Ladyfish

the perfect bite for date night awaits with our hot kung pao milanese ❤️‍🔥

a breaded bluefin tuna toro cutlet coated in a our house made chili oil. it’s topped with a cabbage slaw and has an accompaniment of caponata. savory, sticky, sweet, and spicy.

it’s hard to believe we only have a couple weeks left!
open six days 5-9pm | closed wednesdays
stay tuned for details on our closing party oct 12th

an autumn chill in the air means our summer fling is coming to an end🧡 our last day will be monday, october 12!
stay tuned for details about our closing party.

open six days a week | closed wednesday
5-9pm

BERRIES!
~ berries…peaches and cream ~
maine peaches in a preserved plum syrup with all of your favorite summer berries in a pillowy milkhouse yogurt cream, topped with basil and mint. inspired by a summer dish from the one and only mama t, marisa!

open six days a week | closed wednesdays
5-9pm! see you soon!

~ ladyfish martini ~
our signature cocktail is the perfect start to your meal and refreshing with every sip.
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gin, americano vermouth, basil brandy, and salt.

🍸: Bryan crowder
📸 : Evan Sung

savor the remainder of summer with a lobster roll🦞✨

fresh maine lobster tossed in a honey mayo with shredded lettuce, nestled in a warm, buttery brioche bun, and topped with crunchy tempura flakes. plus, every roll comes with a side of house made chips!
Christine Lau elevates this maine classic by incorporating elements of her childhood favorite, honey walnut shrimp.

mouthwatering…we know🤤

labor weekend is best enjoyed with a ladyfish lunch!
join us for the finale of lunch service (and some exclusive dishes) saturday & sunday 11:30-2:30pm✨

the lobster disco fries are a salty and savory dance for your taste buds! golden french fries smothered in a rich lobster egg drop soup and topped with scallions, cilantro, and chili oil.
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crab louie, a classic west coast classic known as the “king of salads” is royalty with every bite. the salad features jonah crab mixed with a spicy creamy dressing that sits on a bed of chopped crispy greens served with a jammy egg, wonton crisps ,and an abundance of local summer produce.

bun appetit✨
our house made steamed buns have a crispy umami topping and come with a side of silky smooth uni butter. plus, you can elevate our buns with a side of jin hua ham or caviar!
the perfect fluffy and savory bite awaits. open daily 5-10pm.
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lots of ladyfish love to our vendors: 𝗕𝗥𝗢𝗪𝗡𝗘 𝗧𝗥𝗔𝗗𝗜𝗡𝗚 𝗖𝗢𝗠𝗣𝗔𝗡𝗬 Lady Edison Country Ham ISF Trading
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for our pescatarian and vegetarian guests, we have a pork-free version of the umami topping as well.

📸: Evan Sung

chef christine lau brings memories of summer bliss to the forefront with the crispy noodles alle vongole.

“one summer, i was kayaking with family and friends when we discovered locals clamming [in cape cod] with their feet! my brother and i jumped in knee deep! so three pounds of linguine and clams later, with bowls licked clean, a tradition was born.”

this family tradition of summer clamming meets the childhood nostalgia of eating her favorite dish, hong kong style chow mein!

our ladyfish vongole is a pan-fried egg noodle coated in a rich white wine clam sauce, topped with a generous sprinkle of parsley, and all the extra virgin olive oil your heart desires (Corto Olive).
this crispy and creamy delight exemplifies Christine Lau storytelling with every bite. come in and enjoy this dish before it departs for the season!

you asked, Ty Williams delivered. lobster mountain t-shirts have arrived! take a detour off the appalachian trail and summit lobster mountain🦞

challenge for our solo diners: hike lobster mountain solo and your tee is on us 👀

A fun one to wake up to ~ Lobster Mountain made Food & Wine’s list of the best dishes in July!

The dish began with Christine Lau’s love for Hong Kong’s iconic typhoon shelter style of cooking — a Cantonese preparation traditionally made with crab, where seafood is tossed with an abundance of fried garlic, chiles, scallions, and aromatics. Originally created by the boat communities that sheltered from typhoons in Hong Kong’s harbors, the dish has become a classic, celebrated for its bold, deeply savory flavors.

From there, it evolved to two Maine lobsters instead of crab, tossed with crispy fries as a nod to the French bistro classic steak frites. It’s also a tribute to our Canadian neighbors and the legendary lobster tower at Fisherman’s Lobster Clubhouse in Toronto.

Thanks to Food & Wine for the love, and to everyone who’s made the climb up Lobster Mountain with us this summer.