Prelude Menu

Plump Galician mussels hand-packed in extra virgin olive oil infused with savory garlic and sweet Spanish bell peppers.

$16

Delicate, tender Atlantic sardines preserved in olive oil with bright, salty-citrus slices of preserved lemon.

$15

Rich, slow-smoked salmon tossed in Fly By Jing’s complex sweet, savory, and aromatic spiced Sichuan Zhong sauce.

$25

Prized northern Spanish anchovies hand-filleted for an intensely savory, melt-in-your-mouth umami finish.

$15

Pole-and-line caught Bay of Biscay albacore, hand-packed in silky Spanish extra virgin olive oil.

$15

Biscay albacore packed in olive oil infused with hot paprika, cayenne, and garlic for gentle, warming heat.

$15

Solid albacore flakes balanced by a vibrant, savory-sweet reduction of tamari and grated ginger.

$15

Light Biscay tuna elevated with cold-pressed coastal Spanish lemon juice and fruity extra virgin olive oil.

$15

Tender wild whole squid tubes stuffed with rice, chopped tentacle, and aromatics in a spiced tomato sauce.

$21

Sweet, buttery petite scallops poached in extra virgin olive oil with a touch of chili warmth.

$25

Rich, flaky Portuguese mackerel fillets marinated in a fragrant, golden curry-chili oil.

$17

Ultra-silky, prized ventresca (tuna belly) from the Azores, cured in rich extra virgin olive oil for maximum tenderness.

$26

A smooth, rustic Galician seafood spread highlighting tender octopus with gentle paprika and sea salt notes.

$17

Luxurious Atlantic European lobster puréed into an unctuous, deeply savory table spread.

$19

Sweet, briny Cantabrian spider crab meat crafted into a rich, spreadable coastal classic.

$18

Line-caught Bonito del Norte tuna loins preserved in olive oil that matures and softens with age.

$18

Naturally wood-smoked plump oysters balanced with a kick of whole red chili heat.

$18

Sustainably hand-harvested wild Atlantic seaweeds from the Galician coast, packed in a light, mineral vinaigrette with clean brine and bright acidity.

$16

Tender ribbon-cut Galician Himanthalia elongata preserved in organic extra virgin olive oil, sweet young garlic, and a splash of cider vinegar with an al dente bite.

$16

Peak-season chef-bred tomatoes slow-cooked conserva-style in olive oil and red wine vinegar, delivering concentrated summer sweetness and rich umami depth.

$16

Flame-colored golden beets bred specifically for gentle sweetness without heavy earthiness, cooked tender and preserved in a vibrant, savory vinaigrette.

$16

Kellum Oysters, Eastern Oyster A plump, delicate, tender, & slightly salty staple from James River, VA.

each $0.75

Tybee Oyster Company, Salt Bombs Full ocean salinity & a good amount of umami … grassy & anise notes with a light, earthy finish. Grown at the mouth of the Bull River within sight of the Atlantic Ocean. They are polished and shaped by the brisk current and high energy waves rolling-in off Wassaw Sound.

each $2

Cold smoked oysters chilled & topped with a prepared offering from Raw Bar Captain David.

MKT

Cold smoked oysters chilled & topped with cherry tomato, Mozzarella, basil pesto, & balsamic glaze.

$18

Cold smoked oysters chilled & topped with Wakame, toasted sesame, & yuzu - soy glaze.

$19

Cold smoked oysters chilled & topped with Mezcal, ghost pepper, & chopped cilantro.

$18

A prepared oyster offering from Raw Bar Chef David.

mkt.

House-Made Sliced Sourdough, Fried Caper Pesto Aioli, House Whipped Herb Butter, Seasonal Bakers Jam, & House Olive Tapenade.

$12

Basil pesto crab salad, Mozzarella, tomato, balsamic reduction glaze, & house made Trombone Bakery toasted sourdough

$19

Pickled assortment of local seasonal vegetables with house made toasted sour dough.

$9

Cold bar selection of whipped seasonal fish with cajun aioli, & house made toasted sour dough.

$15

Lobster-shrimp salad on a house-made pretzel bread bun.

$15

La Bonne Vie Soft Ripened Brie, Seasonal Bakers Jam, & House Buttered Saltines.

$17

Herb Lemon Vinaigrette, & Bhuna Cocktail Sauce.

$16

Fine Mixed Olives, Caper Berries, Red Peppers, Garlic, Genoa Salami, EVOO, Sunflower Oil, Mozzarella Pearls, Pickled Red Onions, & House Buttered Saltines.

$19

Oysters, Green Lip Mussels, Southern Style Crawfish, American Red Crab, & Crab Claw Cocktail With Charred lemons, house-buttered saltines, sangria mignonette, Bhuna cocktail sauce, & hot sauce. . . Add Pickled Shrimp, Whipped Fish Dip, Scallop Ceviche & Court Bouillon Lobster Tails. | add 75

$85

MAKE IT A GRAND TOWER $0.75

Drawn butter & charred lemon

$20

Black garlic pesto & smoked Maldon salt

$15

House creole seasoning & drawn butter

$20

Shallots, garlic, poblano, cilantro, OJ, citrus juice

$24

Court bouillon poached, drawn butter, & a creole dust.

$50

seven ounces of pallet cleansing goodness

$3

$6

$6

$6

$8

$7

$9

$9

$9

$9

$8

$7

Pineapple chilled "tea", ginger, cinnamon, and agave

$12

Orpheum house N.A amaro, lime juice, ginger beer, and nutmeg

$12

ISH spiced rum alternative, giffard N/A pineapple, orgeat, and lime

$13

Ritual alternative gin, giffard N/A aperitivo, turmeric brine, and orange

$13

Ask your bartender what the featured gin of the day is!

$10

Vodka, gin, italicus, cocchi americano.

$13

Cocktail of the Day! Ask your bartender what the featured cocktail is!

$14

Vodka, coffee liqueur, vanilla, housemade cold brew, cold foam

$16

”Caesar” infused vodka, anchovy fat washed vodka, & house focaccia crouton

$15

Sloe Gin, apricot, and lime

$14

Italicus Rosolio di Bergamotto, lemon, sparkling wine, club soda, & olive

$14

Cocchi Americano, blanc vermouth, frais des bois, and italicus

$13

Sweet vermouth, rye, bitters, and cherry

$14

Dola Dira, soda, bubbles, and orange

$15

GLASS $16

BOTTLE $60

GLASS $28

BOTTLE $105

GLASS $14

BOTTLE $52

GLASS $11

BOTTLE $40

GLASS $15

BOTTLE $56

GLASS $21

BOTTLE $78

GLASS $17

BOTTLE $64

GLASS $13

BOTTLE $50

GLASS $14

BOTTLE $52

GLASS $15

BOTTLE $56

GLASS $13

BOTTLE $50

GLASS $13

BOTTLE $50

GLASS $17

BOTTLE $64

GLASS $14

BOTTLE $52

GLASS $13

BOTTLE $50