Fresh Fish & Seafood Sandwiches Seafood Tacos

Total Page:16

File Type:pdf, Size:1020Kb

Fresh Fish & Seafood Sandwiches Seafood Tacos MARCH 5, 2020 CRAB APPETIZERS LUNCHEON SALADS • FLORIDA STONE CRAB CLAW (1 pc) ................large 20...medium 9 CAESAR SALAD ............................................................................ 8 white anchovy, croutons, parmesan cheese MARYLAND STYLE CRAB CAKE mustard mayonnaise ................16 ICEBERG WEDGE SALAD ............................................................. 8 • CHILLED ALASKAN GOLDEN KING CRAB mustard mayo ...........28 bacon, maytag blue cheese, tomato, chopped egg, croutons, herb vinaigrette, blue cheese dressing APPETIZERS MIXED GREENS SALAD ................................................................ 8 • CLASSIC JUMBO SHRIMP COCKTAIL (1 pc) ............................. 5.25 choice of dressing CHOPPED SALAD .........................................................................10 • CHILLED MUSSELS (12 pcs) ginger-soy vinaigrette ������������������� 10 avocado, egg, cucumber, bacon, scallion, tomato, blue cheese, . SEAFOOD CEVICHE ..................................................................... 13 croutons calamari, cod, orange segment, tomato, cilantro, avocado ENHANCEMENTS BAKED CLAMS CASINO (5 pcs) topneck clams, smoked bacon .... 13 GRILLED CHICKEN ................. 7 PETITE FILET MIGNON ........... 12 PARMESAN CRUSTED CHICKEN..7 TUNA TARTARE* guacamole, chips, yuzu juice ............................16 GRILLED SALMON ....................14 CRAB CAKE ............................. 14 FRIED CALAMARI .....................14 BUFFALO SHRIMP ..........................................................................16 GRILLED HERB SHRIMP ..........15 GRILLED CALAMARI ................14 • OYSTERS ROCKEFELLER (4 pcs) ...................................................17 BROILED LOBSTER TAIL ..........25 FRIED CALAMARI cocktail sauce .................................................17 • SHAW’S SIGNATURE SEAFOOD SALAD ..................................... 32 • GRILLED CALAMARI bell peppers, garlic, olive oil .....................17 king crab, shrimp, snow crab, lobster, egg, hearts of palm, avocado, HOT APPETIZER COMBO......................................... (per person) 26 cucumber, olives, tomatoes, scallions, louis dressing & herb vinaigrette mini crab cake, crispy calamari, oysters rockefeller, • request no croutons alaskan golden king crab, grilled maine lobster tail SEAFOOD TACOS • COLD APPETIZER COMBO* ................................... (per person) 26 YUCATAN FISH TACOS (3) ........................................................... 16 oysters, shrimp, maine lobster tail, golden king crab beer-battered alaskan cod, pickled red cabbage, avocado, chipotle remoulade, cucumber salad SOUPS SHRIMP TACOS (3) ....................................................................... 16 Cup Bowl baby arugula, roasted poblano salsa, pickled red onion NEW ENGLAND CLAM CHOWDER ................................ 6 .............. 9 CHILLED LOBSTER TACOS (3) ..................................................... 19 baby arugula, serrano pepper, cilantro, crispy wonton SEAFOOD GUMBO ......................................................... 6 .............. 9 SESAME CRUSTED YELLOWFIN TUNA TACOS* (3) .................... 19 JAMBALAYA ................................................................... 7 ............ 10 guacamole purée, ginger vinaigrette, spicy slaw, cucumber salad LOBSTER BISQUE ........................................................... 7 ............ 10 TUNA POKE TACOS* (3) ............................................................... 