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 seperate vegetarian and gluten-free menu.
= can be ordered Vegetarian
= can be ordered Gluten Free
Call 978-281-0223 to order takeout.
LATITUDE 43 ROLL
Crispy tempura tuna and wasabi goat cheese center, avocado, enoki mushrooms, endive, cucumber, tobiko, and mango wrapped with daikon radish and served with sweet plum chili 18
SPICY YELLOWTAIL ROLL
Spicy yellowtail, scallions, crispy tempura flakes 8
SPICY TUNA ROLL
Spicy tuna & English cucumbers 8
Add rainbow sashimi on top 16
TITANIC ROLL
Spicy tuna, salmon, yellow tail, topped with albacore tuna, escolar, shishito peppers, and tobiko 16
FIRE CRACKER
Tuna, scallion and tempura flakes with Vietnamese chili sauce 10
SANTA FE
Baked spicy California roll with fresh crab, avocado and cucumber topped with tobiko 13
CRISPY POTATO
Tempura asparagus, lettuce, avocado and cream cheese, topped with fried sweet potato and served with a spicy mustard sauce 14
CALIFORNIA ROLL
Alaskan snow crab, yuzu teased garlic aioli, cucumber and avocado 8
RAINBOW ROLL
Alaskan snow crab, yuzu teased garlic aioli and avocado, topped with mixed sashimi 16
NORI’S ROLL
Spicy king crab leg with crunchy tempura crumbs topped with seared mixed sashimi and tobiko garnished with spicy mayo-teriyaki sauce 17
DRAGON ROLL
Shrimp tempura and Alaskan crab topped with avocado and fresh water eel 15
TEMPURA ROLL
Shrimp tempura, cucumber, and tobiko 13
VOLCANO ROLL
Fresh water eel, avocado, cucumber, topped with baked scallops, crab, tobiko, scallion, spicy mayo, and teriyaki 18
GARDEN ROLL
Avocado, mango, carrot and mixed greens wrapped in shisho soy paper topped with wasabi aioli 12
BINCHO (albacore tuna) 6/9
ESCOLAR 6/9
HAMACHI (yellow tail) 7/10
HOTATE (scallop) 7/10
IKURA (salmon roe) 5/8
INARI (marinated tofu) 4/7
MAGURO (tuna) 7/10
SAKE (Salmon) 6/9
SUZUKI (striped bass) 6/9
TOBIKO (flying fish roe) 5/8
TUNA TORO (tuna belly) MP
UNAGI (fresh water eel) 7/10
UNI (sea urchin) 6/9
LAT 43 SUSHI BOAT
Lat 43 roll, California roll, spicy salmon press box sushi, six nigiri and six sashimi 58
NIGIRI TASTING PLATE
Six Nigiri: Tuna, salmon, escolar, eel, yellow tail, & Chef’s selection 16
CHIRASHI (SASHIMI TASTING PLATE)
Selection of the day’s finest sashimi over a bed of rice. Choose: Tuna, Salmon, Eel or Seafood mix 24
TATAKI
Seared fish garnished with micro greens and ginger garlic ponzu sauce. Choose: Tuna or Salmon 16
TUNA TARTAR
Marinated tuna with cilantro, lime juice, spicy ponzu and tortilla chips 13
EDAMAME
Steamed soybean pods with yuzu milk salt 5
KAISO TOYBOX SEAWEED SALAD
Hiyashi wakame seaweed tossed with sesame seeds 7
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:
