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T&C's carefully curated guide to the most creative and refreshing summer cocktails from some of our favorite bars in America.  Photograph by Wayne E. Chinnock Ingredients
2 oz Zubrowka Bison Grass Vodka 1 oz fresh cucumber puree .75 oz fresh lemon juice .75 oz sesame simple syrup* 1 lemon balm leaf *Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving. Instructions Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber. Courtesy of Cru, Nantucket Comments are closed.
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WE'RE OPEN!
Thursday through Monday Serving lunch 12pm-5pm dinner 5-10:00pm. In light of COVID-19, CRU is taking every precaution to provide a safe and enjoyable dining experience for customers and work place for all of our staff: All staff have been required to quarantine AND show negative results from COVID testing prior to starting work. The restaurant is cleaned with hospital-grade sanitizers for all surfaces, tables, chairs and restrooms beyond our regular cleaning practices. Masks are mandatory for all staff and all customers while they are in common areas and walking to and from tables and restrooms. We are asking any customers who are showing symptoms or have positive results of COVID to refrain from visiting our establishment. Sanitation stations are throughout the restaurant along with socially distanced tables and limited headcount. We look forward to welcoming you back to CRU this summer! |
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TAKEOUT We are currently offering a limited menu for takeout Thursdays - Mondays 12-5pm |
CRU Oyster Bar, One Straight Wharf
Nantucket, MA 02554 508.228.9278 For non-reservation inquiries: info@crunantucket.com RESERVATIONS:
We are now accepting reservations for parties up to 6 guests through the month of August via RESY app below and via email reservations@crunantucket.com We will begin taking reservations for the month of September on August 18. Online Reservations available: 
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CRU Cookbook Available Now!
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