Shrimp Cocktail 16

4 chilled jumbo shrimp (U‑12) served with cocktail sauce, horseradish, and lemon

Chicken Wings 16  

(Plain, BBQ, Buffalo)

Dry‑brined wings, precision‑roasted for exceptional juiciness and glazed to order

Lobster Tail 25 

North Atlantic lobster tail, gently cooked and blast‑chilled in‑house to preserve its sweet, delicate flavor and firm texture

Bone Marrow 16

Roasted to a molten shine, finished with herb oil, sea salt, and charred lemon. Served with toasted sourdough

Crab Cake 20

Jumbo lump blue crab, gently pan‑crisped and served with a creamy Louisiana‑style remoulade

Garlic Shrimp 18

Sautéed jumbo shrimp in a garlic-herb butter with lemon and fresh herbs, served with crisp toasted sliced baguette

Fork & Knife Bacon 15

Thick‑cut, slow‑rendered pork belly finished with a caramelized char and brushed with a Brown Sugar and maple glaze

Oyster Rockefeller 22

Baked with buttery spinach–Pernod and topped with a golden Parmesan crumb crust

Calamari 15

Calamari rings lightly battered and tossed Rhode Island–style with red cherry peppers, garlic, and butter

Charred Octopus 22

Slow‑poached until tender, then flame‑charred with chimichurri, olive oil, fresh herbs, and a rich demi‑glace