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This menu comes with no sides (except pasta comes over pasta) APPETIZERS if you would like to add sides please do so when ordering for an extra charge of 2.50 per side. Thank you. “Wild” STEAMED CLAMS rrss • TAKE-OUT • Littleneck Clams, (from R.I. or Conn.) in a crock. Prepared with llee Natural Broth and Drawn Butter, Garlic Style or Fra Diablo Style ggg • CURBSIDE • One Dozen ~ 12 • Two Dozen ~ 19 uug CATCH OF THE DAY mm • DELIVERY • CLAMS CASINO ~ 9 SS e Flounder • Fluke (USA / CANADA) 16 Four Freshly Shucked Rhode Island Top Neck Clams, Stuffed ovve 570-629-2277 with Bacon, Peppers and Onions & baked with Parmesan Cheese. CCo Salmon (NORWAY / CANADA) 18 HOMEMADE BAKED STUFFED CLAMS ~ 9 Tilapia (COLOMBIA / ECUADOR) 15 5 Rhode Island Top Neck Clams Filled with Maryland Style Stuffing 2972 Route 611 • Tannersville, PA 18372 Swordfish (USA / CANADA) 18 FRIED CLAMS ~ 9 Haddock • Market Cod (USA / CANADA) 17 A Basket Full of Breaded & Fried Clam Strips, All items ordered off this menu are a la carte, so they are individual Choice of Tartar or Cocktail Sauce orders. This takes away a lot of the confusion, complexity and limits Day Boat Jumbo Scallops (USA / Canada) 19 mistakes. Obviously we lowered the prices of most items, Chilean Sea Bass 20 RAW BAR - Buck A Shuck & More since they will no longer come with extra sides. NORTH ATLANTIC CLAMS ~ $1 each Complimentary Signature Sauces Your Choice of Littleneck or Top Neck North Atlantic Clams Parmigiana Encrusted - (from R.I. or Conn.) Served with Homemade Cocktail Sauce. DOCK BURGERS All Burgers start with a Custom Blend of Ground Chuck Brisket & Short Rib Beef Traditional - Lemon Butter Sauce EAST COAST OYSTERS or an IMPOSSIBLE Burger on a Brioche Bun, Topped with Lettuce & Tomato Served with our Homemade Cocktail Sauce. $1 - $2 each Carribean Style - Warm Mango Salsa OLDE ENGLISH CHEDDAR ~ 11 Asian Style - Teriyaki and Wakeme COLOSSAL SHRIMP COCKTAIL (5) ~ 10 Thick Cut, Maple Syrup Cured Applewood Smoked Bacon, Served with Homemade Cocktail Sauce & Lemon Aged Cheddar on a Toasted English Muffin Louisiana Style - Cajun Blackened, Fresh Pico de Gallo PLAIN & JUICY ~ 10 & a Spicy Beurre Blanc SEARED AHI TUNA ~ 11 With or Without Cheese on a Brioche Bun Seared Rare and Served with Authentic Asian Seaweed Salad, Wasabi, Ponzu & Sirachi Sauce ~ 11 PHILLY SWISS ~ 11 Smothered in Sautéed Wild Mushrooms, Carmelized Onions & Swiss LOBSTER • CRAB FRESH PRINCE EDWARD ISLAND MUSSELS ~ 10 BLACK N BLUE ~ 12 Lobster Tails • Crab Legs & Claws • King Crab 1 Pound - Steamed and Served in our Lightly Seasoned Thick Cut, Maple Syrup Cured Applewood Smoked Bacon & Homemade Red Tomato Sauce or Milano Style with Spinach, Gooey Maytag Blue Cheese Jumbo Red King Crab Bacon, Tomatoes, Garlic & Clam Broth BIG CHEESE ~ 11 1 1/4 pound (20 oz plus) 40 CRISPY CALAMARI ~ 10 Cheddar, Swiss, Provolone & American Cheese, Deep-Fried and Served with our Marinara Sauce or with Bistro Sauce and a Dill Pickle Large Golden King Crab Sweet Thai Chili Sauce 1 1/4 pound (20 oz plus) 30 OYSTERS ROCKEFELLER ~ 9 SANDWICHES Jumbo Red Canadian Snow Crab Clusters (4) Large Oysters filled with Spinach, Bacon, Parmesan Cheese 1 1/4 pound (20 oz plus) 26 ** While It Lasts! ** & a hint of Anisette. FRENCH