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