19 guacamole, ginger vinaigrette, wakame, crispy wonton FRESH FISH & SEAFOOD SANDWICHES STEAMED PRINCE EDWARD ISLAND MUSSELS ..........................19 chorizo, sherry picada broth, cream, grilled sourdough CHARBROILED CHEESEBURGER* ............................................... 13 hellmann’s mayonnaise, lettuce, tomato, fries & coleslaw SHAW’S FISH & CHIPS ..................................................................19 beer-battered alaskan cod, fries, coleslaw, tartar sauce CRAB CAKE BLT ........................................................................... 19 caramelized bacon, mustard mayonnaise, fries & coleslaw FRENCH FRIED SHRIMP ...............................................................20 french fries, cocktail sauce NEW ENGLAND LOBSTER ROLL .................................................. 32 SAUTÉED LAKE WINNIPEG WHITEFISH .....................................21 fresh hand-picked maine lobster, hellmann’s mayonnaise, horseradish crust, broccolini, dijon mustard glaze diced celery, house made brioche roll, fries & cole slaw PARMESAN CRUSTED GEORGE’S BANK HADDOCK ...................22 sautéed spinach, lemon butter THE KING OF CRAB • PEPPERCORN CRUSTED ATLANTIC YELLOWFIN TUNA* ...........25 roasted marble potatoes, pickled grape tomatoes, herb vinaigrette MARYLAND STYLE CRAB CAKE PLATTER SAUTÉED LAKE ONTARIO YELLOW PERCH ................................25 mustard mayonnaise lemon butter, tartar sauce, cole slaw two....32 one....17 BLACKENED REDFISH ..................................................................26 • CHILLED FLORIDA STONE CRAB CLAWS (1 lb) crawfish étouffée sauce, jasmine rice mustard mayonnaise • SAUTÉED GEORGE’S BANK SEA SCALLOPS ................................28 large....78 medium....63 lemon or garlic butter THE LOUNGE COMBO ..................................................................36 • STEAMED ALASKAN RED KING CRAB LEGS garlic shrimp, sea scallops, crab cake drawn butter • SAUTÉED NANTUCKET CAPE SCALLOPS ................................... 48 10 oz....43 1.25 lbs....85 shaw's signature rice, sautéed spinach, lemon or garlic butter MARCH 5, 2020 s HALF SHELL OYSTERS SWEET ISLAND KISS* (c. virginica), chappel creek, pei salty punch with a grassy, but crisp finish ................................................ 21 PICKERING PASS* (c. gigas), puget sound, wa plump meat with a clean, crisp finish .......................................................................21 FROST BITE* (c. virginica), narragansett bay, ri blast of salt with a subtly sweet ocean finish ..........................................................21 WILD CAT COVE* (c. gigas), skookum inlet, wa plump, sweet meat with mild salinity and a fruity finish ........................................ 21 STANDISH SHORE* (c. virginica), duxbury harbor, ma perfect balance of a sweet buttery flavor with a pleasant ocean flavor .......21 EAGLE ROCK* (c. gigas), puget sound, wa sweet, with medium salinity, and hints of seaweed ......................................................... 21 MODEL T* (c. virginica), duxbury, ma salty and sweet balance with a silky, buttery finish ............................................................... 21 BLUE POOL* (c. gigas), hamma hamma river, wa tumbled to promote a deep cup; tiny, vibrant, and refined in flavor ................... 21 QUONNIE ROCK* (c. virginica), charlestown, ri sharp salty start with a creamy finish ....................................................................21 FANNY BAY* (c. gigas), baynes sound, bc plump meat, with a sweet, cucumber flavor ..................................................................... 