| Bodean Dinner Menu |
*Today’s Oysters on the Half Shell
Mix and match our daily selection of East Coast, West Coast & Gulf oysters
Half Dozen — 14 Full Dozen — 25
Soups and Salads
House Salad 5
Caesar Salad 7
Salad of Dungeness Crab & Spinach
with Pancetta Crisps and Roasted Garlic Vinaigrette 14
New England Clam Chowder
Cup 3.95 Bowl 6
Shrimp and Lobster Bisque
Cup 4.95 Bowl 7
Appetizers
Smoked Salmon Pâté 9
Shrimp Cocktail 13
*Yellow Fin Tuna Tartare 14
Dungeness Crab Cocktail 15
Spice Fried Calamari with Napa Slaw & Sambal Aiöli 10
Broiled Escargot with Garlic & Wine 10
Oysters Four Ways (Casino, Rockefeller, Pepperado, Irish Style) 11
Ginger & Fennel Cured King Salmon Gravlax
with Field Greens & a Champagne-Ginger Dipping Sauce 11
New Zealand Cockles or PEI Mussels in Garlic & White Wine or Spanish Style 15
Dungeness Crab Cake with Serrano Coulis 12
A Selection of Artisanal Cheeses
with Truffle Honey, Apples, Toasted Hazelnuts, Fig Salami & Cherry Chutney 14
***Chef's Master Cheese Selection 19
"Lobster for Breakfast"
Seared Medallions of Maine Lobster, with House Cured Bacon, Pomme Frittes, Orange Marmalade and a Fried Egg 12
Crispy Rock Shrimp on Steamed Buns
with House Cured Bacon, Nappa Slaw & Red Chili Mayonnaise 14
Seared Hudson Valley Foie Gras
with Wilted Spinach, Duck Confit Cheesecake & Wild Mushroom Demi Glace 18
Entrees
Grilled Rainbow Trout Almondine 21
San Francisco-Style Cioppino (Fisherman’s Stew) 19
Grilled Costa Rican Mahi Mahi
with Porcini-Asiago Polenta, Asparagus & Balsamic Glazed Black Mission Figs 32
Pan Seared Chilean Sea Bass
with Pancetta/Sweet Potato Hash, Creme Fraiche & Micro Arugula 33
*Sesame Crusted Gulf Yellow Fin Tuna
with a Chilled Soba Noodle Salad, Soy Reduction & Wasabi Vinaigrette 31
Pan Seared Atlantic Salmon
with Paprika Stained Couscous Tabbouleh, Hummus & Cucumber Riata 24
Seared Breast of Long Island Duck
with Wilted Spinach, Bing Cherry-Butternut Squash Risotto & a Veal Demi Glace 29
Pan Seared Jumbo Sea Scallops
with Basmati Rice, Cherry Chutney, Red Curry Coconut Sauce & Radish Sprouts 30
One Pound Prime Ribeye
with Asparagus, a Truffle Potato Croquette & Foie Gras Demi Glace 39
Steamed Alaskan King Crab Legs Market
Broiled 11 oz Australian Lobster Tail 49
8oz Filet of Beef with Garlic Mashed Potatoes, Asparagus & Demi Glace 38
Side Offerings
Garlic Mashers 5 Wilted Spinach 5 Asparagus 4
Rice Pilaf 5 Vegetable Medley 4
*Consuming Raw Food May Increase Your Risk of Food Borne Illness
Mix and match our daily selection of East Coast, West Coast & Gulf oysters
Half Dozen — 14 Full Dozen — 25
Soups and Salads
House Salad 5
Caesar Salad 7
Salad of Dungeness Crab & Spinach
with Pancetta Crisps and Roasted Garlic Vinaigrette 14
New England Clam Chowder
Cup 3.95 Bowl 6
Shrimp and Lobster Bisque
Cup 4.95 Bowl 7
Appetizers
Smoked Salmon Pâté 9
Shrimp Cocktail 13
*Yellow Fin Tuna Tartare 14
Dungeness Crab Cocktail 15
Spice Fried Calamari with Napa Slaw & Sambal Aiöli 10
Broiled Escargot with Garlic & Wine 10
Oysters Four Ways (Casino, Rockefeller, Pepperado, Irish Style) 11
Ginger & Fennel Cured King Salmon Gravlax
with Field Greens & a Champagne-Ginger Dipping Sauce 11
New Zealand Cockles or PEI Mussels in Garlic & White Wine or Spanish Style 15
Dungeness Crab Cake with Serrano Coulis 12
A Selection of Artisanal Cheeses
with Truffle Honey, Apples, Toasted Hazelnuts, Fig Salami & Cherry Chutney 14
***Chef's Master Cheese Selection 19
"Lobster for Breakfast"
Seared Medallions of Maine Lobster, with House Cured Bacon, Pomme Frittes, Orange Marmalade and a Fried Egg 12
Crispy Rock Shrimp on Steamed Buns
with House Cured Bacon, Nappa Slaw & Red Chili Mayonnaise 14
Seared Hudson Valley Foie Gras
with Wilted Spinach, Duck Confit Cheesecake & Wild Mushroom Demi Glace 18
Entrees
Grilled Rainbow Trout Almondine 21
San Francisco-Style Cioppino (Fisherman’s Stew) 19
Grilled Costa Rican Mahi Mahi
with Porcini-Asiago Polenta, Asparagus & Balsamic Glazed Black Mission Figs 32
Pan Seared Chilean Sea Bass
with Pancetta/Sweet Potato Hash, Creme Fraiche & Micro Arugula 33
*Sesame Crusted Gulf Yellow Fin Tuna
with a Chilled Soba Noodle Salad, Soy Reduction & Wasabi Vinaigrette 31
Pan Seared Atlantic Salmon
with Paprika Stained Couscous Tabbouleh, Hummus & Cucumber Riata 24
Seared Breast of Long Island Duck
with Wilted Spinach, Bing Cherry-Butternut Squash Risotto & a Veal Demi Glace 29
Pan Seared Jumbo Sea Scallops
with Basmati Rice, Cherry Chutney, Red Curry Coconut Sauce & Radish Sprouts 30
One Pound Prime Ribeye
with Asparagus, a Truffle Potato Croquette & Foie Gras Demi Glace 39
Steamed Alaskan King Crab Legs Market
Broiled 11 oz Australian Lobster Tail 49
8oz Filet of Beef with Garlic Mashed Potatoes, Asparagus & Demi Glace 38
Side Offerings
Garlic Mashers 5 Wilted Spinach 5 Asparagus 4
Rice Pilaf 5 Vegetable Medley 4
*Consuming Raw Food May Increase Your Risk of Food Borne Illness
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