CRAB APPETIZERS FRESH FISH APPETIZERS - Shaw's...
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Transcript of CRAB APPETIZERS FRESH FISH APPETIZERS - Shaw's...
THE KING OF CRAB
APRIL 30, 2016
FRESH FISH
STEAK & CHICKEN PARMESAN CRUSTED CHICKEN .................................................. 16
10OZ FILET MIGNON .................................................................... 46
SIDES MASHED POTATOES ..................................................................... 7
CREAMED SPINACH ...................................................................... 8
STEAMED BROCCOLI brie & cheddar sauce ................................ 9
SAUTEED SPINACH ..................................................................... 10
COMBINATIONS
LOBSTER
SEAFOOD TACOSYUCATAN FISH TACOS (3) ........................................................... 16 crispy haddock, pickled red cabbage, chipotle remoulade, avocado, cucumber salad
SESAME CRUSTED YELLOWFIN TUNA TACOS (3) ...................... 16 guacamole puree, spicy slaw, cucumber salad
SANDWICHESincludes: french fries, cole slaw & pickle
CHARBROILED CHEESEBURGER ................................................. 13
SOUTHERN FRIED CHICKEN SANDWICH ....................................14
CRISPY HADDOCK SANDWICH ................................................... 16
BLACKENED YELLOWFIN TUNA SANDWICH ............................. 16
CRAB CAKE BLT SANDWICH ........................................................17
NEW ENGLAND LOBSTER ROLL .................................................. 27
GREENSCHOPPED SALAD ........................................................................... 7
SHAW’S CAESAR SALAD ............................................................... 7
ORGANIC MIXED GREENS ............................................................ 7
DOUBLE ICEBERG WEDGE ............................................................ 9
PARMESAN CRUSTED CHICKEN CAESAR ...................................14
CRAB CAKE & CAESAR PLATTER ................................................ 18
CHOPPED SEAFOOD SALAD ....................................................... 25
request no croutons
CUPS & BOWLS Cup Bowl
NEW ENGLAND CLAM CHOWDER ................................ 6 ............. 8
SEAFOOD GUMBO ......................................................... 6 ............. 8
LOBSTER BISQUE ........................................................... 7 ............. 9
JAMBALAYA ................................................................... 8 ........... 10
APPETIZERS FRIED LAKE ERIE SMELT ............................................................. 10
TUNA TARTARE guacamole, chips, yuzu juice ............................ 14 FRESH CALAMARI golden fried or simply grilled ........................ 14
OYSTERS ROCKEFELLER (4) ......................................................... 15
JUMBO SHRIMP COCKTAIL .......................................................... 16
BUFFALO SHRIMP ......................................................................... 16
LOBSTER TACOS (3) .................................................................... 18
HOT APPETIZER COMBO ........................................(per person) 20 mini crab cake, crispy calamari, butter poached oysters, steamed king crab bites, grilled maine lobster tail
COLD APPETIZER COMBO .....................................(per person) 22 oysters, shrimp, maine lobster tail, blue crab fingers, empress crab claws
CRAB APPETIZERS
SHAW’S FISH & CHIPS .................................................................. 22 george’s bank haddock, fries, cole slaw, tartar sauce
FRENCH FRIED SHRIMP ............................................................... 24 french fries & cocktail sauce
GRIDDLED GARLIC SHRIMP ........................................................ 24 garlic butter
SAUTEED LAKE ERIE YELLOW PERCH ....................................... 25 lemon butter, tartar sauce, cole slaw
SAUTEED LAKE SUPERIOR WHITEFISH ...................................... 26 horseradish crust, green beans, dijon vinaigrette
PARMESAN CRUSTED GEORGE’S BANK HADDOCK .................. 26 sauteed spinach, lemon butter
SAUTEED GEORGE’S BANK SEA SCALLOPS ............................... 32 lemon or garlic butter
GRILLED ATLANTIC YELLOWFIN TUNA ..................................... 37 sauteed broccolini, chili garlic oil
MARYLAND STYLE CRAB CAKES (2) .......................................32 mustard mayonnaise
FLORIDA STONE CRAB CLAWS (1 lb) .jumbo 76...large 66...med 50 mustard mayonnaise
STEAMED ALASKAN RED KING CRAB LEGS (1¼ lb) ............67 our specialty from trident seafood
WHOLE CRACKED PACIFIC COAST DUNGENESS CRABserved chilled, mustard mayonnaise
2lb...70
FLORIDA STONE CRAB CLAW (1pc) jumbo 26...large 17...medium 8
CHILLED BLUE CRAB FINGERS ................................................... 13
MARYLAND STYLE CRAB CAKE .................................................... 15
CHILLED EMPRESS CRAB CLAWS ...............................................26
CHILLED ALASKAN RED KING CRAB BITES ...............................28
MAINE LOBSTER PASTA ...................................................... 32 lobster, strozzapreti, lemon, arugula, lobster cream sauce
STEAMED OR GRILLED WHOLE MAINE LOBSTER ..........mkt.
TWIN MAINE LOBSTER TAILS ..........................................mkt.