21 SAVAGE HARBOUR* (c. virginica), pei moderate salt with a prolonged sweet mineral finish ............................................................ 21 CHICO BAY* (c. gigas), dyes inlet, wa full, firm meat with a buttery, sweet finish .............................................................................. 21 CHEF’S CHOICE OYSTER SAMPLER* 1/2 dozen...21 dozen...42 OYSTER HOUR SPECIALS HALF PRICED OYSTERS 4PM - 6PM 1/2 dozen...11 dozen...21 EAST COAST: STANDISH SHORE* (c. virginica), duxbury harbor, ma WEST COAST: PICKERING PASS* (c. gigas), puget sound, wa OYSTER WINE PAIRINGS MICHEL LELU MUSCADET loire, france....12 PIEVALTA VERDICCHIO marche, italy....12 SUSHI MENU MAKI CHEF’S SELECTED SASHIMI GARDEN C.R.A.F.T. ......................................................................10 cucumber, radish, avocado, frissee, tomato, white balsamic dressing • YELLOWTAIL* (4 pieces) .....................................................16 SHRIMP TEMPURA ....................................................................... 11 granny smith apple, basil, mint, basil oil, fried shrimp, masago, cucumber, frisée, wasabi mayo, ponzu sauce shallot & black pepper vinaigrette ACAPULCO ROLL* .......................................................................12 tuna, avocado, cilantro, masago, jalapeño, lettuce CRUNCHY GARLIC SALMON* .....................................................12 NIGIRI - SASHIMI salmon, avocado, cucumber, serrano chile, crunchy garlic PRICE PER PIECE SPICY TUNA* ............................................................................... 14 • SALMON* (sake) ............................................................................4 yellowfin tuna, masago, cucumber, chili flakes • TUNA* (maguro) .............................................................................5 • YELLOWTAIL, YUZU & SERRANO* .............................................. 14 yellowtail, scallion, cucumber, serrano chile, yuzu mayonnaise • YELLOWTAIL* (hamachi) ..............................................................5 SPICY SHRIMP, SALMON & LEMON* ...........................................16 spicy shrimp, cucumber & avocado inside, organic salmon & lemon outside COMBINATIONS LOBSTER, AVOCADO, & CUCUMBER .......................................... 17 • SASHIMI* .....................................................................................30 maine
Recommended publications
  • Dungeness Crab Menu Crab Season Is One of the Most Anticipated City-Wide Events of the Year
    Dungeness Crab Menu Crab season is one of the most anticipated city-wide events of the year. Starting November 15 th we feature menu items using our local crustacean. Its sweet and delicate flavor make this local favorite a must try for all. Enjoy ….. Starters Dungeness Crab Cakes- a house specialty, served with cajun remoulade 16 g Dungeness Crab Cocktail- served with house made cocktail sauce 15 g Dungeness Crab, Mango and Avocado Ceviche- fresh lime juice and dijon 16 citrus vinaigrette, chili lime tortilla chips g Cracked Dungeness Crab- a ½ crab steamed or served cold 18 g Garlic Roasted Crab- a ½ crab coated with a garlic herb butter sauce and 19 roasted in the oven Asian Roasted Crab- a ½ crab stir fried with onions, peppers, bok choy and 19 ginger-sesame garlic oil Red Chili Garlic Crab- a ½ crab stir fried with onions, peppers, spicy red chili garlic sauce 19 g Cajun Crab- a ½ crab sautéed with onions, celery and pepper roasted with 19 a spicy cajun butter Salads & Sandwiches g Dungeness Crab Louis- chopped lettuce, hardboiled egg, onions, tomatoes, 21 and crab meat served with our Louis dressing g California Crab and Avocado Caesar Salad- bacon, avocado, parmesan, tortilla strips, 19 cilantro leaves, chopped romaine topped with fresh crab Dungeness Crab Roll- fresh crab, celery, shallot aioli, served on a buttered roll 19 with sweet potato fries Dungeness Crab Cake Sandwich- a crispy crab cake served on a sesame seed bun 16 with our cajun remoulade sauce and french fries Crab & Shrimp Sandwich- a salad of crab, shrimp, red onions,
