Dinner Menus


Local Oysters  16/ half dozen     32/dozen

Salmon Crudo with lemon coriander dressing, avocado and chickpea cracker 12

Crab Slider with garlic mayo and pickled celery 5/ea.

Lobster Tail  6                       Shrimp Cocktail  4

Poseidon’s Lunchbox 12 oysters, 2 lobster tails, 6 shrimp & salmon crudo 75


Whole Wheat Bread with sunflower seed, honey and date butter   4

Marinated Lamb Skewer with eggplant puree and feta 12

Local Squash Gratin with smoked pecorino cream and almonds   12

Roasted Brussels Sprouts with spicy chorizo and garlic aioli  12

Roasted Eggplant with saffron yogurt and pine nuts  11

Tots Bravas with harissa and garlic mayo  11

Falafel Pancakes with tzatziki, serrano and scallion   8

Hummus Plate with Mediterranean salad, urfa pepper and za’atar pita  12

Fried Calamari with pickled pepper aioli and fried herbs  14

Roasted Carrots with garlic yogurt, butter poached lobster claw and dukkah 15

Chicken Meatballs with tomato vinaigrette, garlic cream and pine nuts  13

Charred Broccoli with prosciutto, parmesan, chilis and garlic  13



Baby Beets with ginger, whole grain mustard, ricotta and sunflower seeds  12

Arugula with shaved turnip, radish and parmesan  9

Local Burrata with crouton, fig and roasted squash 15

Mushroom Soup with parmesan, parsley and breadcrumb  11

Chicken Noodle Soup with orecchiette, broccoli and pecorino 11



4-Cheese with tomatoes, basil and pine nuts  15

Mushroom and Fig with gorgonzola, sage pesto and walnuts  18

Chatham Clam with pork ‘nduja tomato sauce, parmesan and herbs 16

Tasso Ham and Smoked Gouda Flatbread with roasted corn, pickled pepper and onion 16

Lamb Sausage with eggplant, Manchego, peppers and garlic yogurt  17



Roasted Duck Breast with Anson Mills polenta integral and sour cherry mustard  30

Seared Salmon with shredded kale salad, lemon-tahini vinaigrette and pistachio*  28

Halibut with spicy carrot sauce, charred scallion and fennel 31

Oven Roasted Half Chicken with fried potatoes, lemon aioli and charred romaine  26

Seared Pork Belly with charred faro, Ben’s mushrooms and fried egg  28

Painted Hills Bavette Steak with arugula, french fries and 540 steak sauce  31

Baked Rigatoni with spicy lamb ragu and provolone  24


Chef de Cuisine Cory Seeker
Sous Chef Ashley Santos

18% gratuity added for parties of 6 or more. Before placing your order, please notify your server if anyone in your party has an allergy.

*These items may be raw or undercooked. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.