THE LOUNGE COMBINATION ............................................36 garlic shrimp, sea scallops, crab cake
THE CLUB ROOM COMBINATION .......................................44 6oz filet mignon, sea scallops, garlic shrimp
SURF & TURF .......................................................................60 8oz maine lobster tail & 6oz filet mignon
SURF & SURF .......................................................................65 steamed alaskan red king crab legs & 8oz maine lobster tail
APRIL 30, 2016
‘THE CURATOR’ CHENIN BLANC/CHARDONNAY/VIOGNER south africa ............................................................................................................9
WILLIAM FEVRE CHAMPS ROYAUX CHABLIS chablis, france .............................................................................................................................. 15
MURAI FAMILY NIGORI GENSHU SAKE unfiltered, creamy, rich .......................................................................................................................9
G JUNMAI GINJO GENSHU SAKE big, bold, hearty .......................................................................................................................................... 14
ZIPANG SPARKLING SAKE (250 ml) crisp, fresh ............................................................................................................................................... 15
MAKI SHRIMP TEMPURA ....................................................................... 11 fried shrimp, masago, cucumber, frisee, wasabi mayo, ponzu sauce
ACAPULCO ROLL ........................................................................ 12 tuna, avocado, cilantro, masago, jalapeño, lettuce, tobanjan sauce
SPICY TUNA ................................................................................. 14 yellowfin tuna, masago, cucumber, chili flakes
YELLOWTAIL, YUZU & SERRANO ............................................... 14 yellowtail, scallion, cucumber, serrano chile, yuzu mayonnaise
SPICY SHRIMP, SALMON & LEMON ............................................. 16 spicy shrimp, cucumber & avocado inside, organic salmon & lemon outside
LOBSTER, AVOCADO, & CUCUMBER .......................................... 16 maine lobster, tobiko, frisée, miso-cilantro sauce
KING CRAB CALIFORNIA ............................................................ 16 alaskan king crab, avocado, cucumber, masago, yuzu-mustard sauce
RAINBOW ROLL ........................................................................... 16 snow crab, salmon, tuna, yellowtail, cucumber, avocado
SPICY SHRIMP & KING CRAB ...................................................... 17 shrimp, cucumber, masago, alaskan king crab
SUSHI MENU
SOMMELIER’S SUGGESTED PAIRINGS
SALMON TEMARI ....................................................................... 3.5 cream cheese, sour cream, mascarpone, orange & lemon zest, serrano chile
NEW SALMON NIGIRI ................................................................ 3.5 pickled ginger, fresno chile, yuzu, shallot, lemon oil
YELLOWTAIL TEMARI ............................................................... 4.5 yuzu jello, micro shiso
YELLOWTAIL TEMAKI ............................................................... 4.5 sesame soy wrapper, shiso, yuzu mayonnaise, scallion
TUNA TATAKI NIGIRI .................................................................. 4.5 mirin, soy, cucumber & ginger dressing
TUNA OSHI ................................................................................. 4.5 soy, mirin, ginger, dashi, scallion, micro shiso
CHEF’S SUSHI SELECTION
COMBINATIONS MAKI ........................................................................................... 26 tuna on top, king crab california, spicy tuna, spicy shrimp, salmon & lemon
SASHIMI ....................................................................................... 23 tuna (3), salmon (3), yellowtail (3)
SHAW’S SUSHI COMBINATION .................................................... 59 shrimp tempura maki, king crab california maki, spicy shrimp- salmon & lemon maki, spicy tuna maki, tuna & avocado tartare
NIGIRI - SASHIMIPRICE PER PIECE
SALMON (sake) ............................................................................. 3 NORWEGIAN SEA TROUT (masu) .................................................. 3 TUNA (maguro) ............................................................................. 4 YELLOWTAIL (hamachi) ............................................................ 4.5
PRICE PER PIECE
YELLOWTAIL (4 pieces) ...................................................... 12 granny smith apple, basil, mint, basil oil, shallot & black pepper vinaigrette
SEA TROUT (4 pieces) .......................................................... 12 sweet smoked soy, micro cilantro, crispy shallots, chili oil
NEW STYLE SASHIMI
HALF SHELL OYSTERSNORTHERN CROSS (c. virginica), ballard point, va larger oyster, with medium to high salinity .......................................................... 18
SEA COW (c. gigas), s. puget sound, wa tumbled oyster, which promotes a deep cup; rich & creamy, with a metallic finish .................. 18
SKINNY DIPPER (c. virginica), chesapeake bay, md plump, deep cups with crisp, refreshing flavor .................................................. 18
BARRON POINT (c. gigas), skookum inlet, wa due to high nutrient content this oyster is mildly salty, plump, & sweet ........................ 18
ISLAND CREEK (c. virginica), duxbury harbor, ma medium sized oyster with a crisp texture and subtle finish .................................. 18
SHIGOKU (c. gigas), bay center, wa tumbled, which promotes a deep, uniform cup; meats are fatty & salty .......................................... 18
PEMAQUID (c. virginica), glidden point, me sweet and slightly briny with a crisp, clean finish ........................................................... 18
HAMA HAMA (c. gigas), hama hama river, wa a thick shelled beach grown oyster with mild salinity & a fruity aftertaste .................. 18
PINK MOON (c. virginica), pei high salinity and a clean, sweet finish ..................................................................................................... 18
NISQUALLY RIVER (c. gigas), south puget sound, wa fat & plump with mild salinity and a sweet finish .............................................. 18
VA VA VOOM (c. virginica), chesapeake bay, va medium brine with a clean, crisp finish ..................................................................... 18
KUSSHI (c. gigas), deep bay, bc small oyster with smooth, round shells; sweet, plump meats with a fruity aftertaste ............................. 18
CHEF’S CHOICE OYSTER SAMPLER 1/2 dozen...18 dozen...36
OYSTER HOUR SPECIALSHALF PRICED OYSTERS 4PM - 6PM DAILY 1/2 dozen...9 dozen...18
EAST COAST OYSTER: NORTHERN CROSS (c. virginica), ballard point, va
WEST COAST OYSTER: SEA COW (c. gigas), s. puget sound, wa