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Please See Our Chalkboards For Raw Bar

Deviled Eggs with scottish smoked salmon			7.00
Honey-Soy Glazed Boston Mackerel			11.00
Canadian Steamers with drawn butter and lemon			16.00
New Zealand Cockles with white beans and garlic			12.00
Fried Oysters And Clams with fish camp tartar sauce			11.00
Louisiana Crawfish Beignets with grilled chili salsa			11.00
Oven Roasted Guatemalan Shrimp (Head-On) with chili de arbol			14.00
Warm Bagna Càuda with crudité and warm baguette			11.00
Smoked Trout And Green Mango Salad			12.00
Hearts Of Palm with radicchio and navel orange			9.00
Shaved Beets with greek feta and fresh dill			9.00
Spicy Florida Conch Chowder			10.00

Fish Camp Oyster Po Boy			14.00
Ahi Tuna Melt (Open-Faced) gruyère			17.00
Portuguese Sardine Bánh Mì			15.00
Market Fish Tacos with pico de gallo, chipotle aioli, and pickled jalapeño			17.00
Pan Fried 'Hook And Line' Atlantic Cod Sandwich with french fries			18.00
Fried Clam Roll with celery root remoulade			14.00
Pan Roasted Walleye Pike with dirty wild rice			20.00
Seared Sea Scallops with chickpea tagine, fayeh yogurt and harissa			21.00
Whole Market Fish Served Grilled Or Fried
1 1/4 Lb Maine Lobster grilled, boiled or chilled with sweet pea pancakes
Lobster Roll limited supply

Please See Our Chalkboards For Raw Bar

Deviled Eggs with scottish smoked salmon			7.00
Honey-Soy Glazed Boston Mackerel			11.00
Canadian Steamers with drawn butter and lemon			16.00
New Zealand Cockles with white beans and garlic			12.00
Fried Oysters And Clams with fish camp tartar sauce			11.00
Louisiana Crawfish Beignets with grilled chili salsa			11.00
Oven Roasted Guatemalan Shrimp (Head-On) with chili de arbol			14.00
Warm Bagna Càuda with crudité & warm baguette			11.00
Smoked Trout And Green Mango Salad			12.00
Hearts Of Palm with radicchio and navel orange			9.00
Shaved Beets with greek feta and fresh dill			9.00
Spicy Florida Conch Chowder			10.00

Low Country Boil shrimp, yukons and andouille in a crab boil			22.00
Arctic Char with spicy citrus curry and jasmine rice			20.00
Seared Sea Scallops with chickpea tagine, fayeh yogurt and harissa			21.00
Pan Fried 'Hook And Line' Atlantic Cod Sandwich with french fries			18.00
Gobi Manchurian Shrimp And Cauliflower			21.00
Market Fish Tacos with pico de gallo, chipotle aioli, and pickled jalapeño			19.00
Braised Corvina Filet with winter vegetables			20.00
Pan Roasted Walleye Pike with dirty wild rice			20.00
Shellfish Bouillabaisse			24.00
1 1/2 Lb Maine Lobster grilled, boiled or chilled
Lobster Roll limited supply with french fries

Hot Fudge Sundae made with house made fudge and il laboratorio del gelato’s vanilla ice cream			12.00
Warm Bread Pudding with hot buttered rum sauce and candied pecans			10.00
Steamed Lemon Pudding with freshly whipped cream			8.00

Grilled Or Fried & Served With Grilled Vegetables

Daurade a small fish with flavorful white flesh and delectable skin. the most prized of a group of ocean fish known as dorable.
Bronzini from the mediterrean sea with a flanky texture and a mild, sweet, succulent flavor.
Red Snapper a wonderful fish from the florida coasts is well known for its delicate, flaky, mild, white flesh.
Porgy the firm, flaky white flesh of the porgy is low in fat and delicately flavorful.
Black Sea Bass from the east coast. firm yet delicate, lean, sweet flavor, white meat. usually line caught to depths of 250 feet.

Mary's Fish Camp

64 Charles St

At 4th St

(646) 486-2185