DINNER MENU
SERVED 5PM - 10:30PM
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 32
SAUVIGNON BLANC Domaine Roquefort, Bordeaux 2019 18
FURMINT Royal Tokaji, Hungary, 2018 18
MELON DE BOURGOGNE Claude Branger, 'Les Fils de Gras Mouton,' Muscadet, FR 2016 18
CHARDONNAY Jean-Marc, Brocard Bourgogne, France 2019 20
RIESLING Bassermann-Jordan, Pfalz, France, Troken 2018 20
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France 2019 22
PINOT NOIR Domaine Thevenet & Fils, Bourgogne, France 2019 20
DOLCETTO D' ALBA Giacomo Borgogno, Piedmont, Italy, 2018 20
SANGIOVESE Avigonesi, 'Da-Di,' Tuscany, 2018 18
CABERNET FRANC Arnaud Lambert, Saumer-Champigny, FR 2019 18
TEMPRANILLO Marqués de Murrieta, Rioja, Spain 2016 20
CHAMPAGNE + CAVIAR
1/2 Bottle of Billecart-Salmon, Brut Rosé *NV + 28g Calvisius Oscietra Royal 205
CHAMPAGNE + OYSTERS
1/2 Bottle of Krug + Dozen Fifth Bend Oysters 175
SAKE
Funaguchi Kikusui, 'Nama Genshu,' Honjozo 180ml can 18
Konteki, 'Pearls of Simplicity,' Junmai Daiginjo 300ml 45
BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV
Aval Cider, France 6% ABV 12
Bitburger, Germany 4.8% ABV 8
Goose Island Bourbon County Brand Stout (16oz), Chicago, IL 14.7% ABV 25
Fat Tire, Fort Collins, CO 5.2% ABV 8
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
DRAUGHT Cisco Gripha IPA, Nantucket, MA 4.4% ABV 10
La Chouffe, Belgium 8% ABV 12
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV 10
COCKTAILS
*CRUCOMBER Bison Grass vodka, lemon, cucumber, toasted sesame* 18
TOPO LINO Cocchi Americano, ruby red grapefruit, cava 18
WHAT'S UP DOC? Greenhook gin, ginger, carrot, pineapple 18
THE JETSONS Michter's Rye, Aperol, Starlino, lemon 18
HELLO KITTY Tozai Sake, Absolut Elyx, blood orange, cava 18
PANTERA ROSA Don Julio, Ghost tequila, Cappilletti, hibiscus, citrus 18
SPEEDY GONZALEZ Rosaluna mezcal, ancho reyes, pineapple, grapefruit 18
BLOODY MARY Housemade wasabi-ginger bloody mix 16
*allergy
CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche
28g 165 125g 620 250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche
50g 295
TODAY'S OYSTERS
EAST BEACH BLONDE, Charlestown, RI 4
small, deep cup, medium salinity, mineral finish
FIFTH BEND, Nantucket, MA 3.75
medium, deep cup, medium salinity, mineral finish
FIN DE LA BAIE, New Brunswick, Canada 4
medium, high salinity, clean seaweed finish
ICHABOD SELECTS, Plymouth, MA 4
medium, balanced salinity, sweet finish
MOON SHOAL, Barnstable, MA 4
small, high salinity, plump, butter finish
POCOMO MEADOWS, Nantucket, MA 3.75
small-medium, medium salinity, clean-mineral finish
SIPPICAN, Marion, MA 4
medium-large, clean salt up front, vegetal finish
RAW BAR
PREMIER CRU PLATEAU 12 oysters, 6 littlenecks, 4 shrimp & blue crab OR lobster cocktail 110
GRAND CRU PLATEAU 24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails 210
****add 10g oscietra royal caviar 50
LOCAL LITTLENECKS 2.50 each
LOCAL CHERRYSTONES 3 each
SHRIMP COCKTAIL (U10) 5.50 each
LOBSTER COCKTAIL leche de tigre, coconut milk & radish 26
BLUE CRAB COCKTAIL cocktail & horseradish creme 26
ALASKAN KING CRAB LEG chilled with brown butter & lemon 125
TO SHARE
MARKET CRUDITÉ za'atar labne & olives 16
FOCACCIA fresh ricotta & tomato vinaigrette 12
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 20
SMOKED FISH DIP cucumbers, radish & lavosh 18
FIRST
MIXED GREENS SALAD champagne vinaigrette, bianco sardo 16
YELLOWFIN TUNA CRUDO ginger vinaigrette & crispy shallot 28
CRISPY OYSTER MUSHROOM SLIDERS pickled shiitakes & tarragon aioli 24
CHILLED TOMATO SOUP marinated mussels & shrimp salad 25
MAINS
NANTUCKET LOBSTER ROLL warm with butter, toasted brioche roll, served with frites 40
PAN ROASTED HALIBUT sweet corn, shiitake mushrooms, cherry tomatoes, herb spaetzle & brown butter 50
PAN ROASTED 1/2 CHICKEN roasted potatoes with garlic, kale & charred lemon 42
GRILLED WESTER ROSS SALMON summer squashes, farro, pistou & fresh tomato vinaigrette 44
GRILLED EGGPLANT STEAK tuscan kale, arrabbiata & chickpea frites 32
BUTTER POACHED LOBSTER roasted seasonal vegetables, lemon butter 68
28oz PRIME NEW YORK STRIP (for two) watercress salad, black garlic bordelaise 145
*allergy
SIDES $9
picholine olives
hush puppies with aleppo-honey butter
herb frites & harissa aïoli
roasted potatoes with rosemary & garlic
grilled broccolini, miso-parmesan vinaigrette
DESSERTS
BUTTERSCOTCH POT DE CREME caramel & sea salt 12
WHOOPIE PIES sea salted-vanilla bean butter cream 12
KEY LIME PIE graham & toasted coconut crust, whipped cream 12
COCONUT PAVLOVA coconut crème anglaise, strawberries & rhubarb 14
CHOCOLATE MOUSSE brownie bites, olive oil 14
WINES BY THE GLASS
CHAMPAGNE Pol Roger, Brut NV 30
CHAMPAGNE ROSÉ Louis Roederer, Brut Rosé 2013 32
SAUVIGNON BLANC Domaine Roquefort, Bordeaux 2019 18
FURMINT Royal Tokaji, Hungary, 2018 18
MELON DE BOURGOGNE Claude Branger, 'Les Fils de Gras Mouton,' Muscadet, FR 2016 18
CHARDONNAY Jean-Marc, Brocard Bourgogne, France 2019 20
RIESLING Bassermann-Jordan, Pfalz, France, Troken 2018 20
ROSÉ Domaines Ott, 'Château Romassan,' Bandol, France 2019 22
PINOT NOIR Domaine Thevenet & Fils, Bourgogne, France 2019 20
DOLCETTO D' ALBA Giacomo Borgogno, Piedmont, Italy, 2018 20
SANGIOVESE Avigonesi, 'Da-Di,' Tuscany, 2018 18
CABERNET FRANC Arnaud Lambert, Saumer-Champigny, FR 2019 18
TEMPRANILLO Marqués de Murrieta, Rioja, Spain 2016 20
CHAMPAGNE + CAVIAR
1/2 Bottle of Billecart-Salmon, Brut Rosé *NV + 28g Calvisius Oscietra Royal 205
CHAMPAGNE + OYSTERS
1/2 Bottle of Krug + Dozen Fifth Bend Oysters 175
SAKE
Funaguchi Kikusui, 'Nama Genshu,' Honjozo 180ml can 18
Konteki, 'Pearls of Simplicity,' Junmai Daiginjo 300ml 45
BEER
BOTTLE Bud Light, St Louis, MO 4.2% ABV 8
Stella Artois, Leuven, Belgium 5.2% ABV
Aval Cider, France 6% ABV 12
Bitburger, Germany 4.8% ABV 8
Goose Island Bourbon County Brand Stout (16oz), Chicago, IL 14.7% ABV 25
Fat Tire, Fort Collins, CO 5.2% ABV 8
Erdinger, Hefe-Weizen Non-Alcoholic, Erdinger, Germany .5% ABV 8
DRAUGHT Cisco Gripha IPA, Nantucket, MA 4.4% ABV 10
La Chouffe, Belgium 8% ABV 12
Goose Island Beer Company IPA, Chicago, IL 5.9% ABV 10
COCKTAILS
*CRUCOMBER Bison Grass vodka, lemon, cucumber, toasted sesame* 18
TOPO LINO Cocchi Americano, ruby red grapefruit, cava 18
WHAT'S UP DOC? Greenhook gin, ginger, carrot, pineapple 18
THE JETSONS Michter's Rye, Aperol, Starlino, lemon 18
HELLO KITTY Tozai Sake, Absolut Elyx, blood orange, cava 18
PANTERA ROSA Don Julio, Ghost tequila, Cappilletti, hibiscus, citrus 18
SPEEDY GONZALEZ Rosaluna mezcal, ancho reyes, pineapple, grapefruit 18
BLOODY MARY Housemade wasabi-ginger bloody mix 16
*allergy
CALVISIUS CAVIAR
OSCIETRA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche
28g 165 125g 620 250g 1075
SEVRUGA ROYAL CAVIAR, ITALICA crème fraîche & toasted brioche
50g 295
TODAY'S OYSTERS
EAST BEACH BLONDE, Charlestown, RI 4
small, deep cup, medium salinity, mineral finish
FIFTH BEND, Nantucket, MA 3.75
medium, deep cup, medium salinity, mineral finish
FIN DE LA BAIE, New Brunswick, Canada 4
medium, high salinity, clean seaweed finish
ICHABOD SELECTS, Plymouth, MA 4
medium, balanced salinity, sweet finish
MOON SHOAL, Barnstable, MA 4
small, high salinity, plump, butter finish
POCOMO MEADOWS, Nantucket, MA 3.75
small-medium, medium salinity, clean-mineral finish
SIPPICAN, Marion, MA 4
medium-large, clean salt up front, vegetal finish
RAW BAR
PREMIER CRU PLATEAU 12 oysters, 6 littlenecks, 4 shrimp & blue crab OR lobster cocktail 110
GRAND CRU PLATEAU 24 oysters, 12 littlenecks, 6 shrimp, blue crab and lobster cocktails 210
****add 10g oscietra royal caviar 50
LOCAL LITTLENECKS 2.50 each
LOCAL CHERRYSTONES 3 each
SHRIMP COCKTAIL (U10) 5.50 each
LOBSTER COCKTAIL leche de tigre, coconut milk & radish 26
BLUE CRAB COCKTAIL cocktail & horseradish creme 26
ALASKAN KING CRAB LEG chilled with brown butter & lemon 125
TO SHARE
MARKET CRUDITÉ za'atar labne & olives 16
FOCACCIA fresh ricotta & tomato vinaigrette 12
CRISPY CALAMARI pickled sweet & hot peppers, harissa aioli 20
SMOKED FISH DIP cucumbers, radish & lavosh 18
FIRST
MIXED GREENS SALAD champagne vinaigrette, bianco sardo 16
YELLOWFIN TUNA CRUDO ginger vinaigrette & crispy shallot 28
CRISPY OYSTER MUSHROOM SLIDERS pickled shiitakes & tarragon aioli 24
CHILLED TOMATO SOUP marinated mussels & shrimp salad 25
MAINS
NANTUCKET LOBSTER ROLL warm with butter, toasted brioche roll, served with frites 40
PAN ROASTED HALIBUT sweet corn, shiitake mushrooms, cherry tomatoes, herb spaetzle & brown butter 50
PAN ROASTED 1/2 CHICKEN roasted potatoes with garlic, kale & charred lemon 42
GRILLED WESTER ROSS SALMON summer squashes, farro, pistou & fresh tomato vinaigrette 44
GRILLED EGGPLANT STEAK tuscan kale, arrabbiata & chickpea frites 32
BUTTER POACHED LOBSTER roasted seasonal vegetables, lemon butter 68
28oz PRIME NEW YORK STRIP (for two) watercress salad, black garlic bordelaise 145
*allergy
SIDES $9
picholine olives
hush puppies with aleppo-honey butter
herb frites & harissa aïoli
roasted potatoes with rosemary & garlic
grilled broccolini, miso-parmesan vinaigrette
DESSERTS
BUTTERSCOTCH POT DE CREME caramel & sea salt 12
WHOOPIE PIES sea salted-vanilla bean butter cream 12
KEY LIME PIE graham & toasted coconut crust, whipped cream 12
COCONUT PAVLOVA coconut crème anglaise, strawberries & rhubarb 14
CHOCOLATE MOUSSE brownie bites, olive oil 14
Executive Chef: Erin Zircher
Chef de Cuisine: Chris Drown
Sous Chefs: Chris Reyes & Alex O'Connor
Master Shucker: Rocco Sorocco
20% gratuity added to all parties
Chef de Cuisine: Chris Drown
Sous Chefs: Chris Reyes & Alex O'Connor
Master Shucker: Rocco Sorocco
20% gratuity added to all parties
