FROM THE

KITCHEN NEW ENGLAND OR RI CHOWDER 10 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 OYSTER MUSHROOM TOAST 10 RAW BAR FISHERS ISLAND, NY 2.5 whipped goat cheese, grilled brioche, preserved spring ramps MYSTIC, CT GREEN LEAF SALAD 2.5 10 wild bay and blueberry shio vinaigrette, toasted pecans, black radish NIANTIC BAY, CT 2.5 ROASTED BEET SALAD NINIGRET, RI 13 2.5 cured fennel, con t lemon drop chili vinaigrette, sesame, toum RIVER HAWK, CT 2.5 SAUTEED STONINGTON SQUID LITTLENECK, CT 2.5 spicy Korean chili sauce, spinach, fermented radish and scallion salad 15 CHERRYSTONE, CT L 2.5 ROASTED HONEYNUT SQUASH 13 * Oysters are served with lemon, cocktail sauce, and a house junet goat cheese, garlic furikake mignonette LOBSTER CASARECCE 18/36 CURED + KIMCHI ROASTED OYSTERS, 1/2 DOZ 18 preserved tomato cream, herbs, chili, white wine, claytonia nappa cabbage kimchi, minke cheese LINGUINE COOKED 14/28 ROASTED CLAMS CASINO, 1/2 DOZ 18 charred chili aioli, tuna chorizo chicken fat, tomato vinegar, crispy garlic TAGLIATELLE 28 SWORDFISH MOUSSE house made tagliatelle, beef, pork, tomato, white wine, Finback cheese 8 pickled shallots, whisp OC BURGER 14 Melinda Mae cheese, umami mayo, lettuce, fries add: kimchi (+$2), farm egg (+$2), charred marinated onion (+1) PAN FRIED SHOYU CHICKEN BREAST 24 koji rice congee, crispy ginger, sauteed Joi Choi, pickled maitake, chili oil BREAD + SOURDOUGH 5 BUTTER preserved grape leaf, roasted garlic oil SPICE ROASTED OPAH 28 CORNBREAD 5 salsa verde, maitake mushrooms, chicharrones, gigante bean puree, shoots cranberry maple butter COUNTRY FRIED FLUKE 30 crispy baby ngerlings, remoulade, apple-kohlrabi slaw

BUTCHER’S • 32OZ BONE-IN BERIAH LEWIS FARM RIBEYE 80 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 locally raised cuts $65 per person, plus tax and gratuity. Full table participation required. from our sister Tonight’s cuts will be served with melted Junet cheese, pan fried sourdough toast, butcher shop and red onion preserve Grass & Bone