BRUNCH

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TO SHARE
THIS WEEKEND'S DOUGHNUTS  boston cream & vanilla glazed brioche  12
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  kumquat, 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
SUMMER PEACH SALAD  local raspberries, basil & mint  17
SMOKED SALMON BISCUITS  herb cream cheese & pickled red onion  8 each

SANDWICHES
LOBSTER ROLL  lemon mayo & fine herbs, toasted brioche roll, fries  36
BREAKFAST SANDWICH  rosemary ham, brie & soufflé egg  23
PRIME ANGUS BURGER  vermont cheddar, tomato jam, dijonnaise  25  /  add avocado +3  /  add bacon +3

MAINS
LOBSTER LOUIE  romaine, cucumber, sweet corn, sieved egg & louie dressing  36
FRENCH TOAST  ginger crème anglaise, fresh peaches, VT maple syrup  23
FISH & CHIPS  catch of the day, slaw & classic tartar  28
GRAINS & GREENS BOWL  roasted beets, avocado, vadouvan chickpeas
​pickled carrots & cucumber-yogurt dressing  23

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