DINNER MENU
​SERVED 5 - 10

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WINES BY THE GLASS
CHAMPAGNE  Pol Roger, NV  30 
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013  30
SAUVIGNON BLANC  Bailly Lapierre, Saint-Bris, 2018  16
CHENIN BLANC Beaumont, Bot River, SA  2017  16
CHARDONNAY Francois Carillon, Bourgogne, France 2016 18
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France  2019  21
PINOT NOIR Château de Marsannay, Bourgogne, France 2017 19
NEBBIOLO Negro Angelo, 'Angelin,' Langhe 2018 18
SUPER TUSCAN Querciabella, 'Mongrana,' Italy 2018 18

CHAMPAGNE + OYSTERS
1/2 Bottle of  Billecart-Salmon, Brut Rosé *NV + Dozen Fifth Bend Oysters  125

CHAMPAGNE + CAVIAR
 750ml Bottle of Billecart-Salmon, Brut Rosé Champagne + 28g Calvisius Prestige Caviar 300
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SAKE
Wakatake, 'Demon Slayer,' Junmai 750ml 106
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BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV  8
Chimay, Péres Trappist Cap-Rouge, Chimay, Belgium 7% ABV  12
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8

COCKTAILS
*CRUCOMBER Bison grass vodka, lemon, cucumber & toasted sesame* 18
VALENTINA Red & green chile infused Altos blanco tequila, strawberry & basil 18
​PARISIAN SUMMER Cocchi Americano, ruby red grapefruit & cava 18
BLOODY MARY Housemade wasabi-ginger bloody mix  16
BELLINI Peach purée & cava 18
*allergy

CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche  28mg 185    

RAW BAR
NANTUCKET OYSTERS  served with cocktail & mignonette  3.75 each
PREMIER CRU PLATEAU   12 oysters, 6 littlenecks, 4 shrimp & choice of blue crab or lobster cocktail  100
GRAND CRU PLATEAU   24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails   200
LOCAL LITTLENECKS   2.50 each
LOCAL CHERRYSTONES  3 each
SHRIMP COCKTAIL  (U8) 7 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème   26
LOBSTER COCKTAIL   tarragon & pickled shallot   25

TO SHARE
CRISPY CALAMARI  pickled sweet & hot peppers, harissa aioli  19
MARKET CRUDITÉ  fresh veggies with beet hummus  16

​FIRST
LOCAL POTATO & LEEK SOUP  littleneck clams & crispy breadcrumbs  20
HAMACHI CRUDO  jalapeno & yuzu vinaigrette  26
TUNA BOLOGNESE  tomato, black olives & calabrian chili  24 / 38
MIXED GREENS SALAD  parmigiano reggiano & wine vinaigrette  16  
 *add grilled salmon +18

MAINS
PAN ROASTED CHICKEN   grilled broccolini, farro & golden raisins  42
SMOKED EGGPLANT STEAK   chickpea frites, green harissa, feta, charred peppers & tomatoes  30
SAUTEED FLUKE  braised white beans, local wilted greens &  guanciale  48
SEARED SEA SCALLOPS   sweet corn, roasted mushrooms, fingerling potatoes  48
STEAK FRITES*  12 oz. NY strip steak, roasted shallot jus, frites, & petite salad  58
*allergy​

SIDES
HUSHPUPPIES  honey butter  9
HERB FRITES  harissa aioli  9
FOCACCIA  sea salt & truffle butter  9
GRILLED BROCCOLINI  pepitas & basil pesto  9
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DESSERTS
​FRESH MINT PANNA COTTA  blackberries   14
OATMEAL COOKIE SANDWICH butter cream frosting 14
BITTERSWEET CHOCOLATE WHOOPIE PIE  vanilla bean, sea salt butter cream  12
KEY LIME PIE  graham toasted coconut crust, whipped cream   12

Executive Chef: Erin Zircher
Sous Chefs: Julio Gradialle & Alex Sigman
Master Shucker: Rocco Sorocco
20% gratuity added to all parties