Menu
Menu
O Y S T E R S
—
3
Navy Point
Long Island Sound, New York
3
3.25
Montauk Pearl
Block Island Sound, New York
3.25
3.5
Black Duck Salts
Hog Island Bay, Virginia
3.5
3.5
Wellfleet
Wellfleet, Massachusetts
3.5
3.75
Duxbury Gem
Duxbury, Massachusetts
3.75
4
Kusshi
Baynes Sound, British Columbia
4
22 | 44
Oysters Champagne
Black Duck Salts dressed with shishito, cucumber and Champagne mignonette. Half dozen or a dozen.
22 | 44
APPETIZERS
—
14
Hearts of Palm
Salad of hearts of palm, celery, mint, basil, romaine
14
17
Crab Claws
Jonah crab claws with smoked paprika aioli
17
14
Tomato and Watermelon
Heirloom tomato and watermelon with coconut oil, mint, thai basil and shiso
14
16
Ceviche
Ceviche of wild caught Montauk sea bream with tomatillo, makrut lime, brunoise of shallots, habanero, sweet peppers and mint
16
15
Burrata
Burrata with Chianti vinegar marinated beets, fennel, arugula, cucumber, dill, chive oil and olive crouton
15
CAVIAR
—
20
Caviar Hash Brown
One ounce of smoked Pacific Steelhead Trout roe, crisp potato hash, crème fraîche and pickled red onion
20
69
Caviar Service
One ounce of Keluga Sturgeon roe, served with brioche toast, chives, crème fraîche and lemon
69
ENTREES
—
26.5
Sea Scallops
Seared sea scallops with a summer succotash, coriander emulsion and pickled fresno chiles
26.5
24
Soft Shell Crab
Buttermilk battered, fried soft shell crab, cornichon, lemon and ramp dressing with haricot verts, fiddlehead ferns, and pickled carrots
24
26.5
Arctic Char
Juniper cured Arctic Char, baby spinach, shallots and lemon zest vinaigrette, fingerling potatoes
26.5
26
Lobster Roll
Maine lobster with herb, fennel, lemon, dulse emulsion, and pickled cucumber on a toasted bun, mixed greens
26
18.5
Cauliflower
Turmeric infused and crisped cauliflower with edamame salad, charred tomatoes, basil and toasted almonds
18.5
SIDES
—
9
Pickles
Housemade pickled carrots, cauliflower, cucumber and beets
9
16
Lobster Macaroni and Cheese
Semolina pasta with poached lobster, gruyere, aged cheddar, Aleppo pepper flakes and chives
16
8
French Fries
Galley french fries with seaweed salt, sage aïoli and spiced ketchup
8
KID'S MENU
—
8
Grilled Cheese
White pullman toast with muenster cheese
8
10
Hot Dog
Two organic kosher hot dogs
10
O Y S T E R S
—
3
Navy Point
Long Island Sound, New York
3
3.25
Montauk Pearl
Block Island Sound, New York
3.25
3.5
Black Duck Salts
Hog Island Bay, Virginia
3.5
3.5
Wellfleet
Wellfleet, Massachusetts
3.5
3.75
Duxbury Gem
Duxbury, Massachusetts
3.75
4
Kusshi
Baynes Sound, British Columbia
4
22 | 44
Oysters Champagne
Black Duck Salts dressed with shishito, cucumber and Champagne mignonette. Half dozen or a dozen.
