DINNER MENU
​SERVED 5 - 10:30

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WINES BY THE GLASS
CHAMPAGNE  Pol Roger, Brut NV  30 
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013  32
SAUVIGNON BLANC  Domaine Roquefort, Bordeaux 2019  18
FURMINT Royal Tokaji, Hungary, 2018  18
MELON DE BOURGOGNE, Claude Branger, 'Les Fils de Gras Mouton,' Muscadet, FR 2016  18
CHARDONNAY JJ Vincent, Bourgogne, France 2018  20
RIESLING Bassermann-Jordan, Pfalz, France, Troken  2018  20
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France  2019  22
PINOT NOIR Domaine Thevenet & Fils, Bourgogne, France 2019  20
DOLCETTO D' ALBA Giacomo Borgogno, Piedmont, Italy, 2018 20
SANGIOVESE Avigonesi, 'Da-Di,' Tuscany, 2018  18 
CABERNET FRANC Arnaud Lambert, Saumur-Champigny, FR 2019 18 
TEMPRANILLO Marqués de Murrieta, Rioja, Spain 2016  20

CHAMPAGNE + CAVIAR
1/2 Bottle of  Billecart-Salmon, Brut Rosé *NV + 28g Calvisius Oscietra Royal  205

SAKE
Funaguchi Kikusui, 'Nama Genshu,' Honjozo 180ml can 18
Konteki, 'Pearls of Simplicity,' Junmai Daiginjo 300ml 45
Wakatake, 'Demon Slayer,' Junmai 750ml 106
​
BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Modelo Especial, Mexico 4.4% ABV  8
Aval Cider, France 6% ABV  12
Bitburger, Germany 4.8% ABV  8
Goose Island Bourbon County Brand Stout (16oz), Chicago, IL 14.7% ABV 25
Fat Tire, Fort Collins, CO 5.2% ABV  8
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8
DRAUGHT Cisco Summer Rays Golden Ale, Nantucket, MA 4.4% ABV 10
La Chouffe, Belgium 8% ABV 12
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV 10

COCKTAILS
*CRUCOMBER  Bison Grass vodka, lemon, cucumber, toasted sesame* 18
TOPO LINO ​ Cocchi Americano, ruby red grapefruit, cava 18
WHAT'S UP DOC?   Greenhook gin, ginger, carrot, pineapple 18
THE JETSONS   Michter's Rye, Aperol, Starlino, lemon 18
HELLO KITTY   Tozai Sake, Tito's, blood orange, cava 18
PANTERA ROSA   Don Julio, Ghost tequila, Cappilletti, hibiscus, citrus  18
SPEEDY GONZALEZ   Rosaluna mezcal, ancho reyes, pineapple, grapefruit 18
BLOODY MARY   Housemade wasabi-ginger bloody mix  16
*allergy

CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche 
28mg 185      125g 620      250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche 50g 295

TODAY'S OYSTERS
FIFTH BENDS, Nantucket, MA  3.75 
medium, plump, deep cup, high salinity, sweet & briny
GLIDDEN POINT,  Darmiscotta, ME 4.50
medium, balanced salinity, plump, citrus finish
KUSSHI, Deep Bay, B.C. 4.75 
small, deep cup, high minerality, good salinity, creamy-cucumber finish
ICHABOD, Plymouth, MA 4.00
small, balanced salinity, sweet finish
PAINE'S CREEK, Brewster, MA 4.00
small, high salinity, umami finish
PINK MOON, New London Bay, PEI, Canada 4.00
medium, high salinity, creamy, mineral finish
POCOMO MEADOWS, Nantucket, MA  3.75 
small-medium, medium salinity, plump, clean-vegetal finish
​
RAW BAR
PREMIER CRU PLATEAU   12 oysters, 6 littlenecks, 4 shrimp & choice of blue crab or lobster cocktail  110
GRAND CRU PLATEAU   24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails   210
****add 10g oscietra royal caviar  50
LOCAL LITTLENECKS   2.50 each
LOCAL CHERRYSTONES  3 each
ROKKE SCALLOPS  3 for $18
SHRIMP COCKTAIL  (U8) 7 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème   26
LOBSTER COCKTAIL  leche de tigre, coconut milk & radish  26

TO SHARE
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aïoli  20
MARKET CRUDITÉ  za'atar labne & olives  16
FOCACCIA   artichoke & white bean dip 9
CRISPY OYSTER MUSHROOM SLIDERS  pickled shallots & cilantro aioli  24
SMOKED FISH DIP  cucumbers, radish & lavosh  18

​FIRST
MIXED GREENS SALAD  champagne vinaigrette, bianco sardo  16 
POTATO-LEEK SOUP  littleneck clams, buttered breadcrumbs  22
YELLOWFIN TUNA CRUDO  ginger vinaigrette, seaweed & crispy shallot  28
ORECCHIETTE PASTA  english peas, applewood bacon, parmesan & mint  24

MAINS
NANTUCKET LOBSTER ROLL   warm & buttered, toasted brioche roll, served with frites 40
PAN ROASTED HALIBUT   sweet corn, shiitake mushrooms, herb spaetzle & brown butter 50
PAN ROASTED 1/2 CHICKEN   roasted potatoes, escarole, charred lemon  42
GRILLED WESTER ROSS SALMON   asparagus, chick peas & roasted beets with green harissa  44
GRILLED EGGPLANT STEAK   tuscan kale, arrabbiata & chickpea frites  32
BUTTER POACHED LOBSTER   roasted spring vegetables, lemon butter   68
28oz PRIME NEW YORK STRIP (for two)  watercress salad, black garlic bordelaise   145
*allergy​

SIDES $9
picholine olives
 herb frites & harissa aïoli
hushpuppies with aleppo-honey butter
roasted potatoes with rosemary & garlic
grilled broccolini, miso-parmesan vinaigrette 

DESSERTS
BUTTERSCOTCH POT DE CREME  caramel & sea salt   12
WHOOPIE PIES  sea salted-vanilla bean butter cream   12
KEY LIME PIE  graham & toasted coconut crust, whipped cream   12
​COCONUT PAVLOVA  coconut crème anglaise, strawberries & rhubarb   14

Executive Chef: Erin Zircher
Chef de Cuisine: Chris Drown
Sous Chefs: Chris Reyes  & Alex O'Connor​
Master Shucker: Rocco Sorocco
20% gratuity added to all parties