BRUNCH MENU
SERVED 12:00AM-5PM
5
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 30
SAUVIGNON BLANC Bailly Lapierre, Saint Bris 2018 16
CHENIN BLANC Beaumont, Bot River, SA 2017 16
CHARDONNAY Francois Carillon, Bourgogne, France 2016 18
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France 2019 21
PINOT NOIR Château de Marsannay, Bourgogne, France 2017 19
NEBBIOLO Negro Angelo, 'Angelin,' Langhe, 2018 18
SUPER TUSCAN Querciabella 'Mongrana' Tuscany, Italy 2018 18
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
COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
VALENTINA Red & green chile infused Altos blanco tequila, strawberry & basil 18
PARISIAN SUMMER Cocchi Americano, ruby red grapefruit & cava 18
BLOODY MARY House-made wasabi-ginger bloody mix 16
BELLINI White peach purée & cava 18
*allergy
CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche 28mg 185
CHAMPAGNE + OYSTERS
1/2 Bottle of Billecart-Salmon, Brut Rosé *NV + Dozen Fifth Bend Oysters 125
CHAMPAGNE + CAVIAR
750ml Bottle of Billecart-Salmon, Brut Rosé Champagne + 28g Calvisius Prestige Caviar 300
TO SHARE
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 19
MARKET CRUDITÉ fresh veggies with beet hummus 16
FRIED IPSWICH CLAMS classic tartar sauce 29
RAW BAR
NANTUCKET OYSTERS served with cocktail & mignonette 3.75 each
PREMIER CRU PLATEAU 12 oysters, 6 littlenecks, 4 shrimp & choice of blue crab or lobster cocktail 100
GRAND CRU PLATEAU 24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails 200
LOCAL LITTLENECKS 2.50 each
LOCAL CHERRYSTONES 3 each
SHRIMP COCKTAIL (U8) 7 each
BLUE CRAB COCKTAIL cocktail & horseradish crème 26
LOBSTER COCKTAIL tarragon & pickled shallots 25
APPETIZERS
NEW ENGLAND CLAM CHOWDER oyster crackers with fennel & sea salt 13
MIXED GREENS SALAD champlain valley triple crème, red wine vinaigrette 16
* add herb roasted chicken +12 or grilled salmon +18
MAIN PLATES (sandwiches served with frites or greens)
LOBSTER ROLL served warm & buttered or chilled with mayo 38
CRISPY FISH SANDWICH classic tartar sauce 26
BREAKFAST SANDWICH applewood smoked ham, fried egg, tomato & cheddar 26
PRIME ANGUS BURGER grafton aged cheddar, tomato jam & dijonnaise 27
* add bacon +2
SIDES
HUSH PUPPIES aleppo honey butter 9
HERB FRITES 9
DESSERTS
FRESH MINT PANNA COTTA with local blackberries 14
BITTERSWEET CHOCOLATE WHOOPIE PIES vanilla bean, sea salt butter cream 12
KEY LIME PIE graham toasted coconut crust, whipped cream 12
OATMEAL COOKIE SANDWICH with a butter cream frosting 14
*Please notify your server of any allergies*
*20% gratuity added to all checks *
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 30
SAUVIGNON BLANC Bailly Lapierre, Saint Bris 2018 16
CHENIN BLANC Beaumont, Bot River, SA 2017 16
CHARDONNAY Francois Carillon, Bourgogne, France 2016 18
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France 2019 21
PINOT NOIR Château de Marsannay, Bourgogne, France 2017 19
NEBBIOLO Negro Angelo, 'Angelin,' Langhe, 2018 18
SUPER TUSCAN Querciabella 'Mongrana' Tuscany, Italy 2018 18
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
COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
VALENTINA Red & green chile infused Altos blanco tequila, strawberry & basil 18
PARISIAN SUMMER Cocchi Americano, ruby red grapefruit & cava 18
BLOODY MARY House-made wasabi-ginger bloody mix 16
BELLINI White peach purée & cava 18
*allergy
CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche 28mg 185
CHAMPAGNE + OYSTERS
1/2 Bottle of Billecart-Salmon, Brut Rosé *NV + Dozen Fifth Bend Oysters 125
CHAMPAGNE + CAVIAR
750ml Bottle of Billecart-Salmon, Brut Rosé Champagne + 28g Calvisius Prestige Caviar 300
TO SHARE
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 19
MARKET CRUDITÉ fresh veggies with beet hummus 16
FRIED IPSWICH CLAMS classic tartar sauce 29
RAW BAR
NANTUCKET OYSTERS served with cocktail & mignonette 3.75 each
PREMIER CRU PLATEAU 12 oysters, 6 littlenecks, 4 shrimp & choice of blue crab or lobster cocktail 100
GRAND CRU PLATEAU 24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails 200
LOCAL LITTLENECKS 2.50 each
LOCAL CHERRYSTONES 3 each
SHRIMP COCKTAIL (U8) 7 each
BLUE CRAB COCKTAIL cocktail & horseradish crème 26
LOBSTER COCKTAIL tarragon & pickled shallots 25
APPETIZERS
NEW ENGLAND CLAM CHOWDER oyster crackers with fennel & sea salt 13
MIXED GREENS SALAD champlain valley triple crème, red wine vinaigrette 16
* add herb roasted chicken +12 or grilled salmon +18
MAIN PLATES (sandwiches served with frites or greens)
LOBSTER ROLL served warm & buttered or chilled with mayo 38
CRISPY FISH SANDWICH classic tartar sauce 26
BREAKFAST SANDWICH applewood smoked ham, fried egg, tomato & cheddar 26
PRIME ANGUS BURGER grafton aged cheddar, tomato jam & dijonnaise 27
* add bacon +2
SIDES
HUSH PUPPIES aleppo honey butter 9
HERB FRITES 9
DESSERTS
FRESH MINT PANNA COTTA with local blackberries 14
BITTERSWEET CHOCOLATE WHOOPIE PIES vanilla bean, sea salt butter cream 12
KEY LIME PIE graham toasted coconut crust, whipped cream 12
OATMEAL COOKIE SANDWICH with a butter cream frosting 14
*Please notify your server of any allergies*
*20% gratuity added to all checks *
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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