DIP ~ 12 Prime Rib Sliced Thin on a Garlic French Roll Red Canadian Snow Crab Clusters (Medium Size) COCONUT SHRIMP ~ 9 with Au Jus (add cheese for $1.00) 1 1/4 pound (20 plus oz) 22 Three Jumbo Gulf Shrimp Dredged in a Coconut Batter and Fried Light Golden Brown. Served with a Berry Berry ~ Dipping Sauce! OPEN-FACED CLASSIC REUBEN OF THE DAY ~ 9 Alaskan Snow Crab Legs (Medium Size) Sliced Corned Beef or Pastrami with Sauerkraut, 1 1/4 pound (20 oz plus) 20 ~ 13 FRIED OYSTERS Swiss Cheese and Russian Dressing on Marble Rye A Basket Full of Breaded & Fried Oysters, Tartar or Cocktail Sauce Lobster Tails HOMEMADE CRAB CAKE SANDWICH ~ 11 5 oz - 15 • Twin 5 oz - 27 • 12 oz - 30 CRISPY FRIED JUMBO CHICKEN WINGS ~ 11 Tossed with Your Choice of: Buffalo, BBQ Sauce, Honey Lemon, Baltimore Style on a Kaiser Roll or Garlic Parmesan. Celery & Carrot Sticks and NEW ENGLAND LOBSTER ROLL ~ 13 Homemade Blue Cheese Dressing or Ranch Dressing. Chunks of Chilled Lobster Meat with Chopped Celery in a Lite HAND CARVED PRIME RIB CRISPY CHICKEN TENDERS (4) ~ $10 Remoulade Sauce. On a Fresh Baked Baguette. Try it with Shrimp ~14 OUR SIGNATURE SLOW-ROASTED PRIME RIB Choice of Ranch or Homemade Honey Mustard Dipping Sauce HONEY ROASTED TURKEY CLUB ~ 11 All Served with Au Jus and Creamy Horseradish Sauce DEEP-FRIED MOZZARELLA STICKS (6) ~ 9 Smoked, Honey Cured Turkey Breast, Thick Cut, Maple Syrup Petite Cut (8½+ oz) 16 Served with our Marinara Dipping Sauce Cured Applewood Smoked Bacon, Green Leaf Lettuce, Sliced Vine Ripened Tomato & Perfect Mayo House Cut (12½+ oz) 20 PARMESAN BAKED FRESH BRUSSEL SPROUTS ~ 8 Western Cut (20½+ oz) 25 Baked in Lemon Butter & Pecorino Romano Cheese GRILLED PRIME RIB SANDWICH ~ 13 ** While It Lasts! ** Served on a Garlic French Roll with Carmelized Onions SOUP (add cheese for $1.00) LAND HO GRILLED CHICKEN BREAST & CHEESE SANDWICH ~10 All of our Steaks are cut by hand, right here FRENCH ONION ~ 5 Crock Marinated Grilled Chicken Breast, Cheese with Lettuce, every day and are a minimum of the stated size Tomato and Onions on a Kaiser Roll HOUSE SEAFOOD GUMBO (SPICY HOT) CENTER CUT FILET MIGNON This menu comes with no sides (except pasta comes over pasta) with Andouille Sausage and Peppers ~ 5 Bowl The most tender cut of beef. Lean, if you would like to add sides please do so when ordering SOUP du JOUR ~ 5 Bowl for an extra charge of 2.50 per side. Thank you. yet succulent. Melt in your mouth texture and a subtle flavor. 7½+ oz. ~ 20 SUPER SALADS COVE FAVORITES BLOCK ISLAND CHOPPED SALAD ~ 13 CENTER CUT NEW YORK STRIP Grilled Chicken Breast, Fresh Mixed Greens, Vine-Ripened Roma PAN SEARED DIVER SCALLOPS ~ 22 Well marbled, full bodied and rich with beefy Tomatoes, Maytag Bleu Cheese, Granny Smith Apples, Pecans, Real “Diver” Day Boat Sea Scallops. Giant Fresh Pan Seared Scallops flavor. This steak is firm and tender when it Hickory-Smoked Bacon & Sweet Corn. Tossed with our Served with a Tri-Colored Organic Carrots and Drizzled with an comes to texture, flavor and fat. 10½+ oz. ~ 20 Apple Cider Vinaigrette, Garlic Croutons Organic Sweet Honey Butter Sauce BAKED STUFFED GULF SHRIMP ~ 17 TOP SIRLOIN CHICKEN CAESAR SALAD ~ 13 Large Juicy Shrimp Overstuffed and Baked with A lean and flavorful, somewhat tender steak. Grilled Chicken, Romaine Lettuce