The Beach House

Longline-caught swordfish with a firm, steak-like texture and mild flavor, offered with a choice of chef preparations.

Raw oysters served with cocktail sauce and mignonette; the selection of four to five varieties changes daily.

A rotating weekly steak special cut from prime aged Angus beef, listed on the daily market card.

Sablefish known for its buttery, flaky texture, rich fat content, and mild, slightly sweet flavor.

Mussels simmered with andouille sausage, red chilies, garlic, tomatoes, onions, white wine, and scallions, served with bread for the broth.

Lightly breaded calamari, flash-fried until crisp and served with cocktail sauce and lemon.

An Eastern Shore-style dish of lump blue crab folded into an Old Bay-seasoned, lemony custard, baked golden and served with garlic-cheddar biscuits.

Baguette toast topped with baked goat cheese, figs, caramelized onion, Anjou pear, and honey; two pieces per order.

A coastal-style guacamole made with whole Hass avocado, lime, cucumber, pineapple, mango, tomato, pickled red onion, and jalapeño, served with blue corn tortilla chips.

Poached lobster tossed with scallions, avocado, cucumber, and tomato in a tarragon-lemon aioli, served on a baguette.

Octopus prepared Mediterranean-style with fennel, oregano, lemon, scallions, capers, piquillo peppers, garlic, chili flakes, olives, and basil.

Three seared sea scallops wrapped in prosciutto and finished with romesco sauce.

Diced raw salmon tossed with lime, mango, sambal oelek, mayo, piquillo pepper, and sesame, served with crispy wontons.

A flour-tortilla quesadilla of roasted cremini and portabella mushrooms, caramelized onion, garlic, and goat-parmesan cream, sliced and served "sushi style".

Diced ahi tuna with toasted sesame, scallions, lime, and Hass avocado, served with crispy wonton chips.

Four oysters stuffed with the kitchen's Crab Imperial mixture and baked.

Half dozen

Baked oysters topped with baby spinach, cream, garlic, shaved parmesan, and breadcrumbs.

Oysters prepared with coconut milk, cilantro, sambal oelek, lime, garlic, and butter.

Chargrilled oysters finished with garlic butter, basil, thyme, and parsley.

A raw oyster variety with a balanced flavor: salty upfront with a sweet, clean finish.

priced per oyster

A raw oyster variety with a briny, strongly salty flavor and a seaweed-like finish.

priced per oyster

A creamy chowder of baby sea clams, bacon, potatoes, celery, and onion in traditional New England style.

Belgian endive and watercress with candied peppered walnuts, Anjou pear, and Gorgonzola in balsamic vinaigrette.

The house salad: watercress and shaved fennel with mango, basil, mint, cilantro, and pickled jicama, carrot, red onion, and jalapeño in lime vinaigrette.

A Greek-style salad of cherry tomatoes, kalamata olives, goat cheese, red onion, cucumber, and piquillo peppers with oregano, lemon, and olive oil.

Lump blue crab cakes seasoned with Dijon, Worcestershire, and Old Bay breadcrumbs, served with seasoned fingerling potatoes.

Sauteed shrimp with smoked bacon, green onions, and crushed tomatoes over creamy cheese grits, a South Carolina lowcountry classic.

Octopus slow-braised in plum tomato sauce with garlic, lemon, fennel, and celery, served over creamy parmesan grits.

A San Francisco-style seafood stew of lobster, shrimp, mussels, bay scallops, calamari, and fish in a garlic-tomato broth, served with toasted baguette.

A rice bowl with avocado, cucumber, scallions, nori, carrot, and mango over steamed coconut rice with ginger-soy dressing and sriracha mayo.

A rotating seasonal fresh fish selection, prepared to order: grilled, sauteed in garlic-lemon-white wine butter, Cajun blackened, pistachio-pesto crusted, chimichurri, or topped with Crab Imperial.

Diver sea scallops in a Thai red curry of coconut milk, lemongrass, red peppers, green beans, and Japanese eggplant over coconut rice.

A slow-cooked pork shank seasoned al pastor-style with achiote, chili, garlic, and pineapple, served with charred pineapple and coconut rice.

A slow-braised lamb shank, Greek kleftiko-style, with white wine, rosemary, thyme, and lemon, served over parmesan grits.

An 8 oz. filet mignon seasoned with sea salt and cracked pepper, served with seasoned fingerling potatoes.

A 9 oz. rock lobster tail, seasoned and grilled, served with drawn butter and lemon.

Chicken breast with roasted mushrooms and mission figs in a Marsala cream sauce over fresh orecchiette pasta.

Slow-braised beef short rib marinated with guajillo peppers, garlic, and warm spices, topped with chimichurri and served with coconut rice.

A 16 oz. New York strip cut from Certified Angus Beef, aged 45 days.

Steamed rice cooked with coconut, served as a side.

Seasoned fingerling potatoes, served as a side.

Creamy grits made with cheese, served as a side.

Shrimp grilled with garlic, served as a side; a half-pound order.

1/2 pound

A 9 oz. rock lobster tail available as an add-on side.

Garlic-cheddar biscuits, four to an order.

four to an order - allow time to cook

A Spanish Cava sparkling wine noted for its fruit-forward freshness and added complexity from extended aging on the yeast before and after bottling.

A non-vintage Brut Champagne from Taittinger, France.

Veuve Clicquot's Yellow Label Champagne from France.

A Viognier white wine from Cline, North Coast, California.

An Orvieto white wine from Ruffino, Umbria, Italy.

A Chenin Blanc-Viognier blend from Terra d'Oro, California.

A Pinot Grigio from Alois Lageder, Italy.

A Chardonnay from Hess, North Coast, California.

A Chardonnay from Sonoma-Cutrer's Russian River Ranches, California.

A Chardonnay from Frog's Leap, Napa Valley, California.

A Sauvignon Blanc from The Horologist, New Zealand.

A Pinot Noir from Cline Cellars, Sonoma, California.

A red wine from Laurelwood, Willamette Valley, Oregon.

A Merlot from Duckhorn, Napa Valley, California.

A Cabernet Sauvignon from Justin Vineyards, Central Coast, California.

A Cabernet Sauvignon from Hess's Allomi Vineyard, Napa Valley, California.

Round Pond's Kith & Kin Cabernet Sauvignon, Napa Valley, California.

A Petite Sirah-Petit Verdot blend from Michael David, Central Valley, California.

Orin Swift's Abstract red blend, Napa Valley, California.

The Prisoner red blend, Napa Valley, California.

A Cabernet Sauvignon from Hess's Shirtail Creek vineyard.