DINNER MENU
​SERVED 5PM - 10:30PM

---

WINES BY THE GLASS

CHAMPAGNE  Champagne Delamotte, Brut, Le Mesnil-sur-Oger, France NV  35 
CHAMPAGNE ROSÉ  AR Lenoble, Brut, 'Rosé Terroirs', Mag 14 NV  35
 
VERDECA  Castello Monaci ‘Petraluce’, Puglia, Italy 2021  23
CHARDONNAY  Domaine Vocoret, Chablis, France 2020  24
PROVENCE BLEND  Domaine du Bagnol, 'Cassis Blanc', Cassis, France  2020     23
MARSANNE/ROUSSANNE  Domaine François Villard,’ Les Contours de Marlant’, Rhône 2021  23
 
ROSÉ  Domaines Ott, ‘Château de Selle,' Côtes de Provence, France 2021  27
 
PINOT NOIR  Georges Lignier, 'Champs de la Vigne', Bourgogne, France  24
CORVINA/RONDINELLA  Prà Valpolicella ‘Morandina’, Veneto, Italy 2021  22
CABERNET FRANC Domaine du Rochouard, Saint-Nicolas-de-Bourgueil, ‘Pierre du Lane’ Loire, France 2020  22 
SANGIOVESE  Mastrojanni, Rosso di Montalcino, Italy 2020  23
 BORDEAUX Le Marquis de Calon, Saint-Estèphe, Bordeaux, France  30 
 
 
SAKE  Chiyomusubi  ‘Kitaro,' Junmai Ginjo 180ml  22

​
BEER

DRAUGHT
CISCO, Gripah, Nantucket, MA 5.5% ABV  10 
CIGAR CITY, Jai Alai IPA, Tampa, FL 7.5%   10
LA CHOUFFE Bière Belgian Strong Ale, Achouffe, Belgium 8% ABV  14
 
BOTTLE
BUD LIGHT , St. Louis, MO  4.2% ABV  8
MODELO, Pilsner, Mexico City, Mexico 4.5% ABV  8
BITBURGER, Pilsner, Germany 4.8% ABV  8
JULIUS ECHTER, Hefe-Weizen, Germany, 4.8% ABV (16.9 oz)  13
AVAL, Cider Brittany, France  (11.2oz) 6.0% ABV  12
ERDINGER, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8
OLD BROWN DOG, American Brown Ale, Hampton, NH 6.5% ABV 8
​
COCKTAILS
21
CRUCOMBER*  Bison Grass Vodka, lemon, cucumber & toasted sesame
THE BREAKFAST CLUB  Combier, Italicus, mandarin & cava
FERRIS BUELLER'S DAY OFF  Don Julio & Ghost tequilas, ancho verde spice, honeydew & pineapple
WEIRD SCIENCE  Rosa Luna mezcal, Libélula tequila, passionfruit, spicy agave & lemon
PRETTY IN PINK  Gray Whale gin, hibiscus, lemon & aquafaba
UNCLE BUCK  Michters rye, Montenegro & lavender bitters

RAW BAR

 PETROSSIAN CAVIAR
served with crème fraîche, minced chives & blinis
ROYAL BELUGA CAVIAR 30g 245/ 50g 395/ 250g 1950
TSAR IMPERIAL OSSETRA CAVIAR  125g 795/ 250g 1590

CHAMPAGNE & OYSTERS
375ml Billecart- Salmon, Brut Rosé NV & 12 Fifth Bend Oysters 150
CHAMPAGNE & CAVIAR
375ml Billecart- Salmon Brut Rosé NV & 12gr Petrossian Classic Baika Caviar 165
 
PREMIER CRU PLATEAU
12 oysters, 6 littlenecks, 4 shrimp & blue crab cocktail OR lobster cocktail   145
GRAND CRU PLATEAU   
 24 oysters, 12 littlenecks, 8 shrimp, blue crab cocktail and lobster cocktail   290
JUMBO SHRIMP COCKTAIL  (U8)  8.5 each
LOCAL LITTLENECKS  3 each  LOCAL CHERRYSTONES  3 each
LOBSTER COCKTAIL  tarragon crème fraiche & pickled cucumber  33
CRAB COCKTAIL  lump Maryland blue crab, pomegranate, lime & chili  33
KING CRAB LEG (1 lb) brushed with lemon & brown butter MP
*add Petrossian Classic Baika Caviar to any raw bar item +70
 
​TO BEGIN

CHEF’S DAILY CRUDO SELECTION MP
PARKER HOUSE ROLLS herb butter (baked to order) 16
FARM LETTUCES whipped goat cheese, radishes & herb vinaigrette 25
CHILLED SPANISH OCTOPUS pickled chiles, Castelvetrano olives & fennel 28

TO SHARE
GRILLED NANTUCKET SQUID butter beans, sweety drop peppers, olive oil & lemon 29
FRITTO MISTO OF ARTICHOKE, MAITAKE & SQUASH BLOSSOM beet chips & lemon aioli 27
FRIED IPSWICH CLAMS Boston lettuce, tartar & chiles 28
BROILED CLAMS ginger, garlic & chili breadcrumbs 26


MAINS

RABBIT PAPPARDELLE braised rabbit, oyster mushrooms, white wine & tarragon 52
POACHED HALIBUT bok choy & lobster sauce 57
LOBSTER ROLL warm with lemon butter or chilled with lemon mayo on toasted brioche 49
*add Petrossian Classic Baika Caviar to lobster roll +50
GRILLED SWORDFISH artichoke, caper-olive relish & garlic-herb breadcrumb stuffed tomato 56
LOBSTER FRA DIAVOLO squid ink spaghetti, fresh tomato & basil 64
ROASTED CHICKEN treviso, crispy brussels sprouts, shallot confit, herb croutons & cider vinaigrette 50
PRIME NEW YORK STRIP AU POIVRE duck fat potatoes 68


ACCOMPANIMENTS 14

DUCK FAT POTATOES   
*add Petrossian Classic Baika Caviar & crème fraiche +50
ROASTED STUFFED TOMATO parsley bread crumb
SPINACH GRATIN garlic & pecorino
FRITES Calabrian chili aioli 
SWISS CHARD olive oil & lemon 




​

*20% GRATUITY ADDED TO ALL PARTIES*
Please inform your server if anyone in your party has a food allergy
*food served raw or undercooked, or contains, or may contain, raw or undercooked ingredients*