Peel & Eat Shrimp
Pacific blue prawns, New Caledonia
Lunch Monday-Friday from 11:30; dinner nightly until 10. The menu changes with the catch.
Allergen and dietary information is provided by the restaurant. Always confirm with staff before ordering.
All dishes shown
Pacific blue prawns, New Caledonia
raw dayboat scallop, calamansi citrus coconut jam & tangerine agrumato
Spanish white anchovy w/ lemony Texas EVOO & marcona almonds

Pacific halibut, fresno pepper aguachile, red onion, citrus & cilantro stems
spicy citrus mezcal marinated, slow cooked Spanish octopus w/ cilantro stems & crackers
shop sauce - shallots, serrano & pineapple fish sauce
apple wood smoked & pickled top neck clam, ajo blanco & frozen green grape
orange & habanero verjus & candied citrus peel
smoked Salt Spring Pacific mussels broiled w/ tamarind red curry & chives
champagne mignonette & lemon
served by the 1/2 dozen or dozen: Fish Shop's very own Little Savages, TX w/ Thai chili jam, cilantro stems & puffed rice
Tidal treasures: dressed oysters, ajo blanco clams, dressed top neck clams & dressed mussels, scallop crudo & mezcal octopus
w/ lobster chili whipped butter, or w/ whipped butter w/ smoked trout roe & chives
New England style clam chowder w/ oyster crackers
in honor of the famed San Francisco restaurant, w/ sourdough croutons
butter poached lobster tail & claw pieces w/ kombu butter beurre blanc & osetra caviar
west coast fried oyster, Nashville hot sauce, burger pickles, gruyere mayo & fresh dill on a slice of toasted brioche
w/ aged gruyere mayo on a toasted Martin's roll; add 4g Black River Caviar "Royale" osetra caviar

manila clams w/ white wine & seaweed butter
classic Normandy style mussels in cider w/ apple cream, calvados, butter & thyme
fried Pacific rockfish w/ proper Irish chips

wagyu quarter pounder w/ American cheese, secret sauce & shop pickles on a toasted bun w/ frites

pan seared Mediterranean sea bass filet & giant beans in parmesan & smoked ham brodo
pork loin & northern Thai style seafood sausage schnitzel w/ cabbage, herbs & fish caramel
Figure 8 espresso poured over vanilla ice cream
topped w/ maldon salt, lemon zest & olive oil
Sour Duck Market brioche, vanilla & brandy custard w/ Guinness syrup & whipped crème fraîche