DINNER MENU
​SERVED 5 - 9:30

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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 2016 19
NEBBIOLO Negro Angelo, 'Angelin,' Langhe 2018 18
SUPER TUSCAN Querciabella, 'Mongrana,' Italy 2016 18
SAKE Bushido Way of War, Ginjo Genshu  185ml 16

CHAMPAGNE + OYSTERS
1/2 Bottle of Krug, Brut Grand Cuvée Champagne + Dozen Fifth Bend Oysters 150

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
Cisco, Summer of Rays, Nantucket, MA  4.4% ABV  8
Chimay, Péres Trappist Cap-Rouge, Chimay, Belgium 7% ABV  12
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV  8
DRAUGHT  Rhinegeist, Truth IPA, Cincinnati 7.25% ABV 10
La Chouffe Bière Belgian Strong Ale, Achouffe, Belgium 8% ABV

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

CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  28g 185  /  125g 560  
SEVRUGA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  50g  295  

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
*add 10g Siberian Royal Caviar to either plateau +50
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 carrot hummus  16
SMOKED FISH DIP  radishes, cucumber & crispy pita  18
FRIED IPSWICH CLAMS  classic tartar sauce  29

​FIRST
CHILLED CUCUMBER SOUP   peekytoe crab & yuzu  18
YELLOWFIN TUNA CRUDO  avocado & yuzu  24
SLICED TOMATO SALAD  VT blue cheese, bacon & farm herbs  25
MIXED GREENS SALAD  champlain valley triple cream & wine vinaigrette  16  
 *add grilled salmon +18

MAINS
NANTUCKET LOBSTER ROLL  warm & buttered, toasted brioche roll  38
PAN ROASTED CHICKEN   string beans, saffron potatoes, castelvatrano olives & pistou  42
SMOKED EGGPLANT STEAK  chickpea frites, chimichurri, grilled scallions & feta  30
PAN ROASTED HALIBUT   warm farro & almond* salad, snap peas & lemon yogurt  45
SEARED YELLOWFIN TUNA   sweet corn, local cucumber, shishitos & buttermilk dressing  48
STEAK FRITES  12 oz. NY strip steak, roasted shallot jus, frites, & petite salad  58
*allergy​

SIDES
CASTELVATRANO OLIVES  9
HUSHPUPPIES  honey butter  9
HERB FRITES  harissa aioli  9
FOCACCIA  spiced chickpea dip  9

DESSERTS
​FRESH MINT PANNA COTTA  local raspberries   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