The sushi pit is the centerpiece of the restaurant. Our fish cannot get any fresher because we buy it from local fishermen in Gloucester — the oldest fishing port in America. The range of ingredients and plate presentation make sushi into an art form.
Latitude has a separate vegetarian and gluten-free menu.
= can be ordered Vegetarian
= can be ordered Gluten Free
Call 978-281-0223 to order takeout.
For Gluten Free Sushi ask your server for Bragg's to substitute for Soy sauce
Soybean paste, bonito flakes, konbu dashi, tofu and scallions 4
Steamed soybean pods with yuzu salt 5
Fried Shishito Peppers 5
Lightly fried topped with soy glazed togarashi
Avocado, orange, tofu, seaweed, miso dressing 10
Hiyashi wakame seaweed tossed with sesame seeds 7
Salmon Press Box
Spicy salmon, mango, and micro greens served over rectangular pressed rice boxes 15
Kobe Beef Press Box
With charred scallion sauce and frisee 17
Tuna or Salmon Tataki
Seared fish garnished with micro greens and a ginger garlic ponzu sauce 16
Marinated tuna with cilantro, avocado, cucumber, sesame ginger, scallions, ginger and lotus chips 13
Lat 43 Sushi Boat
The Nori roll, California roll, Spicy salmon Press Box, six nigiri and six sashimi 60
Order a sushi boat for your table to share
Nigiri Tasting Plate
Six Nigiri: tuna, salmon, kampachi, eel, yellow tail, and chef’s selection 16
Chirashi (Sashimi Tasting Plate)
Selection of the day’s finest sashimi over a bed of rice 24
Vegetable roll and 4 Veggie Nigiri 14
Bincho (albacore tuna) 6/9
Sake (salmon) 6/9
Suzuki (striped bass) 6/9
Hamachi (yellow tail)7/10
Kampachi(almaco jack) 7/10
Unagi(fresh water eel)7/10
Maguro (tuna) 7/10
Uni (sea urchin) 6/9
Ikura (salmon roe) 7/10
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.
We cannot guarantee zero cross-contamination on gluten free items.
The Nori Roll
Seared mixed sashimi and tobiko with crunchy tempura crumbs, and “Alaskan Krab” garnished with spicy mayo-teriyaki sauce 18
Spicy Yellowtail Roll
Spicy yellowtail, scallions and crispy tempura flakes 8
Choice of Spicy tuna, Yellow Tail, Crab, Salmon, tempura flakes and English cucumbers 8
Add rainbow sashimi on top 16
Alaskan snow crab, yuzu teased aioli, cucumber and avocado 8
Add rainbow sashimi on top 16
Surf n’ Turf Roll
Tempura shrimp, spicy crab, kobe sashimi with sweet chili sauce 20
Tuna, avocado, cream cheese, and crab rolled in red tobiko, spicy mayo and tempura flakes14
Shrimp tempura and Alaskan crab topped with avocado, and fresh water eel 16
Salmon with cream cheese and avocado 10
Avocado, apple, carrot and mixed greens wrapped in sesame soy paper topped with macadamia nut vinaigrette12
Tuna, scallion and tempura flakes with Vietnamese chili sauce 10
Eel, avocado, cream cheese , and spicy crab, baked and finished with tempura flakes, red tobiko and eel sauce 19
Shrimp tempura, cucumber and tobiko 13
Scallop & Lime Roll
Scallop ceviche, peppered tuna, lime and yuzu aioli 21
Spicy yellowtail topped with basil, preserved lemon, and Tuna 19
Tempura shrimp, asparagus, and torched albacore with oyster sauce and truffle oil 18
Kobe beef, salmon and yellowtail with sweet chili sauce, sesame ginger, spicy mayo 24
Substitute brown rice for sushi rice — add $1 per roll.
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: