Starters & The Raw Bar

Oysters on the Half Shell

A rotating selection of fresh-shucked local oysters served with house-made mignonette, cocktail sauce, and lemon.

Yellowtail Crudo

Thinly sliced yellowtail with a ponzu sauce, gochugaru flakes, and a carrot-cucumber slaw.

Seared Jumbo Scallops

Diver scallops seared and served over a wild mushroom risotto with a truffle butter sauce and shaved Parmesan.

Crispy Pork Belly

Served with a parsnip purée, apple slaw, and a port wine reduction.

She Crab Bisque

A rich and creamy soup with blue crab and a touch of sherry crème fraîche.

Salads

Heirloom Tomato & Burrata Caprese

Grilled baguette, Mediterranean garnish, baby arugula, and a balsamic drizzle.

Neptune Caesar

Chopped hearts of romaine, house-made Caesar dressing, Parmigiano-Reggiano, and focaccia croutons.

Harvest Salad

Baby spring mix with dried cranberries, apricots, candied pecans, goat cheese, and an apple vinaigrette.

Main Courses

From the Sea

Miso-Glazed Chilean Sea Bass

Sautéed with sesame-orange spinach and arugula, finished with pickled red onions.

Pan-Seared Aegean Branzino

Roasted whole fish served with grilled zucchini, peppers, and lemon confit.

Grilled Halibut

Served with creamy Creole rice, sautéed greens, and a sweet corn reduction.

Lobster Bucatini

Handmade pasta with Georges Bank scallops, Chatham littleneck clams, calabrian sausage, and Tito’s tempura tiger shrimp.

From the Land

Filet Mignon

An 8 oz center-cut filet served with truffle potato purée, asparagus, and a Bordelaise sauce.

36-Hour Braised Short Rib

Served with roasted garlic mashed potatoes, a port wine demi-glace, and a parsley-lemon gremolata.

Rack of Lamb

Roasted with fingerling potatoes, grilled asparagus, and a coffee demi-glace.