with Fresh Homemade Lump Crabmeat Stuffing CENTER CUT 8½+ oz. ~ 16 Dressing & Croutons PARMESAN ENCRUSTED STUFFED FLOUNDER ~ 17 NOT CENTER CUT 6½+ oz. ~ 13 STEAK & BLEU CHEESE SALAD ~ 15 Fresh Large Filet Baked with a Generous Portion of Savory Lump Crabmeat Stuffing A Specially Seasoned, Thin-Sliced Sirloin Steak over Hearts of RIBEYE Romaine with Vine-Ripened Tomatoes, Sautéed Mushrooms and FRIED SEAFOOD PLATTER ~ 24 The most beautifully marbled steak. It has the Crumbled Bleu Cheese Dressing and Topped with Onion Straws Filet of Flounder, Crab Cake, Fan-Tailed Shrimp, Fried Clams, richest, most flavor of any steak. Stuffed Clams & Scallops. All Fried Golden Brown and 16½+ oz. ~ 22 Served with choice Served with Dipping Sauce PASTA of Penne or Linguini JUMBO COCONUT SHRIMP ~ 15 PORTERHOUSE CHICKEN BREAST ~ 14 An Island Favorite! Juicy Gulf Shrimp Marinated and Dredged in a A melt in your mouth filet mignon on one side of the Grilled, Alfredo Francaise, Marsala, or Piccata. Served over Linguini. Special Coconut Batter and Fried Lite Golden Brown. Served with a “Berry Good” Dipping Sauce. bone & a firm, flavorful NY Strip on the other. JUMBO SHRIMP & JUMBO SCALLOP SCAMPI ~ 16 24½+ oz. ~ 36 Sautéed in Garlic Butter, Herbs & White Wine. Served over Linguini. BROILED SEAFOOD PLATTER ~ 24 Jumbo Shrimp, Sea Scallops, Clams, Mussels & Chef’s Fresh Catch SEAFOOD MARINARA ~ 17 your Choice of Lobster Tail or King Crab in a Lemon Butter Sauce Steak Toppings Clams, Shrimp, Scallops and Mussels in an Authentic Homemade Red Sauce. Served over Linguini MATEY’S COMBO ~ 15 Sautéed Wild Mushrooms $2 • Chimichuri Sauce $1 Chef’s Fresh Catch, Shrimp, Scallops & Clams Broiled or Fried Carmalized Onions $1 • Hollandaise Sauce $1 CHICKEN, SHRIMP OR EGGPLANT PARMESAN ~ 15 JUMBO GULF SHRIMP ~ 14 Served over Linguini Hand-Breaded or Oak Grilled Jumbo Gulf Shrimp. SEAFOOD ALFREDO ~ 17 Served with Choice of Cocktail, Dill Tartar or Raspberry Sauce Make it a SURF & TURF Jumbo Shrimp and Jumbo Scallops in a Roasted Garlic and HOMEMADE “BALTIMORE STYLE” LUMP CRAB CAKES Stuffed Flounder or Shrimp add $9 Parmesan Cream Sauce. Served over Penne. A Traditional Recipe of Fresh Lump Maryland Crabmeat, LOBSTER MAC & CHEESE ~ 22 Saltine Crackers and Seasonings Jumbo Shrimp add $9 Chunks of Maine Lobster Baked in Our Homemade Cream Cheese One Crab Cake 13 • Two Crab Cakes 20 (Grilled, Fried, Scampi or Coconut) Sauce & Tossed with Penne Pasta & Butter Breadcrumbs “OLD WORLD STYLE” FISH n’ CHIPS ~ 15 Baltimore Crab Cake add $12 This menu comes with no sides (except pasta comes over pasta) Fish n’ Chips Freshly Caught, Freshly Battered & Fried to Order. Made with Fresh Haddock and Homemade Beer Batter. if you would like to add sides please do so when ordering Choice of Cocktail, Dill Tartar or Raspberry Sauce 5 oz Lobster Tail add $14 for an extra charge of 2.50 per side. Thank you. ¾ lb. Snow Crab Legs add $14 SMUGGLERS SIDES $2.50 ½ lb. King Crab Legs add $14 This menu comes with no sides (except pasta comes over pasta) WILD RICE PILAF • FRENCH FRIES • HOUSE SALAD • STEAMED FRESH BROCCOLI • CAESAR SALAD if you would like to add sides please do so when ordering BROWN SUGAR & BUTTER MASHED SWEET POTATOES • LINGUINI MARINARA • ICEBERG WEDGE • COLESLAW for an extra charge of 2.50 per side.
