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Menu

The Menu

Our executive Chef José Mendín has curated a menu of global dishes using the finest seasonal produce and ingredients to please palates of all tastes.

Seafood Boil and Moqueca Mista, the menu will showcase items inspired by fish houses and oyster bars all over the world.

 

 

The Raw Bar

  • Daily Selection

    East & West Coast Oysters

    served on ice, with traditional sauces

    M.P.

  • Pickled Shrimp

    Florida spices, fruits & citrus

    18

  • Hamachi Crudo

    yuzu, Florida grapefruit, olive oil, dry miso

    16

  • Open Blue Cobia Sashimi

    lemon, seabeans, caper brown butter, sea water

    14

  • King Crab Leg

    spicy remoulade

    M.P.

-

  • Florida Stone Crabs

    house dijonaise

    M.P.

  • Salmon Rilletes

    salmon roe, crème fraiche, dill chips

    15

  • Seafood Ceviche

    aji amarillo, lime, cancha, onions, cilantro

    15

  • Rivertail Raw Platter

    daily oysters, clams, king crab, ceviche, pickles, sea lettuces & crudos; served on ice with traditional accompaniments

    M.P.

 

✻
Snacks and Such

Snacks and Such

  • Quesadillas (2 Min Order)

    Salvadorian style corn bread, sesame, cotija cheese & honey butter

    2/EA

  • Rivertail Chowder

    12

  • Tigres

    Maine mussel croquettes served in shell

    12

  • Crab Donuts

    brioche, spicy honey & sea salt

    12

  • WAGYU BEEF TARTARE

    yuzu dijon, caviar, house toast, truffle crème fraîche

    21

  • Yellowtail ceviche taquitos (2 Min Order)

    ginger, soy, jalapeño, corn miso

    4/EA

  • lobster roll (2 Min Order)

    toasted brioche, serrano peppers, micro cilantro

    5/EA

  • broiled oysters “concha”

    parmesan, kimchi, horseradish, Cheez-its

    16

  • chicharron de calamar

    fried calamari, escabeche onions, aji amarillo aioli

    13

  • grilled little gem “caesar” salad

    boquerones, breadcrumbs, parmesan

    13

  • FLORIDA TOMATOES

    stone fruit, whipped feta, basil vinegar, gremolata

    16

  • VEAL BRAINS MEUNIÈRE

    blue crab tartar sauce, black butter, petite herbs

    16

  • bay scallops escargot

    shiso-garlic butter, lime zest, sea salt

    21

  • florida red shrimp “al ajillo”

    Texas toast, chilli garlic butter

    18

  • octopus

    piquillo pepper, pil-pil, warm marbled potatoes, hazelnuts

    18

  • “MUSHROOM & GRITS”

    wild mushroom fricassée, marsala jus & roasted onions

    14

On A Bun

  • "FIN" FAVORITE

    Wharf Burger

    "Miami Smokers" bacon, gem lettuce, Florida tomato, white cheddar, special sauce

    19

  • The Maine Lobster Roll

    butter bun, crème fraîche, aioli, lemon zest

    25

  • Grouper BLT

    "Miami Smokers" bacon, house tarter sauce, grilled lettuce

    21
✻
From Our Grill

From Our Grill

  • Local Celebrities

    SERVED WITH CHOICE OF SAUCE

  • Yellowtail Snapper

    M.P.

  • Black Grouper Filet

    M.P.

  • OPEN BLUE COBIA

    M.P.

  • Out of Town Talent

    SERVED WITH CHOICE OF SAUCE

  • MADAGASCAR prawns

    M.P.

  • STRIPED BASS

    M.P.

  • Whole Branzino

    M.P.

  • Maine Lobster

    M.P.

  • SAUCES: KIMCHI “AL AJILLO”, LEMON CAPER SAUCE, GINGER SOY, MISO BUTTER, PIQUILLO PIL PIL

  • STEAKS & CO

    FOR THE CARNIVORES

  • 10oz Chairman Reserve Skirt Steak

    31

  • 8oz Filet Mignon

    41

  • 16oz New York StripLoin

    54

  • Organic Baby Chicken Asado

    30
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Chef’s Specialties

Chef's Specialties

  • lobster Allemande

    blue crab, yuzu hollandaise

    36

  • curry striped bass

    green curry, red curry, aromatic herb salad

    38

  • crispy whole yellowtail SNAPPER

    seasonal preparation

    35

  • Mussels Mariniere

    bouchot mussels, leeks, celery, garlic, caper butter

    25

  • branzino a la grenobloise

    capers, lemon, parsley butter

    35

  • pork belly 2010

    butterscotch miso, Florida pumpkin, yuzu soy butter, crispy kale

    28
  • moqueca mista

    Bahia-style Brazilian stew

    cod, shrimp, mussels, clams, calamari, dende oil, cashews, served with coconut milk, citrus, & cilantro

    31

  • SIDES

  • lobster mashed potatoes

    12

  • esquites street corn

    8

  • brussels sprouts with bacon miso

    7

  • grilled asparagus with sweet soy

    8

  • crab mac n’ cheese

    11

  • claim chowder baked potato

    11
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HOURS OF OPERATION

Happy Hour: Wednesday to Friday (4pm-7pm)
Dinner: Wednesday to Sunday (4pm-12am)