BRUNCH MENU
​SERVED 11:30AM-5PM

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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
SAKE Bushido Way of War, Ginjo Genshu  185ml  16

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  12
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8
DRAUGHT  Rhinegeist, Truth IPA, Cincinnati 7.25% ABV  10
Cisco, Summer of Lager, Nantucket 5.6% ABV 10
La Chouffe Bière Belgian Strong Ale, Achouffe, Belgium 8% ABV  12 

COCKTAILS
*CRUCOMBER  Bison grass vodka, lemon, cucumber & toasted sesame*  18
VALENTINA  Red & green chile infused Altos blanco tequila, strawberry & basil  18
**DUE WEST BANANA DAIQUIRI   Rum-Bar rum, Giffard banane & lime  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
**canned cocktail

CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche  28mg 185    
SEVRUGA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche  50g 295  

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

CHAMPAGNE + CAVIAR
 750ml Bottle of Billecart-Salmon, Brut Rosé Champagne + 28g Calvisius Prestige Caviar 300

TO SHARE
GRANOLA BOWL  greek yogurt, blackberries & walnut granola  15
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

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
*add 10g Siberian Royal Caviar to either plateau +50
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
​MUSHROOM TOAST  brown butter fried egg 24


MAIN PLATES (sandwiches served with frites or greens)
LOBSTER ROLL  served warm & buttered or chilled with mayo  38
CRISPY HADDOCK SANDWICH  classic tartar sauce  26
CROQUE MONSIEUR   grilled ham & cheese with tomato  26
top with a fried egg +3
PRIME ANGUS BURGER  grafton aged cheddar, tomato jam & dijonnaise   27
  * add bacon +2    add tomato +2
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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