    [Show full text]
  • Starters Entrées Entrée Salads Casual Classic Fare
    STARTERS *Lump Crab Cakes - $15 *Chicken Wings - $15 Three crab cakes, cabbage, avocado, corn, sweet chili sauce Twelve chicken wings served with choice of sauce (bbq, buffalo, bleu cheese, ranch dressing) Sirloin Sliders - $10 Three sliders, house roasted top sirloin, horseradish cream, *Calamari and Shrimp - $14 crispy fried onions, Au jus Crisp fried calamari, shrimp, pickled banana peppers, artichoke, lemon aioli, arrabbiata tomato coulis *Shrimp Cocktail - $15 Five jumbo shrimp, classic cocktail sauce, lemon Quesadilla- $12 Cheese blend, diced green chilies, pico de gallo, Chicken Potstickers - $7 guacamole, sour cream Seven chicken potstickers, sweet & sour Chicken - $14 or Beef - $15 ENTRÉE SALADS Spinach Quinoa Salad Ventana Bleu Salad Baby spinach, red quinoa, cucumber, olive, fried chickpeas, Mixed organic greens, bleu cheese crumbles, candied goat cheese, spiced pecans, and pepperoncini, pecans, blackberries, raspberries, blueberries, grapefruit lemon vinaigrette segments, orange poppy seed dressing Wedge Salad Asian Shrimp Salad Crisp iceberg lettuce, bacon, bleu cheese, tomato, fizzled Five tempura shrimp, Chinese cabbage, edamame, carrots, onion, egg, bleu cheese dressing peppers, water chestnuts, straw mushrooms, pumpkin seeds, Caesar Salad chili ginger orange vinaigrette Romaine lettuce, croutons, tear drop tomatoes, kalamata Any Choice $14 / Light Portion $10 olives, parmesan cheese Add Chicken - $3, Salmon - $5, 3 Jumbo cocktail shrimp - $7 ENTRÉES Rotisserie Duck - $32 *Walleye Pike - $29 / Light Portion - $24 Bone in
    [Show full text]
  • Rvsd La Stone Crabs.Indd
    Artist Unknown LOUISIANA STONE CRABS By Jerald Horst In recent years, a small commercial recreational and fishery has developed for stone crabs in high- salinity bays across Louisiana. Stone crabs began to attract attention in the 1980s, when more of them began appearing in blue crab traps in coastal lakes and bays. In early 1985, LSU biologists conducted a study into the possibility of developing a fishery for them. Before that could occur, however, the great Christmas freeze of 1989 severely reduced the number of stone crabs in Louisiana’s coastal waters. Since then, stone crab numbers have increased to more than before 1989. Modest numbers are landed in some parts of the state for sale in the wholesale trade or for retail sales directly to the public. In some areas, numbers are high enough for recreational crabbers to target. The stone crab found in Louisiana is officially known as the Gulf stone crab, Menippe adina. It is very closely related to the Florida stone crab, Menippe mercenaria, but smaller, with some color differences. The Gulf stone crab has a dark brown body, compared to the tan or gray color of the Florida stone crab, and it doesn’t have bands or stripes around its legs like the Florida stone crab. The ranges of the two species overlap in the area of Apalachee Bay, Florida, where they hybridize. Gulf stone crabs seem to prefer slightly higher salinities than blue crabs, from full strength sea water at 35 parts per thousand (ppt) down to 10 ppt. They seem to prefer areas near or on oyster reefs, rock jetties or debris-cluttered bottoms, where they burrow in the mud for shelter, cold weather refuge and when molting their shell.
