89 Fish & Grill Menu

Served with cocktail sauce and horseradish mignonette.

Bubbling hot with aged white cheddar, buttery crouton crust, and sourdough crisps.

Medjool dates stuffed with chorizo, wrapped in prosciutto, and served with a goat cheese cream and balsamic vinegar.

Pillow shaped ravioli filled with Ohio sweet corn and served with sauteed butter-poached shrimp, asparagus, roasted tomatoes, truffles, and a Parmesan broth.

Lightly breaded, quick fried with banana peppers, diablo sauce, and lemon aioli.

4 Chesapeake oysters with spinach, cream, Pemod, and Asiago.

PEI mussels steamed in a jalapeno broth with chorizo, tomato, onion, and cilantro. Served with garlic crostini.

Chilled jumbo shrimp with 89 cocktail sauce.

Arugula, roasted red peppers, caramelized onions, and lemon vinaigrette.

Mixed greens, bleu cheese, red onion, bacon, tomato, and 89 dressing.

Blue cheese, mesclun greens, and walnut oil-vinaigrette.

Parmesan crisp and fresh croutons.

Made using jumbo lump crab, capers, served with an arugula salad of roasted red peppers, caramelized onions, and lemon vinaigrette with fingerling potatoes.

Pan-seared, then topped with lump crab and bearnaise sauce. Served with herb-whipped potatoes and roasted asparagus.

Truffle risotto, roasted asparagus, and demi-glace.

Idaho white trout with toasted almonds, topped with a pancetta and sage butter, served with house mashed potatoes and haricot vert.

Served with roasted root vegetables, wilted spinach, and a pumpkin beurre blanc.

Lobster-sherry cream sauce, herb-whipped potatoes, and roasted asparagus.

Shrimp dumplings, shiso broth, shiitakes, carrots, leeks, and spinach.

Choice of fish grilled with a lemon infused olive oil, herb shallot butter served with house mashed potatoes and vegetable of the day.

Butternut squash flan, spinach, fried leeks, and a lemon-caper jus.

Grilled to perfection covered with an apple cider glaze and served with multi colored fingerling potatoes, and haricot verts, and a cherry mustard, and a toasted apple crisp.

6 oz. filet served with asparagus, boulanger potatoes, and demi-glace.

6 oz. filet with demi-glace and a crabcake served with boulanger potatoes and asparagus.

6 oz. filet with demi-glace and a 7 oz. South African cold-water lobster tail served with boulanger potatoes and asparagus.

Grilled, topped with caramelized onions, local smoked Gouda, Applewood smoked bacon, lettuce, and heirloom tomatoes on a brioche bun with 89 fries.

10 oz. center-cut steak, fingerling potatoes, asparagus, caramelized onions, and smoked bacon with a red wine demi-glace.

With Parmesan and lemon aioli.

Please call the restaurant for today's selection.