LUNCH MENU
 11:30AM - 4:30PM

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WINES BY THE GLASS
CHAMPAGNE  Pol Roger, Brut NV  30 
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013  32
SAUVIGNON BLANC  Domaine Roquefort, Bordeaux 2019  18
FURMINT Royal Tokaji, Hungary, 2018  18
MELON DE BOURGOGNE, Claude Branger, 'Les Fils de Gras Mouton,' Muscadet, FR 2016  18
CHARDONNAY Jean-Marc, Brocard Bourgogne, France 2019  20
RIESLING Bassermann-Jordan, Pfalz, Germany, Troken  2018  20
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France  2019  22
PINOT NOIR Domaine Thevenet & Fils, Bourgogne, France 2019  20
DOLCETTO D' ALBA Giacomo Borgogno, Piedmont, Italy, 2018 20
SANGIOVESE Avigonesi, 'Da-Di,' Tuscany, 2018  18 
CABERNET FRANC Arnaud Lambert, Saumer-Champigny, FR 2019 18 
TEMPRANILLO Marqués de Murrieta, Rioja, Spain 2016  20

SAKE
Funaguchi Kikusui, 'Nama Genshu,' Honjozo 180ml can 18
Konteki, 'Pearls of Simplicity,' Junmai Daiginjo 300ml 45

​BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV
Aval Cider, France 6% ABV  12
Bitburger, Germany 4.8% ABV  8
Goose Island Bourbon County Brand Stout (16oz), Chicago, IL 14.7% ABV 25
Fat Tire, Fort Collins, CO 5.2% ABV  8
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8
DRAUGHT Cisco Gripah IPA, Nantucket, MA 4.4% ABV 10
La Chouffe, Belgium 8% ABV 12
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV 10

COCKTAILS
*CRUCOMBER  Bison Grass vodka, lemon, cucumber, toasted sesame* 18
TOPO LINO ​ Cocchi Americano, ruby red grapefruit, cava 18
WHAT'S UP DOC?   Greenhook gin, ginger, carrot, pineapple 18
THE JETSONS   Michter's Rye, Aperol, Starlino, lemon 18
HELLO KITTY   Tozai Sake, Absolut Elyx, blood orange, cava 18
PANTERA ROSA   Don Julio, Ghost tequila, Cappilletti, hibiscus, citrus  18
SPEEDY GONZALEZ   Rosaluna mezcal, ancho reyes, pineapple, grapefruit 18
BLOODY MARY   Housemade wasabi-ginger bloody mix  16
*allergy

CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche 
28g 185  | 125g 620 | 250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA
crème fraîche & toasted brioche 
50g   295  

CHAMPAGNE + CAVIAR
1/2 Bottle of  Billecart-Salmon, Brut Rosé NV + 28g Calvisius Oscietra Royal  205

CHAMPAGNE + OYSTERS
1/2 Bottle of  Krug + Dozen Fifth Bend Oysters   175  

TODAY'S OYSTERS 
EAST BEACH BLONDE, Charlestown, RI  4
small, deep cup, medium salinity, mineral finish
FIFTH BEND, Nantucket, MA   3.75
medium, deep cup, medium salinity, mineral finish
FIN DE LA BAIE, New Brunswick, Canada   4
medium, high salinity, clean seaweed finish
ICHABOD SELECTS, Plymouth, MA   4
medium, balanced salinity, sweet finish
MOON SHOAL, Barnstable, MA  4
small, high salinity, plump, butter finish
POCOMO MEADOWS, Nantucket, MA   3.75
small-medium, medium salinity, clean-mineral finish
SIPPICAN, Marion, MA   4
medium-large, clean salt up front, vegetal finish

RAW BAR 
PREMIER CRU PLATEAU   12 oysters, 6 littlenecks, 4 shrimp & lobster cocktail  110
GRAND CRU PLATEAU   24 oysters, 12 littlenecks, 6 shrimp, blue crab cocktail and lobster cocktails   210
****add 10g oscietra royal caviar  50
LOCAL CHERRYSTONES   3 each
LOCAL LITTLENECKS   2.50 each 
SHRIMP COCKTAIL  (U10) 5.50 each
LOBSTER COCKTAIL  leche de tigre, coconut milk & radish   26
BLUE CRAB COCKTAIL  cocktail & horseradish creme   26
ALASKAN KING CRAB LEG  served chilled with brown butter & lemon   125

TO SHARE
MARKET CRUDITÉ  za'atar labne & olives  16
SMOKED FISH DIP  cucumbers, radish & lavosh  18
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli  20
FRIED IPSWICH CLAMS  classic tartar  32

FIRSTS
NEW ENGLAND CLAM CHOWDER  oyster crackers with fennel & sea salt  13
MIXED GREENS SALAD  champagne vinaigrette, bianco sardo   16
* add chicken +12  or  add salmon +16
 YELLOWFIN TUNA CRUDO  ginger vinaigrette & crispy shallot  28

SANDWICHES
​(all served with frites or greens)
LOBSTER ROLL  served warm & buttered or chilled with mayo  40
CRISPY HADDOCK SANDWICH  pickled red cabbage, cilantro aioli  26
TUNA MELT  confit tuna, tomatoes, olives & cheddar  28
NIMAN RANCH BURGER  grafton aged cheddar, steak sauce & pickles  28
* add bacon +3   *add avocado +3

MAINS
STEAMED MUSSELS  white wine, garlic butter & frites  36
GRILLED VEGETABLE SALAD seasonal vegetables with chickpeas &  miso-parmesan vinaigrette 25

SIDES $9
HUSH PUPPIES  aleppo-honey butter  
FRITES  harissa aïoli
PICHOLINE OLIVES  

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BUTTERSCOTCH POT DE CRÈME  caramel & sea salt   12
BITTERSWEET CHOCOLATE WHOOPIE PIES  vanilla bean - sea salt butter cream   12
KEY LIME PIE  graham toasted coconut crust, whipped cream   12
​COCONUT PAVLOVA  coconut crème anglaise, strawberries & rhubarb   14
CHOCOLATE MOUSSE  brownie bites, olive oil  14

*Please notify your server of any allergies*
*20% gratuity added to all checks * 

Executive Chef: Erin Zircher
Chef de Cuisine: Chris Drown
Sous Chefs: Chris Reyes  & Alex O'Connor​
Master Shucker: Rocco Sorocco