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SOUP & SALAD
OYSTER ROCKEFELLER
sherry crme fraiche and tarragon oil 8
LOBSTER BISQUE
creamed spinach, pernod, asiago,
buttercrumb, bacon 3 (each)
NEW ENGLAND CLAM CHOWDER
clam, potato, corn, chive 6
TEMPURA SHRIMP
CAESAR SALAD
sweet chili glaze, brussels slaw, vanilla
scented pistachio, orange aioli 11
FLASH FRIED CALAMARI
brown butter, mirepoix,
thai bird chile, garlic aioli, arugula 11
baby romaine hearts, white anchovy,
buttercrumb, egg, parmesan 9
318 S. Main St. Royal Oak, MI 48067 248.541.1186 www.tomsoysterbar.com
MAIN EVENT
CRAB CAKE
panko crusted, creamy crab,
peperonota relish, grainy mustard,
lemon, pea tendril 12
CLAM POUTINE
french fries, clam chowder, bacon,
pecorino, little neck clam 8
P.E.I MUSSELS
milked corn, blistered tomato,
jalapeo, cilantro, saffron 12
COLD N SMOKED ARRAY
smoked salmon pate, old bay smoked
shrimp, oyster du jour, trout rillette 19
SALT LIFE SAMPLER
tempura shrimp, oysters rockefeller,
spinach artichoke dip &
panko crab cake 21
SPINACH ARTICHOKE DIP
chefs blend of fresh
spinach and cheese 9
WAYGU SIRLOIN TIPS
house made creole seasoned waygu
sirloin over gorgonzola cream 14
SAKU TUNA
ponzu, wasabi roe, scallion, sesame
seed, cucumber, grapefruit 14
LAKE PERCH
18 / 23
TEMPURA FISH N CHIPS
lightly breaded and pan fried
fresh perch. Served with redskins,
vegetable, and coleslaw.
battered fresh cod, malt vinegar
fries, gribiche, brussels sprout slaw
YACHT CLUB MAC N CHEESE 12
SHRIMP AGLIO OLIO
cavatappi, mornay, buttercrumb
topping. Add creole chicken
Add butter poached lobster
4
6
sauted shrimp, linguine, garlic,
e.v.o.o, pecorino, truffle butter
SEAFOOD PASTA AURORA
19
shrimp, mussels, pasta and spinach
in a creamy tomato sauce
PAN SEARED SALMON
ALASKAN KING CRAB
FISHERMANS STEW
fingerling potato, onion soubise,
braised beet greens, turnips,
scallion buerre blanc
shrimp, scallop, mussels, fish,
tomato chutney, bouillabaisse
broth, baguette
SEA SCALLOPS 26
LOBSTER TACOS
curried carrots, golden raisins,
cauliflower, peas, lemon oil,
cardamom spiced walnuts
corn tortilla, poblano creme,
shaved brussels, pico de gallo,
chefs side
COLDWATER LOBSTER TAILS
broiled, fernet-shallot butter,
sugar snaps, red pepper, corn
pure, caramelized fennel
SOUTHWESTERN COBB
creole chicken, corn, egg, tomatoes,
avocado, red onion, spicy buttermilk 13
14 / 17
18
35
BAJA FISH TACOS
SANDWICHES
SHRIMP PO BOY
32
one pound of Bering Sea Alaskan
king crab, drawn butter, chefs side
22
HOUSE SALAD
confit tomato, cucumber,
red onion marmalade, spring mix 7
battered, spicy baja sauce, arugula,
pickled red onion, hoagie 12
WHITE CHEDDAR BURGER
onion brulee, arugula, white cheddar,
brioche bun, house sauce 12
25
SMOKED SALMON SANDWICH
gribiche, onion, caper, lettuce,
marble rye 13
16/19
SWEETS
14/18
corn tortilla, hand cut beer battered
Atlantic cod, cabbage, fresh pico
de gallo, san diego sauce, chefs side
CHOCOLATE TART
ganache, cacao nibs, caramel, sea salt 8
GOAT CHEESE PANNA COTTA
honeycomb crumble, apricots, basil 6
KEY LIME PARFAIT
Ask your server about menu items that are cooked to order or served raw. Consuming raw or
undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
lime gel, graham cracker, whipped crme 7
OYSTER
PAIRING
KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND
$12/48 Brimming acidity balanced with Tropical Fruit aromas.
MARTIN CDAX ALBARIO, RIOJA, SPAIN
$10/40 Elegant and dry with flavors and aromas of Passion Fruit.
