Fresh Seafood & Coastal Dining
The Ocean
Table
Where the day's finest catch meets the warmth of coastal hospitality. Fresh from the boat to your table.
The Fishmonger's Board
Today's fresh catch — wild, sustainable, traceable. Ask your server about market prices.
Wild Atlantic Halibut
Nova Scotia — Line Caught
(~$38/lb)
Mediterranean Branzino
Greek Waters — Small Boat
(~$32/lb)
Day Boat Scallops
Maine — Diver Harvested
(~$28/lb)
Colossal King Crab
Alaska — Bering Sea
(~$55/lb)
Lobster Thermidor — Tableside Flambé
Friday & Saturday Evenings Only
A whole Maine lobster is poached, shelled, and returned to its shell with a rich brandy-cream sauce, Dijon mustard, and Gruyère. Finished tableside with a cognac flambé that fills the room with the most incredible aroma. Served with truffle mashed potatoes and grilled asparagus. Our most theatrical dish — book ahead, only 12 portions available per night.
Reserve Your TableFresh Catch
4 dishes
Grilled Mediterranean Sea Bass
Whole wild-caught sea bass, simply grilled with Maldon sea salt, cracked black pepper, and extra virgin olive oil. Finished with a squeeze of charred lemon and fresh oregano. Served whole at the table — our signature dish and the reason people keep coming back
Pan-Seared Atlantic Salmon
Premium Atlantic salmon fillet, skin seared to golden crisp perfection, served atop a bed of sautéed spinach with a white wine beurre blanc sauce and capers. The skin crackles when your fork touches it — that's how you know it's done right. Sustainably farmed, ASC certified
Whole Grilled Branzino
Imported Mediterranean branzino, butterflied and grilled over charcoal with rosemary, thyme, and garlic. Served with a bright salsa verde made from parsley, capers, anchovy, and lemon zest. The fish is deboned tableside — a true Mediterranean experience. Light, delicate, unforgettable
Ahi Tuna Steak — Sesame Crusted
Sushi-grade yellowfin tuna steak coated in black and white sesame seeds, seared rare on a screaming hot plancha. Sliced and fanned over a gingered bok choy stir-fry with a soy-mirin glaze and wasabi aioli dots. The center stays ruby red — cool, silky, and buttery. For tuna lovers, this is the one
Shellfish
4 dishes
Grilled Whole Lobster
1.5 lb whole Maine lobster, split and grilled with garlic-herb butter until the meat is tender and sweet. Served with drawn butter, grilled lemon, and a side of crispy herb fries. Crack the claws, dip in butter, close your eyes — this is what seafood dreams are made of. Market price may vary
Garlic Butter Jumbo Shrimp
Eight jumbo wild-caught Gulf shrimp, pan-seared in a cast iron skillet with roasted garlic, butter, white wine, red pepper flakes, and fresh parsley. Served sizzling at the table with grilled sourdough for sopping up every last drop of that golden garlic butter. The aroma alone is worth the visit
King Crab Legs
One pound of Alaskan king crab legs, steamed to perfection and split for easy eating. Served chilled over crushed ice with lemon wedges, drawn butter, and our house cocktail sauce. The meat pulls out in one beautiful piece — sweet, succulent, and worth every penny. A true luxe seafood experience
Mussels Marinara
A generous bowl of fresh PEI mussels steamed open in a San Marzano tomato broth with white wine, garlic, fresh basil, and a touch of chili. Served with a grilled baguette for dipping. The broth is so good you'll want to drink it straight from the bowl — and honestly, we wouldn't judge you
Raw Bar
4 dishes
Oyster Platter — Half Dozen
Six freshly shucked oysters sourced daily from the finest beds — rotating selection of East and West Coast varieties. Served on a bed of crushed ice with mignonette sauce, fresh lemon, and Tabasco. Each oyster is a taste of the ocean. Ask your server about today's selection — they love talking oysters
Tuna Tartare
Hand-diced sushi-grade ahi tuna tossed with avocado, sesame oil, soy sauce, lime juice, and a whisper of sriracha. Served in a chilled ring mold topped with crispy wonton chips, micro greens, and a quail egg yolk. Mix it all together and scoop with the chips — every bite is silky, crunchy, spicy, and fresh
Salmon Crudo
Thinly sliced raw Atlantic salmon fanned across a chilled plate, dressed with yuzu kosho, extra virgin olive oil, flaky sea salt, and pink peppercorns. Finished with pickled fennel and fresh dill. Clean, bright, and impossibly elegant — the crudo that makes you close your eyes on the first bite
Ceviche Mixto
A vibrant Peruvian-style ceviche with diced sea bass, shrimp, and calamari marinated in fresh lime juice with red onion, cilantro, habanero, and sweet potato. Served in a chilled bowl with crunchy corn nuts on the side. The citrus cooks the seafood — it's bright, tangy, and refreshing with just the right amount of heat
