S U P P E R AT
APPETIZERS LITTLE OYSTER SANDWICH..............................................................................5 ea. EGGPLANT DIP WITH SAVORY CRACKERS.............................................................9
SUMMER GREENS, BUTTERMILK DRESSING, PARMESAN...................................15
OYSTER ROOM
AMERICAN BURRATA WITH SUMMER SQUASH....................................................16 FIG & ENDIVE, GOAT CHEESE CAMEMBERT, SPICED NUTS..................................16
GLIDDEN POINT, ME.......................................3.5
HEIRLOOM TOMATO, MELON, BASIL & PANCETTA................................................17
ISLAND CREEK, MA.......................................3.5
FLUKE CRUDO, GREEN OLIVE, LEMON & SEAWEED.............................................16
NAVY POINT, NY.............................................3.5
CUCUMBER & WATERMELON, SESAME, YUZU.....................................................14
OYSTERPOND, NY..........................................3.5
STEAK TARTARE OF WAGYU BEEF, PICKLED RAMPS & SUNFLOWER.................17
LITTLENECK CLAM, NY.................................2.5
JUMBO SHRIMP COCKTAIL, CRAB LOUIE......................................................19 SNOW CRAB LEGS, LEMON, CURRY MAYO....................................................21
NEW ENGLAND CLAM BAKE, CORN TOAST...........................................................15 OPEN LATE
PASTA SAFFRON BIGOLI, CHERRY TOMATO, RICOTTA SALATA.....................................21 CORN RAVIOLI, HEN OF THE WOODS, CHIVES....................................................23 GREEN PASTA SHELLS, WHITE VEAL BOLOGNESE, PARMESAN......................24
OCTOPUS & SQUID, PINEAPPLE & HEARTS OF PALM.....................14 LOBSTER, AMAGANSETT SEA SALT, STRAWBERRY & DILL.....................................21 AMERICAN CAVIAR, WARM BRIOCHE & CRÈME FRAÎCHE..............95
FISH & MEAT BLACKENED TUNA, GREEN TOMATO SALSA, AVOCADO, SQUASH....................36 CORNMEAL CRUSTED TROUT, SUMMER BEANS, MUSTARD..............................29 TILEFISH, CRISPY RICE, SHIITAKE MUSHROOM, MISO TURNIP..........................33 BARBEQUE HALF CHICKEN, SLAW, BAKED BEANS, BOURBON............................29 GRILLED PORK CHILE VERDE, HEIRLOOM GRITS, RADISH....................................32
THE P R I N C E P L AT T E R oysters, littlenecks, lobster, jumbo shrimp, snow crab legs, octopus 115
LAMB, SESAME CRUSTED EGGPLANT, HEIRLOOM TOMATO, YOGURT..................36 HANGER STEAK, KIMCHI FRIED RICE, FARM EGG...........................................34 PRIME BONE-IN NEW YORK STRIP, DRESSED WATERCRESS........................58 DRY-AGED RIBEYE STEAK (to share), CRISPY PAPRIKA POTATO..................118
SIDES GOLDEN SWISS CHARD, PINE NUTS, NECTARINE............................................9 MEXICAN STREET CORN, LIME, CHILE & COTIJA CHEESE..............................9
Thank you for coming to our Restaurant - AC, Luke & Josh Chef of the Kitchen: Jason Hua