BRUNCH

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TO SHARE
PASTRY BOARD  assorted doughnuts, scones & croissants  15
MARKET CRUDITÉ  fresh veggies with beet hummus  16
SMOKED FISH DIP  radishes, cucumber & crispy pita  16
FRIED IPSWICH CLAMS  preserved lemon tartar  28
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aioli  18

RAW BAR
OSCIETRA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  28mg 165  /  125g 540  /  250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  50g 295
TODAY'S OYSTERS  please see daily oyster card for selections
PREMIER CRU PLATEAU  cocktail & verjus mignonette  95
GRAND CRU PLATEAU  cocktail & verjus mignonette  190
CAPE LITTLENECK CLAMS  2.5 each
CAPE CHERRYSTONE CLAMS  3 each
SHRIMP COCKTAIL  (U8) 7.5 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème  26
NANTUCKET LOBSTER COCKTAIL  pomegranate, fennel & tarragon  25

FIRST
NEW ENGLAND CLAM CHOWDER  oyster crackers with fennel & sea salt  12
BIBB SALAD  red wine vinaigrette, radishes, tomme de savoie  15  /  add chicken +8
FRESH MELON SALAD  honey-lime yogurt, raspberries & basil  16

SANDWICHES
LOBSTER ROLL  lemon mayo & fine herbs, toasted brioche roll, fries  36
BREAKFAST SANDWICH  french ham, raclette, soufflé egg & basil pistou  23
PRIME ANGUS BURGER  vermont cheddar, tomato jam, dijonnaise  25  /  add avocado +2  /  add bacon +2

MAINS
LOBSTER LOUIE   36
FRENCH TOAST  VT maple syrup & blueberries, sweet cream  23
SMOKED SALMON TARTINE  smoked salmon, cream cheese, marinated cucumbers & dill  24
FISH & CHIPS  catch of the day, kale slaw & classic tartar  28


SIDES
HUSH PUPPIES  honey butter  9
HERB FRITES  harissa aioli  9
APPLEWOOD SMOKED BACON  9

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Executive Chef: Erin Zircher
Chef de Cuisine: Alex Zarlenga
Sous Chef: Chris Reyes
​Pastry Chef: Evena Philius