Mary's Fish Camp

Seafood restaurant, 626 Hudson St, New York, NY

VeganScore 40

Menu

Mains

• Littleneck Clams & Udon
• Grilled Shrimp Burger — with Sambal Lime Aioli, Daikon Slaw & Taro Chips
• Red Snapper Pozole — Avocado, Hominy, Cilantro
• Seared Sea Scallops — with Chickpea Tagine, Greek Yogurt, Harissa
• Shellfish Bouillabaisse — Lobster, Shrimp, Scallop, Mussels, Clams
• 'Hook & Line' Cod Sandwich — French Fries, Greens or Slaw
• Lobster Roll — with French Fries, Greens or Cole Slaw
• Garlic Chipotle Shrimp Tacos — Tomatillo, Pico de Gallo, Charro Beans
• Whole Market Fish — Grilled or Fried
• 1 1/2 lb. Maine Lobster — Chilled, Grilled or Boiled
• Fried Portuguese Sardine Bahn Mi — W/ Pickled Carrots, Cucumber, Jalapeño, Cilantro, Taro Chips
• Pan Roasted Wild Striped Bass — w/ Heirloom tomato...
• Whole Lobstah — Served Grilled/Chilled/Boiled
• Sumac Crusted Yellowfin Tuna — w/ Sushi Rice, Avocados, Kimchi, Shiitakes
• Pan Seared Day Boat Scallops — with Cold Soba Noodles, Eggplant and Mango
• Caribbean Red Snapper Pozole — with Avocado and Hominy
• Fish n' Chips — Fried Silver Hake with French Fries, Celery Root Slaw, MFC Tartar Sauce
• Pan Fried 'Hook and Line' Atlantic Cod Sandwich — with French Fries
• Grilled Yellowfin Muffuletta — w/ Provolone, Giardiniera and Rocket w/ Celery Root Slaw
• Fried Silver Hake Tacos — with Tomatillo Salsa, Purple Cabbage, Radish and Frijoles Charros
• Whole Black Sea Bass — Grilled or Fried with Thai Salad
• Whole Maine Lobster — Chilled, Grilled or Boiled with Celery Root Slaw
• Grilled Yellowfin Tuna Muffuletta — W/ Giardiniera, Rocket, Provolone & Sweet Onion Kings
• Whole Lobster — Served Grilled/Chilled/Boiled
• Lobstah Roll — W/ Home-made

Starters

• Lacinato Kale Salad Vegan
• Micro Celery — Cornichons & Toast Vegan
• Winter Farro Salad Vegan
• Panzanella Salad Vegan
• Six Market Oysters
• Deviled Eggs — with Faroe Island Smoked Salmon
• Shaved Brussels Sprout — Toasted Almonds, Mint & Pecorino
• Fried Anchovies — Gremolata, Lemon Confit
• Clam Fritters — Corn, Bacon & Matouk's Aioli
• Fried Oysters and Clams — Fish Camp Tartar Sauce
• Canadian Steamers — Drawn Butter, Lemon
• Chilled Lobster Knuckles — W/ Drawn Butter
• Raw Littleneck Clams
• Red Snapper Ceviche — W/ Avocado, Jalapeño, Citrus
• Shucked Irish Point Oysters — with Mignonette, Cocktail and Lemon
• Chunky Florida Gazpacho — with Lobster Knuckles
• Crisp Romaine, Cucumber and Avocado Salad — with Green Goddess Dressing
• Watermelon Salad — with Niçoise Olives, Capers and Soft Goat Cheese
• Avocado, Red Onion, Cotija Cheese, Chili Pequin and Lime
• Smoked Samaki Trout Dip — with Crudité and Cornichons
• Charred Rhode Island Squid — with Papaya, Mango, Thai Chili and Cashew
• Salt Crusted Gulf Shrimp — with Tomatillo Salsa
• Boquerones Bruschetta — W/ Cocktail Sauce & Lemon
• Shaved Fennel, Ruby Red Grapefruit, and Avocado Salad — W/ Balsamic & Grana Padano

Desserts

• Sorbet — Coconut Vegan
• Sweet Hot Fudge Sundae — whipped cream, Peanut Brittle
• Steamed Lemon Pudding — W/ candied stuff
• Gelato — Vanilla or Mascarpone
• Molasses Cookie Mascarpone Ice Cream Sandwich
• Banana Pudding — w/ Nilla Wafers
• Molasses Cookie Icecream Sandwich

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