The menu at Azur focuses on high quality products from sustainable seafood purveyors. We spotlight popular varieties of fish and shellfish alongside harder to find selections showcased with simple but sophisticated preparations that show respect for the ingredients. The oft-rotating menu will always include a small selection of dishes to accommodate vegetarians and land-based carnivores. Like the rest of the menu, these choices will change with the seasons.
Azur contains two very different bars. A third floor oyster bar is home to raw bar selections like oysters, caviar and house-cured salmon. The ground floor bar offers briny bar bites served alongside a list of classic and original cocktails named after famous boats.
The restaurant’s wine program is characterized by its large list of white varietals and also includes a carefully curated selection of burgundies, sparkling, and sweet reds.
“plateaux” d’azur
oysters, clams, lobster, shrimp – 34/pp
house cured salmon
gravlax, nori, pastrami spice – 15
cobia ceviche
fresh lime, radish, cilantro, chili – 12
oysters
half dozen/16 - dozen/30
east coast
blue point, stonnington, ct
chatham, cape cod bay, ma
moonstone, ri
market oyster
west coast
naked roy beach, samish bay, wa
sunset beach, hood canal, wa
kumamoto, wa
market oyster
oyster tour of eight
from east coast to west coast – 20
specialty oysters
wild belon, maine – 4/ea
kumamoto oyster, caviar – 20/ea
caviar (petrossian house)
calfornia white sturgeon
tsar imperial – 60/ ½ oz
royal – 48/ ½ oz
classic – 40/ ½ oz
siberian sturgeon
tsar imperial – 90 ½ oz
other roes
wild sea urchin – 12
trout – 10/oz
american salmon – 15/oz
golden tile fish crudo
black lime, cilantro, avocado, white asparagus, espelette – 14
crispy calamari
nuoc cham vinaigrette, spiced peanuts, mint – 12
line caught tuna tartare
meyer lemon caper curd, parsley jus, brioche crouton – 15
wild sardine escabeche
green apple, breakfast radish, spring onion, olive oil – 14
oysters croquettes
black truffle, celery, old bay aioli – 14
red mullet
fennel rhubarb salad, black garlic – 15
uni cappuccino
fennel compote, saffron essence – 10
spanish octopus
crispy braised pork belly, spiced coconut, black curry – 15
fresh burrata
pea salad, herb vinaigrette – 14
asparagus salad
lemon labne, toasted filberts, mizuna greens – 12
caesar salad
romaine hearts, smoked trout dressing, garlic croutons – 11
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“en cocotte”
moules frites – 19 | clams – 22 | maine lobster – 34
azur fennel, garlic, white wine, citrus
bangkok coconut broth, lemongrass, thai basil
veracruz chorizo, cilantro, pasilla chili broth
belgian buttered leeks, belgian ale, parsley
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poisson “en croute de sel”
daurade royale spring succotash, lemon nage, sel gris – 38
lightly poached pollock
young carrots, tokyo turnips, pearl onions, fava beans, dashi bouillon – 24
grilled cobia
new potatoes, clams, pickled ramps, chorizo sauce – 25
fish and chips
beer battered, tartar sauce, malt vinegar potato chips – 18
hand harvested sea scallops
asparagus, pine nut purée, grapefruit, puffed red quinoa – 26
handmade ‘spaghetti alla chitarra’
laughing bird shrimp merguez, kalamata olives, marjoram – 18
grilled darne of salmon
spring root chips, horseradish crème fraiche, fines herbs – 23
pan roasted halibut
hakurie turnips, celery, grapes,brassicas, roasted almond espuma – 28
branzino
farro verde, gribiche sauce, bacon – 24
steak frites
grilled flat iron steak, bernaise sauce, pomme frites – 27
dry aged grilled rib eye
roasted mushrooms, pee wee potato, bone marrow soubise – 38
SIDES
farro verde - 7
fennel dusted carrots - 7
pomme frites – 5
cotton candy bowl
daily selection – 5
grapefruit & honey
brown sugar meringue, moscato granite – 8
hazelnut dacquoise
chocolate ganache, praline wafer – 8
strawberry mint salad
puff pastry crisps, balsamic gelato – 8
custard trio
brulée classic, rosemary panna cotta, milk chocolate saffron flan – 8
strawberry rhubarb clafoutis
strawberry compote, vanilla gelato – 8
chocolate almond truffle
raspberry cremeux, raspberry soup – 8
blackberry tart
coconut lime cream, blackberry compote – 8
ON TOAST
marinated sardines
pickled red onion, chives – 9
whipped goat cheese
peas, shiso – 8
uni toast
sea urchin butter, scallions, togarashi – 12
truffle salted cod brandade
chives – 10
GRILLED
asparagus
lemon labne, hazelnuts – 9
chicken lollipops
chimichurri sauce, lemon – 10
spanish octopus
sauce vierge – 10
CRISPY
fried calamari
nuoc cham vinaigrette, spiced peanuts – 12
hand cut fries
parsley, aioli – 5
fried oysters
black truffle, celery, old bay – 11
mini fish & chips
beer battered daily catch, gaufrette potatoes,
tartar sauce – 10
3 course prix fixe – 35
available daily from 5pm – 7pm
FIRST COURSE (select one)
crispy calamari
nuoc cham vinaigrette, spiced peanuts, mint
wild sardine escabeche
green apple, breakfast radish, spring onion, olive oil
asparagus salad
lemon labne, toasted filberts, mizuna greens
SECOND COURSE (select one)
grilled darne of salmon
spring root chips, horseradish crème fraiche, fines herbs
pan roasted pollack
hakurie turnips, celery, grapes,brassicas, roasted almond espuma
steak frites (supp 10)
grilled flat iron steak, bernaise sauce, pomme frites
DESSERT (select one)
cotton candy bowl
daily selection
grapefruit & honey
brown sugar meringue, moscato granite
hazelnut dacquoise
chocolate ganache, praline wafer
