. Drizzle the honey Kewpie mayo over the shrimp and broccoli mixture, then sprinkle the cashew coating on top. Serve warm.

Shrimp, peeled and deveined

Cashews, roasted and unsalted

Broccoli florets

Mandarin oranges, drained

Kewpie mayonnaise

Honey

Olive oil

Garlic, minced

Ginger, grated

Red pepper flakes

Salt

Pepper

Season the Dover sole fillets with salt and black pepper on both sides.

Prepare the Fish

In a large skillet, melt the unsalted butter over medium heat.

Melt the Butter

Add the seasoned Dover sole fillets to the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a light golden color.

Cook the Fish

Once the fish is cooked, add the capers and lemon juice to the skillet. Gently spoon the melted butter and capers over the fish.

Add Capers and Lemon

Sprinkle the chopped parsley over the fish before serving.

Dover sole fillets

Unsalted butter

Lemon juice

Capers

Fresh parsley, chopped

Black pepper

Boil the lobster tails in salted water for about 5-6 minutes until just cooked. Remove from water, cool, and extract the meat. Cut into large chunks.

Prepare the Lobster

In a large bowl, mix together flour, cornmeal, baking powder, salt, and black pepper. In another bowl, whisk the eggs, milk, and melted butter together. Combine the wet and dry ingredients until just mixed.

Make the Waffle Batter

In a saucepan over medium heat, melt the butter and add sweet corn. Cook for about 5 minutes until heated through and slightly caramelized. Blend until smooth and season with salt to taste.

Prepare Sweet Corn Butter

In a small saucepan, combine maple syrup, cayenne pepper, and honey. Heat gently until warmed and well mixed.

Prepare Spicy Maple Syrup

Preheat the waffle iron. Pour the waffle batter onto the hot iron and cook according to the manufacturer's instructions until golden brown.

Cook the Waffles

Heat vegetable oil in a deep skillet. Dredge lobster chunks in flour and fry in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Fry the Lobster

Plate the waffles, top with fried lobster, drizzle with spicy maple syrup, and serve with sweet corn butter on the side.

Lobster tails

All-purpose flour

Cornmeal

Baking powder

Eggs

Milk

Butter (melted)

Vegetable oil (for frying)

Sweet corn

Butter (for corn)

Maple syrup

Cayenne pepper

Bring a large pot of salted water to a boil. Add the lobster and cook for 8-10 minutes until bright red and cooked through. Remove the lobster from the pot and let it cool slightly. Once cool, crack the shell and remove the meat, then chop into bite-sized pieces.

While the lobster is cooling, prepare the French fries according to package instructions if using frozen, or fry homemade fries until golden and crispy. Season with salt and pepper.

Cook the French Fries

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Make the Garlic Butter

Add the lobster meat to the garlic butter and toss to coat. Serve the lobster on top of the fries, drizzling any remaining garlic butter over the top. Garnish with chopped parsley and serve immediately.

Combine and Serve

Lobster

Unsalted Butter

Garlic cloves, minced

French Fries (frozen or homemade)

Black Pepper

Parsley, chopped (for garnish)

In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.

Cook the Bucatini

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped Calabrian chiles, sautéing until fragrant, about 1-2 minutes.

Prepare the Sauce

Stir in the canned crushed tomatoes, sea salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes.

Add Tomatoes

Add the cooked bucatini pasta and chopped lobster meat to the sauce. Toss gently to combine, allowing the pasta to absorb the flavors for about 2-3 minutes.

Combine Pasta and Sauce

Remove the skillet from heat and stir in the chopped basil and grated Parmigiano Reggiano. Mix well.

Finish with Basil and Cheese

Serve hot, garnished with additional basil and cheese if desired, alongside grilled sourdough bread.

bucatini pasta

olive oil

garlic cloves, minced

calabrian chiles, chopped

canned crushed tomatoes

sea salt

freshly ground black pepper

fresh basil leaves, chopped

Maine lobster meat, cooked and chopped

parmigiano reggiano, grated

Preheat your oven to 400°F (200°C). Rinse the whole branzino under cold water, then pat it dry with paper towels. Season the cavity and outside of the fish with salt and black pepper.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the branzino and sear for 3-4 minutes on each side until golden brown.

Sear the Fish

In a separate saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. This should take about 5-7 minutes.

Brown the Butter

Add the sliced almonds to the browned butter and stir for 1-2 minutes until they are toasted and fragrant.

Add Almonds

Pour the browned butter and almonds over the branzino in the skillet. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.

Bake the Fish

Remove the fish from the oven and garnish with chopped parsley. Serve the whole branzino with lemon wedges on the side.

Whole branzino, cleaned and scaled

Butter

Sliced almonds

Lemon wedges, for serving

In a food processor, blend the pistachios until finely ground. Add the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Prepare the Pistachio Cream

In a shallow dish, pour the brewed coffee. Quickly dip each gluten-free lady finger into the coffee, ensuring they are soaked but not soggy. Layer the dipped lady fingers in the bottom of a serving dish.

Assemble the Tiramisu

Spread half of the pistachio cream mixture over the layer of lady fingers. Sprinkle half of the toffee bits on top.

Layer the Cream

Add another layer of dipped lady fingers on top of the cream. Spread the remaining pistachio cream on top and finish with the remaining toffee bits.

Repeat Layers

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Chill

Before serving, dust the top with additional powdered sugar if desired. Slice and enjoy!

Gluten-free lady fingers

Pistachios (shelled and unsalted)

Heavy cream

Mascarpone cheese

Powdered sugar

Vanilla extract

Coffee (brewed and cooled)

Toffee bits

In a mixing bowl, combine the lobster meat, mayonnaise, lemon juice, celery, chives, salt, and black pepper. Mix gently until well combined. Adjust seasoning to taste.

Prepare the Lobster Filling

In a skillet over medium heat, melt the butter. Add the hot dog buns and toast them until golden brown on both sides.

Toast the Buns

Once the buns are toasted, fill each bun generously with the lobster mixture.

Assemble the Lobster Rolls

Serve the lobster rolls immediately, accompanied by Saltie Girl Sea Salt & Vinegar Potato Chips.