DINNER MENU
SERVED 5PM - 10:30PM
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut, Epernay, France NV 36
CHAMPAGNE ROSÉ Brut Rosé, Reims, France 2016 36
RIESLING Ingrid Groiss, ‘Braitenpuechtorff,’ Weinviertel, Austria 2021 23
CHENIN BLANC Champalou, Loire Valley, France 2022 23
CORTESE Marchesi di Barolo, Gavi, Italy 2022 23
CHARDONNAY Francois Labet ‘Vielle Viegnes,’ Bourgogne, France 2022 24
ROSÉ Domaines Ott, ‘Château de Selle,’ Côtes de Provence, France 2023 28
NERELLO MASCALESE/CAPPUCCIO Tenuta di Fessina, Etna Rosso, Sicily, Italy 2019 23
PINOT NOIR Francois Labet ‘Vielle Viegnes,’ Bourgogne, France 24
MONTEPULCIANO Umani Ronchi ‘San Lorenzo,’ Marche, Italy 2020 23
BORDEAUX Chateau Le Boscq, ‘Saint-Estèphe,’ Bordeaux, France 2015 30
SAKE Chiyomusubi ‘Kitaro,' Junmai Ginjo 180ml 22
BEER
DRAUGHT
CISCO, Shark Tracker, Nantucket, MA 4.8% 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
ERDINGER, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
FREE SPIRITED 16
CLOTHING OPTIONAL Fleure smoked, ginger & lime
LOCO MOTION SPRITZ Fleure raspberry & bitter, Kylie non-acloholic sparkling rosé
PHONY NEGRONI Saint Agrestis non-acloholic negroni
COCKTAILS 22
CRUCOMBER* Bison Grass Vodka, lemon, cucumber & toasted sesame
THE HEAT IS ON Ghost tequila, watermelon, lime & basil
BAD DECISIONS Rosa Luna mezcal, lemon, tangerine & ginger
LET'S HAVE A TIKI Ron Zacapa 23, Flor de Caña, Pussers Navy Rum, passionfruit, citrus, coconut & bitters
GREEN FLASH Gray Whale gin, Lillet Blanc & chartreuse
FOUNTAIN SMASH Bhakata 1928 Rye Whiskey + Calvados + Armagnac, grapefruit, lemon & rosemary
PETROSSIAN CAVIAR
served with crème fraîche, minced chives & blinis
ROYAL BELUGA CAVIAR 250g 1995
TSAR IMPERIAL OSSETRA CAVIAR 125g 795/ 250g 1395
CHAMPAGNE LOVE
BUBBLES & OYSTERS
375ml Krug Grande Cuvée & 12 Nantucket Oysters 200
BUBBLES & CAVIAR
375ml Billecart- Salmon Brut Rosé NV & 30gr Petrossian Royal Beluga Caviar 300
FROM THE SEA
PREMIER CRU PLATEAU
12 oysters, 6 littlenecks, 4 shrimp & blue crab cocktail OR lobster cocktail 150
GRAND CRU PLATEAU
24 oysters, 12 littlenecks, 8 shrimp, blue crab cocktail and lobster cocktail 300
CHEF'S CRUDO MP
JUMBO SHRIMP COCKTAIL (U8) 9.5 each
LOCAL LITTLENECKS 3.5 each LOCAL CHERRYSTONES 3.5 each
LOBSTER COCKTAIL orange & tarragon vinaigrette 36
CRAB COCKTAIL lump Maryland blue crab, olive oil, fines herbes, fried chickpeas & chili 38
CHILLED SEAFOOD SALAD shrimp, squid, tuna& oregano vinaigrette 35
KING CRAB LEG (1 lb) brushed with lemon & brown butter MP
*add 30 gr Petrossian Classic Baika Caviar to any raw bar item +125
APPETIZERS
HOUSE FOCACCIA whipped ricotta, honey & black pepper 12
BEEF CARPACCIO crispy artichokes, capers, parmesan & anchovy 29
RED ENDIVE SALAD walnut, gorgonzola, apple + honey vinaigrette 25
FRIED IPSWICH CLAMS Boston lettuce, tartar & chiles 28
ESCARGOT pastis, garlic, parsley + demi-baguette 26
MAIN PLATES
LOCAL FLUKE beurre rouge, smashed potato, leek fondue & caviar 56
LOBSTER ROLL warm with lemon butter or chilled with lemon mayo on toasted brioche 49
*add Petrossian Classic Baika Caviar to lobster roll +50
GRAND BANKS HALIBUT pea shoots & lobster sauce 55
LOBSTER POT PIE pearl onions, carrots, brandy, puff pastry 69
CHICKEN 'CHOU FARCI' roasted breast, foie gras, root vegetables, sauce charcutière 52
PRIME NEW YORK STRIP bordelaise, herb butter & duck fat potatoes 68
ACCOMPANIMENTS 15
DUCK FAT POTATOES
*add Petrossian Classic Baika Caviar & crème fraiche +50
CRISPY BRUSSEL SPROUTS bacon & mustard vinaigrette
FRITES Calabrian chili aioli
BROCCOLINI garlic, chili & lemon
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut, Epernay, France NV 36
CHAMPAGNE ROSÉ Brut Rosé, Reims, France 2016 36
RIESLING Ingrid Groiss, ‘Braitenpuechtorff,’ Weinviertel, Austria 2021 23
CHENIN BLANC Champalou, Loire Valley, France 2022 23
CORTESE Marchesi di Barolo, Gavi, Italy 2022 23
CHARDONNAY Francois Labet ‘Vielle Viegnes,’ Bourgogne, France 2022 24
ROSÉ Domaines Ott, ‘Château de Selle,’ Côtes de Provence, France 2023 28
NERELLO MASCALESE/CAPPUCCIO Tenuta di Fessina, Etna Rosso, Sicily, Italy 2019 23
PINOT NOIR Francois Labet ‘Vielle Viegnes,’ Bourgogne, France 24
MONTEPULCIANO Umani Ronchi ‘San Lorenzo,’ Marche, Italy 2020 23
BORDEAUX Chateau Le Boscq, ‘Saint-Estèphe,’ Bordeaux, France 2015 30
SAKE Chiyomusubi ‘Kitaro,' Junmai Ginjo 180ml 22
BEER
DRAUGHT
CISCO, Shark Tracker, Nantucket, MA 4.8% 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
ERDINGER, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
FREE SPIRITED 16
CLOTHING OPTIONAL Fleure smoked, ginger & lime
LOCO MOTION SPRITZ Fleure raspberry & bitter, Kylie non-acloholic sparkling rosé
PHONY NEGRONI Saint Agrestis non-acloholic negroni
COCKTAILS 22
CRUCOMBER* Bison Grass Vodka, lemon, cucumber & toasted sesame
THE HEAT IS ON Ghost tequila, watermelon, lime & basil
BAD DECISIONS Rosa Luna mezcal, lemon, tangerine & ginger
LET'S HAVE A TIKI Ron Zacapa 23, Flor de Caña, Pussers Navy Rum, passionfruit, citrus, coconut & bitters
GREEN FLASH Gray Whale gin, Lillet Blanc & chartreuse
FOUNTAIN SMASH Bhakata 1928 Rye Whiskey + Calvados + Armagnac, grapefruit, lemon & rosemary
PETROSSIAN CAVIAR
served with crème fraîche, minced chives & blinis
ROYAL BELUGA CAVIAR 250g 1995
TSAR IMPERIAL OSSETRA CAVIAR 125g 795/ 250g 1395
CHAMPAGNE LOVE
BUBBLES & OYSTERS
375ml Krug Grande Cuvée & 12 Nantucket Oysters 200
BUBBLES & CAVIAR
375ml Billecart- Salmon Brut Rosé NV & 30gr Petrossian Royal Beluga Caviar 300
FROM THE SEA
PREMIER CRU PLATEAU
12 oysters, 6 littlenecks, 4 shrimp & blue crab cocktail OR lobster cocktail 150
GRAND CRU PLATEAU
24 oysters, 12 littlenecks, 8 shrimp, blue crab cocktail and lobster cocktail 300
CHEF'S CRUDO MP
JUMBO SHRIMP COCKTAIL (U8) 9.5 each
LOCAL LITTLENECKS 3.5 each LOCAL CHERRYSTONES 3.5 each
LOBSTER COCKTAIL orange & tarragon vinaigrette 36
CRAB COCKTAIL lump Maryland blue crab, olive oil, fines herbes, fried chickpeas & chili 38
CHILLED SEAFOOD SALAD shrimp, squid, tuna& oregano vinaigrette 35
KING CRAB LEG (1 lb) brushed with lemon & brown butter MP
*add 30 gr Petrossian Classic Baika Caviar to any raw bar item +125
APPETIZERS
HOUSE FOCACCIA whipped ricotta, honey & black pepper 12
BEEF CARPACCIO crispy artichokes, capers, parmesan & anchovy 29
RED ENDIVE SALAD walnut, gorgonzola, apple + honey vinaigrette 25
FRIED IPSWICH CLAMS Boston lettuce, tartar & chiles 28
ESCARGOT pastis, garlic, parsley + demi-baguette 26
MAIN PLATES
LOCAL FLUKE beurre rouge, smashed potato, leek fondue & caviar 56
LOBSTER ROLL warm with lemon butter or chilled with lemon mayo on toasted brioche 49
*add Petrossian Classic Baika Caviar to lobster roll +50
GRAND BANKS HALIBUT pea shoots & lobster sauce 55
LOBSTER POT PIE pearl onions, carrots, brandy, puff pastry 69
CHICKEN 'CHOU FARCI' roasted breast, foie gras, root vegetables, sauce charcutière 52
PRIME NEW YORK STRIP bordelaise, herb butter & duck fat potatoes 68
ACCOMPANIMENTS 15
DUCK FAT POTATOES
*add Petrossian Classic Baika Caviar & crème fraiche +50
CRISPY BRUSSEL SPROUTS bacon & mustard vinaigrette
FRITES Calabrian chili aioli
BROCCOLINI garlic, chili & 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*
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*
