Oysters on the half-shell are freshly shucked and presented on shaved ice with shallots & champagne vinegar mignonette, hot sauce and lemon.

Clams on the half-shell are freshly shucked and presented on shaved ice with freshly grated horseradish and lemon.

Fritto misto is a batter-fried combination of oysters, scallops, calamari, fish and Kennebec fries with lemon aioli.

Dungeness crab cocktails are made with select crab meat and mounded over lightly dressed greens topped with remoulade sauce and served in cordial glasses.

Cultured seaweed salads with the striking contrast of green wakame & black hijikie is highly nutritional and a perfect compliment to an oyster bar.

Wild caught prawns are poached in wine court bouillon and served crisp and cold with tomato tamarind horseradish cocktail sauce.

Barbecued oysters are grilled over mesquite, dabbed with smokey tomato chili butter or herb butter with a sourdough crumb.  Served on a warm bed of rock salt.

Smoked salmon is layered on warm roasted fingerling potato rounds with thick horseradish crème and pickled onion.

Cioppino cappuccino is a rich, smoky, tomato-based fish stew of shrimp, clams, crab and fish that is accompanied by savory biscotti.

Halibut ceviche is marinated in bright citrus juices and tossed with fruity olive oil and avocado salsa and served in individual cordial glasses.

Spicy ahi tuna tartar tops a nori crisp with sparkling tobiko caviar.