Fried Seafood
4 dishes
Fish & Chips — Beer Battered Cod
Thick-cut Atlantic cod fillets dipped in our house beer batter made with local craft lager, fried until golden and shatteringly crisp. Served with hand-cut triple-cooked chips, mushy peas, tartar sauce, and a lemon wedge. The batter-to-fish ratio is a science we've perfected over years — mostly fish, just enough crunch
Crispy Calamari
Tender calamari rings and tentacles lightly dusted in seasoned semolina flour, flash-fried until golden. Served with lemon aioli and spicy marinara dipping sauces. The semolina gives it that perfect Mediterranean crunch — light, not greasy. Squeeze the lemon over everything and go to town. Addictive is an understatement
Shrimp Tempura
Six jumbo black tiger shrimp in an ice-cold tempura batter, fried at precisely 350F for that signature lacy, ethereal crunch. Served with tentsuyu dipping sauce, grated daikon, and a sprinkle of togarashi. The batter is so light you can see the shrimp through it — this is tempura done the Japanese way
Soft Shell Crab
Seasonal soft shell crab, dredged in seasoned flour and pan-fried until the shell turns golden and the meat stays sweet and juicy. Served on a bed of Asian slaw with gochujang aioli and a lime wedge. When soft shells are in season, this dish is non-negotiable — it's the first thing our regulars ask about
Soups & Stews
4 dishes
Bouillabaisse — Marseille Style
Our take on the classic Provencal fish stew — a rich saffron-tomato broth simmered with fennel, leeks, and orange zest, loaded with sea bass, mussels, shrimp, and clams. Served with grilled rouille croutons and a side of the broth for pouring. This dish takes 45 minutes to build — every spoonful tastes like the French Riviera
New England Clam Chowder
Creamy, hearty, and absolutely loaded with tender clams, diced potatoes, smoked bacon, and fresh thyme. Served in a sourdough bread bowl with oyster crackers on the side. This is not your average chowder — we use fresh clam juice as the base, not water. The difference is night and day. A bestseller year-round
Seafood Bisque
A velvety bisque made from lobster and shrimp shells, simmered with brandy, cream, tomato paste, and aromatics for hours. Finished with a swirl of creme fraiche, chive oil, and butter-poached shrimp. Every spoonful coats your mouth in rich, decadent seafood flavor. This is the soup you order when you want to treat yourself
Cioppino — San Francisco Style
A bold fisherman's stew born on the SF wharfs — Dungeness crab, clams, mussels, shrimp, and squid in a spicy tomato-fennel broth with garlic bread on the side for dunking. It arrives at the table in a steaming copper pot. Roll up your sleeves, put on the bib, and get messy — this one demands it
Pasta & Rice
4 dishes
Seafood Linguine — Fra Diavolo
Handmade linguine tossed in a spicy San Marzano tomato sauce with jumbo shrimp, sea scallops, calamari, and fresh basil. Finished with a drizzle of extra virgin olive oil and grated Pecorino Romano. Fra Diavolo means 'brother devil' — the heat builds slowly, but it won't hurt you. Probably
Lobster Risotto
Carnaroli rice slowly coaxed into creamy perfection with lobster stock, white wine, saffron, and Parmigiano-Reggiano. Topped with butter-poached lobster tail and a sprinkle of fresh chives. Each grain of rice is distinct yet bound in a velvety emulsion — this is risotto the way they make it in Milan, just with more lobster
Paella Valenciana
A dramatic pan of saffron-infused Bomba rice with jumbo shrimp, mussels, clams, chorizo, chicken, green beans, and roasted red peppers. Finished with a crispy socarrat on the bottom — the caramelized rice crust that paella fanatics fight over. Served in a traditional paella pan for two. Minimum 30 minutes, worth every second
Spaghetti alle Vongole
A perfectly simple classic — al dente spaghetti with fresh manila clams, white wine, garlic, red pepper flakes, and parsley. No cream, no tomato, just the pure taste of the sea. The clams open in the pan, releasing their liquor into the sauce. This is the dish that separates good Italian restaurants from great ones
Sides & Salads
4 dishes
Seaweed Salad — Wakame & Sesame
Chilled wakame seaweed tossed with toasted sesame oil, rice vinegar, soy sauce, and a sprinkle of furikake. Topped with pickled ginger, sesame seeds, and crispy shallots. Light, refreshing, and packed with umami — the perfect palate cleanser between rich seafood courses. Gluten-free and surprisingly addictive
Grilled Asparagus — Hollandaise
Thick asparagus spears grilled over charcoal until tender-crisp with beautiful char marks, drizzled with warm house-made hollandaise sauce and a sprinkle of toasted almonds. The sauce is made fresh to order — rich, lemony, and silky. A side dish that often steals the show from the main course
