TRUFFLE PARMESAN FR IES horseradish aioli 6 gfEDAMAME szechuan peppercorn gastr ique 6 gfOCTOPUS shaved with olive oil , gar lic , c rushed pepper, maldon salt , lemon, parsley 12 gfCEVICHE with red peppers, onion, c ilantro, and lime 8 gfTUNA TACO* ponzu, lime, c ilantro, scallion, sesame, wasab i emulsion 10YELLOWTAIL CRUDO* coconut juice, mango, ch ilies, thai basil , kaff ir lime oil , p ine nuts 12 gfGRILLED OYSTERS with parmesan, gar lic , butter, and lemon 10 gfCALAMARI fr ied with spr ing onions, tossed with sambal honey lime sauce 11TUNA CARPACCIO* toasted br ioche, foie gras ganache, p ick led apr icot , maldon, p ink pepper, evoo 14FRIED OYSTERS corn salad , ch ipot le aioli , queso fresco, c ilantro, p ick led red onion 14

PEI MUSSELLS wh ite wine, sr iracha, butter, c ilantro, gar lic , shallot , toasted bread 11 gf

STEAMED CLAMS with chor izo, tomatoes, wh ite wine & gar lic broth 12 gf

UNI slow poached egg, scallion, parmesan, soft polenta 15 add fresh shaved truff le 10 gf

CRAB CORN & MISO SOUP East Coast meets West Coast , corn, miso, cream, crab 5/7 gf MIXED GREENS he ir loom radish , carrots, red onions, lemon rosemary vinaigrette 7 gf KALE CAESAR* house dressing, br ioche crouton, shaved parmesan, wh ite anchovy 8 add ch icken, shr imp or beef 5 RED & GOLD BEET arugula, goat cheese, p istach ios, honey & wh ite balsamic vinaigrette 9 gfBURRATA tomatoes, coppa, micro basil , balsamic gel , olive oil 10 gfGRILLED SALMON* arugula, potatoes, roast vegetab les, gorgonzola, p ick led mustard seed vinaigrette 14 gfSEARED RARE TUNA* mixed greens, avocado, edamame, sh iitake, tob iko, ginger dressing 12

ANGUS BURGER* wh ite cheddar, onion, lettuce, tomato 10 WCP ANGUS BURGER* arugula, p ick led red onions, horseradish peppercorn aioli , smoked cheddar 12BLACKENED CHICKEN SANDWICH tomato conf it , lettuce, cheddar cheese, ch ipot le aioli 10FRIED F ISH SANDWICH p ick led red cabbage, p ick led p ineapple, jalapeno, c ilantro, ch ipot le aioli 11FRIED OYSTER PO BOY shredded lettuce, ch ipot le aioli 12AVOCADO BLT smoked cheddar, applewood bacon, he ir loom tomato, c ilantro aioli 10CRAB CAKE c ilantro aioli , arugula, tomato conf it 14MAINE LOBSTER ROLL t ruff le aioli , spr ing mix 24

SALMON* oyster ginger emulsion, togarash i , sea beans, puffed r ice 13TUNA* carrot , edamame, p ick led sh iitake, tob iko, carrot ginger dressing 14YELLOWTAIL* green papaya salad , mango, p ick led ch ilies, c ilantro, scallion, yuzu aioli 14SHRIMP red cabbage slaw, p ick led p ineapple, jalapeno, c ilantro, sp icy mayo 12 gf

FISH TACOS fr ied grouper, p ick led red cabbage, p ick led p ineapple, jalapeno, c ilantro, ch ipot le aioli 18BLACKENED MAHI local tomato gazpacho, mango cucumber relish , avacado & toasted pep itas 22 gfWC SHRIMP & GRITS r ice gr it s, bok choy, roasted tomatoes, miso brown butter 19 gfCRAB CAKE sweet potatoes, corn salad , ch ipot le aioli , queso fresco, c ilantro, p ick led red onion 28STEAK FRITES* hanger steak , house cut fr ies, arugula, roasted tomatoes, ch imichurr i sauce 22 gfVEGETARIAN QUINOA ch ickpeas, fava beans, lemon, mint , beet puree 13 gf

ALIGOT POTATOES gf

ROASTED POTATOES gf

SMALLS

SOUP & SALAD

SANDWICHES

POKE BOWLS

MAINS

SIMPLY GRILLED

SIDES 6

* Not ice : These items may be prepared raw or undercooked . Consuming raw or undercooked meats,

poultry, seafood , shellf ish , or eggs may increase your r isk of foodborne illness.

ROCKFISH 24 , SALMON* 2 1 , MAHI 22 , SHRIMP 18 , LOBSTER TA IL mktserved over mixed greens or with roasted potatoes & broccolini

served with fr ies or salad

served over sush i r ice

EXECUTIVE CHEF:Trevor Knotts

CHEF DE CUIS INE:Ian Boothman

(No Subst itut ions) gf

BROCCOLIN I gf

FRENCH BEANS gf

SAUTEED KALE gf

ASPARAGUS gf

CAULIFLOWER GRATIN

CAROLINA GOLD R ICE GRITS gf