Zagat

with scottish smoked salmon

with lemon vinegar nage

with shiro miso, scallion and ginger

with crudite and warm baguette

with fish camp tartar sauce

with scallion ginger sauce

with herb sriracha butter

with drawn butter and lemon

with garlic-anchovy dressing and grana padano

with arugula, hazelnuts and prosciutto

with marcona almonds, mint and pecorino

with florida red snapper, avocado and hominy

with blue crab, andouille and shrimp

filet with red lentil dal, bengali potatoes and raita

with charro beans and slaw

with chickpea tagine, fayeh yogurt and harissa

with roasted tomatillo gravy

with french fries

with pico de gallo, chipotle ailoi and pickled jalapeno

with french fries

with celery root remoulade

with fish camp peanut brittle

with hot buttered rum candied pecans

with candied lemon