New England Clam Chowder 9/13

Potatoes, clams, cream, puff pastry

Oysters Kilpatrick (3/order) 14

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

Fritto Misto 16

Crispy calamari, sole, shrimp, lemon, chive aioli

Pistols on Horseback 15

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

New Caledonian Blue Shrimp (3/order) 17

Grilled head-on shrimp, salsa verde, lemon

Little Gem Lettuce 15

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

Salmon Shwarma Pita 21

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

Grilled Spanish Octopus 27

Butter beans, chorizo, roasted red pepper, sofrito

Linguine & Clams 26

Cockles, white wine, calabrian chili, crispy garlic breadcrumbs

Grilled Market Fish 29

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

Chicken Milanese 28

Breaded chicken thigh, roasted garlic aioli, shaved parmesan, chicory salad

Whole Lobsters 42

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 32

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 98

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)

Parker House Rolls 9

French butter

Old Bay Fries 7

Grilled Broccoli Rabe 8

Salsa verde

Shishito Peppers 8

Fish sauce, smoked salt

Key Lime Pie 10

Banana Pudding 10

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

Littleneck Clam 3

New York

Topneck Clam 3

New York

King Crab 34

Alaska (½ lb serving)

Rock Crab Claws 9

California (ea)

Stone Crab Claws 10

Florida (ea)

Shrimp Cocktail 3.50

Mexico (ea)

Red Urchin (Uni) 23

California

Green Urchin (Uni) 12

Maine

Diver Scallop 15

Olive Oil, Yuzu, Sea Salt - Massachusetts*

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

Prosecco 14/52

Adami ‘Bosco di Gica’; 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

Vinho Verde 14/52

Sousa Lopes; Minho, Portugal | Fresh lime & fruit. Dry, bright & crisp. *Org

Sauvignon Blanc 16/60

Domaine Pellé; Loire Valley, France | Citrus & saline with mineral throughout. *Org

Chenin Blanc 14/52

Beaumont; Western Cape, South Africa | Dry & refreshing with notes of peach and honey.*Sus

Xarel-lo 14/52

Albet I Noya; Catalonia, Spain | Lightly oxidized tones. Expressive and full. Fun oyster pairing! *Org

Macabeo 14/52

Bodegas Covinas; Valencia, Spain | Fresh & balanced. Tropical fruit with a touch of viscosity on the finish. *Org

Petit Chablis (Chardonnay) 17/64

Moreau; Burgundy, France | Distinct minerality. Fresh and aromatic. Bright with a round palate. *Org

Cinsault 14/52

Kumusha; Western Cape, South Africa | Bright & savory with notes of underripe strawberry. *Sus

Grüner Veltliner 14/52

Zeit; Niederösterreich, Austria | Apples and pepper that gruner always brings with added complexity from skin contact. *Bio

Mourvèdre 16/58

Swick; Columbia Valley, Oregon | Light & lean with notes of pepper and crushed red fruit. *Org

Duoro Tinto 15/56

Quina da Costa do Pinhão; Pinhão, Portugal | Textured, full & balanced. Blackberry, herbs & earth. *Org

Pickled Mary

Supergay vodka, briny house mix

Japan G&T

The Hakuto gin, yuzu, shiso, Mediterranean tonic

Banana Daquiri

Tiki rum, Giffard Banane du Brésil, lots of 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

Draft 8

Pilsner

Oskar Blues Brewery, NC, 5% ABV

Saison

Threes Brewing, NYC, 4.5% ABV

Sour Wheat

Peekskill Brewery, NY, 4.5% ABV

Rotating Seasonal

Five Boroughs Brewing, NYC

Session IPA

Torch & Crown, NYC, 5.1% ABV

IPA

Barrier Brewing, NY, 7.3% ABV

Can

Lager 6

Sunday Beer Co, NY, 3.9% ABV

Cider 7

Abandoned Hard Cider Co, NY, 6.5% ABV

Green Bee Ginger Buzz Honey Soda

Green Bee Honeycomb Cider

Green Bee Lemon Sparkling Water

Housemade Lemonade