    [Show full text]
  • Use of Lower Minimum Size Limits to Reduce Discards in the Bristol Bay Red King Crab (Paralithodes Camtschaticus) Fishery
    NOAA Technical Memorandum NMFS-AFSC-20 Use of Lower Minimum Size Limits to Reduce Discards in the Bristol Bay Red King Crab (Paralithodes camtschaticus) Fishery by J. E. Reeves U.S. DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration National Marine Fisheries Service Alaska Fisheries Science Center August 1993 NOAA Technical Memorandum NMFS The National Marine Fisheries Service's Alaska Fisheries Science Center uses the NOAA Technical Memorandum series to issue informal scientific and technical publications when complete formal review and editorial processing are not appropriate or feasible. Documents within this series reflect sound professional work and may be referenced in the formal scientific and technical literature. The NMFS-AFSC Technical Memorandum series of the Alaska Fisheries Science Center continues the NMFS-F/NWC series established in 1970 by the Northwest Fisheries Center. The new NMFS-NWFSC series will be used by the Northwest Fisheries Science Center. This document should be cited as follows: Reeves, J. E. 1993. Use of lower minimum size limits to reduce discards in the Bristol Bay red king crab (Paralithodes camtschaticus) fishery. U.S. Dep. Commer., NOAA Tech. Memo. NMFS-AFSC-20, 16 p. Reference in this document to trade names does not imply endorsement by the National Marine Fisheries Service, NOAA. NOAA Technical Memorandum NMFS-AFSC-20 Use of Lower Minimum Size Limits to Reduce Discards in the Bristol Bay Red King Crab (Paralifhodes camtschaticus) Fishery by J. E. Reeves Alaska Fisheries Science Center 7600 Sand Point Way N.E., BIN C-15700 Seattle, WA 98115-0070 U.S. DEPARTMENT OF COMMERCE Ronald H.
    [Show full text]
  • Original Stone Crab Fishery Management Plan
    FISHERY MANAGEMENT PLAN for the STONE CRAB FISHERY of the GULF OF MEX ICO GULF OF MEXICO FISHERY MANAGEMENT COUNCIL Tampa, Florida Prepared by a Gulf Council Task Team directed by the Southeast Fisheries Center, National Marine Fisheries Service M;ami, Flor;da 33149 .. 1\ ,, 1\' '."~~ f,'. 1. PREFACE This fishery management plan for stone crabs, Menippe mercenaria and M. nodifrons was prepared for the Gulf of Mexico Fishery Management Council by a task team directed by the National Marine Fisheries Service. The following were members of the task team: Tom Costello (Task team leader) Southeast Fisheries Center Miami, Florida Theresa M. Bert Yale University Department of Biology New Haven. Connecticut David G. Cartano University of Miami Coral Gables. Florida Gary Davis (Task team leader for biological aspects of thfs plan) Everglades National Park Homestead, Florida Gale Lyon (Task team leader for economics of this plan) Gulf of Mexico Fishery Management Council Tampa. Florida Charles Rockwood Florida State University Tallahassee, Florida John Stevely Florida Cooperative Extension Service Key West, Florida Joseph Tashiro Southeast Fisheries Center Miami Laboratory Miami, Florida W. Lee Trent National Marine Fisheries Service Panama City, Florida Donna Turgeon Marine Science Consortium Wallops Islands, Virginia James Zuboy Southeast Fisheries Center Miami, Florida i 2. SUMMARY This is a plan to manage the stone crab resources of the Gulf of Mexico. A1 though the pl an considers. the resource throughout its range from Florida to Texas, the area which will be regulated under this plan is confined to the waters of the West Coast of Florida, including the Keys, in the Fishery Conservation Zone (9 nautical to 200 miles).
    [Show full text]
  • High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer Pagurus)
    foods Article High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus) Federico Lian 1,2,* , Enrico De Conto 3, Vincenzo Del Grippo 1, Sabine M. Harrison 1 , John Fagan 4, James G. Lyng 1 and Nigel P. Brunton 1 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; [email protected] (V.D.G.); [email protected] (S.M.H.); [email protected] (J.G.L.); [email protected] (N.P.B.) 2 Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291 Tromsø, Norway 3 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, I-33100 Udine, Italy; [email protected] 4 Irish Sea Fisheries Board (Bord Iascaigh Mhara, BIM), Dún Laoghaire, A96 E5A0 Co. Dublin, Ireland; [email protected] * Correspondence: Federico.Lian@nofima.no; Tel.: +47-77629078 Abstract: High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 ◦C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F 10 = 10). Satisfactory meat detachment from the shell 90 was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked– Citation: Lian, F.; De Conto, E.; pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was Del Grippo, V.; Harrison, S.M.; Fagan, possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with J.; Lyng, J.G.; Brunton, N.P.
