DINNER MENU

Savor a Coastal Dinner in Fort Lauderdale with Chef-Crafted Dishes

LAUNCH

TOWERS

CAPTAIN * / 125

LOBSTER TAIL
6 EAST COAST OYSTERS
6 MUSSELS
6 SNOW CRAB CLAWS
6 CLAMS
4 SHRIMP COCKTAIL
SMOKED FISH DIP & CEVICHE

CREATE YOUR TOWER * / MKT
Select 3 or more to build a Tower
IMPERIAL OSETRA CAVIAR * / 1 oz 85
smoked fish boursin, classic accoutrement, blini

Order à la carte or create a Tower. All Towers served with grilled toast,za’atar lavash chips & house whipped butter with sea salt.

EAST COAST OYSTERS * / 1/2 dozen 23

WEST COAST OYSTERS * / 1/2 dozen 29

FLORIDA STONE CRAB / large 24 each / jumbo 36 each

SNOW CRAB CLAWS / 1/2 dozen 24
lime & tajín aioli

LITTLENECK CLAMS / 1/2 dozen 11
biarritz herb emulsion

MUSSELS / 1/2 dozen 8
criollo relish, nikkei sauce

LOBSTER TAIL COCKTAIL / 36

SHRIMP COCKTAIL 2 / 16

SMOKED FISH DIP / 18
boursin, za’atar lavash crisps

TUNA TACOS * 2 / 14
yellowfin tuna, mango-jicama relish, sweet soy

LOCAL FISH CEVICHE * / 22
coconut & ají amarillo sauce, fava emulsion, cilantro, tajín plantain chips

SET SAIL

BIMINI BREAD / 8

SOUP OF THE DAY / 10

SCALLOP ESCARGOT / 19
bay scallop, herbed butter, parmesan crumbs

WHOLE-ROASTED CAULIFLOWER / 16
parmesan crust, cilantro tahini, pickled radish, dukkah, pomegranate seeds, mint

JUMBO MUSSELS & FRITES / 24
tomato fennel brodo, shoestring fries, grana padano, fines herbes

CRISP CALAMARI / 18
zucchini, calabrian chili, lemon tomato aioli

WOOD-CHARRED OCTOPUS / 22
wilted kale, crispy garbanzo, fingerling potatoes, chorizo vinaigrette

WAGYU CARPACCIO * / 26
osetra caviar, snow crab, black truffle emulsion, pickled onion

PERI-PERI SHRIMP / 21
peri-peri butter sauce, herbs salad, pickled shallots, grilled toast

ARTICHOKE “CHOPS” / 18
fire-roasted artichoke heart, mozzarella stracciatella, mustard seed, dill, lemon oil, grilled toast

CAESAR * / 15
artisan romaine, prosciutto, provençal olives, tomato, garlic, reggiano parmesan

HEIRLOOM TOMATO SALAD / 16
fresh & cured tomatoes, pistachio, pickled shallot, smoked tomato powder, tomato vinaigrette, aged balsamic

CHOP SALAD / 16
blend of artisanal lettuce, fresh vegetables, chickpeas, queso fresco, crispy tortilla strips, cilantro honey vinaigrette

ADD TO SALADS:
chicken 11, shrimp 12, salmon 14

CHARTED COURSE

PAN-ROASTED SCOTTISH SALMON * confetti pearl couscous, almond chermoula, pomegranate seeds, basil, mint / 35

FLORIDA PAELLA shrimp, clams, mussels, calamari, local fish, saffron rice, house-made chorizo / 45

GROUPER PICCATA wilted spinach, cured tomato, caper berries, lemon chardonnay butter, fingerling potatoes / 46

SHOYU GLAZED SEA BASS forbidden rice pilaf, edamame purée, bok choy, shiitake mushroom, miso dashi nage / 49

LEMON PARMESAN COD spinach, grilled tomatoes, pine nuts, smoked trout roe, fines herbes butter sauce / 34

DRY-AGED BRANZINO FILET grilled, lemon potatoes, oil cured tomatoes, olive dust, feta, herb salad, lemon oil / 42

SURF N’ TURF FILET petite filet, jumbo shrimp, mashed potatoes, cured tomatoes, au poivre sauce, beurre marinière / 54

EAST COAST SEAFOOD PASTA new england lobster, maine mussels, florida clams, florida sun shrimp, linguini, scampi sauce / 65

WAGYU BUCATINI BOLOGNESE beef & san marzano tomato ragout, mozzarella burrata / 29

ROASTED HALF CHICKEN tunisian spices, braised chickpeas, crispy kale, cilantro tahini, natural lemon reduction / 32

38 oz FLAMBÉE DRY-AGED PORTERHOUSE STEAK
served with onion rings, grilled tomatoes, cognac au poivre, chimichurri & béarnaise sauces / 195

FROM THE Wood-Fired Galley

SEAFOOD

SWORDFISH / 35
SCOTTISH SALMON * / 32
MAHI-MAHI / 34
SNAPPER / 39
BRANZINO / 39

STEAKS *

FILET CENTER CUT 8 oz / 45
PETITE FILET 5 oz / 34
PORK TENDERLOIN / 34
NEW YORK STRIP 14 oz / 51
RIBEYE ENTRECÔTE 16 oz / 52
DRY AGED B/I KC STRIP 16 oz / 78

SAUCES / 5

CITRUS BUTTER SAUCE
COGNAC AU POIVRE
SAFFRON-LEMON NAGE
STEAK SAUCE
ROQUEFORT BUTTER
BÉARNAISE
CHIMICHURRI
MARINIÈRE BUTTER SAUCE

SIDES and Decadence

SIDES

CAESAR * / 9

GARLIC MASHED POTATOES / 9

BASMATI RICE / 9

GRILLED ASPARAGUS / 9

PARMESAN FRIES / 12

TRUFFLE YUZU BRUSSELS SPROUTS / 12

ONION RINGS / 9

POTATO NOISETTE “CARBONARA” / 15

DECADENCE

LOBSTER TAIL 6 oz / 36

JUMBO PERI-PERI SHRIMP (2) / 18

OSCAR STYLE SNOW CRAB / 22

CAVIAR * BEURRE BLANC SAUCE / 25

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please notify us of any food allergies. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. We are gluten-free friendly. Please ask your servers. 18% gratuity added for parties of 5 or more.