cream cheese panna cotta, rum raisins, nocino ice cream

Candied Walnut Carrot Cake

Kaluga

Served with a ginger-honeycrisp apple mignonette. Only one chef's selected oyster is offered daily. Limit 24 featured oysters per table at one time.

Chef's Daily Featured Oyster

chives, sourdough croutons, artisan bacon

Topneck Clam Chowder

english muffin, sweet corn & potato hash, hollandaise

Dungeness Crab Benedict

sustainably raised in Arizona, cranberry bean salad, 'nduja, pest, romano beans

Oven Roasted Barramundi

White Sturgeon

Acme Sourdough Bread

Avocado Tartine

responsibly sourced by the Schmitz family in San Leandro, California, tomatillo shakshuka, herb fougasse

Oak Grilled Skirt Steak

seasonal mixed greens, vinaigrette, sourdough croutons

Seasonal Salad

Warm Chocolate Pudding Cake

dayboat landed out of Hokkaido, Japan, strawberry gazpacho, guanciale, sofrito, sourdough lace, strawberry relish

Scallop Ceviche

hook & line caught in Lake Superior, summer squash crépinette, sauce arrabbiata, squash relish

Oven Roasted Whitefish

parmesan cheese and choice of butter or tomato sauce

Cheese Ravioli

Dungeness Crab Cocktail

garlic butter, parmesan, pangrattato, chives

Baked Oysters

honey greek yogurt ice cream, candied thyme

Peach Pistachio Baklava

almond cake, roasted strawberries, amaretto chantilly, strawberry curd

Strawberry Shortcake

pico de gallo, confit egg yolk, soy glaze

Grilled Broccolini

trap caught near Crisfield, Maryland, avocado, almond pesto, heirloom tomato, old bay fries

Soft-Shell Crab Sandwich

Housemade Ice Creams or Sorbet

Indulge in our perfectly crispy French Fries, golden and seasoned to perfection. Each bite offers a satisfying crunch followed by a fluffy interior, making them the ultimate comfort food. Enjoy them plain, or elevate your experience with a selection of flavorful dipping sauces that will make your taste buds dance!

French Fries

served with horseradish, cocktail sauce & lemon

Iced Shellfish

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, then fold in the grated carrots, walnuts, and candied ginger.

Prepare the Cake Batter

Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.

Bake the Cake

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Prepare the Gelatin

In a saucepan, heat the heavy cream and sugar over medium heat until just boiling. Remove from heat and stir in the bloomed gelatin and vanilla extract. Add in the cream cheese and blend until smooth.

Make the Panna Cotta Mixture

Pour the mixture into serving cups and refrigerate for at least 4 hours until set.

Chill the Panna Cotta

In a bowl, combine raisins and dark rum. Let them soak for at least 1 hour or overnight for best results.

Soak the Raisins

In a saucepan, combine heavy cream, whole milk, and sugar. Heat until warm. In a separate bowl, whisk egg yolks, then slowly pour in the warm cream mixture while whisking constantly. Return to the saucepan and cook until thickened.

Prepare the Ice Cream Base

Remove from heat, stir in nocino liqueur and vanilla. Chill the mixture in the fridge, then churn in an ice cream maker according to manufacturer's instructions.

Chill and Freeze

All-purpose flour

Granulated sugar

Brown sugar

Baking powder

Baking soda

Ground cinnamon

Salt

Vegetable oil

Large eggs

Vanilla extract

Grated carrots

Chopped walnuts

Candied ginger

Cream cheese

Heavy cream

Gelatin powder

Raisins

Dark rum

Whole milk

Egg yolks

Nocino liqueur

If using store-bought blinis, warm them up in a pan over low heat for 2-3 minutes on each side. If making from scratch, prepare a simple batter using flour, milk, eggs, and bake them in a skillet until golden brown.

Prepare Blinis

Chop Chives

Place a warm blini on a serving plate. Add a dollop of sour cream on top, followed by a generous spoonful of Kaluga caviar. Sprinkle with chopped chives.

Assemble the Dish

Serve with lemon wedges on the side for an extra burst of flavor.

Garnish

Kaluga caviar

Blinis

Sour cream

Chives

Lemon wedges

In a bowl, combine the finely diced Honeycrisp apple, grated ginger, red wine vinegar, honey, and salt. Mix well until all ingredients are evenly combined.

Mix Ingredients

Cover the mignonette and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

Let it Rest

Carefully shuck the fresh oysters using an oyster knife, making sure not to spill any of the briny juice.

