LUNCH MENU SERVED 12-5PM
WINES BY THE GLASS
CHAMPAGNE Bollinger, Special Cuveé NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 30
ALBARINO Granbazan, Rias Baixas, Spain 2018 16
CHENIN BLANC Domaine Arnaud Lambert, Saumer, France 2018 16
CHARDONNAY Domaine Sylvain Langoureau, Saint-Aubin 1er Cru, France 2014 18
ROSÉ Hogwash, Napa Valley 2018 16
ETNA ROSSO Tornatore, Mt Etna, Italy 2016 16
RHONE Domaine La Garrigue, Côtes Du Rhône, France 2014 16
SUPER TUSCAN Querciabella 'Morgana' Tuscany, Italy 2016 18
SAUVIGNON BLANC BLEND Larkan, Napa Valley 375ml 30
MERLOT Larkan, Napa Valley 375ml 30
CHAMPAGNE + OYSTERS
1/2 Bottle of Billecart Salmon Rosé Champagne + Dozen Fifth Bend Oysters 100
SAKE Bushido Way of War, Ginjo Genshu 185ml 16
BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV 8
Chimay, Péres Trappist Cap-Rouge, Chimay, Belgium 7% ABV 12
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
CAN Cisco Brewers, Summer Rays, Golden Ale, Massachusetts 4.4% ABV 8
Rhinegeist, Truth IPA, Cincinnati 7.25% ABV 8
COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
VALENTINA Red & green chile infused Altos blanco tequila, strawberry & basil 18
PARISIAN SUMMER Lillet Rosé, ruby red grapefruit & cava 18
BLOODY MARY Housemade wasabi-ginger bloody mix 16
BELLINI Peach purée & cava 18
*allergy
TO SHARE
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 18
SMOKED FISH DIP radish, cucumber & crackers 16
MARKET CRUDITÉ fresh veggies with carrot hummus 16
FRIED IPSWICH CLAMS classic tartar sauce 28
RAW BAR
NANTUCKET OYSTERS served with cocktail & mignonette 3.5 each
PREMIER CRU PLATEAU 16 oysters, 6 clams, 2 shrimp and choice of blue crab or lobster cocktail 95
GRAND CRU PLATEAU 32 oysters, 12 clams, 4 shrimp, blue crab and lobster cocktails 190
* add 10 gr Oscietra Classic Caviar to either plateau +60
LOCAL LITTLENECK CLAMS 2.5 each
SHRIMP COCKTAIL (U8) 7 each
BLUE CRAB COCKTAIL cocktail & horseradish crème 26
APPETIZERS
NEW ENGLAND CLAM CHOWDER oyster crackers with fennel & sea salt 12
MIXED GREENS SALAD red wine vinaigrette 16
* add herb roasted chicken +8 or grilled salmon +12
KALE CAESAR SALAD 16
* add herb roasted chicken +8 or grilled salmon +12
MAIN PLATES
LOBSTER ROLL served warm & buttered or chilled with mayo 36
CRISPY HADDOCK SANDWICH bibb lettuce & classic tartare sauce 26
PRIME ANGUS BURGER grafton aged cheddar, tomato jam & dijonnaise 25
* add bacon +2
SIDES
CASTELVATRANO OLIVES 9
HUSH PUPPIES honey butter 9
HERB FRITES 9
*Please notify your server of any allergies. 20% gratuity added to all checks *
WINES BY THE GLASS
CHAMPAGNE Bollinger, Special Cuveé NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 30
ALBARINO Granbazan, Rias Baixas, Spain 2018 16
CHENIN BLANC Domaine Arnaud Lambert, Saumer, France 2018 16
CHARDONNAY Domaine Sylvain Langoureau, Saint-Aubin 1er Cru, France 2014 18
ROSÉ Hogwash, Napa Valley 2018 16
ETNA ROSSO Tornatore, Mt Etna, Italy 2016 16
RHONE Domaine La Garrigue, Côtes Du Rhône, France 2014 16
SUPER TUSCAN Querciabella 'Morgana' Tuscany, Italy 2016 18
SAUVIGNON BLANC BLEND Larkan, Napa Valley 375ml 30
MERLOT Larkan, Napa Valley 375ml 30
CHAMPAGNE + OYSTERS
1/2 Bottle of Billecart Salmon Rosé Champagne + Dozen Fifth Bend Oysters 100
SAKE Bushido Way of War, Ginjo Genshu 185ml 16
BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV 8
Chimay, Péres Trappist Cap-Rouge, Chimay, Belgium 7% ABV 12
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
CAN Cisco Brewers, Summer Rays, Golden Ale, Massachusetts 4.4% ABV 8
Rhinegeist, Truth IPA, Cincinnati 7.25% ABV 8
COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
VALENTINA Red & green chile infused Altos blanco tequila, strawberry & basil 18
PARISIAN SUMMER Lillet Rosé, ruby red grapefruit & cava 18
BLOODY MARY Housemade wasabi-ginger bloody mix 16
BELLINI Peach purée & cava 18
*allergy
TO SHARE
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 18
SMOKED FISH DIP radish, cucumber & crackers 16
MARKET CRUDITÉ fresh veggies with carrot hummus 16
FRIED IPSWICH CLAMS classic tartar sauce 28
RAW BAR
NANTUCKET OYSTERS served with cocktail & mignonette 3.5 each
PREMIER CRU PLATEAU 16 oysters, 6 clams, 2 shrimp and choice of blue crab or lobster cocktail 95
GRAND CRU PLATEAU 32 oysters, 12 clams, 4 shrimp, blue crab and lobster cocktails 190
* add 10 gr Oscietra Classic Caviar to either plateau +60
LOCAL LITTLENECK CLAMS 2.5 each
SHRIMP COCKTAIL (U8) 7 each
BLUE CRAB COCKTAIL cocktail & horseradish crème 26
APPETIZERS
NEW ENGLAND CLAM CHOWDER oyster crackers with fennel & sea salt 12
MIXED GREENS SALAD red wine vinaigrette 16
* add herb roasted chicken +8 or grilled salmon +12
KALE CAESAR SALAD 16
* add herb roasted chicken +8 or grilled salmon +12
MAIN PLATES
LOBSTER ROLL served warm & buttered or chilled with mayo 36
CRISPY HADDOCK SANDWICH bibb lettuce & classic tartare sauce 26
PRIME ANGUS BURGER grafton aged cheddar, tomato jam & dijonnaise 25
* add bacon +2
SIDES
CASTELVATRANO OLIVES 9
HUSH PUPPIES honey butter 9
HERB FRITES 9
*Please notify your server of any allergies. 20% gratuity added to all checks *
---
Executive Chef: Erin Zircher
Sous Chef: Julio Gradaille + Alex Sigman
Master Shucker: Rocco Sorocco
Executive Chef: Erin Zircher
Sous Chef: Julio Gradaille + Alex Sigman
Master Shucker: Rocco Sorocco