Truffle Parmesan Fries
Hand-cut Kennebec potatoes triple-cooked for maximum crisp, tossed in white truffle oil, grated Parmigiano-Reggiano, fresh parsley, and a pinch of Maldon salt. Served with a side of truffle aioli. These are the fries you'll think about at 2AM. Crispy outside, fluffy inside, and that truffle aroma — just order them
Classic Caesar — With Anchovies
Crisp romaine hearts tossed in our house-made Caesar dressing — anchovy-forward, garlic-heavy, with a proper hit of Dijon. Topped with shaved Parmigiano, sourdough croutons, and white anchovy fillets. Yes, the anchovies stay — they're the whole point. Add grilled shrimp or salmon for a spectacular lunch
Drinks & Desserts
4 dishes
Key Lime Pie
Our pastry chef's pride — a buttery graham cracker crust filled with tangy Florida Key lime custard, topped with a cloud of toasted Swiss meringue. Made fresh daily with real Key limes, never bottled juice. The perfect balance of tart and sweet. One slice is never enough — you've been warned
Lemon Sorbet — Palate Cleanser
House-churned Sicilian lemon sorbet with a hint of fresh mint, served in a frozen lemon shell. Light, intensely citrusy, and incredibly refreshing — the traditional Italian way to reset your palate between courses. Or just have it as a light dessert. Contains zero dairy, all sunshine
White Wine Flight
Three 3oz pours of our sommelier's current coastal picks — a crisp Albariño from Rias Baixas, a mineral-driven Chablis, and a bright Vermentino from Sardinia. Tasting notes included. The Albariño with oysters is a pairing that will change your life. Perfect for exploring what grows near the water
Tiramisu — Affogato Style
Classic Italian tiramisu layered with espresso-soaked savoiardi, mascarpone cream, and dark cocoa. Served affogato-style — a hot shot of fresh espresso poured tableside over the chilled dessert. The hot espresso melts into the cream, creating a warm-cold contrast that is pure dessert magic. A dramatic finish to your meal
Guest Stories
What Our Guests Say
"We've been coming to The Ocean Table for our anniversary every year since they opened. The grilled sea bass is consistently the best piece of fish I have ever eaten — perfectly crispy skin, tender flesh, and those lemon roasted potatoes soak up all the juices. The staff remembered our preference for the corner table by the window without us even asking. This is what hospitality should feel like."
"I'm a seafood snob — grew up in Boston, lived in Tokyo, I know good fish. The oyster platter here rivals any raw bar I've been to on either coast. They shuck to order, the mignonette is perfectly balanced, and whoever sources their oysters knows exactly what they're doing. The tuna tartare with that quail egg yolk is something I dream about. And the bouillabaisse? Order it. Just order it."
"Came here on a first date, now it's our place. The atmosphere is elegant without being stuffy — you can dress up or come casual and feel equally welcome. The seafood linguine fra diavolo has actual heat to it, which so many places are afraid to do. And the key lime pie at the end is non-negotiable — the meringue is torched to order and the crust is perfectly buttery. We've probably eaten here 30 times and never had a bad meal."
"As a chef myself, I notice the details. The fishmonger's board isn't just marketing — you can actually see the quality of what they're getting in daily. I ordered the whole branzino and it was deboned tableside with surgical precision. The salsa verde that came with it was made minutes before serving — you can taste the brightness of just-cut parsley and the pop of fresh capers. Respect to the kitchen team. This is serious seafood done right."
"We drive 45 minutes to eat here and it's worth every mile. Our kids (12 and 9) are obsessed with the fish and chips — the batter is light and crispy, not greasy, and the fish inside is flaky and moist. My husband always gets the lobster risotto and I rotate through the fresh catch specials. The Sunday brunch is our family tradition now — bottomless oysters and live jazz with the kids? Yes please. The staff treats our children like royalty."
"Had our wedding rehearsal dinner here in the private room and it was flawless. 28 people, customized menu, wine pairings for every course, and the seafood tower as the centerpiece literally made people gasp when it came out. The team handled dietary restrictions without making anyone feel like an afterthought — gluten-free, dairy-free, everything was seamless. Looking back, the food might have been better than the wedding itself. Don't tell our caterer."