DINNER MENU
SERVED 5 - 10
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
SAKE
Wakatake, 'Demon Slayer,' Junmai 750ml 106
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
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
Sous Chefs: Julio Gradialle & Alex Sigman
Master Shucker: Rocco Sorocco
20% gratuity added to all parties