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    RawEast & WestBar Coast Oysters............................3/3.25 Stone Crab Claws (5). 21 Cocktail sauce, Spicy Mignonette Dijonnaise, Tarragon Tartar Sauce Crab Cocktail . 16 Oyster Shooter. 3.75 Shredded lettuce, lemon, cocktail sauce Salt rimmed Bloody Mary Colossal Shrimp Cocktail . 16 Dusted in old bay Chilled Seafood Salad. 18 Seafood Tower Shrimp, octopus, squid, lobster, lemon vinaigrette Small Large 75 140 Middleneck Clams. 1.25/14 doz Clams, Local Oysters, Pei Mussels, Whole Lobster, Stone Crab, Sweet Basil Mignonette, Cocktail Sauce Snow Crab Clusters, Old Bay Shrimp, Langoustines SmallSteamed Mussels P l. ates. 14 EWholentrées Lobster 2 lbs. mp Roasted Fennel, Dijon, crème fraiche & tarragon Grilled/steamed Baby baked new potato, roasted corn Steamed Clams (6/12) . 8/14 Cherry tomato, white wine & garlic Grilled Whole Branzino 1/2 lbs . 39 Cucumber & olive tapenade, chef vegetable Clam Chowder. 8/10 “The White One” Potato Crusted Wild Halibut . 32 French beans, shiitaki mushroom, oven roasted cherry tomato, Lobster Bisque. 8/10 scallion pesto, white wine butter sauce Creamed Sherry, Maine Lobster Seared Scallops . 32 Salt Coastal Salad . 12 Fresh local vegetables, applewood smoked bacon vinaigrette Mixed greens, radish, haricot vert, capers, scallion, dill, cherry tomatoes, lemon-sherry vinaigrette Seafood Pappardelle. 30 Shrimp, calamari, white fish, clams, mussels, crab & lobster, fresh Kale and Romaine Caesar. 10 Lore’ pappardelle, San Francisco cioppino broth, grilled bread Shaved asiago, white anchovy, croutons Grilled Salmon . 27 Lobster Cobb Salad . 20 Roasted plum tomato, sherry-caper pan sauce, asparagus Bibb + Iceberg lettuce, bacon, avocado, cucumber, tomato, red onion, blue cheese, lobster, creamy vinaigrette Shrimp Fresca . 28 Sauteed shrimp, white wine, tomato, spinach & basil, Slow Roasted Jersey Tomato & Burrata .
