BRUNCH

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TO SHARE
TODAY'S DOUGHNUTS  vanilla glazed brioche, sprinkles  10
MARKET CRUDITÉ  fresh veggies with beet hummus  16
SMOKED FISH DIP  radishes, cucumber & crispy pita  16
FRIED IPSWICH CLAMS  pickled sweet & hot peppers, harissa aioli  18
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aioli  16

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  (U10) 6 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème  26
NANTUCKET LOBSTER COCKTAIL  grapefruit, tarragon & olive oil  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  /  add salmon +12
SALMON CRUDO  white soy, shiso & lemon 18

SANDWICHES
LOBSTER ROLL  lemon mayo & fine herbs, toasted brioche roll, fries  36
CRISPY SOFT SHELL CRAB SANDWICH  herb aïoli, pickled green tomato, applewood bacon  28
PRIME ANGUS BURGER  vermont cheddar, tomato jam, dijonnaise  25  /  add avocado +2  /  add bacon +2

MAINS
LOBSTER LOUIE  romaine, cucumber & asparagus, sieved egg & louie dressing  36
GRAINS & GREENS BOWL  roasted beets, avocado, vadouvan chickpeas,
pickled carrots & cucumber-yogurt dressing  23
SMOKED SALMON TOAST  avocado, capers & soft boiled egg  23
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