Joe Muer Seafood Menu

Served with a lemon butter caper sauce and artichoke hearts

Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese

Colossal baked shrimp in toasted almond casino butter

Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, butternut squash puree, Swiss Chard, Cabernet demi

Served with Napa cabbage slaw and pommery hollandaise

#1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips

Bouillabaisse broth, melted leeks, fennel pollen

Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette

Served with miso-mustard dipping sauce

Potatoes, root vegetables, bacon and fresh Quahog clams

Made fresh daily

Rich broth with butter poached lobster infused with sherry and crème

Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg

Crisp greens, crumbled Roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF

Baby arugula, caramelized fennel, Marcona almonds, gingerbread croutons, Manchego cheese, caramel apple vinaigrette

Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked egg, Roquefort cheese, lemon herb vinaigrette GF

Roasted sweet peppers, spinach, beech mushrooms, and a spicy diablo sauce

Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi

Shaved garlic, roasted fennel, fingerling potatoes, duck confit and Sambal Oelek butter

Choice of served with whipped potatoes, haricot verts and tarter sauce

Seasoned fresh Mahi-Mahi, corn tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle cream GF

Maine lobster meat with Louis dressing infused with brandy

28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites

Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli

Grilled tenderloin steak bites, roasted peppers, caramelized onions, cheese blend, chipotle aioli, romaine lettuce, sun-dried tomato wrap

Beer-battered shrimp, cajoun remoulade, tomato, shredded lettuce on a griddled brioche bun. Served with crispy shoestring fries

Gochujang sauce, pickled cucumbers, Cole slaw, served on a Brioche bun

Broiled and served with fresh lemon GF

Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries

Butternut squash risotto, haricots verts, charred green onion, roasted parsnip, Honeycrisp apple and dried fruit compote, pomegranate gastrique

House made vegan red curry sauce, roasted seasonal vegetables, fried rice

Poached in aromatic courte bouillon with fiery house sauce GF

(HALF DOZEN) Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF

Salmon, shrimp, avocado, cucumber, krab, campyo, tuna, spicy mayo, tempura crunch flakes

Shrimp, avocado, cucumber roll topped with baked spicy krab and a spicy chili powder

King Crab, cucumbers and avocado topped with spicy krab and scallions

Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce

GF

With Béarnaise sauce GF

Shitake, Button, and Beech with sliced garlic and zip sauce GF

Herb vinaigrette GF

Caramelized onions and herbs GF

With torched meringue

GF

Served with a lemon butter caper sauce and artichoke hearts

Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese

Colossal baked shrimp in toasted almond casino butter

Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, butternut squash puree, Swiss Chard, Cabernet demi

Served with Napa cabbage slaw and pommery hollandaise

#1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips

Bouillabaisse broth, melted leeks, fennel pollen

Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette

Served with miso-mustard dipping sauce

Potatoes, root vegetables, bacon and fresh Quahog clams

Made fresh daily

Rich broth with butter poached lobster infused with sherry and crème

Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg

Crisp greens, crumbled Roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF

Baby arugula, caramelized fennel, Marcona almonds, gingerbread croutons, Manchego cheese, caramel apple vinaigrette

Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked egg, Roquefort cheese, lemon herb vinaigrette GF

Roasted sweet peppers, spinach, beech mushrooms, and a spicy diablo sauce

Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi

Shaved garlic, roasted fennel, fingerling potatoes, duck confit and Sambal Oelek butter

Choice of served with whipped potatoes, haricot verts and tarter sauce

Seasoned fresh Mahi-Mahi, corn tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle cream GF

Maine lobster meat with Louis dressing infused with brandy

28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites

Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli

Grilled tenderloin steak bites, roasted peppers, caramelized onions, cheese blend, chipotle aioli, romaine lettuce, sun-dried tomato wrap

Beer-battered shrimp, cajoun remoulade, tomato, shredded lettuce on a griddled brioche bun. Served with crispy shoestring fries

Gochujang sauce, pickled cucumbers, Cole slaw, served on a Brioche bun

Broiled and served with fresh lemon GF

Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries

Butternut squash risotto, haricots verts, charred green onion, roasted parsnip, Honeycrisp apple and dried fruit compote, pomegranate gastrique

House made vegan red curry sauce, roasted seasonal vegetables, fried rice

Poached in aromatic courte bouillon with fiery house sauce GF

(HALF DOZEN) Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF

Salmon, shrimp, avocado, cucumber, krab, campyo, tuna, spicy mayo, tempura crunch flakes

Shrimp, avocado, cucumber roll topped with baked spicy krab and a spicy chili powder

King Crab, cucumbers and avocado topped with spicy krab and scallions

Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce

GF

With Béarnaise sauce GF

Shitake, Button, and Beech with sliced garlic and zip sauce GF

Herb vinaigrette GF

Caramelized onions and herbs GF

With torched meringue

GF