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Appetizers

  • New England Clam Chowder 10/14

    Potatoes, clams, cream, puff pastry

  • Oysters Kilpatrick (3/order) 15

    Grilled oysters with garlic butter, bacon, pickled shallot and sautéed kale

  • Fritto Misto 17

    Crispy calamari, sole, shrimp, lemon, chive aioli

  • Pistols on Horseback 16

    Fried oysters wrapped in jamón ibérico, herb crêpe, pickled red onion, smoked aioli

  • New Caledonian Blue Shrimp 18

    Grilled head-on shrimp, salsa verde, lemon

  • Little Gem Lettuce 16

    Red beets, whipped ricotta, hazelnuts, beet honey, red wine vinaigrette

Entrees

  • Salmon Shawarma Pita 24

    Grilled salmon, matbucha, feta, tahini, shredded lettuce, pickles, cucumber salad

  • Grilled Spanish Octopus 30

    Butter beans, chorizo, roasted red pepper, sofrito

  • Linguine & Clams 29

    Cockles, white wine, calabrian chili, crispy garlic breadcrumbs

  • Grilled Market Fish 32

    Za’atar marinade, cracked bulghur wheat, teardrop peppers, pita crisps, sautéed kale

  • Bronzini Al Pastor 33

    Guajillo-achiote marinade, jicama, grilled pineapple, cabbage, red onion, cilantro, Tajin-dusted tortillas

Lobster

  • Whole Lobsters MP

    1 ½ pound North Atlantic Lobster

    Steamed: served w/ hot drawn butter OR Grilled: basted w/ lemon-thyme butter

    (Larger lobster sizes available upon request)

  • Lobster Roll 35

    Maine - Chilled lobster salad with mayonnaise & scallions OR Connecticut - Lobster meat warmed in butter w/ lemon, celery salt & tarragon

    (Served on a toasted top-split w/ Old Bay fries)

  • Lobster Bake MP

    1 ½ pound North Atlantic lobster, littleneck clams, mussels, shrimp, chorizo, corn-on-the-cob & potatoes, served family-style in a rich seafood broth (serves 2)

Sides

  • Parker House Rolls 8

    French butter

  • Old Bay Fries 8

  • Grilled Broccoli Rabe 9

    Salsa verde

  • Shishito Peppers 9

    Fish sauce, smoked salt

Desserts

  • Key Lime Pie 10

  • Banana Pudding 10

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    • Below is a sample raw bar menu which rotates daily based on availability.

    Oysters

    • Merasheen Bay 3.50

      Newfoundland, CAN* medium brine, rounded mineral finish

    • Saint Simon 3.50

      Saint Simon Bay, NB* medium salinity with a creamy finish

    • Glidden Point 3.50

      Damariscotta River, ME* medium salinity with a crisp finish and full meat yield

    • Snow Island 3.50

      Quahog Bay, ME* high salinity, grassy earth tones, sweet finish

    • Mere Point 3.50

      Maquiot Bay, ME* medium-high salinity with full meat and an earthy finish

    • Duxbury Gem 3.50

      Duxbury Bay, MA* high salinity with plump meats

    • Sunken Meadow 3.50

      Cape Cod Bay, MA* medium salinity with a clean, crisp finish

    • Widow's Hole 3.50

      Peconic Bay, NY / Medium salinity, plump meats and clean finish

    • Fishers Island 3.50

      Block Island Sound, NY* medium-high salinity with nice sweetness and a clean finish

    • Little Ram 3.50

      Gardiner's Bay, NY / High salinity with a crisp, mineral finish

    • Hammersley 3.50

      Hammersley Inlet, WA* medium-high salinity with a strong cucumber finish

    • Kumiai 3.50

      Baja California, MX / Medium brine, plump flesh, crisp salitiness, sweet finish

    Clams

    • Littleneck Clam 3

      New York

    • Topneck Clam 3

      New York

    Crab

    • King Crab 34

      Alaska (½ lb serving)

    • Rock Crab Claws 9

      California (ea)

    • Stone Crab Claws 10

      Florida (ea)

    Shrimp

    • Shrimp Cocktail 3.50

      Mexico (ea)

    Specialty

    • Red Urchin (Uni) 23

      California

    • Green Urchin (Uni) 12

      Maine

    • Diver Scallop 15

      Olive Oil, Yuzu, Sea Salt - Massachusetts*

    Oyster Platters

    • The Sampler 41

      1 dozen oysters, a sampling of our full lineup

    • The Double Down 81

      2 dozen oysters, 2 of each from today's lineup

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    • MON - FRI: 4-6PM, FULL OYSTER LIST, HALF PRICE!