  • APPETIZERS Steamed Mussels and Sourdough Bread Steamed Clams

    APPETIZERS Steamed Mussels and Sourdough Bread Steamed Clams

    APPETIZERS Steamed Mussels and Sourdough Bread Steamed Clams and Sourdough Bread Shrimp Cocktail with Crackers and Cocktail Sauce Dungeness Crab Cocktail with Crackers and Cocktail Sauce Prawn Cocktail with Crackers and Cocktail Sauce Pickled Herring with Sour Cream and Crackers Salmon Lox (Mild-Cure) with Cream Cheese and Crackers Oyster Shooter COLD PLATES Dungeness Crab Leg Shelled (When available) Served with cocktail sauce and crackers Cracked Crab Legs (in the shell) with drawn butter and sourdough bread Half pound Chilled Prawns in Shell with cocktail sauce and sourdough bread Indian -Smoked Salmon Plate with deviled egg, Greek olives and peppers Served with Sourdough bread Athenian Seafood Hor d’oeuvre Plate Five different seafood, Greek peppers, olives, and pickled vegetables on a bed of lettuce. Served with crackers. SALADS Athenian Prawn Salad Texas Style Prawns , celery and chopped hard-cooked egg on a bed of lettuce Shrimp Louie Shrimp, Greek Olives, Tomato, and egg wedges on a bed of lettuce Topped with Thousand Island dressing Avocado Stuffed with Crabmeat Lettuce, avocado, crabmeat, mushrooms and egg wedges topped with mayonnaise and walnut meats Avocado Wedge Topped with crab salad or shrimp salad or tuna salad, tomato slice, fresh green beans as available. Drizzled with Greek dressing Hearty Salad Swiss cheese, wine salami, lettuce, tomato, hard-cooked egg, Greek olives and peppers Pickled Herring Fillet bits, fresh mild onion rings, Greek olives, and peppers Served on shredded lettuce with sour cream dressing SIDE SALADS
  • Farming Bivalve Molluscs: Methods for Study and Development by D

    Farming Bivalve Molluscs: Methods for Study and Development by D

    Advances in World Aquaculture, Volume 1 Managing Editor, Paul A. Sandifer Farming Bivalve Molluscs: Methods for Study and Development by D. B. Quayle Department of Fisheries and Oceans Fisheries Research Branch Pacific Biological Station Nanaimo, British Columbia V9R 5K6 Canada and G. F. Newkirk Department of Biology Dalhousie University Halifax, Nova Scotia B3H 471 Canada Published by THE WORLD AQUACULTURE SOCIETY in association with THE INTERNATIONAL DEVELOPMENT RESEARCH CENTRE The World Aquaculture Society 16 East Fraternity Lane Louisiana State University Baton Rouge, LA 70803 Copyright 1989 by INTERNATIONAL DEVELOPMENT RESEARCH CENTRE, Canada All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher, The World Aquaculture Society, 16 E. Fraternity Lane, Louisiana State University, Baton Rouge, LA 70803 and the International Development Research Centre, 250 Albert St., P.O. Box 8500, Ottawa, Canada K1G 3H9. ; t" ary of Congress Catalog Number: 89-40570 tI"624529-0-4 t t lq 7 i ACKNOWLEDGMENTS The following figures are reproduced with permission: Figures 1- 10, 12, 13, 17,20,22,23, 32, 35, 37, 42, 45, 48, 50 - 54, 62, 64, 72, 75, 86, and 87 from the Fisheries Board of Canada; Figures 11 and 21 from the United States Government Printing Office; Figure 15 from the Buckland Founda- tion; Figures 18, 19,24 - 28, 33, 34, 38, 41, 56, and 65 from the International Development Research Centre; Figures 29 and 30 from the Journal of Shellfish Research; and Figure 43 from Fritz (1982).
  • 'Destination Oysters' Draw in Diners

    'Destination Oysters' Draw in Diners

    September 5, 2011 'Destination Oysters' draw in diners By RINDY HIGGINS Special to The Hour If it's true that "the world is your oyster," as the old saying goes, then it is equally true that the world's oysters are Norwalk's and Westport's. Oysters harvested here are served in fine dining establishments all across America, from the elegant Pier 4 on the Boston waterfront, where "Norwalk oysters" practically leaps off the menu, to high-end New York restaurants such as the legendary Oyster Bar at Grand Central Station, where chef Sandy Ingber and his staff serve more than 1,000 Norwalk oysters every single day. "The Norwalk Blue Point is a destination oyster. It's our best-selling item," Ingber says. "People know it and they ask for it. It's the most popular oyster on the menu." The unique relationship between the restaurant and the city is due in part to the fact that for 40 years the Grand Central Oyster Bar actually has leased acreage in Norwalk, which is tended by Norm Bloom. In 1985, 75 percent of the oysters served at the Grand Central Oyster Bar were from Norwalk. Back then, there were only 10 types of oysters being farmed. Today, there are 30 different types of oysters from around the world, Ingber says. Still, the Norwalk Blue Point accounts for a brisk 25 percent of his oyster sales. Ingber serves the oysters on the half shell, or as cooked as Oysters Rockefeller or fried. And it's not only Norwalk oysters on the famous menu: the Oyster Bar also goes through 1,000 Norwalk clams per day: little necks, cherrystones, topnecks and steamers, served raw, as clams casino, steamed or fried.