Shellfish Cocktails and Appetizers: Lobster Cocktail ($18); Dungeness Crab "Louis" Cocktail (with avocado, cucumber, egg and tomato, $15); Jumbo Wild Mexican Shrimp Cocktail ($15); Crispy Lemon Calamari (with garlic anchovy aioli, $8); Steamed Manila Clams and Black Mussels (with apple wood smoked bacon and roasted tomatoes on garlic parmesan toast, $13); Oaxacan Style Halibut Ceviche (with avocado, jalapeno, tomato and cucumber, N/A); Ahi Carpaccio (with marinated onions and tobiko wasabi, $12.50); Crab Cake Appetizer (with ginger-black bean sauce and Thai squid satay, $15); Tempura Tiger Prawns (with hot Chinese mustard, sweet chili sauce and Ponzu, $12); Grilled Rosemary and Garlic Marinated Artichoke (with smoked jalapeno dipping sauce, $7).

Soup and Salads: Lobster and Manila Clam Chowder (with apple wood smoked bacon and fresh thyme, $10); House Salad (with mixed greens, sun dried cherries, candied pecans, Maytag blue cheese and balsamic vinaigrette, $ 8); Caesar Salad (with anchovy filets, fresh basil and shaved Parmesan, $8.50); Heirloom Cherry Tomatoes and Wedge of Iceberg Salad (with Maytag blue cheese dressing and crispy apple wood smoked bacon, $10); Dungeness Crab and Wild Baby Arugula Salad (with red flame grapes, shaved parmesan, pine nuts and lemon vinaigrette, $12); Maine Lobster and Granny Smith Apple Salad (with butter lettuce, avocado and sweet red onion in a grain mustard and tarragon vinaigrette, $21).

Entree Salads: Shrimp Louis Tossed Salad (with romaine, eggs, olives, tomatoes, radishes, avocado and tomatoes, $16); Lobster and Avocado Salad (with romaine salad, vine ripe tomatoes and champagne vinaigrette, $25); Grilled 4-oz. Kobe Sirloin Salad (with noodles, mango, Asian greens, red tomato and spicy sesame vinaigrette, $18).