The Culinary Menu & Cellar
Every dish is harvested with reverence for the sea, prepared over birch hearth embers, and paired with saline coastal terroirs.
Cold-water Gillardeau oysters, citrus crudo, fresh catches, saline white wines, and specialty dockside coffee.
Whole turbot roasted on bone over oak embers, 4-course tasting feasts, botanical kelp cocktails, and rare coastal vintages.
The Raw Bar & Ephemeral Platters
Cold water oysters and wild ocean treasures shucked fresh and chilled on crushed kelp ice for prompt collection.
Grand Plateau Royal (Serves 2–3)
Chef's Choice12 seasonal oysters, chilled whole Maine lobster, diver scallop crudo, Alaskan king crab legs, house shallot mignonette, kelp mayonnaise, charred lemon.
Wild Finistère Oysters (One Dozen)
Freshly shucked deep-water oysters on ice with classic shallot vinegar, smoked sea salt drops, and lemon wedges.
Hamachi & Sea Urchin Crudo
Chef's ChoiceThinly sliced Pacific hamachi, Hokkaido sea urchin, finger lime pearls, pickled sea fennel, white soy and cold-pressed yuzu emulsion.
Cold-Smoked & House Cured
Delicately preserved marine cuts cured with native botanicals and cold peat smoke.
Juniper Cold-Smoked Arctic Char
48-hour cured Arctic char with crushed juniper berries, dill pollen, horseradish crème fraîche, and caraway seeded rye crisps.
Wild Sea Bass Carpaccio with Black Truffle Caviar
Translucent sea bass medallions, winter black truffle pearls, cold-pressed olive oil, and fleur de sel crunch.
Warm Coastal Specialties
Warm seafood mains insulated in temperature-retaining packaging for immediate coastal dining.
Butter-Poached Lobster Brioche Roll
Chef's ChoiceTender claw and knuckle lobster meat warm-tossed in kelp brown butter, stuffed in a toasted milk brioche bun with sea salt kettle chips.
Pan-Roasted Turbot Fillet with Morel Nage
Wild North Sea turbot, braised spring morel mushrooms, rich reduced fish fumet, sea asparagus, and glazed baby leeks.
Accoutrements & Artisanal Bread
Handcrafted complements and oven-warm sourdough baked fresh throughout service.
Warm Dulse Seaweed Sourdough & Cultured Butter
Naturally fermented sourdough loaf baked with hand-harvested dulse seaweed, accompanied by Normandy sea salt butter.
Truffled Hand-Cut Kennebec Frites
Triple-cooked hand-cut frites tossed with shaved black truffle and smoked sea salt, served with garlic kelp aioli.
Cellar & Coastal Refreshments
Sommelier-selected marine wines and botanical non-alcoholic elixirs.
Domaine Vacheron Sancerre Blanc 2022
Chef's ChoiceBiodynamic Loire Valley Sauvignon Blanc. Crisp limestone minerality with flinty saline notes perfect for raw shellfish.
Jellyfish Coastal Botanical Spritz (Non-Alcoholic)
House-distilled marine botanicals, coastal juniper, bitter orange, yuzu sparkling tonic, and sea samphire.
Maritime Terroirs & Saline Cellar
Our cellar focuses on low-intervention wines shaped by sea breezes, granitic ocean cliffs, and volcanic coasts.
Albariño Sobre Lías
Aged 12 months on fine lees. Crushed granite, sea spray salinity, white peach, and Meyer lemon zest.
Pairs with: Zeeland OystersEtna Bianco Superiore
Carricante from volcanic slopes. Smoky minerality, dry Mediterranean herbs, tension, and citrus blossom.
Pairs with: Wood-Fired TurbotGrower Blanc de Blancs
Zero dosage Grand Cru Chardonnay. Chalky crispness, green orchard fruit, brioche, and pure ocean precision.
Pairs with: Langoustine CrudoSea Kelp & Juniper Spirit
Small-batch coastal gin vacuum-distilled with hand-foraged samphire, kombu kelp, coriander, and seaside juniper.
Signature AperitifCustom 5-Course Omakase Tastings
Our head sommelier curates bespoke low-intervention saline wine pairings alongside daily catch omakase menus for private parties of 6 or more.