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
WARM POTATO CHIPS  caviar-créme fraîche  20
MARKET CRUDITÉ  fresh veggies with beet hummus  16
SMOKED FISH DIP  radishes, cucumber & crispy pita  16
WAGYU BEEF SLIDERS  raclette, dijonnaise & bacon jam  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  (U10) 6 each
BLUE CRAB COCKTAIL  cocktail & horseradish crème  26
NANTUCKET LOBSTER COCKTAIL  grapefruit, tarragon & tobiko  25

FIRST
LOBSTER BISQUE  hushpuppies with aleppo-honey butter  18
BIBB SALAD  red wine vinaigrette, radishes, aged goats cheese  16
LITTLENECK CLAM PASTA   white wine broth, buttered breadcrumbs  24
TUNA CRUDO  citrus, avocado & smoked olive oil  21

MAINS
NANTUCKET LOBSTER ROLL  warm & buttered, toasted brioche roll  38
SAUTEÉD ATLANTIC HALIBUT  asparagus, sunchokes & capers, toasted almond, brown butter  40
CHICKPEA CRÉPES  chickpea crépes with feta, leeks & greens, harissa tomato sauce, fava beans  32
PAN ROASTED 1/2 CHICKEN  roasted potatoes & mushrooms, salsa verde  36
GRILLED WESTER ROSS SALMON  spring vegetable salad, walnut vinaigrette  36
STEAK FRITES  10oz. prime NY strip, frites, watercress & bordelaise  52
BUTTER POACHED LOBSTER  parsnip, english peas & ramps  MP

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

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