Shuck the Oysters

Place the shucked oysters on a chilled platter. Serve with the ginger-honeycrisp apple mignonette on the side.

Arrange and Serve

Fresh oysters

Honeycrisp apple, finely diced

Fresh ginger, grated

Red wine vinegar

Honey

In a large pot, cook the artisan bacon over medium heat until crispy. Remove and crumble, leaving the rendered fat in the pot.

Cook the Bacon

In the same pot, add butter and sauté the onion, celery, and garlic until softened, about 5 minutes.

Sauté Vegetables

Add the diced potatoes, clam juice, thyme, bay leaf, salt, and pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Add Potatoes and Seasonings

Stir in the cleaned topneck clams and heavy cream. Cook for another 5-7 minutes or until the clams open.

Add Clams and Cream

While the chowder is cooking, preheat the oven to 375°F (190°C). Toss the cubed sourdough bread with olive oil and spread on a baking sheet. Bake for 10-15 minutes or until golden brown.

Prepare Croutons

Remove the bay leaf from the chowder. Ladle the chowder into bowls, top with crumbled bacon and chopped chives, and serve with sourdough croutons.

Serve

Topneck clams (fresh, cleaned)

Clam juice

Potatoes (peeled and diced)

Onion (chopped)

Celery (chopped)

Garlic (minced)

Butter

Thyme (dried)

Bay leaf

Black pepper

Chives (chopped)

Artisan bacon (cooked and crumbled)

Sourdough bread (cubed, for croutons)

Olive oil (for drizzling on croutons)

In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are golden brown and tender, about 10-12 minutes.

Cook the Potatoes

Add diced onion, red bell pepper, and sweet corn to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add Vegetables

Remove from heat and stir in chopped parsley. Set aside and keep warm.

Finish the Hash

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Poach the Eggs

While the eggs are poaching, split and toast the English muffins until golden brown.

Toast the English Muffins

Place a toasted English muffin half on a plate. Top with a generous portion of the sweet corn and potato hash, followed by the Dungeness crab meat. Carefully place a poached egg on top, and drizzle with hollandaise sauce. Garnish with additional parsley if desired.

Assemble the Benedict

Dungeness crab meat

English muffins

Eggs

Hollandaise sauce

Potatoes, diced

Sweet corn, fresh or frozen

Red bell pepper, diced

Onion, diced

Olive oil

Fresh parsley, chopped

Preheat the Oven

Place the barramundi fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, salt, and pepper. Rub to coat evenly.

Prepare the Barramundi

Roast in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.

Roast the Fish

In a large bowl, combine the cranberry beans, diced tomatoes, chopped red onion, and cilantro.

Combine Salad Ingredients

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss to combine.

Dress the Salad

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the trimmed romano beans, salt, and pepper. Cook for about 5-7 minutes or until tender.

Cook Romano Beans

On each plate, serve a portion of roasted barramundi alongside a generous scoop of cranberry bean salad and sautéed romano beans. Top with nduja and pesto.

Plate the Dish

Barramundi fillets

Lemon juice

Cranberry beans

Roma tomatoes, diced

Red onion, finely chopped

Fresh cilantro, chopped

Nduja

Pesto

Romano beans, trimmed

Garlic, minced

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Place the sturgeon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes.

Marinate the Sturgeon

Preheat the Grill

Remove the sturgeon from the marinade, allowing excess to drip off. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.

Grill the Sturgeon

During the last minute of grilling, add the lemon slices on the grill alongside the sturgeon and sprinkle the capers on top of the fillets.

Add Capers and Lemon

Remove the sturgeon from the grill, serve immediately, and enjoy your California-style white sturgeon with grilled lemon and capers.

White sturgeon fillets

Fresh dill, chopped

Capers, rinsed and drained

Lemon slices

In a large bowl, combine the bread flour and Maldon sea salt. In a separate bowl, mix the water and sourdough starter until well combined. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. You can also use the stretch and fold method if preferred.

Knead the Dough

Place the kneaded dough into a lightly greased bowl. Cover with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

First Rise

Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a round or oval loaf as desired.

Shape the Dough

Place the shaped dough on a parchment-lined baking sheet or into a proofing basket. Cover and let it rise for another 2-3 hours.

Second Rise

Preheat your oven to 450°F (232°C) for at least 30 minutes before baking.

Once the dough has risen, score the top with a sharp knife and place it in the preheated oven. Bake for 30-35 minutes until golden brown and hollow sounding when tapped.

Bake the Bread

Remove the bread from the oven and let it cool on a wire rack. Serve warm with butter and a sprinkle of Maldon sea salt.