    [Show full text]
  • Cannibalism and Habitat Selection of Cultured Chinese Mitten Crab: Effects of Submerged Aquatic Vegetation with Different Nutritional and Refuge Values
    water Article Cannibalism and Habitat Selection of Cultured Chinese Mitten Crab: Effects of Submerged Aquatic Vegetation with Different Nutritional and Refuge Values Qingfei Zeng 1,*, Erik Jeppesen 2,3, Xiaohong Gu 1,*, Zhigang Mao 1 and Huihui Chen 1 1 State Key Laboratory of Lake Science and Environment, Nanjing Institute of Geography and Limnology, Chinese Academy of Sciences, Nanjing 210008, China; [email protected] (Z.M.); [email protected] (H.C.) 2 Department of Bioscience, Aarhus University, Vejlsøvej 25, 8600 Silkeborg, Denmark; [email protected] 3 Sino-Danish Centre for Education and Research, University of CAS, Beijing 100190, China * Correspondence: [email protected] (Q.Z.); [email protected] (X.G.) Received: 26 September 2018; Accepted: 26 October 2018; Published: 29 October 2018 Abstract: We examined the food preference of Chinese mitten crabs, Eriocheir sinensis (H. Milne Edwards, 1853), under food shortage, habitat choice in the presence of predators, and cannibalistic behavior by comparing their response to the popular culture plant Elodea nuttallii and the structurally more complex Myriophyllum verticillatum L. in a series of mesocosm experiments. Mitten crabs were found to consume and thus reduce the biomass of Elodea, whereas no negative impact on Myriophyllum biomass was recorded. In the absence of adult crabs, juveniles preferred to settle in Elodea habitats (appearance frequency among the plants: 64.2 ± 5.9%) but selected for Myriophyllum instead when adult crabs were present (appearance frequency among the plants: 59.5 ± 4.9%). The mortality rate of mitten crabs in the absence of plant shelter was higher under food shortage, primarily due to cannibalism.
    [Show full text]
  • Prospects of Red King Crab Hepatopancreas Processing: Fundamental and Applied Biochemistry
    Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 12 September 2020 doi:10.20944/preprints202009.0263.v1 Article Prospects of Red King Crab Hepatopancreas Processing: Fundamental and Applied Biochemistry Tatyana Ponomareva 1, Maria Timchenko 1, Michael Filippov 1, Sergey Lapaev 1, and Evgeny Sogorin 1,* 1 Federal Research Center "Pushchino Scientific Center for Biological Research of the RAS", Pushchino, Russia * Correspondence: [email protected]; Tel.: +7-915-132-54-19 Abstract: Since the early 1980s, a large number of research works on enzymes from the red king crab hepatopancreas have been conducted. These studies have been relevant both from a fundamental point of view for studying the enzymes of marine organisms and in terms of the rational management of nature to obtain new and valuable products from the processing of crab fishing waste. Most of these works were performed by Russian scientists due to the area and amount of waste of red king crab processing in Russia (or the Soviet Union). However, the close phylogenetic kinship and the similar ecological niches of commercial crab species and the production scale of the catch provide the bases for the successful transfer of experience in the processing of red king crab hepatopancreas to other commercial crab species mined worldwide. This review describes the value of recycled commercial crab species, discusses processing problems, and suggests possible solutions to these problems. The main emphasis is placed on the enzymes of the hepatopancreas as the most highly salubrious product of waste processed from red king crab fishing. Keywords: marine fisheries; aquatic organisms; brachyura; anomura; commercial crab species; red king crab; Kamchatka crab; processing waste; hepatopancreas; waste recycling; enzymes; proteases; hyaluronidase 1.
