Our menu changes completely each month allowing the season to guide the selections

We have never repeated a menu item with the exception of our Caviar Wellfleet which continues to be a popular add on for our guests.

Our First menu!

Jump to 2010, 2009, 2008, 2007

October 2006

Crustacea 3-way:

Alabama Shrimp w/ Heirloom Bloody Mary,

Tempura Languostine served w/ Romesco Sauce and

Freshwater Prawn w/ Lemongrass Emulsion;

Sashimi of Domestic Bluefin Tuna w/ Horseradish Gremolata;

Terrine of Duck Liver on Gingerbread w/ Fig Jam,

Giant “Mano de Leon” Scallop w/ Pico de Gallo and

Kurubota Pork Cheek w/ Melon Glaze.

+

November 2006

Freshly harvested Illinois Sturgeon

Caviar Wellfleet

Oysters in the style of Asia

House-smoked Magret (Duck Breast)

w/ Arugula salad

Poached Maine Lobster

Crocquetta w/ Tangerine Butter

Assorted Cheeses w/ Rustic Toast and Cured Fruits.

+

December 2006

Balik w/ Meyer Lemon Cream,

Bisque of Native Maine Shrimp,

Carpaccio of Kobe Rib Eye w/ White Truffle

Turbot with Celeriac Puree and Parsley Broth.

+

January/February 2007

Pan Seared Diver Scallop w/ Maple Roasted Butternut Squash,

Ceviche of Native Sweet Shrimp and Yellowtail Jack,

Loligo Squid stuffed w/ Vegetable Concasse and Rosemary

Emulsion,

Parmesan and Roast Garlic
Flan w/ Organic Greens.

+

February 2007

Roasted Mussels, Nantucket Bay Scallop w/ Saffron Herb Broth,

Line-caught Cod Poached in Miso, Spicy Radish and English Peas

Tomato and Cauliflower Soups w/ Puff Pastry Dome.

Seared Big Eye Tuna w/ Wasabi Mashed Potato.

+

March 2007

King Salmon w/ Running Egg,

Bisque of Lobsterette,

Sirloin of Kobe Beef w/ Brioche and Jus Natural,

Cortez Grouper w/ Soft Herb Polenta.

+

April 2007

Native Shrimp w/ Asparagus Salad,

Sashimi of Bonito, Balik and Big Eye Tuna,

Snapper in the style of the Caribbean Isles,

Native Lobster w/ Orzo and Lobster Essence.

+

May 2007

Heirloom Tomato/ White Truffle Vinaigrette

Warm Smoked Sturgeon/Sweet Spring Garlic

Ceviche of Maryland Stripe Bass

Roasted Halibut/ Braised Savoy Cabbage

+

June 2007

Tempura Prawns / Curry Dip Sauce

King Crab Maki

Seared Cortez Scallop / Braised Fennel Syrup

Rare Bigeye Tuna/ Citrus Salad

+

July/August 2007

Gooseneck Barnacles w/ drawn Irish butter

Huron Walleye on Sweet corn custard

Baked stuffed Cape Scallop, Wellfleet Oyster and Mahogany Clam

Skate w/ Brown Butter and Caperberry

+

August 2007

Finnan Haddie Cake w/ Meyer Lemon Aoli

Potted Native Shrimp w/ preserved Grape Tomatoes

Cod "The King" w/ Arugula Whipped Potatoes

Smoked Kurobuta Pork Cheek, w/ salad.

+

September 2007

3 dishes grilled Yakitori style over Cypress Charcoal

Grilled Tunisian Polpi /Cardamom /Sea Urchin Vinaigrette

Grilled Stripe Marlin/ Coconut Water/ China Spices

Grilled Big Shrimp /Pancetta/Watermelon salad

Heirloom Tomato /Roquefort Cream

+

October 2007

Tasmanian Salmon Benedict Style

Monkfish Osso Bucco/ Pomme Puree

Native Shrimp cake /Smoked Trout Cream

Crispy Organic Duck Breast /Backyard Lingonberry syrup

+

November and December 2007

Butter poached Native Lobster/Pumpkin Risotto

Roasted Sea Bream/Fresh Soybean Puree

Fish Soup /Herbs

Kobe Beef #8 score/ Cypress Charcoal grilled

+

Thinking of Love Menu 2008
Feb. 14 and 15 only

The negotiant for Family Tradition Cognac will be on hand to offer tasting of some rare old and unique offerings of Cognac as well as to explain many of the subtleties

