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Raw

OYSTERS ON THE HALF SHELL

*served with mignonette & cocktail sauce

Island Creek Oyster—Duxbury, MA

  • Cold Bottoms

  • Howland Landing

  • Row 34

Aguachile

  • chilled scallops, citrus, serrano, cucumber, avocado, herb oil

Shrimp Cocktail

  • jumbo mexican wild shrimp, house cocktail sauce

 
 

entrées

Oyster R-O-C This Fella

  • 6 grilled with spinach, shallot, cream, parmesean-reggiano, panko and pernod

Oyster Butter Bomb

  • 3 oysters with shallot miso and 3 with compound seaweed butter atop sourdough bread

Oysters Fried

  • in light polenta batter with cajun remoulade sauce

Salt and Chile Shrimp

  • jumbo mexican wild shrimp, chile, lime, butter and sea salt

Caesar Salad

  • romaine, parmesan, anchovy, house made croutons

Crab Cakes

  • crab, celery, house pickles, caper berries, panko remoulade sauce with shaved fennel

Salmon Rillettes

  • smoked and poached salmon pate, white wine, chives, mayonnaise with sourdough toasts points

R-O-C Clam Stew

  • in shell clam, cream broth, potato, crisp pork belly, house bread

Hen of the Woods Mushroom with Polenta

  • mushroom on parmesan-reggiano polenta, miso butter, thyme, parmesan tuile (vegetarian)

Wild Halibut Filet

  • pan seared halibut on french country beans, tomato compote, fresh herb salad

    *substitute hen of the woods mushroom - vegan

Steak Frites

  • 10 oz New York strip steak, compound herb butter, shoesstring fries

 
 

Sides

The Grove School Sourdough Bread with whipped seaweed butter

Shoestring French Fries

 
 

Dessert

House-made Key Lime Pie with chantilly cream