Dinner menu

OysterS AND CHILLED SEAFOOD Bar

Gulf of Mexico Oysters* on the half shell, with mignonette, cocktail sauce, and cilantro-lime sauce • 3 / ea.

Seasonal Oysters* daily rotating selection, on the half shell, with mignonette, cocktail sauce, and cilantro-lime sauce • 4 / ea.

Grilled and Chilled Gulf Shrimp* half dozen tail-on Gulf shrimp, grilled and chilled, with cocktail sauce and cilantro-lime sauce • 17

Ahi Poke Stack* marinated ahi, diced cucumber, avocado, sambal oelek aioli, wasabi sauce, and wakame seaweed salad, served with taro root chips • 19

House Smoked Trout* house-smoked trout fillet, with red onion jam, and hot mustard, served with crostini • 15

Scallop and Shrimp Ceviche* marinated bay scallops and rock shrimp, cucumber, red onion, avocado, scallion, cilantro, tomato-clam juice, and lime, served with fresh corn chips • 17                                                     

Smoked Fish Dip* house-smoked corvina, mayonnaise, cream cheese, grilled jalapeño, and Old Bay, with house pickled red onions, served with crostini • 15

Oyster Bar Tasting*three Gulf oysters on the half shell, two grilled and chilled tail-on Gulf shrimp, house-smoked ruby trout, ceviche, and house-smoked fish dip, served with crostini, fresh corn chips, and condiments • 30

SOUPS, SALADS AND SMALL PLATES

Kingfisher Bread sourdough baguette, served with parsley pesto and whipped butter • 5

New England Clam Chowder* with oyster crackers • cup 6 / bowl 12

Chilled White Gazpacho garnished with sliced grapes, croutons, fried capers, and toasted almonds • cup 5  / bowl 10 

Seasonal Mesclun Greens with kalamata olives, grape tomatoes, shaved red onion, and house balsamic-lemon dressing • 9

Traditional Caesar Salad with house anchovy Caesar dressing, sourdough croutons, and Parmesan • 13 • with three anchovy fillets* • 16

Entrée Caesar Salad with house anchovy Caesar dressing, sourdough croutons, and Parmesan • 15 with three anchovy fillets* • 18 • with grilled salmon fillet* • 28 • with blackened salmon fillet* • 29 •  with grilled chicken breast* • 23 • with blackened chicken breast • 24 • with three grilled and chilled Gulf shrimp* • 25 • with three blackened shrimp • 26

Chopped Spring Salad chopped romaine with cucumber, tomato, basil, red onion, feta, crushed pistachios, and bacon vinaigrette, served with pita bread • 16

Baked Oysters Rockefeller* with spinach, shallots, Pernod, and Parmesan • 20

Deep Sea Red Crab Cake*  one 4 oz. crab cake, pan-fried, served on top of spicy green tartar sauce, topped with lemon-vinaigrette frisée • 26

Mediterranean Calamari* with arrabiata sauce, topped with Parmesan and basil • 16

Steamed Littleneck Clams* one pound of steamed littleneck clams in a garlic-white wine broth with fresh herbs, served with a baguette for dipping • 20

Steamed Black Mussels*one pound of steamed black mussels in a sriracha-fish broth, served with a baguette for dipping • 20

Entrées

Warm Lobster Roll* on a soft, toasted, buttered bun with drawn butter, lemon and chives, served with shoestring fries and coleslaw • 28

Macadamia Nut Crusted Hawaiian Fish*  with lemongrass butter sauce, Texmati rice, sautéed spinach, and fried sweet potato chips • 29

Tom Yum Talay*  Thai seafood soup with Gulf shrimp, blue crab, scallops, mussels, and codfish in a coconut broth with baby bok choy, wild mushrooms, galangal, lemongrass, lime, garlic, ginger, soy and fish sauce, and fresh cilantro • 35

Grilled Trout Fillet* stuffed with bacon, poblano, cabbage, cilantro, and queso Casero, served with summer edamame succotash, charred tomato and chile soft polenta, topped with lemon butter sauce and pepitas • 28

Fish and Chips* beer-battered Alaskan cod with tartar sauce and malt vinegar, served with big fries and coleslaw • 20

Grilled Sea Bass*  in a coconut-rum seafood broth, with roasted red potatoes and sweet potatoes, carrots, and shallots, topped with spicy relish • 32

Pan-Seared, Skin-On Atlantic Salmon* served on top of chermoula sauce, with herbed pearl couscous, green beans, and smoked tomato aioli • 28

Grilled Baby Back Pork Ribs* slow roasted and basted with house-made prickly pear barbecue sauce, served with shoestring fries and coleslaw • full rack • 42 • half rack • 24

Roasted Chicken* marinated, spiced pan-seared airline chicken breast a la Dina, served with Texmati rice, calabacitas, and a flour tortilla • 24

Kingfisher Burger* grilled ½ lb. ground beef burger or a Beyond Burger with your choice of: bacon, cheddar, gorgonzola, poblano, roasted peppers, and/or caramelized onion, on a toasted bun, served with shoestring fries and coleslaw • 19 

Vegetarian Medley herbed pearl couscous with sautéed wild mushrooms, green beans, and lemon butter sauce, served with summer edamame succotash • 23

Grilled 12 oz. USDA Prime Ribeye*  topped with smoked poblano bordelaise and sautéed wild mushrooms, served with chive-sour cream mashed potatoes and grilled zucchini • 50

Sides • 4

Sautéed Spinach • Sweet Potato Chips • Calabacitas • Green Beans • Coleslaw • Herbed Pearl Couscous • Shoestring Fries • Big Fries • Texmati Rice • Sautéed Wild Mushrooms • Sour Cream and Chive Mashed Potatoes • Summer Edamame Succotash • Grilled Zucchini • Charred Tomato and Chile Soft Polenta • Roasted Red Potatoes and Sweet Potatoes

A split plate charge of $1.00 per split will be assessed. Parties of 8 or more are subject to a 20% automatic gratuity. Proteins can be prepared blackened upon request for an additional $1.00 charge.

*Consuming raw or undercooked meats, seafood, shellfish, poultry, or eggs may increase your risk of foodborne illness. Shell or bone particles may be present.