LUNCH MENU
 11:30AM - 4:30PM

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WINES BY THE GLASS
CHAMPAGNE  Delamotte, Brut NV   30 
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013   32
SAUVIGNON BLANC  Domaine Roquefort, Bordeaux 2019   18
CHARDONNAY JJ Vincent, 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
TEMPRANILLO Marqués de Murrieta, Rioja, Spain 2016   20

​BEER
BOTTLE  Bud Light, St Louis, MO 4.2% ABV   8
Modelo, Mexico City, Mexico 4.5% ABV   8
Aval Cider, France 6% ABV   12
Bitburger, Germany 4.8% ABV   8
Fat Tire, Fort Collins, CO 5.2% ABV   8
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV   8
DRAUGHT  Cisco Gripa IPA, Nantucket, MA 4.4% ABV   10
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV   10
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COCKTAILS
*CRUCOMBER  Bison Grass vodka, lemon, cucumber, toasted sesame*   18
WHAT'S UP DOC?   Greenhook gin, ginger, carrot, pineapple   18
THE JETSONS   Michter's Rye, Aperol, Starlino, lemon   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   
served with crème fraîche & toasted brioche  
OSCIETRA ROYAL CAVIAR, ITALICA 
  28g   165   
SEVRUGA ROYAL CAVIAR, ITALICA  
50g   295

TODAY'S OYSTERS 
FIFTH BEND, Nantucket, MA   3.75
medium-large, deep cup, medium salinity, mineral finish  
​POCOMO MEADOW, Nantucket, MA   3.75
medium-large, medium salinity, clean-mineral finish 
WELLFLEETS, Cape Cod, MA 3.75
medium, high salinity-minerality, creamy-sweet finish

RAW BAR 
PREMIER CRU PLATEAU   12 oysters, 6 littlenecks, 4 shrimp & blue crab cocktail OR lobster cocktail   110
GRAND CRU PLATEAU   24 oysters, 12 littlenecks,  6 shrimp, blue crab cocktail and lobster cocktails   210
LOCAL CHERRYSTONES   3 each
LOCAL LITTLENECKS 2.5 each
SHRIMP COCKTAIL   (U10) 5.50 each
LOBSTER COCKTAIL   leche de tigre, coconut milk & radish   26
BLUE CRAB COCKTAIL   cocktail & horseradish creme   26

TO SHARE
MARKET CRUDITÉS     za'atar labne & olives   16
PASTRY BOARD   banana bread with kumquat butter, coconut-blackberry coffee cake, feta & kale palmiers   16
SMOKED FISH DIP   cucumbers, radish & lavosh   18
CRISPY CALAMARI   pickled hot & sweet peppers, harissa aioli  20
FRIED IPSWICH CLAMS  classic tartar sauce   32
​
FIRSTS
NEW ENGLAND CLAM CHOWDER   oyster crackers with fennel & sea salt   14
BIGEYE TUNA   cucumber, sesame, crispy shallots & ginger vinaigrette   28
LAMB MERGUEZ SLIDERS   black olive labne & pickled red onion   26
MIXED GREENS SALAD  champagne vinaigrette, bianco sardo   16
* add chicken +12   *add salmon +16

​SANDWICHES (served with frites or greens)
LOBSTER ROLL  served warm & buttered or chilled with mayo   40
CRISPY HADDOCK SANDWICH  pickled red cabbage & cilantro aïoli   26
NIMAN RANCH BURGER  grafton aged cheddar, dijonnaise & pickles   28
*add bacon +3    *add avocado +3    

MAIN PLATES
AVOCADO TOAST    house smoked salmon, toasted focaccia    24
ROASTED VEGETABLE SALAD   roasted & grilled seasonal vegetables, miso-parmesan dressing   25


​SIDES $9
HUSH PUPPIES  aleppo-honey butter  
FRITES  harissa aïoli
CHICKPEA FRITES
COLESLAW
​
​DESSERTS
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
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