Food Menu

Raw Bar | Small Plates | Specialty Tinned Selections

Raw Bar


(Happy Hour Monday-Friday 5-7pm)

Ninigret Cups – Ninigret Pond, Charleston, RI – $3ea/$33 dozen
These mid-sized beauties only take a couple of years to mature in the warmer waters of the coastal lagoon at Ninigret. Protected from the open ocean, they are a little less briney, with a buttery and almost sweet finish.

Fishers Island Oysters – Fisher Island, NY – $3.50 ea/$38.50 dozen
From the Malinowskis (exceptional for their contributions to Billion Oyster Project) comes one of the original artisanal oysters of NY. Brilliantly bold, this Atlantic oyster is punctuated by focused savouriness and a strikingly clean finish

Topsiders – Glidden Point Oysters – Damariscotta, ME – $4 ea/$44 dozen
The team in Edgecomb have been growing for over 30 years, and create these plump, clean tasting oysters on the famous Damariscotta River. They start with a good salinity and finish buttery and rich.

Kusshi – Deep Bay, BC, Canada – $4 ea/$44 dozen
These 3-4 year old ‘perfect’ little morsels from the West Coast are a completely different species, Crassostria gigas. They are tumbled throughout their life and so develop a deep cup and slightly firmer, meatier texture. They have a milder brine, with clean fresh notes of cucumber, celery and bright seaweed.

Fanny Bay – Baynes Sound, BC, Canada – $4 ea/$44 dozen
The Taylor family took over this idyllic oyster farm on the east side of Vancouver Island back in 2006, and have made them a world wide hit. This medium sized oyster takes 3-4 years to mature, and have the characteristic cucumber and celery notes of their species.

Additions to Your Oysters

Shrimp Cocktail – $21
Delicious wild caught jumbo shrimp with our house made fresh horseradish aioli and cocktail sauce

Jonah Crab Claws – $19
A sustainable crab delicacy, claws are harvested and then the crab is released back into the wild. These claws are cooked to perfection and then served cold with aioli and cocktail sauce.

Small Plates

Bar Snacks – $12
House made pickled veggies, lavender roasted mixed nuts, dried fruits

Whitefish Salad – $18
House made smoked whitefish salad with crackers, sweet peppers and cornichons

Deviled Eggs- $16
These tasty morsels are given new life with the addition of Dijon, Aleppo pepper, and a touch of horseradish. We finish them with some fresh chives and Old Bay. Since these are quail eggs, you can pop the little devils in your mouth in one delicious bite. Each serving comes with 8 little devils and a side salad.

Oyster Pan Roast – $12
Fresh cream, white wine and shallots pan roasted with fresh oysters poached in the hearty broth, and served with a warm slice of focaccia. This recipe is based on Downing’s original recipe, as homage to one of the original icons of NYC oyster houses

Salad Niçoise – $22
Quail’s eggs, Niçoise olives, haricot verts, new potatoes, and anchovies or trout on mixed greens

Blue Crab Cake Sandwich – $22
Served on a potato bun with pickled cabbage, a side salad and cornichons

Specialty Tinned Selections

Each tin comes with Librae Bakery focaccia, table crackers, sweet peppers, cornichons and sliced lemon
(We also carry gluten free crackers from Dr Shär if you prefer)

Scout PEI Mussles in Paprika and Fennel Tomato Sauce – $14

Ferrigno La Bonne Mer Roasted Garlic Anchovies – $15

Minerva Mackerel Fillets in Olive Oil with Pickles – $21

Güeyu Mar Large Chargrilled Razor Clams in Olive Oil – $42

Cole’s Smoked Rainbow Trout in Lemon Rind and Pepper – $16

Les Mouettes d’Arvor Mackerel in Creamy Mustard Sauce – $18

Ramón Peña Mussels in Pickled Sauce – $22

Güeyu Mar Sardines in Apple Cider vinaigrette sauce – $34

Ar De Arte Small Scallops in Sauce – $31