DINNER

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CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA  crème fraîche & toasted brioche  28mg 170  /  125g 545  /  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
SMOKED BRISKET SLIDERS   buttermilk bleu cheese charred onions, spicy peppers  22

RAW BAR
TODAY'S OYSTERS  please see daily oyster card for selections
PREMIER CRU PLATEAU  cocktail & verjus mignonette  100
GRAND CRU PLATEAU  cocktail & verjus mignonette  195
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  kumquat, tarragon & fennel  26

FIRST
LOBSTER BISQUE  hushpuppies with aleppo-honey butter  18
BIBB SALAD  red wine vinaigrette, radishes, aged goats cheese  16
STUFFED SHELLS   lobster with ricotta & marscapone sauce amèricaine  24/42
SALMON CRUDO  fresh horseradish & lemon  22

MAINS
NANTUCKET LOBSTER ROLL  warm & buttered, toasted brioche roll  38
WHOLE ROASTED HONEY-NUT SQUASH  smoked eggplant baba ganoush kale salad with feta, almond
& preserved lemon  34
SAUTÉED NANTUCKET FLUKE  chive spaetzle, butternut squash chanterelles & sweet corn  40
PAN ROASTED 1/2 CHICKEN  roasted potatoes & mushrooms, salsa verde  39
GRILLED WESTER ROSS SALMON  farro & walnut salad, herb-yogurt dressing, roasted beets, grapes & cucumber    39
STEAK FRITES  12oz. prime NY strip, frites, watercress & bordelaise  54
BUTTER POACHED LOBSTER  roasted vegetables, lemon butter  MP

SIDES
HUSH PUPPIES  honey butter  10
BUTTERMILK MASHED POTATOES  10
HERB FRITES  harissa aioli  10
GRILLED BROCCOLINI  10
CHICKPEA FRITES  10

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