Neptune Oyster

Freshly sliced golden sea bream served with sweet watermelon cubes and crisp Nardello peppers, creating a vibrant balance of savory and sweet flavors.

Premium bluefin tuna expertly sliced and drizzled with spicy piri piri oil, accented by crunchy sunflower seeds and briny Castelvetrano olives.

Delicate dayboat scallop crudo beautifully paired with fresh sweet summer corn, diced tomatoes, and a dusting of coarse Dux sea salt.

An exquisite chef's daily raw fish preparation featuring the freshest catch of the day, artfully styled with microgreens and citrus.

Delicate raw fluke paired with sweet strawberries, aromatic wild ramp, and contrasting black lava sea salt for an unforgettable taste.

A traditional, comforting bowl of New England clam chowder enriched with savory salt pork and aromatic fresh thyme leaves.

Tender charred Spanish octopus served over a rich Marcona almond romesco sauce, shredded red cabbage, and vibrant Espelette oil.

Golden, crispy whole belly Ipswich clams fried to perfection, served with house-made tartar sauce and fresh lemon wedges.

Steaming Acadian blue mussels simmered in a spicy nduja and Calabrese pepper broth with fresh basil and toasted garlic.

Crispy toasted Iggy's baguette piled high with savory bluefin tuna tartare and vibrant green bomba pistachio pesto.

Baked razor clams stuffed with savory smoked bacon, a kick of chili oil, and chopped parsley, served sizzling on rock salt.

Savory oyster piggybacks featuring Berkshire pulled pork over blueberry cornbread with a melting pat of maple walnut butter.

Fresh burrata cheese paired with savory Azorean sardines, colorful toybox tomatoes, and rich aromatic basil pesto.

Sweet Maine peekytoe crab meat over crisp butter lettuce, sliced avocado, roseheart radish, pickled beets, and almond vinaigrette.

Pan-seared striped bass over sweet corn succotash and littleneck clams, garnished with crispy pancetta and Atlantic kelp butter.

A hearty bowl of North End cioppino featuring grilled local fish, shellfish, and blue mussels in a spicy red tomato brodo.

Whole grilled Rockport mackerel accompanied by zesty Basque piperrada, green tximitxurri sauce, shaved fennel, and garlic fingerlings.

Seared bluefin tuna steak served Niçoise-style with haricot verts, Nicoise olives, white anchovy, farm egg, and Dijon vinaigrette.

Golden-battered Acadian redfish with thick-cut crispy fries, served with AVW malt vinegar aioli, pickles, and fresh parsley.

Golden-brown seared Georges Bank sea scallops over Fregula Sarda, wild mushrooms, Kalamata olives, and lobster roe butter.

A perfectly charred 16oz bone-in ribeye steak served with house-cut fries, mojo rojo sauce, and a melting pat of urchin butter.

A gourmet burger with Vermont cheddar, fried oysters, garlic mayo, and relish on a toasted Iggy's brioche bun with sea salt fries.

A loaded seafood sandwich filled with fried R.I. calamari, Ipswich clams, Maine lobster, cherry red hots, and sweet reaper aioli.