On the Half Shell Shellfish Caviar Service

<ul style="display: flex;"><li style="flex:1">ON ICE </li><li style="flex:1">Cold </li></ul>*CAVIAR PUFF 1/8 OZ .......................................... 8.00/EA On the Half Shell PADDLEFISH CAVIAR, CULTURED CREAM, POTATO, CHIVES WITH COCKTAIL SAUCE, SHALLOT SAUCE & LEMON SC YELLOW SQUASH ............................................... 10.00 LEMON VERJUS, HAZELNUT, CURED EGG YOLK *DAILY OYSTER FIX 1/2 DOZEN ............................... 17.00 WITH SMOKED DULSE CHIMICHURRI OCTOPUS ESCABECHE* .......................................... 15.00 <ul style="display: flex;"><li style="flex:1">TODAY’S FEATURES </li><li style="flex:1">SALINITY </li></ul>MED SIZE MED MED MED MED MED MED SM PER 2.75 3.00 3.00 2.75 3.00 3.00 1.25 CALABRIAN CHILIES, SQUID INK CHICHARRON, OLIVES *AFTERNOON DELIGHTS, RI *MARK’S RED SNAPPER CEVICHE ............................. 14.00 LECHE DE TIGRE, CILANTRO *OUTLAWS, FL HIGH HIGH MED SMOKED FISH DIP................................................. 14.00 EVERYTHING CRACKERS, CHIVES, ORANGE ZEST *LOW CO. CUPS, SC *STONES BAY, NC ROYAL RED SHRIMP GAZPACHO ............................... 13.00 BRIOCHE, CUCUMBER *WELLFLEETS, MA MED *DUKES OF TOPSAIL, NC HIGH HIGH SEASONAL GREENS................................................ 12.00 GREEN GODDESS, SC PEARS, PEANUTS LITTLENECK CLAMS,VA ADD SHRIMP OR CRABMEAT +8.00 Shellfish NOt Cold WITH ACCOMPANIMENTS GRILLED OYSTERS ................................................ 20.00 BLUE CRAB CLAWS, NC 1/4 LB .................................. 12.00 UNI BUTTER, PERSILLADE, BLACK LIME MOJO SAUCE, ALEPPO SALTED FISH BEIGNETS.......................................... 14.00 THYME, HOT SORGHUM, BONITO *KOMBU POACHED LOBSTER, ME 1/2 LB..................... 21.00 SC PEAR, THAI BASIL, PEANUTS PEI MUSSELS........................................................ 16.00 RED PEPPER POT LIKKER, ANDOUILLE, GRILLED SOURDOUGH PEEL & EAT SHRIMP, SC 1/2 LB.................................. 18.00 115 SEASONING, WHITE BBQ SAUCE BLISTERED SHISHITO PEPPERS ................................ 11.00 SPLIT CREEK YOGURT, TOGARASHI, LIME *YACHT CLUB PLATTER .......................................... 52.00 OYSTERS, CLAMS, BLUE CRAB CLAWS, PEEL & EAT SHRIMP BLUE CRAB RICE .................................................. 22.00 ADD 1/2 LB LOBSTER +20.00 SOFRITO, SORREL, CRAB ROE BOTTARGA SPICY WHITE SHRIMP AJILLO .................................. 19.00 GARLIC SAUCE, SHERRY, TORN BREAD Caviar Service *SCALLOPS .......................................................... 18.00 WITH CORNMEAL BLINI, CULTURED CREAM & CHIVES BUTTERBEANS, PRESERVED LEMON, COUNTRY HAM *PADDLEFISH, TN 1OZ ............................................ 38.00 SBLT .................................................................. 16.00 LEMON MAYONNAISE, GREEN TOMATO, HOUSE CHIPS TASTE: SALTED BUTTER, BUTTON MUSHROOM | HIGH SALINITY *KALUGA, ASIA 1OZ................................................ 80.00 DAILY CATCH....................................................... 20.00 SWEET POTATO, WATERCRESS, BLACK GARLIC, PINE NUTS TASTE: LIGHT CREAM, BLACK WALNUT | MED SALINITY *GOLDEN OSSETRA, BELGIUM 1OZ ........................... 125.00 TASTE: BRIE CHEESE, PECAN | LOW SALINITY The Lunch Fix SANDWICH OF THE DAY.......................................... 15.00 CHOICE OF SHRIMP CHIPS OR SEASONAL GREENS. SERVED WITH ICED TEA CONSUMING RAW OF UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THESE ITEMS MAY BE COOKED TO ORDER OR OFFERED UNDERCOOKED. *<ul style="display: flex;"><li style="flex:1">115 CALHOUN ST., CHARLESTON, SC 29401 | W W W. D E L A N E YOY S T E R H O U S E . C O M </li><li style="flex:1">|</li><li style="flex:1">@ D E L A N E YOY S T E R H O U S E </li></ul>

On the Half Shell Shellfish Caviar Service

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