Marie Framboise by Jean-Luc Pasquet

Complimentary:
Blini w/Sturgeon Caviar
Maguro Maki ‘Tempura Style’
Wellfleet Oysters on the ½ shell
Lobster Thermidor
Cognac
25 year old Emmanuel Fevrier Reserve Cognac
Cru Fins Bois
Chocolate Truffles

+

February 2008

Native Shrimp Dumpling / Ponzu

Leopard Grouper / Early Yam

Olive Oil Poached Wild Arctic Char

Shaved Fennel Salad w/ White Truffle

+

March 2008

Really Big Shrimp Cocktail

Lobster Bisque

King Crab Cake w/ Green Goddess ‘Tartar’

Wild Stripe Bass w/ Roasted Winter Vegetables

+

April 2008

Sashimi of Surf Clam Tongue

Monkfish Cheeks /Romesco

Organic Greens, Pine Nut /Bottarga

Sea Bream /Cauliflower Fondue

+

May 2008

Carolina Soft Shell Crab / Wilted Ramps

Big Eye Tuna Sashimi / Beet Carpaccio

Lemonfish /Coconut Curry Emulsion

Heirloom Tomato / / Truffled Celery

+

June 2008

Spring Run King Salmon /Leeks

Michigan Asparagus Soup w/Sweet Shrimp Crema

British Columbia Sablefish/Bonito Reduction

House Smoked Duck Maki w/ Mango Wasabi

+

July 2008

Gravad Lax /English Cucumber

Spicy Radish/Raw Oysters

Wild Yellowtail/ Heirloom Salsa

Pacific White Sea Bass /Curried Melon

Sweets

+

August 2008

August 22 special guest John Kinder, will be providing guests with cocktails designed around the menu.

