Tonight's Catch — Tuesday, May 13
The menu was rewritten at dawn. We are rewriting it again at dusk.
Nine Cape partner boats radioed their holds by 5:14 this morning. What you eat tonight was swimming before sunrise — landed, iced, on the dock, in the kitchen, and onto the hearth before the lunch dishes dried. Nothing here has seen a freezer. Nothing here came through a middleman.
Friday & Saturday 7–9pm slots typically fill within 11 minutes of release. Reservations open 30 days in advance.
01 — The Raw Bar
Every oyster, named to the boat that landed it this morning.
Our raw bar is not a list. It is a daily report from the nine boats we partner with on Cape Cod. The varieties below are written exactly as the dock report came in — boat by boat, count by count. When a boat lands short, the dish comes off the menu before service ends.
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Pemaquid Oysters
F/V Eleanor R. — Pemaquid Harbor, landed 4:48 a.m.
Small, deeply cupped, brine of cold Atlantic with a clean cucumber finish. Served on cracked ice with our house mignonette.
3.50each -
Moon Shoal Crudo
F/V Halyard — Stellwagen Bank, day-boat striped bass
Hand-cut sashimi of this morning's bass, blood orange, Sicilian sea salt, cold-pressed olive oil from a friend's grove.
24per plate -
Chilled Lobster Cocktail
F/V Two Brothers — Penobscot Bay, 1¼ lb hard-shell
Tail and claw meat chilled in its own court bouillon, avocado, shaved radish, a single drop of fermented chili.
38per plate -
Shucker's dozen — Daily Mix
A rotating dozen of whatever the boats sent most abundantly this morning.
Twelve oysters, four varieties, served on a wooden tray with lemon, horseradish, and two house mignonettes.
42per dozen
02 — From the Hearth
The wood-fired hearth, lit at 5:45 every morning.
A 2017 cast-iron hearth, fed with green apple and white oak. The fire shapes every plate in this section — the char on a scallop, the smoke on a beet, the slow rendering of a pork shoulder. What you read below is what the fire allows.
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i.
42
Day-boat Scallops
Three U10 scallops · fennel pollen · brown butter · charred lemon
Seared hard over the coals — sixty seconds a side — so the crust is caramel and the centre is still cold ocean.
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ii.
28
Smoked Mussels & Polenta
Two pounds per order · wood-fired stone-ground polenta · garlic scapes
Mussels smoked over apple wood for ninety minutes, opened over a bowl of warm polenta, finished with the cooking liquor.
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iii.
86
Whole Roasted Black Bass
For two · 2 lb. average · salsa verde · charred radicchio
Stuffed with fennel and lemon, cooked on a plank over the coals until the skin lifts like paper. Carved tableside.
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iv.
58
Bone-in Pork Shoulder
12-hour oak smoke · apple mostarda · charred spring onions
A 6 lb. shoulder rubbed with salt and fennel seed, smoked low and slow until the bone pulls clean. Sliced to order.
03 — Day-Boat Fish
A letter from the dock.
Three boats reported whole fish this morning. The kitchen is buying what they brought, not what was on the printed sheet from last week. Prices are written in pencil — they can move by the hour.
Haddock, 4 lb. 6 oz. — F/V Maren Elizabeth, Stellwagen Bank. Drawn, scaled, on ice by 6:10 a.m. Tonight: butter-poached loin, chowder-fish broth, baby potatoes, a single soft-cooked egg. Market price, served family-style for two or more.
Fluke, 3 lb. 2 oz. — F/V Halyard, Cape Cod Bay. A pristine flatfish — gutted whole, brought in still bright silver. Tonight: one fillet grilled over coals, the other half cured thirty minutes in sea salt, served raw with green tomato and elderflower. $48 per person, minimum two.
Bluefin Tuna, 14 lb. loin — F/V Two Brothers, Stellwagen. Hand-line caught yesterday afternoon, dry-aged on the boat overnight. Tonight: a 5 oz. loin, binchotan-seared, brushed with tamari and brown sugar, served with crushed cucumber and toasted sesame. $52.
— Margaret Ohl, Chef-Restaurateur, 4:42 p.m.
04 & 05 — Land & Dessert
For the diner who did not come for fish — and for the sweet that ends the meal.
04 — Land
We are, first, a seafood restaurant. But the kitchen writes four non-seafood plates each evening for the diner who wants them — and they are written with the same care as anything off the boats.
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Grass-fed Hanger Steak
$428 oz. · smoked shallot · watercress · bone marrow pan-sauce.
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Roasted Half Chicken
$34A free-range bird from a farm twelve miles up the coast, brined overnight, oak-roasted, served with charred broccolini and pan jus.
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Hand-cut Pappardelle
$28Egg pasta rolled in-house each morning · wild mushroom ragù · pecorino · black pepper.
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Heirloom Tomato & Burrata
$22Three tomatoes from our kitchen garden · Pugliese burrata · basil oil · aged balsamic · Maldon.
05 — Dessert
Pastry Chef Ines Carranza rewrites this section at dusk — the same hour the kitchen makes its final pass on the hearth. Desserts arrive at the table with the day's date written in chocolate on the plate.
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Lobster-Shell Cream Brûlée
$14A 22-year-old signature. The custard is finished with shells we toast over the hearth. Served cold, torched to order.
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Strawberry & Elderflower Shortcake
$13Birds Eye Farm strawberries · buttermilk biscuit · elderflower cream · candied lemon peel.
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Dark Chocolate & Olive Oil
$1370% Valrhona · Sicilian olive oil · flaky salt · sourdough croquant.
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Cheese, three & five
$18 / $28A daily selection from five New England creameries, served with walnut bread and a small pot of our own quince paste.
Tonight's tables
The menu is written.
The hearth is lit.
Reserve a table before 7pm.
Friday and Saturday 7–9pm slots typically fill within 11 minutes of release. Reservations open 30 days in advance. If you arrive by boat, mention your slip — we'll take $25 off the check.
- Open tonight
5:00pm – 10:00pm, kitchen closes at 9:30 - 14 Wharf Lane
Harbor Town, Maine · dockage for boats up to 60 ft - +1 (207) 555-0418
[email protected]