LUNCH MENU
 11:30AM - 4:00PM

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BIGBIG 

WINES BY THE GLASS

CHAMPAGNE   Delamotte, Brut NV   33 
CHAMPAGNE ROSÉ   Louis Roederer, Brut Rosé 2013   35
VIURA Cune, Monopole, Rioja, Spain 2019  19
VERMENTINO, Pala, Vermentino di Sardegna I Fiori, Sardinia, Italy, 2020  19
MELON DE BOURGOGNE, Domaine de la Fruitière, Muscadet, FR 2020  19
CHARDONNAY Jean Paul Brun ‘des Terres Dorées,' Beaujolais Blanc, France 2020  22
CHENIN BLANC Domaine la Bonnelière, Saumur, France  2018  20
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France  2021  25
MENCIA Armas De Guerra, Bierzo, Spain 2019 19
NERELLO MASCALESE, Girolamo Russo ‘A Rina,' Etna Rosso, Italy  2019  20
GRENACHE BLEND Dom de Beaurenard, ‘Rasteau’, Châteauneuf-Du-Pape, France 2019 21 
PINOT NOIR Dominique Guyon, ‘Les Dames de Vergy,' Hautes Cotes de Nuits, France 2019  22
MERLOT/CABERNET  Domaine Clarence Dillon, 'Clarendelle,' Bordeaux, France 2016  22 

SAKE
Chiyomusubi, 'Kitaro,' Junmai Ginjo 180ml can 21
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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
Julius Echter Hefe, Germany,  4.8% ABV  (16.9 oz)  13
NON-ALCOHOLIC Erdinger, Hefe-Weizen , Erdinger, Germany .5% ABV   8
DRAUGHT  Summer Rays Blonde Ale, Nantucket, MA 4.4% ABV   10
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV   10
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COCKTAILS
19
*CRUCOMBER   Bison Grass vodka, lemon, cucumber, toasted sesame*   
I’M STILL STANDING   Ghost tequila, Don Julio, coconut water, bitter agave, lime & pineapple
WALKING ON A DREAM ​ Cappelletti, ruby red grapefruit, cava
RUMOR HAS IT Grey Whale & Damson gins, Yuzuri, lemon & blackberry
TALK OF THE TOWN Michter's Rye, pineapple, bitter agave & lemon
IDGAF  ​Iichiko sake liquer, Italicus, grapefruit & yuzu
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CALVISIUS CAVIAR   
served with crème fraîche & blinis
OSCIETRA ROYAL CAVIAR, ITALICA 
  28gr   190   125gr 730
SEVRUGA ROYAL CAVIAR, ITALICA  
50gr   300
TRADITION ELITE CAVIAR, ITALICA
28 gr 200    250 gr 1325

CHAMPAGNE & OYSTERS
 375ml Ruinart Blanc de Blancs NV & 12 Fifth Bend Oysters $150
CHAMPAGNE & CAVIAR
375ml Billecart Salmon Brut Rose NV & 10gr Calvisius Tradition Prestige $150


RAW BAR
PREMIER CRU PLATEAU   12 oysters, 6 littlenecks, 4 shrimp & blue crab cocktail OR lobster cocktail   130
GRAND CRU PLATEAU   24 oysters, 12 littlenecks, 8 shrimp, blue crab cocktail and lobster cocktails   260
LOCAL LITTLENECKS    3 each
LOCAL CHERRYSTONES   3 each
JUMBO SHRIMP COCKTAIL  (U8)  8.5 each
LOBSTER COCKTAIL  tarragon cream & mache  30
CRAB COCKTAIL  iceberg, avocado, cucumber & louie dressing   30
KING CRAB LEG (1.25lb) brushed with brown butter & lemon 125
*ADD 10 gr Calvisius Tradition Prestige Caviar to any raw bar item +50*

TODAY'S OYSTERS 
(4 per pc)
 
COLD BOTTOM Plymouth, MA
medium, balanced salinity, plump, clean finish
CROWE’S PASTURE Dennis, MA
small-medium, medium salinity, cucumber-mineral finish
EIDER COVER New Meadows River, ME
medium, delicate, earthy sweetness, briny finish
FIFTH BEND, Nantucket, MA   
medium-large, deep cup, medium salinity, mineral finish 
NORUMBEGA Newcastle, ME
medium, high salinity, plump, butter finish
POCOMO MEADOW, Nantucket, MA  
medium-large, medium salinity, clean-mineral finish 
SIPPICAN Marion, MA
large, clean salt up front, vegetal finish 



FOR THE TABLE
GRILLED ARTICHOKES  olive oil, lemon & sea salt  22
STEAK TARTARE cornichon & dijon, frites  29
CRISPY LOCAL CALAMARI chiles & lemon  25
FRIED IPSWICH  Boston lettuce, lemon & tartar sauce  22
FARM LETTUCES  French feta, and dill vinaigrette  24
CLAM CHOWDER  bacon, chives, salted butter  19


    MAIN PLATES

CRU HAMBURGER, aged cheddar, lettuce, tomato, onion & dill pickle  32
+ add bacon 3
CRISPY HADDOCK SANDWICH, shredded cabbage, cucumber & tartar sauce  31
IPSWICH CLAM ROLL, tartar sauce, toasted brioche  38
LOBSTER ROLL warm with butter OR chilled with lemon mayo, toasted brioche  48
RIGATONI, sweet peas, pecorino, mint & basil  36
SPAGHETTINI, littleneck clams, white wine parsley & garlic  38
GRILLED CHICKEN PAILLARD, summer lettuces, herb vinaigrette  38


ACCOMPANIMENTS 

SPRING PEAS a la FRANÇAISE crème fraiche & bacon  15
ASPARAGUS & VINAIGRETTE  15
FRITES Calabrian chili aioli 12
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DESSERTS
16
​CHOCOLATE CAKE  coffee mouse & chocolate ganache
LEMON GLACÉ lemon sorbet, spring fruit & cava
CRÈME CARAMEL toasted coconut
BLUEBERRY & LEMON SABLÉ lemon curd, blueberry compote & meringue ​

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