    Bar Menu

    • New England Clam Chowder 10/14

      Potatoes, clams, cream, puff pastry

    • Oysters Kilpatrick (3/order) 15

      Grilled oysters with garlic butter, bacon, pickled shallot and sautéed kale

    • Fritto Misto 17

      Crispy calamari, sole, shrimp, lemon, chive aioli

    • Pistols on Horseback 16

      Fried oysters wrapped in jamón ibérico, herb crêpe, pickled red onion, smoked aioli

    • New Caledonian Blue Shrimp (3/order) 18

      Grilled head-on shrimp, salsa verde, lemon

    • Little Gem Lettuce 16

      Red beets, whipped ricotta, hazelnuts, beet honey, red wine vinaigrette

    • Parker House Rolls 8

      French butter

    • Old Bay Fries 8

    • Grilled Broccoli Rabe 9

      Salsa verde

    • Shishito Peppers 9

      Fish sauce, smoked salt

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    • Sparkling

    • Prosecco 14/52

      Tullia’; Italy | Crisp, fresh & dry with notes of white fruit

    • Albariño 15/56

      Los Chuchaquis ‘Champelli’; California | Energetic with notes of saline & beautiful minerality. Just a touch of funk. *Nat

    • Cremant d'Alsace Rose 14/52

      Cave de Ribeauville’; France | Bright red fruit & creamy light pastry. *Org

    White

    • Grillo 14/52

      Fondo Antico; Sicily, Italy | Bright & dry with savory marine influence.*Sus

    • Albarino 15/56

      Valtea; Rias Biaxas, Spain | Lively with notes of stone fruit *Sus

    • Dry Riesling 14/52

      Empire Estate; Finger Lakes, New York | Classic on the nose with brisk acid & a long, savory finish. *Org

    • Viognier 17/64

      RGNY; North Fork, New York | Honey tones, but drinks lean with great texture. *Sus

    • Chablis (Chardonnay) 17/64

      Julien Baillard; Burgundy, France | Stone fruit, bright acid & a touch of butter. *Sus

    Rosé / Orange

    • Txakolina (Hondarribi Beltza) 14/52

      Gañeta; Getariako Txakolina, Spain| Bright, dry & clean. Peppers & sea spray on the nose with a hint of CO2. *Sus

    • Pinot Gris Blend 15/56

      Es Okay; Mendocino, CA | Floral nose with stone fruit & citrus on the palate. *Org

    Red

    • Trepat 15/56

      Succes Vinicola; Catelonia, Spain | Light & fresh. Red plum, cherries & light minerality. *Nat

    • Merlot 15/56

      Chateau Lestignac; Nouvelle-Aquitane, France | Raspberries & cola. Gentle tannin with bright acid. *Org

    Cocktails

    All cocktails $15.00.

    • Pickled Mary

      Supergay vodka, briny house mix

    • Japan G&T

      The Hakuto gin, yuzu, shiso, Mediterranean tonic

    • Strawberry Rum Punch

      El Dorado white & dark rum, velvet falernum, orgeat, sherry, Alain Milliat Strawberry, lime

    • Tamarind Margarita

      Curamia tequila, JM Shrubb Liqueur d’Orange, tamarind, honey, lime, Tajin

    • The Orchard

      New Riff bourbon, Neversink Apple Aperitif, fino, sarsaparilla, cinnamon, lemon

    Beer

    • Draft 9

    • Pilsner

      Oskar Blues Brewery, NC, 5% ABV

    • Saison

      Threes Brewing, NYC, 4.5% ABV

    • Sour Wheat

      Peekskill Brewery, NY, 4.5% ABV

    • Octoberfest

      KCBC Brewery, NYC, 5.6% ABV

    • Session IPA

      Torch & Crown, NYC, 5.1% ABV

    • IPA 11

      Maine Beer Co, ME, 7% ABV

    • Can 6

    • Lager

      Sunday Beer Co, NY, 3.9% ABV

    Non-Alcoholic

    $5

    • Green Bee Ginger Buzz Honey Soda

    • Green Bee Honeycomb Cider

    • Green Bee Lemon Sparkling Water

    • Housemade Lemonade

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