LUNCH MENU SERVED 12-5PM

---

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 2016 18
NEBBIOLO Negro Angelo, 'Angelin,' Langhe, 2018 18 
SUPER TUSCAN Querciabella 'Mongrana' Tuscany, Italy 2016 18
SAKE Bushido Way of War, Ginjo Genshu  185ml 16

CHAMPAGNE + OYSTERS
1/2 Bottle of Krug, Brut Grand Cuvée Champagne + Dozen Fifth Bend Oysters 150

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
Julius Echter Hefe-Weis, Wurzburg, Germany (16.9oz) 4.9 ABV 11
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
DRAUGHT Cisco Brewers, Summer Rays, Golden Ale, Massachusetts 4.4% ABV 10
Rhinegeist, Truth IPA, Cincinnati 7.25% ABV 10

COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
SPICE UP YOUR LIFE Red & green chile infused Altos blanco tequila, strawberry & basil 18
PARISIAN SUMMER Lillet Rosé, ruby red grapefruit & cava 18
BLOODY MARY House-made wasabi-ginger bloody mix  16
BELLINI White peach purée & cava 18
*allergy

TO SHARE
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aioli  19
SMOKED FISH DIP  radish, cucumber & crackers  18
MARKET CRUDITÉ  fresh veggies with carrot hummus  16
FRIED IPSWICH CLAMS  classic tartar sauce  29

CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  28g 185  /  125g 580  
SEVRUGA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  50g 295

RAW BAR
NANTUCKET OYSTERS  served with cocktail & mignonette  3.75 each
PREMIER CRU PLATEAU  16 oysters,  4 shrimp & choice of blue crab or lobster cocktail  100
GRAND CRU PLATEAU   32 oysters, 6 shrimp, blue crab and lobster cocktails   200
SHRIMP COCKTAIL  (U8) 7 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème  24
LOBSTER COCKTAIL  tarragon & pickled shallots  25

APPETIZERS
NEW ENGLAND CLAM CHOWDER  oyster crackers with fennel & sea salt  13
MIXED GREENS SALAD  red wine vinaigrette  16
* add herb roasted chicken +12 or grilled salmon +18
KALE CAESAR SALAD   18 
* add herb roasted chicken +12 or grilled salmon +18
SALMON CRUDO  fresh horseradish, lemon & olive oil   24

MAIN PLATES (served with frites)
LOBSTER ROLL  served warm & buttered or chilled with mayo  38
CRISPY FISH SANDWICH   fish of the day, classic tartar sauce  26
CRISPY CHICKEN SANDWICH   herb aioli & housemade pickles  25
PRIME ANGUS BURGER  grafton aged cheddar, tomato jam & dijonnaise  27
  * add bacon +2

SIDES
CASTELVATRANO OLIVES  9
HUSH PUPPIES  honey butter  9
HERB FRITES  9

DESSERTS 
 SUMMER BERRY SHORTCAKE  local berries & whipped cream   15
BITTERSWEET CHOCOLATE WHOOPIE PIES  vanilla bean, sea salt butter cream  12
KEY LIME PIE  graham toasted coconut crust, whipped cream   12

*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