Happy Hour, Mon – Fri 3–6 PM · Complimentary valet from 4 PMHappy Hour Menu

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A two-tier seafood tower of oysters, shrimp and crab on ice, the coast blurred behind

Nightly from 4 PM

Dinner at Citria

Start with something cold from the raw bar, pass a few plates around the table, then follow the evening wherever it goes. Our dinner menu moves between the Mediterranean coast and the wood-fired grill.

Raw Bar

  • Oysters on the Half Shellgf

    4 ea

    mignonette, lemon, house hot sauce

  • Chilled Shrimpgf

    18

    cocktail sauce, lemon

  • Tuna Crudogf

    19

    citrus, Castelvetrano olive, chili, crispy shallot

  • Hamachi Crudogf

    21

    blood orange, fennel, olive oil, sea salt

  • Citria Seafood Towergf

    68 / 118

    oysters, shrimp, crab, clams, house sauces

To Start

  • Warm Focacciav

    9

    whipped ricotta, sea salt, rosemary oil

  • Burratav

    17

    roasted grapes, pistachio, basil, grilled bread

  • Crispy Calamari

    17

    lemon, parsley, Calabrian chili aioli

  • Grilled Octopusgf

    21

    white bean, charred tomato, olive, salsa verde

  • Crab + Artichoke

    22

    blue crab, wood-fired artichoke, lemon, herbs, grilled bread

Wood-Fired Vegetables

  • Charred Broccolinivgf

    13

    almond, pecorino, lemon

  • Roasted Carrotsvgf

    14

    whipped feta, pistachio, harissa honey

  • Wood-Fired Artichokesvgf

    16

    lemon, oregano, parmesan, herb vinaigrette

  • Crispy Potatoesvgf

    12

    garlic aioli, pecorino, herbs

Handmade Pasta

  • Clam Linguine

    28

    littleneck clams, white wine, garlic, parsley, chili

  • Ricotta Ravioliv

    25

    brown butter, sage, parmesan

  • Spaghetti + Shrimp

    29

    Calabrian chili, tomato, garlic, basil

  • Pappardelle

    30

    braised short rib, tomato, red wine, pecorino

From the Sea

  • Wood-Grilled Branzinogf

    38

    whole fish, grilled lemon, herbs, olive oil

  • Seared Scallopsgf

    39

    sweet corn, tomato, pancetta, basil

  • Ora King Salmongf

    36

    crispy potatoes, asparagus, lemon-herb vinaigrette

  • Market Catchgf

    MP

    wood-grilled seasonal fish, vegetable escabeche, salsa verde

From the Grill

  • Petite Filetgf

    42

    6 oz, red wine sauce

  • Center-Cut Filetgf

    52

    8 oz, red wine sauce

  • New York Stripgf

    54

    14 oz, roasted garlic jus

  • Prime Ribeyegf

    58

    16 oz, rosemary jus

  • Wood-Grilled Chickengf

    31

    roasted vegetables, olive jus

Sides

  • Crispy Potatoesvgf

    11

    garlic, herbs

  • Broccolinivgf

    12

    lemon, pecorino

  • Roasted Mushroomsvvggf

    13

    thyme, garlic

  • Creamy Polentavgf

    12

    parmesan, olive oil

Dessert

  • Olive Oil Cakev

    11

    citrus, mascarpone

  • Tiramisuv

    12

    espresso, mascarpone, cocoa

  • Dark Chocolate Budinovgf

    12

    sea salt, olive oil, whipped cream

  • Pistachio Gelatovgf

    10

    amarena cherry

  • vVegetarian
  • vgVegan
  • gfGluten-free

Dietary marks reflect standard preparation; many dishes can be adjusted—just ask. Our kitchen handles common allergens including shellfish, fish, dairy, eggs, wheat, tree nuts, soy and sesame, and cross-contact is possible, so please share any allergies with your server so our team can confirm preparation with you directly. Consuming raw or undercooked seafood, shellfish, meat or eggs may increase your risk of foodborne illness.

Dinner tonight?

Reservations are encouraged Thursday through Saturday. For groups of 13 or more, our private rooms are the best fit.

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