WHITES
REDS
ANZIANO PINOT GRIGIO, I.G.T. VENETO, ITALY $7/32
Crisp and dry with Pear/Melon flavors and a fresh citrus nose. Suggested Pairing: Shrimp Aglio Olio
LEESE-FITCH PINOT NOIR, CALIFORNIA $7/28
Exotic nose of Strawberry Jam with balanced acidity. Suggested Pairing: Bay Scallop Salad
CHATEAU CHANTAL PINOT GRIGIO,OLD MISSION PENINSULA, MICHIGAN $9/36
Light and crisp with Mandarin Orange flavors and subtle minerality. Suggested Pairing: Lake Perch
CHATEAU GRAND TRAVERSE GAMAY NOIR,
OLD MISSION PENINSULA, MICHIGAN $10/40
FENN VALLEY VINEYARDS SAUVIGNON BLANC,
LAKE MICHIGAN SHORE, MICHIGAN $8/32
Pronounced Grapefruit flavors with an extended dry finish. Suggested Pairing: Peekeytoe Crab Bruschetta
KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND $12/48
Brimming acidity balanced with Tropical Fruit aromas. Suggested Pairing: Coldwater Lobster Tails
MARTIN CDAX ALBARIO, RIOJA, SPAIN $10/40
Elegant and dry with flavors and aromas of Passion Fruit. Suggested Pairing: Fresh Oysters
CHATEAU GRAND TRAVERSE SEMI-DRY RIESLING,
OLD MISSION PENINSULA, MICHIGAN $7/28
Lighter bodied and aromatic with distinct tart Cherries. Suggested Pairing: Scottish Salmon
SHADY LANE CELLARS COOP DE ROUGE,
LEELANAU PENINSULA, MICHIGAN $8/32
Smooth, medium-bodied and fruit forward with a hint of oak. Suggested Pairing: Saku Tuna
PARDUCCI MERLOT, MENDOCINO COUNTY, CALIFORNIA $7/28
Rich flavors of Black Cherries and Plums with a balanced spiciness. Suggested Pairing: Steak Feature
DON RODOLFO MALBEC, MENDOZA, ARGENTINA $8/32
Aromas of Cassis with deep flavors and smooth, round tannins. Suggested Pairing: Statler Chicken
Delicious perfumed nose with Kiwi and a hint of Honey. Suggested Pairing: Tempura Shrimp
VIN EGUIA TEMPRANILLO, RIOJA, SPAIN $8/32
Mature Red Fruit with a full-bodied, elegant finish. Suggested Pairing: Foie Gras Steamed Clams
HAWTHORNE VINEYARDS GEWRZTRAMINER,
OLD MISSION PENINSULA, MICHIGAN $9/36
CAMOMI ROSSO DI NAPA, NAPA VALLEY, CALIFORNIA $8/32
Powerfully engaging and balanced blend of full-bodied flavors. Suggested Pairing: Fishermans Stew
LEELANAU CELLARS TALL SHIP MOSCATO, LEELANAU PENINSULA, MICHIGAN $7/28
WENTE SOUTHERN HILLS CABERNET SAUVIGNON,
LIVERMORE VALLEY, CALIFORNIA $9/36
Well balanced with a floral bouquet of Peaches. Suggested Pairing: Sea Scallops
Sweet and crisp with notes of Apricot and Citrus. Suggested Pairing: Goat Cheese Panna Cotta
Dark Plum flavors with solid tannins and undertones of coffee. Suggested Pairing: Steak Feature
BOWERS HARBOR VINEYARDS OTIS, LAKE MICHIGAN SHORE, MICHIGAN $9/36
RODNEY STRONG CABERNET SAUVIGNON, SONOMA COUNTY, CALIFORNIA $11/44
SONOMA-CUTRER CHARDONNAY, SONOMA COAST, CA $12/48
Elegant and balanced with Apples and a slight creaminess. Suggested Pairing: Loup de Mer
PENFOLDS KOONUNGA HILLS SHIRAZ, AUSTRALIA $9/36
Rhubarb and Pomegranate palate with a slightly smokey finish. Suggested Pairing: Crispy Fresh Sardine
ALAIN BRUMONT ROS, MADIRAN, FRANCE $7/28
Light and vibrant with fresh Raspberries and Citrus. Suggested Pairing: Crab Boil
HARASZTHY FAMILY CELLARS OLD VINE ZINFANDEL, LODI, CALIFORNIA $10/40
Beautifully balanced with Black Fruit aromas and a silky finish. Suggested Pairing: Chocolate Tart
Delightful semi-dry blend of Chardonnay and Riesling. Suggested Pairing: Cold N Smoked
Bold dried fruit flavors with a touch of pepper and medium tannins. Suggested Pairing: Short Rib
Please ask your server for additional featured wines
