Our Owner is Maritime, our Chef is Peruvian, our love is the Ocean.
Each day, we change up our White Plate Specials, to provide additional dishes to the main menu offering.
We have seafood specials every night, and order based on what’s off the wharf, not what’s on the spreadsheet.
Common fish at Rodney’s that we like to work with:
- Yellowfin Tuna from the Gulf of Mexico
- Striped Bass from the Gulf of Mexico or New England
- Gurnard, Red Bream and Hiramasa from New Zealand
- Black Cod from BC
- Atlantic Cod from Nfd or Skrei from Norway
- Wild Halibut from Nova Scotia
- Skate from the Boston area
- Ocean Smelts from New Brunswick
- King Salmon from Alaska or Chinook from BC
- Haddock from Boston or NB
- Hake from the Gulf of Maine
- European Seabass from Greece
- Ontario Pickerel and Char
- And so on. All are sustainably fished and properly sourced, as it should be.
We also play other Ocean finds into our daily specials. Seasonal product, live boutique shellfish and our Chef Rodrigo’s excitement.
Razor Clams | Prawns | Baked and fried Oysters | Soup Specials | Split Lobsters, Giant U-10 Sea Scallops | Geoduck | Urchin | King, Snow, Stone, Blue and Jonah Crabs | Ocean Smelts | Saltspring, Honey or Greenlipped Mussels | Barnacles | Spot Prawns | Lantern and Hokkaido Scallops | Octopus. Every day is different.