Latitude has a deck overlooking Gloucester harbor. From where you sit you can see the boats that brought in your fish or lobster.
Latitude has a seperate vegetarian and gluten-free menu.
= can be ordered Vegetarian
= can be ordered Gluten Free
Call 978-281-0223 to order takeout.
JEFF’S CLAM CHOWDER
With applewood smoked bacon 4/6
SOUP OF THE DAY 5/7
Ask you server for today's soup special
MANHATTAN FISH STEW
Local fish, clams, tomatoes, and fennel 8
SHRIMP COCKTAIL Six shrimp cocktail served with lemon, and housemade cocktail sauce 13 /GF
LOBSTER AND SQUID INK RAVIOLI
Lobster stuffed squid ink raviolis with saffron and basil sauce 13
SESAME CRUSTED TUNA
Soy-ginger glaze and crispy fried leeks 13
SPINACH AND PARMESAN CHEESE ARANCINI
Fried arancini with spinach, parmesan and creamy pomodoro sauce 10 /V
CHEF’S SELECTED OYSTERS
1/2 dozen 16 1 dozen 30
LATITUDE MUSSELS
Leeks, garlic, shallot, fennel, white wine, and butter with toasted crostini 13
CRUNCHY CALAMARI — TWO WAYS: 9
Old School with tomato Pomodoro sauce
OR
Asian style with clementines, cilantro, toasted sesame seeds, and sweet and spicy sauce
HOUSE SALAD
Baby greens, cucumbers, tomatoes, shredded carrots, pickled onions, croutons, and balsamic vinaigrette 6/8 /V
BLACKENED CHICKEN COBB SALAD
Baby greens, blackened chicken, bacon, grapes, hardboiled egg, bleu cheese, tomatoes, avocado, and mustard vinaigrette 15 /GF
CLASSIC CAESAR SALAD
Romaine hearts, garlic croutons, shaved parmesan, and parmesan-anchovy dressing 6/8
Toasted almonds, goat cheese, and strawberry vinaigrette 12 /V/GF
WATERMELON AND ARUGULA SALAD
Fresh mozzarella, watermelon, arugula, basil and balsamic 12 /V/GF
CEDAR PLANK ROASTED SALMON /GF
Peach glazed Faroe Island Salmon, peach chutney, sweet potato, and rainbow swiss chard15/22
BLACKENED LOCAL SWORDFISH /GF
With sweet corn and asparagus succotash and cilantro-lime rice 24
TUNA NICOISE /GF
Served with celery root puree, pan jus, root vegetables, and garlicky broccoli rabe 25
LAT 43 BISTRO CHICKEN /GF
Rosemary and lemon roasted half chicken with baby lettuce, roasted red potatoes and citrus vinaigrette 21
CHICKEN AND SHRIMP PICATTA
Lemon, caper butter sauce, tomatoes, and fresh herbs served over angel hair pasta 22
SIRLOIN STEAK
12 oz. Sirloin steak served with hand cut truffle fries, asparagus and whiskey steak sauce 27
HANDCUT PAPPARDELLE
Hand cut Pappardelle pasta with summer vegetable and arugula pesto sauce 19 add chicken 4
LAMB T-BONE
Two 5oz. chops with mint couscous, aspragus and port glaze 25
BAKED LOCAL DAY BOAT FISH /GF
Roasted red potatoes and seasonal vegetable 21
BAKED STUFFED OR BOILED LOBSTERS
Roasted red potatoes and seasonal vegetables M/P
FISHERMAN’S FRIED PLATTER
Shrimp, white fish, calamari, and clams with apple coleslaw and fries 24
LOCAL FRIED CLAMS
With fries, coleslaw, and tartar sauce M/P
LOCAL FISH & CHIPS
With fries, apple coleslaw, and tartar sauce 18
LOBSTER ROLL
Lobster salad served on a toasted roll with fries and apple coleslaw M/P
Can be ordered severed over greens
Oysters, like wine, take on subtle taste variations based on where they are grown. Oyster connoisseurs use some of the same terminology as wine lovers. They use terms like "finish" and describe the taste as "crisp" and "clean," or perhaps as "fruity" or with "vegetable overtones."
Oysters are affected by:
