DINNER

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CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  28mg 165  /  125g 540  /  250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  50g 295

TO SHARE
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aioli  18
MARKET CRUDITÉ  fresh veggies with beet hummus  16
SMOKED FISH DIP  radishes, cucumber & crispy pita  16
SMASH BURGER SLIDERS   american cheese, lettuce, pickles secret sauce  22

RAW BAR
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  pomegranate, tarragon & fennel  25

FIRST
LOBSTER BISQUE  hushpuppies with aleppo-honey butter  18
BIBB SALAD  red wine vinaigrette, radishes, aged goats cheese  16
TUNA BOLOGNESE   linguine, basil & nicoise olives  24/36
YELLOW FIN TUNA CRUDO  pineapple, chili & avocado, smoked olive oil  21

MAINS
NANTUCKET LOBSTER ROLL  warm & buttered, toasted brioche roll  38
SMOKED EGGPLANT STEAK  chickpea frites, harissa tomato sauce preserved lemon, mint & feta  32
SAUTÉED NANTUCKET FLUKE  butter beans, tomato & leek vinaigrette  40
PAN ROASTED 1/2 CHICKEN  roasted potatoes & mushrooms, salsa verde  36
GRILLED WESTER ROSS SALMON  farro & walnut salad, herb-yogurt dressing, roasted beets, grapes & cucumber    36
STEAK FRITES  12oz. prime NY strip, frites, watercress & bordelaise  52
BUTTER POACHED LOBSTER  roasted spring vegetables  MP

SIDES
CASTELVATRANO OLIVES  9
HUSH PUPPIES  honey butter  9
BUTTERMILK MASHED POTATOES  9
HERB FRITES  harissa aioli  9
GRILLED BROCCOLINI  9

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Executive Chef: Erin Zircher
Chef de Cuisine: Alex Zarlenga
Sous Chef: Chris Reyes
​Pastry Chef: Evena Philius