FROM THE NEW ENGLAND OR RI CHOWDER 10 KITCHEN quahogs, salt pork, potatoes PEI MUSSELS 14 coconut lemongrass broth, chili, cilantro, lime LOBSTER BUN 15/30 local hand picked lobster, brioche, koji butter, crispy shallot, lemon +add an extra lobster bun and hand-cut fries GRILLED CABBAGES AND CARROTS 10 RAW BAR FISHERS ISLAND, NY 2.5 goochujang sweet and sour, scallion, sesame MYSTIC, CT 2.5 FRISEE SALAD 8 NIANTIC BAY, CT 2.5 easter egg radish, mustard tarragon vinaigrette, sourdough breadcrumbs NINIGRET, RI 2.5 ROASTED RED BEET SALAD 13 RIVER HAWK, CT 2.5 cured fennel, con t lemon drop chili vinaigrette, sesame, toum 13 LITTLENECK, CT 2.5 ROASTED HONEYNUT SQUASH junet goat cheese, garlic furikake CHERRYSTONE, CT 2.5 NOODLES 14/28 * Oysters are served with lemon, house cocktail sauce and choice of either classic mignonette or fermented habanada and olive oil spicy pork and ginger sausage, pickled vegtables, soyu peanut sauce LINGUINE 14/28 CURED + KIMCHI ROASTED OYSTERS, 1/2 DOZ 18 charred chili aioli, tuna chorizo nappa cabbage kimchi, minke cheese TAGLIATELLE COOKED 28 ROASTED MYSTIC OYSTERS, 1/2 DOZ 18 house made tagliatelle, beef, pork, tomato, white wine, Finback cheese ancho-chili-citrus lardo, chicharrones OC BURGER 14 YELLOWFIN TARTARE 10 Melinda Mae cheese, umami mayo, lettuce, fries spicy mayo, kohlrabi, crunch add: bacon (+$2), sunny side farm egg (+$2) CRISPY PORK CUTLET 24 ALBACORE HAM 8 chili oil, hillandale honey sweet potato spaetzle, grilled radicco, charcuterie sauce PAN ROASTED FLUKE 30 BREAD + SOURDOUGH 5 smashed jerusalem artichoke, capers, anchovies, chili akes, salsa verde BUTTER roasted fennel lardo butter WEAKFISH EN PAPILLOTE 28 CORNBREAD 5 roasted turnips, amarosa potatoes, fennel, tumeric tomato herb butter jalapeno plum butter

BUTCHER’S • HERITAGE CHICKEN BREAST 24 DINNER PARTY Let our kitchen team curate a menu for you, featuring our most BLOCK • 12OZ PRIME NY STRIP 42 EXPERIENCE creative focus on seasonal ingredients. Our Dinner Party Experience is a four course prix xe menu with welcome cocktail, changing nightly. Sustainably and •26 OZ BERIAH LEWIS FARM RIBEYE 65 locally raised cuts $65 per person, plus tax and gratuity. Full table participation required. from our sister butcher shop Tonight’s cuts will be served with long island cheese squash puree, Grass & Bone creamed kale, blue cheese - sage butter