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
Hiyashi wakame seaweed tossed with sesame seeds 7
Salmon Press Box
Spicy salmon, mango, and micro greens served over rectangular pressed rice boxes 15
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 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
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
Tuna, avocado, & cucumber, topped with salmon, avocado, fried leeks & white miso glaze 17
Surf n’ Turf Roll
Tempura shrimp, spicy crab, kobe sashimi with sweet chili sauce 20
Salmon & Mango Roll
Salmon, mango, avocado, salmon sashimi,mango sauce & wasabi aioli 16
Shrimp tempura and Alaskan crab topped with avocado, and fresh water eel 16
Salmon with cream cheese and avocado 10
Avocado, mango, carrot & mixed greens wrappedin soy paper topped with wasabi aioli 12
Tuna, scallion and tempura flakes with Vietnamese chili sauce 10
Fried soft shell crab, cucumber, tobiko & roasted pine nuts with Japanese BBQ sauce & mayo 16
Shrimp tempura, cucumber and tobiko 13
Shrimp tempura & cucumber topped with spicy tuna, orange, red, & wasabi tobiko with scallions & tempura flakes 19
Spicy yellowtail topped with basil, preserved lemon, and Tuna 19
Seared haddock & salmon with spicy mayo, cucumber, artisan lettuce with sweet Thai chili 19
Eel & Avocado roll
Bbq eel & avocado 9
Sweet Potato roll
Fried sweet potato & avocado 8
Eel, cucumber, avocado with seared scallop &“Alaskan Krab”, topped with spicy mayo, red tobiko, and scallion 20
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: