gazpacho

at The Wicked Oyster

• Dinner
• Lunch
• Breakfast

Appetizers

clam chowder cup 4.5/bowl 6

roasted butternut squash soup cup 3.5/bowl 5
with lentils and orange

steamed mussels 10
with peppers and herbs in a cream and
white wine broth, served with grilled bread

half dozen wellfleet oysters 13
choice of cocktail sauce or spicy mignonette

four broiled oysters 11
with spinach, parmesan, and a caramelized
fennel glaze

buttermilk fried calamari 11
with a sweet chili dipping sauce

macaroni & goat cheese 12
with prosciutto and butternut squash

butternut squash fritters 10
over a salad of belgian endive, apples,
blue cheese, and candied walnuts

Salads

green salad 5
mesclun tossed with fresh herbs
and a sherry vinaigrette
add grilled chicken 9
add fried oysters (2.25 each)

the wedge 7
iceberg lettuce with housemade blue cheese
dressing and smoked bacon

beetroot and chèvre salad 11
baby arugula with roasted beets, toasted
hazelnuts, and fried chèvre cheese
with a celery vinaigrette

fried oyster salad 14
panko fried, over a spinach & citrus salad with
a mustard and anchovy aioli

Entrees

grilled filet mignon 30
with a bourbon caramel sauce and
roasted garlic mashed potatoes

seared duck breast 26
with grilled polenta, creamed spinach, and
roasted mushrooms, finished with a truffle sauce

lamb pappardelle 25
meat from the shank stewed with carrots,
brussel sprouts, and tomatoes, in a rich lamb jus
over pappardelle pasta

pan fried sole 23
panko crusted with a lemon-caper cream
sauce served over jasmine rice

coriander and sesame crusted swordfish 27
with braised fennel and leeks, apricot cous cous
and a roasted red pepper sauce

pan roasted catch of the day m.p.
over a light cream broth with littlenecks,
leeks, bacon, and fingerling potatoes

seared scallops 25
over a squash, and sage risotto,
finished with a maple crema and toasted
squash seeds

seafood stew 26
local fish, shrimp, littlenecks, mussels, linguiça,
and kale in a light tomato broth

Fried

fish and chips 15

scallops and chips 16

shrimp and chips 16

buttermilk oysters (6) and chips 16

Burgers

8 oz. black angus
served with lettuce, tomato, pickle, and fries

harry's bar burger 11
served open faced with caramelized onions,
mozzarella, and worcestershire mayo on a
garlic bun

wicked burger 11
with blue cheese aioli and applewood
smoked bacon

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Epicure

1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Panko

1. noun Coarse breadcrumbs used in Japanese cooking.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.