Peru Style Ceviche

Clement Rum, St. Germain, lemon, grapefruit, cilantro tincture

Swiss Steak of Surf Clam/Tartar Sauce

Gin,agave nectar, raspberry-malt vinegar

Native Sweet Shrimp Mac and Cheese

Green apple & butter spirit, Lillet, Grand Marnier, lemon juice

Giant Scallop/Jerusalem Artichoke

Amontillado sherry, Hennessy VSOP cognac, Clement Rum, bitter

+

September 2008

Chilled Heirloom Tomato Soup

Bay Scallop and Herb Swirl

Golden Trout

Parma Pomme Puree

Sashimi of

Faroe Island Salmon

Lemonfish

Albacore

Rooftop Shiso

Dungeness Crab Salad

Arugula and Green Goddess

+

October 2008

2 Year anniversary

Caviar Wellfleet

Balik

Lobster with Tangerine and Croquetta

Faroe Island Salmon with Running Egg

Oysters Leo

Mano de Leon Scallop

Pan Jus

+

November and December 2008

Ribs of Wild Boar w/Savoy Slaw

Reduced Broth

Cortez Prawns

Heirloom Tomato Concasse

In the Shell

Nasketucket Scallop/Pumpkin

Marthas Vineyard Oyster /Fennel

Wellfleet Clam/aged Cheese

Wild Stripe Bass/Ratatouille

Dessert by Peter Yuen

+

February 2009

Illinois Sturgeon Caviar

Fresh Oysters

King Crab Gnocchi

Ciopinno

Lobster and Monkfish

Underground Puree

Vanilla Ice Cream and Salted Caramel Sauce

+

March 2009

Smoked Trout Ravioli

Roast Pear. Roquefort

Franz Josef Land Scallop

Fennel

Stuffed Squid

Arugula.Pignoli

Maryland Rockfish

Pancetta

Razor Clam

Zabaglione Cake

+

April 2009

Wild Asparagus Bisque

Seal Rock Halibut

Smoked Sea Urchin

Banana Prawns

Salsa Tropical

King Crab

Mango

Tiramisu

+

May 2009

Amazon Tiger Fish

Cashew Butter

Native Lobster Tamal

Heirloom Tomato Napoleon

Lemon Fish w/ peeled Grapes

Panne Cotta

Amontillado sherry, Hennessy VSOP cognac, Clement Rum, bitter

+

September 2009

Chilled Heirloom Tomato Soup

Bay Scallop and Herb Swirl

Golden Trout

Parma Pomme Puree

Sashimi of

Faroe Island Salmon

Lemonfish

Albacore

Rooftop Shiso

Dungeness Crab Salad

Arugula and Green Goddess

+

October 2009

3 Year anniversary

Caviar Wellfleet

Balik

Lobster with Tangerine and Croquetta

Faroe Island Salmon with Running Egg

Oysters Leo

Mano de Leon Scallop

Pan Jus

+

November and December 2009

Ribs of Wild Boar w/Savoy Slaw

Reduced Broth

Cortez Prawns

Heirloom Tomato Concasse

In the Shell

Nasketucket Scallop/Pumpkin

Marthas Vineyard Oyster /Fennel

Wellfleet Clam/aged Cheese

Wild Stripe Bass/Ratatouille

Dessert by Peter Yuen

+

February 2009

Illinois Sturgeon Caviar

Fresh Oysters

King Crab Gnocchi

Ciopinno

Lobster and Monkfish

Underground Puree

Vanilla Ice Cream and Salted Caramel Sauce

+

March 2009

Smoked Trout Ravioli

Roast Pear. Roquefort

Franz Josef Land Scallop

Fennel

Stuffed Squid

Arugula.Pignoli

Maryland Rockfish

Pancetta

Razor Clam

Zabaglione Cake

+

April 2009

Wild Asparagus Bisque

Seal Rock Halibut

Smoked Sea Urchin

Banana Prawns

Salsa Tropical

King Crab

Mango

Tiramisu

+

May 2009

Amazon Tiger Fish

Cashew Butter

Native Lobster Tamal

Heirloom Tomato Napoleon

Lemon Fish w/ peeled Grapes

Panne Cotta

+

June 2009

Illinois Sturgeon Caviar

Blini

Grouper Rosa

Smoked Salsa

Elk Chop

Shiitake Syrup

Tartars

Tuna

Heirloom Tomato

Pineapple Upside Down Cake

+

July /August 2009

Gnocchi with Prawn
Shiso Pesto

Seasonal Beet
Grilled Polpi
Sour Cherry

Seared Diver Scallop
Creamed Sweet Corn

King Crab
Heirloom Tomato

Peaches and Cream

+

September 2009

Lobster Enchilada
Green Goddess Sabayon

Crispy Squid with Ink Fettucine

Poached Sea Bass
Honeydew Melon

Heirloom Gazpacho
Roquefort Crouton

Nearby Apple Pie

+

October 2009

Coldwater Shrimp Fritters

Thai Coriander

Hand Harvested Scallop

Shiso Salad

Roasted Snowy Grouper

Heirloom Tomato Lobster Broth

Magret Duck Breast

Butternut and Maple Syrup

Nearby Pumpkin Pie

+

November 2009

Pumpkin/Squash Bisque

.

Thai Curry Lobster

.

Olive Oil Poached Tuna

Pommes Puree

.

Maryland

Stripe Bass

.

Shaved Fennel Salad

.

Dessert

February 2010

Asparagus Soup

Toasted Pine Nut Crema

.

Caviar Wellfleet

.

Oysters

Spiced Fennel

.

Languostine

Truffle Honey

.

Arugula Carrot Avacado

Almond Vanilla

.

Tcho Chocolate

Tecapa Blue Coffee

+

March 2010

Dutch Grown Mussels Ali Thobani Style

Giant Nigerian Prawns

Musk Melon

Ink Fettucine

Grilled Squid

Cioppino

Crab

Monkfish

Tunisian Octopus

TCHO

Fudge Sundae

Tecapa Blue Coffee

+

April 2010

King Crab,Wild Leek and Asparagus

Blackened Halibut

Tuna Tartar

Mandarin Beet Vinaigrette

Kobe Beef

Pomme Puree

Parsley Oil

Tecapa Blue Coffee and Dessert

May  

First of Year

McWethy Heirloom Tomatoes

Fried Roquefort

.

Hardwood Smoked Sturgeon

Creamy Polenta

.

Cortez Grouper

Canary Melon

.

Cape Cod Canal Scallops

Asparagus Succotash 

.

June

Fresh Pea Soup

Mint Cream

.

Pan Fried Soft Shell Crab

Roasted Jalapeno Tartar

.

Butter Poached Cape Ann Lobster

Green Potatoes

.

Roasted Walleye

Spiced Cream Corn

.

Flan

.

Tecapa Blue Coffee

September

Sweet Corn Papusa

Smoked Tomatillo

Parma Crema

.

Madagascar Prawn

Coconut Green Curry

.

Gazpacho

Fried Bay Scallop

.

Black Sea Bass

Farro

Kale

.

Dessert and Coffee

.

October

Mt. Cook Salmon

White Bean

.

Coup des Anges Oysters

Orret Caviar

.

Roasted Pumpkin Ravioli

Fennel

Arugula Paste

Kangaroo Strip Loin

or

Giant Diver Scallop

Homegrown

Spelt

Call 773-283-8400 for reservations
or email bill@fishguy.com