    [Show full text]
  • Ecological Effects of Predator Information Mediated by Prey Behavior
    ECOLOGICAL EFFECTS OF PREDATOR INFORMATION MEDIATED BY PREY BEHAVIOR Tyler C. Wood A Dissertation Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY May 2020 Committee: Paul Moore, Advisor Robert Green Graduate Faculty Representative Shannon Pelini Andrew Turner Daniel Wiegmann ii ABSTRACT Paul Moore, Advisor The interactions between predators and their prey are complex and drive much of what we know about the dynamics of ecological communities. When prey animals are exposed to threatening stimuli from a predator, they respond by altering their morphology, physiology, or behavior to defend themselves or avoid encountering the predator. The non-consumptive effects of predators (NCEs) are costly for prey in terms of energy use and lost opportunities to access resources. Often, the antipredator behaviors of prey impact their foraging behavior which can influence other species in the community; a process known as a behaviorally mediated trophic cascade (BMTC). In this dissertation, predator odor cues were manipulated to explore how prey use predator information to assess threats in their environment and make decisions about resource use. The three studies were based on a tri-trophic interaction involving predatory fish, crayfish as prey, and aquatic plants as the prey’s food. Predator odors were manipulated while the foraging behavior, shelter use, and activity of prey were monitored. The abundances of aquatic plants were also measured to quantify the influence of altered crayfish foraging behavior on plant communities. The first experiment tested the influence of predator odor presence or absence on crayfish behavior.
    [Show full text]
  • Starters Sandwiches Fresh Fish & Shellfish Chowder
    menu the grotto is a proud partner with the monterey bay aquarium’s sustaiable seafood watch program STARTERS RAW BAR & SEAFOOD COCKTAILS CREAMY ARTICHOKE AND JALAPEÑO DIP $12 GRAND GROTTO $125 SOURDOUGH TOAST + ADD CRAB $8 12 OYSTERS, 8 POACHED SHRIMP, 8 POACHED MUSSELS, ½ CHILLED LOBSTER, ½ CHILLED DUNGENESS CRAB, CEVICHE CRAB DOUGHNUTS $18 SWEET PEPPER JELLY, CRISPY KALE, LEMON, POWDERED SUGAR GOLDEN GATE PLATEAU $75 6 OYSTERS, 6 SHRIMP, 8 MUSSELS, 2 ROCK CRAB CLAWS, CEVICHE, ¼ DUNGENESS CRAB SALT & PEPPER CALAMARI $14 RED FRESNO CHILIES, GREEN ONIONS, OLD BAY TARTAR SAUCE, LITTLE FISHERMAN PLATEAU $48 GROTTO COCKTAIL SAUCE 4 OYSTERS, 4 SHRIMP, 6 MUSSELS, 2 ROCK CRAB CLAWS SIZZLING SAMBUCA PRAWNS $16 SERVED WITH: SEAWEED SALAD, SHALLOT LIME MIGNONETTE, PRAWNS SAUTÉED IN SWEET SAMBUCA, GROTTO COCKTAIL SAUCE, OLD BAY TARTAR SAUCE, LEMON GARLIC AND CHILE FLAKES SERVED HOT IN A CAST IRON SKILLET CEVICHE MARINATED SHRIMP, SALMON, SCALLOP & SNAPPER, AVOCADO, BUFFALO SHRIMP $14 PICO DE GALLO, RADISH, COTIJA, YUCCA CHIPS $15 CRISPY LAUGHING BIRD SHRIMP TOSSED IN BUFFALO SAUCE, BLUE CHEESE DRESSING, GREEN ONIONS, CELERY SHRIMP COCKTAIL POACHED PRAWNS, GROTTO COCKTAIL SAUCE $16 CAST IRON SKILLET MUSSELS $18 DUNGENESS CRAB COCKTAIL AVOCADO, CRISP LETTUCE, LEMON, ROASTED TOTTEN INLET MUSSELS, GARLIC, HERBS GROTTO COCKTAIL SAUCE $20 STEAMED MANILA CLAMS $18 WHITE WINE, SHALLOT, HERBS, GARLIC BREAD GARLIC CHEESE BREAD $10 CHOWDER AND SALADS FRESH SOURDOUGH, MOZZARELLA, GREEN OLIVES, GROTTO CHOWDER $9 CUP $11 BOWL $13 BREAD BOWL GARLIC AND HERBS
