Oysters on the Half shell* (6): Cucumber-lime-jalapeño granita, cocktail sauce. See board for current varieties. 19. [GF]

Spiced bar nuts: 5. [GF] [NUTS]

Olives: Castelvetrano olives, toasted marcona almonds. 9. [GF] [NUTS]

Crispy Shiitakes: Marinated, fried mushrooms; sriracha-soy dipping sauce. 12. [VEGAN]

Fried Oysters (4): Tartar sauce, slaw. 13.

Chips & Dip: House potato chips, sour cream & onion dip. Make it fancy, add trout roe +4. 10.[GF w/ CC]

House Salad: Arugula, tomato, house vinaigrette. 11. [VEGAN]

Wedge Salad: Iceberg quarter, tomato, bacon, blue cheese dressing. 14. [GF]

Seared Tuna*: Spice-rubbed, flash-seared tuna, cucumber salad, jasmine rice, crispy leeks. [GF w/CC] 35.

Steak Frites*: Marinated, seared flank steak, cowboy butter; fries. 34. [GF w/ CC]

Cod: Potato-crusted; charred broccolini. 32. [GF]

Cast Iron Mac & Cheese: Three cheese, panko topping. 26. Add bacon +3.

Gorditas (3): Fire-roasted corn, refried lentils, avocado, cabbage, cashew-chili sauce, pepitas. 28. Add cotija cheese + 2. [GF] [VEGAN] [NUTS]

Lobster Roll: Old Bay mayo, brioche bun; chips or salad. 36.

Frites: Aioli. 7. [GF w/ CC]

Hawaiian Sweet Rolls (4): 5. Butter.

Cucumber Salad: Garlic-sesame cucumber. 7. [GF] [VEGAN]

Charred Broccolini: Lemon-garlic aioli, cotija cheese. 11. [GF] [Can be VEGAN]

Chips: House-made potato chips. 6. [GF w/ CC] [VEGAN]

Apple Crisp: Served warm. 11. (à la mode +4.)

Bread Pudding: Chocolate, caramel. 11. (à la mode +4.)

Butterscotch Pudding: Chocolate-toffee bits, whipped cream. 11. [GF] [Nuts]

Creme Fraiche Ice Cream: Two scoops. 8. [GF]

Strawberry Sorbet: Two scoops. 8. [GF] [VEGAN]