LITTLE NECK 1.5 1/2 dozen minimum, accompanied with mignonette, cocktail sauce, hothog sauce, island, lemon VA juice & crostinis clean with a smooth bri

NORTH ATLANTIC MID ATLANTIC SOUTH ATLANTIC

MOOKIE BLUE* 4 JAMES RIVER* 2 SINGLE LADIES* 3.25 Damariscotta, ME James River, VA Lady Island, SC relatively high salinity, but are very meaty and a mild subtle salinity a clean, briny beginning characterized by their sweet finish. with a sweet finish

BIG ROCK* 3 BLUE POINT* 2.75 BEKAH BAY* 2.75 Harwich, MA Long Island, CT Morehead , NC plump meat with clean mild briny flavor large cup, high brine, crisp mineral notes & high salinity followed by a sweet finish

GLIDDEN POINT* 3.75 UMAMI* 3.75 LOWCOUNTRY CUPS* 3.75 Bristol, ME Narraganset Bay, RI ACE Basin, SC high salinity, medium to high salinity, vegetal finish assertive salinity, mild brine large body, firm texture

THE “OT” * 4 LITTLE NECK CLAMS* 1.5 TIPSY * +2 Harwich, MA Hog Island, VA Pick an oyster Big Rock oyster + tuna, capers, citrus clean with a smooth brine pick your poison

ADDUCTOR MUSCLE we choose not to slice the adductor muscle on our oysters. Once the muscle is sliced, the oyster has 8 minutes left of life. Simply slide the cocktail fork under the muscle to release it from the shell. If you want it cut, please ask your server.

*Consuming raw or undercooked may increase your risk of foodborne illness. RAW BAR

GARDE MANGER A LA CARTE PLATEAUX La Salade Verte 12 pomegranate, pickled red onion tomato, goat cheese cigar, dijon vinaigrette Le Petit* 60 add bacon - 2 (recommended for 2) Crab + Caviar* 3ea 4 Mookie Blues - ME creme fraîche peppers, chives Winter Squash + Apple Salad 12 8 Single Ladies - SC hazelnuts, feta, sage oil, chive 6 shrimp / 2 crab + caviar sprout, citrus vinaigrette Cajun Caviar* 45 + escabèche crème fraîche, chives blinis, egg yolk Beef “Tartare”* 13 grilled cheese, caviar, capers Le Grand* 115 Periwinkles 12 (recommended for 4) aioli*, crostinis Tuna “Tartare”* 14 butter toast, cucumber, citrus creme fraîche 6 Mookie Blues - ME 12 Single Ladies - SC Shrimp Cocktail 15 caviar espelette spice, aioli* 10 shrimp / 4 crab + caviar Onion Crab Soup 12 lobster salad emmental cheese toast Octopus + Scallop octopus + scallop escabèche Escabèche 12 Cheese plate 14 pickled watermelon, baguette ACCOMPANIMENTS feta, emmental, brie, goat roll apple, baguette, harissa honey lemon • hot sauce cocktail sauce • mignonette Lobster Roll 31 aioli* • crostinis brioche toast, pommes frites camembert fondue

*Consuming raw or undercooked , shellfish, eggs and meat may increase your risk of foodborne illness. Parties of 6 or more are subject to one check and 20% gratuity

Chef de Cuisine - Eric Williams • Sous Chef - Nick Colvin • Sous Chef -Matt Ward WOOD FIRED NOT AVAILAIBLE DURING BRUNCH HOURS PETITS PLATS GRANDS PLATS

Baked Oysters 14 Au “Camembert”, 1/2 dozen Whole Maine Lobster MP 1 1/4 lb, cabbage, drawn butter 14 LEGUMES beurre rouge, baguette Fire Roasted Fish 26 tomato provencale, beurre rouge “Vin Rouge” 14 shallots, brown butter, baguette Potato Gratin 6 Bouillabaise de Marseille 25 cream, garlic, nutmeg fish, shrimp, mussels, clams Bacon Clams 15 octopus, aioli crouton peppers, merguez butter, baguette Wood Fire Cabbage 5.5 espelette, parsley, feta cream Trout “Almondine” 26 Octopus 15 tomato provencale, capers squash, apple, hazelnuts, feta, sage Pommes Frites 5.5 parsley, lemon, almonds camembert fondue Baked Shrimp + Calamari 14 Sea “Gratin” 26 capers, cornichon, lemon butter Mushrooms “Champignons” 5.5 “Bourgogne sauce” sunchokes, haricot verts red wine braised Gnocchi “Parisien” 26 shrimp, calamari, broccolini, merguez FRITURE Broccolini 6 shallot fondue sauce NICO “Quenelle” 25 sauce nantua, crawfish, mushrooms Calamari 12 Haricot Verts + Sunchokes 6 harissa honey + saffron aioli* merguez butter, almond, garlic Filet Mignon* 32 tomato provencale, shallot bordelaise Oysters 13 saffron aioli* Roasted Chicken 24 currant jus Shrimp 13 stuffed with rice and mushrooms saffron aioli* *Consuming raw or undercooked seafood, shellfish, eggs and meat may increase your risk of foodborne illness.

