minimum 6 oysters per order
Wiley Point Oysters
Damariscotta River, ME
Montauk Wild Oysters
Montauk, LI
Pink Snapper
With black lava salt
With sea beans and radish
Local Porgy
With seaweed salt
Diver Scallop
With tangerine pressed olive oil
Giant surf clam with sugar baby watermelon and cucumber melon
Black Bass
With toasted pine nuts
With spruce bud syrup
California King Salmon
With lovage
Alaskan King Salmon
With pickled beets
Pumpkin Swordfish
With crushed almonds
Cobia (lemonfish)
With Sicilian dried cherry tomato
Mahi Mahi
Seared with wild fennel pollen
Bigeye Tuna
Carpaccio with olio verde and chives
Seared "au poivre"
With Gaeta olive aioli
Local bluefish and conch "Peruvian style"
Razor Clam
Two minute ceviche with chilis, scallion and mint
Crudo Tasting
Six unique tastes of our raw seafood in two flights
Roasted local Razor clams with fire roasted local leeks, onions and chilis
Insalata di Pomodoro
Salad of Tim's heirloom tomatoes, wild arugula and farmhouse cheese
Soft cheese from Puglia with grilled heirloom plum tomatoes, basil saladand anchovy vinaigrette
Fiore di Zucca
Crispy zucchini flowers with Coach Farm's goat cheese and marinated summer squash
Insalata di Radicchio
Salad of organic locally grown radicchio and tardivo with aged merlot vinegar
Verdura Mista
Organic salad of summer vegetables, sheep's milk ricotta and herb garden vinaigrette
Calamari alla Galicia
Local squid, pimenton and toasted bread crumbs
Insalata di Granoturco
Salad of roasted corn, chanterelles, walnuts and aged goat cheese
Vongole al Forno
Local littleneck clams baked with roasted corn, coppa and ritz crackers
Crispy local monkfish cheeks, steamers, summer squash and their flowers
Grilled octopus with giant corona beans and preserved sorrento lemon
Insalata Di Amara
Salad of Italian bitter greens and aged merlot vinaigrette
Zuppa Di Pesce Amalfitana
Fish soup in the style of amalfi with tomato chili bruschetta
Pesci Azzurri
House marinated sardines with pepperonata - Marinated anchovies, preserved blood orange and Manzanilla olive - Grilled sardines with shallot thyme vinaigrette -Bresaola di Tonno (tuna prosciutto) with capers, raisins and pine nuts - Each $9, Two $12, Three $15, All Four $18
With a one pound lobster, chilis and mint
House made shells with blue hill bay Maine mussels, fresh tomato and pesto
House made amalfitana style flat ribbon pasta with wild salmon, local corn, mascarpone and tarragon
Spaghetti Neri
Squid ink spaghetti with seppia, green chilis and scallions
Maccheroni alla Chitarra
House made guitar cut spaghetti with sea urchin and crabmeat
With a medley of briny clams, hot red pepper and pancetta
Gnocchi Di Ricotta
Old Chatham sheep's milk ricotta gnocchi with tomato, basil and bufala mozzarella
Branzino Per Due o Tre
Whole Mediterranean sea bass for two or three cooked in sea salt - $36 PP
Spigola Nera
Whole roasted local black sea bass with caperberries and olives
Orata Americana
Whole grilled local porgy with salsa verde
Pan roasted local monkfish with queen ann corn, tiny tomatoes and opal basil
Grilled Louisiana shrimp with a salad of roasted lemon, Castelvetrano olives and cous cous
Bigeye tuna with a marinated five bean summer salad
Zuppa Di Pesce
Sicilian style fish soup
Fritto Misto Amalfitano
Crispy mixed seafood
Four story hills farm chicken with primo olives, fregula and lemon
Selection of Italian style vegetables - Any One $9, Any Three $15, Any Five $19

Menus and wine lists are representative only and certain items may change based on availability.