Raw bar

oysters | Alabama white sauce, our hot sauce 26

shrimp cocktail | smoked catsup, horseradish 30

snow crab claws | black walnut bay mustard 27

raw New Jersey scallops I buttermilk, dill, cucumber, fried kombu 21

CAVIAR SERVICE | HUSHPUPPIES, RICOTTA, LEMON OIL 90 / CHEF’S OZ

grand plateau 125

TO START

SOURDOUGH | tarragon BUTTER, HEnLOPEN SEA SALT 7

+MARINATED WHITE ANCHOVIEs 12

egg salad on toast I sunflower sprouts 12

+ smoked trout roe 6      + maine uni 25     +golden ossetra caviar 35

SALADS

bitter green salad | fennel, herbs, mustard vinaigrette 18

caesar-like salad | little gem, st. malachi, nori, toasted benne 21

peekytoe crab salad | sea grapes, celeriac, green apple, black walnut 24

sandwiches [ add fries 7 ]

tartine I tuna n’duja, frisée, jammy egg, radish 16

shrimp salad | sesame dressing, bibb lettuce, pickled fresno, seeded ciabatta 19

CHICKEN-FRIed Chicken I texas toast, bread & butter pickles, smoked trout roe-buttermilk dressing 19

fried oyster blt | pickled green tomatoes, bibb lettuce, smoked bacon 24

ENtrees

redfish on the 1/2 shell | smoked potato salad, horseradish, lemon 26

steak frites | ny strip, sauce au poivre 39