Pristine oysters from local waters, freshly shucked and served on ice with mignonette.
Pairs with Pairs with Sauvignon Blanc or crisp Chablis
A curated selection of premium East Coast varieties, each with distinctive briny character and mineral notes.
Pairs with Pairs with Muscadet or Albariño
Chilled lobster, lump crab, poached shrimp, and avocado layered elegantly with cocktail sauce and lemon.
Pairs with Try with our Citrus Vodka Splash
Scottish smoked salmon, capers, red onion, crème fraîche, and artisanal crackers.
Seared day-boat scallops with citrus, jalapeño, microgreens, and a drizzle of premium olive oil.
Tender squid, lightly dusted and fried golden, served with spicy marinara and fresh lemon.
Creamy burrata cheese, summer tomatoes, basil oil, aged balsamic, and crispy sourdough crostini.
Fresh PEI mussels, shallots, garlic, white wine, and parsley broth with crusty bread.
Pairs with Pairs with Pinot Grigio
Warm roasted beets, tangy goat cheese, candied walnuts, arugula, and orange vinaigrette.
Pan-seared shrimp, garlic aioli, avocado purée, and crispy brioche points with microgreens.
Creamy Arborio rice with porcini, shiitake, truffle oil, and Parmigiano-Reggiano.
Delicate Atlantic halibut with brown butter, lemon beurre blanc, seasonal vegetables, and fingerling potatoes.
Pairs with Pairs with Chablis or Chardonnay
Succulent lobster tail in creamy Dijon-tarragon sauce, topped with breadcrumbs, served with seasonal vegetables.
Pairs with Pairs with Burgundy Chardonnay
Mediterranean branzino, herb-infused, roasted with fennel, heirloom tomatoes, and kalamata olives.
Pairs with Try with Vermentino or Greco di Tufo
Prime aged beef, herb-crusted, served with truffle mashed potatoes and roasted asparagus with chimichurri.
Pairs with Pairs with Cabernet Sauvignon or Malbec
Creamy saffron rice, diver scallops, wild shrimp, peas, and Parmigiano, finished with white truffle oil.
Roasted seasonal vegetables, fluffy quinoa pilaf, toasted seeds, and herb-infused oil.
Toasted English muffin, smoked salmon, poached eggs, hollandaise, capers, and dill microgreens.
Three-egg omelette filled with succulent lobster, aged cheddar, chives, and served with roasted potatoes.
Multigrain sourdough, smashed avocado, poached eggs, microgreens, chili flakes, and lemon aioli.
Creamy stone-ground grits, pan-seared Gulf shrimp, andouille sausage, peppers, and spicy tomato sauce.
Fluffy buttermilk pancakes, fresh berries, whipped cream, crispy bacon, and pure Vermont maple syrup.
Hummus, tzatziki, olives, feta, tomatoes, cucumber, crispy pita bread, and house pickles.
Crisp and mineral-driven white with citrus notes, perfect for raw oysters and light seafood preparations.
Elegant and buttery with subtle oak, a sophisticated choice for lobster and creamy dishes.
Silky red with red fruit and earthiness, versatile pairing for fish, beef, and mushroom dishes.
Vodka, horseradish, hot sauce, and a chilled oyster - a bold, briny shot experience.
Premium vodka, fresh lemon and lime juice, sparkling water, and a splash of elderflower liqueur.
Vodka, coffee liqueur, freshly pulled espresso, and a hint of vanilla for the perfect nightcap.
Refreshing house-brewed iced tea with fresh peach purée and cool mint leaves.
San Pellegrino or house sparkling water served with fresh lemon and lime.