    [Show full text]
  • King Crab Life History Poster V3
    Early Life History of King Crabs, Paralithodes camtschaticus and P. platypus Bradley G. Stevens1, Kathy Swiney2, and Sara Persselin2 Red and blue king crabs (Paralithodes camtschaticus and P. platypus, respectively) supported valuable commercial fisheries in the Bering Sea. In 1998, populations of blue king crabs declined dramatically and its fishery was closed. Research on king crab life history has focused on the first year of life, from fertilization, through embryo development, hatching, larval development, settling, and juvenile growth. This poster documents important events in the life cycle of the king crab. King crabs extrude eggs within 24 hr of mating, and they Blue king crab female with fertilized eggs Red king crab female are fertilized with spermatophores deposited by the male crab. Stages of development are shown below. On day 1, the fertilized egg is about 1 mm in By day 12, the eggs are at the 256-512 cell stage. The embryo becomes apparent after about 4 months. diameter. It does not start to divide until day 4, At this point, only the eyes, abdomen, and mouthparts after which it undergoes one division daily are visible. Yolk Eye Heart Abdomen At 13 months (388 days), the eyes are large, and the About 6 months after fertilization, the eyes begin to embryo is almost ready to hatch. The egg is 1.3 mm in form as small crescent slivers. Yolk occupies most of diameter, and only a small amount of yolk remains. the egg. Chromatophores (red color cells) are easily seen. The abdomen (tail) is wrapped around and over the head.
    [Show full text]
  • Oystersoysters - Steamed, Raw, Or Fried
    - appetizersappetizers - Stoney’s Crab Balls Nachos By Land Stoney’s signature lump crab balls served with tartar sauce Tri-colored tortilla chips topped with pulled pork, cheese, market price. tomatoes, onions and scallions, served with sour cream $13. Crab and Shrimp Dip Crab Pretzel Lump crab meat and shrimp are folded into a blend of Our pretzel is big enough for two! Baked with cheese and cheeses and spices and served bubbling hot with grilled topped with mixed baby greens and jumbo lump crab meat bread and chips $14. - served with a zesty mustard dipping sauce $16. Rockfish Bites Gull Wings Local rockfish cut into bite size pieces, fried and tossed in a Jumbo wings are tossed in your choice of traditional buffalo buffalo sauce and served with bleu cheese dressing $14. sauce or a sweet and tangy sauce and served with celery Half order $8. sticks and bleu cheese $8. Seared Ahi Tuna Drunken Clams Sliced, seared rare Ahi tuna served over an Asian cucumber- One dozen clams dipped in dark beer, garlic, parsley, and slaw and drizzled with a wasabi aioli $13. butter $6.95. Hushpuppies Mini BBQ’s Served with sweet honey and melted butter $5. Four sliders served with cole slaw $9. Gormet Grilled Cheese Baby Burgers The perfect accompaniment to your cocktail. Made with Four mini grilled chuck burgers nestled in the perfect little award winning, Aged Pleasant Ridge Reserve Cheese $5. bun with cheese and grilled onions $9. - oystersoysters - steamed, raw, or fried Blue Points ~ Tatamagouchi ~ Beau Soliel ~ Island Creeks ~ Chincoteague and More... ask your server about availability ~ 1/2 dozen $8.
    [Show full text]