Parties of 6 or more are subject to one check and 20% gratuity LIBATIONS

COCKTAILS BIERE Macallan 12yr...... 16

French Master 75 12 Glenmorangie Nectar D’Or 12yr...... 17 Island Coastal Lager 5 jaspers gin, pavan liqueur, lemon smooth, crisp, easy drinking simple, crémant de limoux Glenlivit 12 yr...... 14 Kronenbourg 6 Coleman Boulevardier 12 Bowmore 12yr...... 14 light + crisp rittenhouse rye whiskey, campari . dolin rouge vermouth, wood fired orange Lagavulin 16yr...... 22 Second Self Thai Wheat 6 lemongrass, ginger, orange peel Absinthe Swizzle 12 Laphroaig Triple...... 18 absentroux, green chartreuse, lemon Westbrook One Claw 6.5 lime, house ginger beer, bitters Angels Envy...... 13 grapefruit, rye bread, floral hops

201 Gimlet 10 Hudson Manhattan Rye...... 16 Moody Tongue Nectarine IPA 6.5 dixie vodka, cucumber, lime, basil gold nectarine, white peach Basil Hayden...... 14 Le Fumee 10 Revelry Lefty Loosey IPA 6.5 mezcal tequila, allspice, orange citrus, dry, bold and crisp rosemary Willet Pot Still...... 12

Brenne...... 22 Goodwood Walnut Brown Ale 6 French Martini 10 chocolate malt, brown sugar dixie vodka, pineapple, chambord Hennessy VSOP...... 16 Original Sin Cider 6 “Pour Moi” 12 dry, champagne yeast hennessy, kahlua, tuaca, coffee, cream Calvados Boulard...... 14 VIN

BLANC ROUGE BUBBLES + ROSE

Bordeaux Blanc 9/38 Pinot Noir 96 Les Carrelets • Bordeaux • FR ‘17 Moet & Chandon Imperial 65 Emeritus • Russian River Valley • CA ‘14 1/2 Btl • Champagne • FR nv Sauvignon Blanc 58 Bessarat de Bellefon 85 Pinot Noir 13/56 Pascal Jolivet Love • Sancerre • FR ‘17 Champagne • FR nv R. Stuart Love • Willamette Valley • OR ‘15 Riesling 9/38 Haton Brut Classic 75 Merlot Blend 10/45 S.A. Prum • Mosel • GR ‘17 Champagne • FR nv M De Magnol • Bordeaux • FR ‘17

Picpoul 42 Pierre Gimonnet 165 Beaujolais 10/45 Domaine Font Mars Champagne • FR nv Chenas • Gamay • FR ‘16 Picpoul de Pinet • FR ‘17 Sparkling Brut Blanc de Blancs 9/38 J P Chenet • Limoux • FR nv Cabernet Franc 10/45 Muscadet 11/46 Domaine Les Pins • Bourgueil • FR ‘15 Oysterman • Melon de Bourgogne • FR ‘17 Veuve Clicquot, Yellow Label 18/90 Champagne • FR nv Syrah Blend 66 Petit Chablis 12/50 Treana • Paso Robles • CA ‘15 Etienne Boileau • Burgundy • FR ‘16 Tattinger 90 Champagne • FR nv Bordeaux 13/55 Albariño 50 Chandon Brut 60 Chateau Landon • Medoc • FR ‘15 Gotas del Mar • Rías Baixas • SP ‘15 Moet & Chandon • CA nv Cabernet Sauvignon 12/50 Chardonnay 11/46 Veuve Clicquot, Rosé 22/120 Wente • Sonoma County • CA ‘15 Smoke Tree • Sonoma County • CA ‘16 Champagne • FR nv Cabernet Sauvignon 20/100 Chardonnay 22/120 Sparkling Rosé 11/44 Hall • Napa Valley • CA ‘15 Newton • Napa Valley • CA ‘14 Cave de Bissey • Burgundy • FR nv Rosé 10/45 P’tit Berthier • Loire Valley • FR ‘17