DINNER MENU

RAW BAR

1/2 dz. Little Neck Clams  |  11

1/2  dz. Cherry Stone Clams  |  11

3 Jumbo U-7 Shrimp  |  16

Chilled Whole Maine Lobster  |   M/P

Seafood Tower  |  30

4 Clams, 4 Oysters & 3 U-7 Shrimp

Market Oyster Selections  |  M/P

Tableside Horseradish & Frozen Mignonette

STARTERS

Shrimp Bao Buns | 15

Spicy kimchi, cilantro, sweet soy reduction

Bang Bang Cauliflower | 13

Sweet chilli, green onions, soy & hoisin tossed, chopped red jalapeno

Shrimp & Scallop Ceviche | 16

Roasted garlic coconut lime marinade

Spring Roll | 15

shrimp, lobster, spicy mustard dipping sauce

Wood Charred Octopus | 16

oven roasted cherry tomatoes, assorted crostinis, lime~extra virgin olive oil

Crispy Cajun Fish Tacos  |  15

Guacamole, pico de gallo, sour cream

Thai Green Curry P.E.I. Mussels  |  15

Toasted peanuts, coconut milk, ginger & garlic, fresh basil

Crab Cake | 16

roasted yellow corn salsa, chipotle aioli, petite baby arugula salad

Lobster Sliders  |  15

potato buns, plum tomato, applewood smoked bacon, greens, potato sticks

Tuna Tartar  |  16

yellow fin ahi tuna, avocado, scallions, citrus ponzu sauce

 Calamari  |  15

apricot, ginger & soy glazed, ginger aioli

 

SALADS

Crackling Calamari | 15

semolina crusted, radiccho & frisee, honey-lime-balsamic dressed

Grilled Romaine Hearts | 15

caesar dressed, reggiano crispelle, toasted garlic baguette

Summer Salad | 15

Baby Arugula, berries, oranges, tomato, red onion, blue cheese, raspberry vinaigrette

Red Quinoa and Shrimp | 16

Micro greens, mango, avocados, champagne vinaigrette

BLT Wedge | 15

Iceberg, lettuce, red onion, beefsteak tomato, applewood bacon, chunky blue cheese dressing

WOOD GRILLED FISH

Marinated with extra virgin olive oil, lemon, herbs accompanied with complimentary escarole & beans
add on substitutions $3

Faroe Island Scottish Salmon  |  28

Roasted Pacific Cod  |  28

Jumbo U-7 Shrimp  |  29

Branzino  |  32

Ahi Yellowfin Tuna  |  32

Atlantic Swordfish  |  29

Roasted New Zealand Orange Roughy  |  28

Diver Sea Scallops  |  32

add-ons | 8

Baby Spinach Saute

Steamed Vegetables

Escarole & White Beans

Rosemary & Garlic Fries

TABLE TASTINGS | 9

Roasted Baby Vegetables

Brown Rice Black Barley Quinoa

Coconut Basmati Rice

Mediterranean Orzo Salad

Oven Roasted Sea Salt Crispy Kale

Buckwheat Soba Noodle & Stir Fried Vegetables

Cherry Tomato, Asparagus Risotto

Avocado Crab Salad | 12

Shrimp Thai Fried Rice  |  12

Lobster Truffle Mac & Cheese  |  15

DINNER

Faroe Island Scottish Salmon  |  28

Horseradish crusted, sauteed spinach, radicchio, nappa cabbage, whole grain mustard sauce

Barramundi  |  28

Australian reef bass, cilantro~lime shrimp, applewood bacon brussel sprouts  

Atlantic Swordfish | 30

Pan seared, fresh avocado, tomato, crab salad, cilantro drizzle 

Lobster & Shrimp  |  32

"Shanghai style" ginger curry sauce, sauteed baby spinach, shoestring potato

Macademia New Zealand Orange Roughy | 28

Coconut basmati rice, mango~pineapple salsa, thai peanut sauce

14 oz. New York Strip Steak | 36

House fries, petite watercress salad 

Diver Scallops  |  32

Pan seared, cherry tomato, asparagus, risotto, sundried tomato pesto

Strozzapreti  |  29

Short hand twisted pasta, lobster, crab meat, shrimp, mint, lemon zest, chilli flakes

7 Spiced Big Eye Tuna  |  32

Soba noodles, stir fried vegetables, soy & scallion vinaigrette 

Pacific Cod | 28

Honey balsamic glazed, baby beans, crispy onions, roasted cauliflower puree

Shrimp Jambalaya | 28

Black barley, brown rice, quinoa

Grilled Chicken  |  26

Free range amish chicken, sauteed spinach, yukon whipped potatoes, thyme au jus

Fish 'N Chips  |  27

Battered codfish, malt vinegar, tartar sauce, rosemary & garlic fries

 


Fin Raw Bar & Kitchen

is sensitive to the environment and practices the use of sustainable, farm raised & local fresh seafood, paired with using trans fat free cooking oils.

enjoy 1⁄2 price oysters every Tuesday