22 | 44
APPETIZERS
—
14
Hearts of Palm
Salad of hearts of palm, celery, mint, basil, romaine
14
17
Crab Claws
Four Jonah crab claws with smoked paprika aioli
17
14
Tomato and Watermelon
Heirloom tomato and watermelon with coconut oil, mint, thai basil and shiso
14
CAVIAR
—
20
Caviar Hash Brown
One ounce of smoked Pacific Steelhead Trout roe, crisp potato hash, crème fraîche and pickled red onion
20
69
Caviar Service
One ounce of Keluga Sturgeon roe, served with brioche toast, chives, crème fraîche and lemon
69
BRUNCH
—
14.5
Granola and Ricotta Yogurt
Toasted oat granola, greek yogurt and organic berries
14.5
16
Avocado Toast
Avocado toast, coriander crema, charred chiles, and choice of poached or sunny side up egg
16
17
Grits, Andouille, and an Egg
Heirloom grits with cheddar cheese, Andouille sausage, and a griddled egg
17
17.5
French Toast
Semolina golden raisin bread, blueberry and tarragon compote with whipped vanilla mascarpone
17.5
ENTREES
—
26.5
Sea Scallops
Seared sea scallops with succotash, coriander emulsion and pickled fresno chiles
26.5
24
Soft Shell Crab
Preserved lemon, haricot verts and fiddlehead ferns
24
26
Lobster Roll
Maine lobster with herb, fennel, lemon, dulse emulsion, and pickled cucumber on a toasted bun, mixed greens
26
SIDES
—
9
Eggs
Two eggs any style
9
7
Grits
Sage and cheddar cheese grits with Aleppo pepper flakes
7
8
Andouille
Two pieces of Andouille sausage
8
17
Lobster Macaroni and Cheese
Baked organic radiatori with gruyere and aged cheddar
17
8
French Fries
Galley french fries with seaweed salt, sage aïoli and spiced ketchup
8
KID'S MENU
—
8
Grilled Cheese
White pullman toast with muenster cheese
8
10
Hot Dog
Two organic kosher hot dogs
10
COCKTAILS
—
14.5
Skipper Key
Rosé, lemon, Cassis, strawberry cordial, seltzer
14.5
15
Revolución
Vodka, mint, lime, Angostura bitters
15
15
Permanent Vacation
Blend of Jamaican, Guyanese and Martinique rums, coconut, pineapple, orange, nutmeg
15
15
Tropicalia
Vodka, watermelon, rhubarb, citrus
15
15
Get On Up
Tequila, lime, habanero, fassionola, Peychaud’s bitters
15
15
Spirit Animal
Light rum, Aperol, coconut, lemon, strawberry
15
15.5
Iko Iko
Mezcal, banane du brésil, grapefruit, ginger, lime, seltzer
15.5
15.5
Captains Courageous
Straight rye whiskey, spiced cordial, orange lemon, Angostura bitters
15.5
14.5
Mariner
Gin, St Germain, absinthe, lime
14.5
15
Bloody Mary
A thing of beauty
15
14.5
Aperol Spritz
Aperol, sparkling wine, seltzer
14.5
WHITE
—
13 | 52
Il Marino
Pinot Grigio – Delle Venezie – Veneto – Italy – 2017
13 | 52
ROSÉ
—
13.5 | 54
Everwild
Pinot Gris, Pinot Grigio – Veneto – Italy – 2017
13.5 | 54
RED
—
13 | 52
La Coux
Syrah, Grenache– Rhone – France – 2017
13 | 52
SPARKLING
—
60
Conquilla
Brut Rosé – Pinot Noir – Spain – NV
60
15 | 60
Paul Louis
Brut – Chenin Blanc – Loire Valley – France – NV
15 | 60
150
Veuve Clicquot
Brut – Champagne – France – NV
150
BEER
—
9.5
Grand Banks x Brooklyn Brewery
Pilot No. 1
9.5
9.5
Another Beer
India Pale Ale
9.5
8.5
Narragansett
Lager
8.5
9 | MICHELADA + 2
Pacifico
Mexican Pilsner
9 | MICHELADA + 2
SOFT
—
8.5
Limonata
Sparkling lemonade with strawberries
8.5
8.5
Watermelon Swizzle
Watermelon, lemon, mint, seltzer
8.5
8.5
Cool Runnings
Coconut, cherry, orange, pineapple, nutmeg
8.5
5
Maine Root Soda
Organic sugar cane soda
5
We charge $1 per guest for unlimited filtered still and sparkling water, proceeds of which support our collaboration with charity: water. This year we’ve pledged to fully fund a community owned water project, providing safe, sustainable drinking water to an entire village in Nepal. Please note, we do not serve tap.
Still and Sparkling Water
We charge $1 per guest for unlimited filtered still and sparkling water, proceeds of which support our collaboration with charity: water. This year we’ve pledged to fully fund a community owned water project, providing safe, sustainable drinking water to an entire village in Nepal. Please note, we do not serve tap.