| Bodean Seafood Restaurant |
| Dinner Menu |
*Today’s Oysters on the Half Shell
- Gulf Oysters - 1.00 Each-
-Daily Oyster Selections - 2.25 Each
-Oyster Sampler (one of each) - 11.00
Soups and Salads
House Salad 5
Caesar Salad 7
New England Clam Chowder
Cup 3.95 Bowl 6
Shrimp and Lobster Bisque
Cup 4.95 Bowl 7
Salad of Heirloom Tomatoes, House Made Mozzarella
& Dungeness Crab with Blackberry Balsamic Syrup 15
Appetizers
Smoked Salmon Pâté 9
Shrimp Cocktail 13
*Yellow Fin Tuna Tartare 14
Dungeness Crab Cocktail 15
Spice Fried Calamari with Napa Slaw &Sambal Aïoli 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
PEI Mussels or New Zealand Cockles
in Garlic & White Wine or Spanish Style 15
Dungeness Crab Cake with Serrano Coulis 12
Cuban Pulled Pork & Brioche Sliders with Serrano Ham & Fol Epi 13
A Selection of Artisanal Cheeses
with Truffle Honey, Apples & Toasted Hazel Nuts 10
Smoked Peach Glazed Jumbo Shrimp
with Pickled Haricot Verts, Tomato Tartare and Turmeric Oil 14
Seared Hudson Valley Foie Gras
with Wilted Spinach, Duck Confit Cheesecake & Wild Mushroom Demi Glace 18
Entrees
Pecan Wood Grilled Rainbow Trout Almondine 21
San Francisco-Style Cioppino (Fisherman’s Stew) 19
Porter Peach & Ancho Peppers Glazed Mahi Mahi
with a Jicama & Avocado Salad, Salsa Verdé & Crème Fraîche 30
Sesame Crusted Gulf Yellow Fin Tuna
with a Chilled Soba Noodle Salad, Soy Reduction & Wasabi Vinaigrette 31
Wood Grilled Atlantic Salmon
with Roasted Red Pepper Cous Cous, Asparagus, Hummus & a Micro Arugula Salad 24
Pan Seared Jumbo Sea Scallops
with Basmati Rice, Pear Chutney, Red Curry Coconut Sauce & Radish Sprouts 30
Pecan Crusted Alaskan Halibut with a Sauté of Rock Shrimp, Porter Peaches & Capers 31
Seared Breast of Long Island Duck
with a Salad of House Made Mozzarella & Heirloom Tomatoes ; Blackberry Balsamic Syrup 29
8oz Filet of Beef
with Garlic Mashers, Asparagus & Demi Glace 38
One Pound Prime Ribeye
with Asparagus, a Truffle Potato Croquette & Foie Gras Demi Glace 39
Steamed Alaskan King Crab Legs 49
Broiled 8 oz Coldwater Lobster Tail 45
*Consuming Raw Food May Increase Your Risk Of Food Borne Illness
- Gulf Oysters - 1.00 Each-
-Daily Oyster Selections - 2.25 Each
-Oyster Sampler (one of each) - 11.00
Soups and Salads
House Salad 5
Caesar Salad 7
New England Clam Chowder
Cup 3.95 Bowl 6
Shrimp and Lobster Bisque
Cup 4.95 Bowl 7
Salad of Heirloom Tomatoes, House Made Mozzarella
& Dungeness Crab with Blackberry Balsamic Syrup 15
Appetizers
Smoked Salmon Pâté 9
Shrimp Cocktail 13
*Yellow Fin Tuna Tartare 14
Dungeness Crab Cocktail 15
Spice Fried Calamari with Napa Slaw &Sambal Aïoli 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
PEI Mussels or New Zealand Cockles
in Garlic & White Wine or Spanish Style 15
Dungeness Crab Cake with Serrano Coulis 12
Cuban Pulled Pork & Brioche Sliders with Serrano Ham & Fol Epi 13
A Selection of Artisanal Cheeses
with Truffle Honey, Apples & Toasted Hazel Nuts 10
Smoked Peach Glazed Jumbo Shrimp
with Pickled Haricot Verts, Tomato Tartare and Turmeric Oil 14
Seared Hudson Valley Foie Gras
with Wilted Spinach, Duck Confit Cheesecake & Wild Mushroom Demi Glace 18
Entrees
Pecan Wood Grilled Rainbow Trout Almondine 21
San Francisco-Style Cioppino (Fisherman’s Stew) 19
Porter Peach & Ancho Peppers Glazed Mahi Mahi
with a Jicama & Avocado Salad, Salsa Verdé & Crème Fraîche 30
Sesame Crusted Gulf Yellow Fin Tuna
with a Chilled Soba Noodle Salad, Soy Reduction & Wasabi Vinaigrette 31
Wood Grilled Atlantic Salmon
with Roasted Red Pepper Cous Cous, Asparagus, Hummus & a Micro Arugula Salad 24
Pan Seared Jumbo Sea Scallops
with Basmati Rice, Pear Chutney, Red Curry Coconut Sauce & Radish Sprouts 30
Pecan Crusted Alaskan Halibut with a Sauté of Rock Shrimp, Porter Peaches & Capers 31
Seared Breast of Long Island Duck
with a Salad of House Made Mozzarella & Heirloom Tomatoes ; Blackberry Balsamic Syrup 29
8oz Filet of Beef
with Garlic Mashers, Asparagus & Demi Glace 38
One Pound Prime Ribeye
with Asparagus, a Truffle Potato Croquette & Foie Gras Demi Glace 39
Steamed Alaskan King Crab Legs 49
Broiled 8 oz Coldwater Lobster Tail 45
*Consuming Raw Food May Increase Your Risk Of Food Borne Illness
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