Islas on the Square Menu

Virginia

Long Island, New York

Prince Edward Island, Canada

Miramichi Bay, Canada

Puget Sound, Washington

One of the most sought-after European Oysters, harvested in a small farm in Maine

Portabella mushrooms filled with lump crab; topped with Parmesan cheese and bread crumbs. Served over a cognac and lavender cream sauce.

Prince Edward Island mussels, lemon, garlic, and fennel broth; served with fresh lemon and grilled crostini

Pastrami-cured smoked salmon, grilled crostini, lemon and dill creme fraiche, pickled red onions, fried capers

A medley of lightly battered and fried vegetables served tempura style with a side of sriracha aioli.

Grilled jumbo shrimp rubbed with curry and brushed with sweet Thai chili sauce; finished with fresh chives and lime zest.

Mezcal MG Gin, Chinola passion fruit liquer, balsamic blackberry shrub, lime, red wine floater

Tito's, Caffe Borghetti, Mexican Cake Rum, Little River Espresso *Our nitro version on an espresso martini

Azzurro French Liqueur, Combier Apricot, Contratto Blanc, grapefruit, bubbles

Drumshambo Sardian Citrus Gin, St. Germaine, pear nectar, lime

Lightly carbonated with nuanced notes of piney citrus and florals

Popcorn infused Rittenhouse Rye, cherry simple, orange and chocolate bitters, king cube

Raspberry, Lychee, White Cranberry

MooreGreene Maker's Mark, Sirene Canto Amaro, plum bitters

Passion fruit, lime, and ginger

Zaya Alta Fuerza 16yr, Giffard Banana de Brasil, orgeat, lime, berry mead floater

Pumpernickel Rye, Nocino, mole bitters, king cube

Elijah Craig Toasted Barrel, orange, burlesque bitters, king cube

Castle and Key Rise gin, passion fruit, lime, orange juice, ginger

Maestro Dobel Diamante, Stiggin's Fancy Pineapple Rum, red pepper simple, lime, tiki bitters

Hyogo Gin, Velvet Falernum, grapefruit, egg white, lime,

Pan-fried; served with roasted red pepper sauce,spinach, and Parmesan risotto

Fresh herb and panko breaded; baked and served with horseradish mashed potatoes and sauteed green beans.

served over roasted creamed corn, finished with house bbq, smoked bacon, and scallions.

Grilled chicken breast. white wine and rosemary sauce, served with sauteed green beans and honey roasted carrots.

Fresh littleneck clams sauteed in olive oil, garlic, and white wine with grilled crostini; served Regular or Spicy.

Rich mushroom and cognac sauce, served alongside roasted broccoli and rosemary potatoes

Roasted artichoke and white wine sauce; served with basil risotto and grilled asparagus

Sauteed jumbo shrimp, tomato and chorizo gravy, fresh grilled corn and chives; served with fried grit cake

Asparagus and caper risotto, finished with a creamy dill sauce.

Pan-seared king trumpet mushrooms with sauteed garlic and shallots in brown butter; served over a creamy Parmesan risotto