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Starters and Small Plates



Raw Oysters (GF)

minimum of 6 oysters

East Coast

Peeko Oysters from Peconic Bay, NY

3




Dressed Raw Oysters



Chili (DF, GF)

thai chili, lime, chili thread

4


Cucumber (DF, GF)

house-made vinaigrette, lemon, dill oil, trout roe

4




Roasted Oysters



Gochujang Butter

garlic, sesame, tempura

4.5


Herb

parsley, cilantro, olive oil, brioche

4.5




Small Plates



Yellowtail Tartare (DF, GF)

coconut, roasted almonds, tobiko

21


Gambas al Ajillo (DF)

shrimp, pimento, preserved lemon

19


Calamari

guindilla, parsley, calabrian chili

15


Miso Hummus (VE)

chickpeas, tahini, aleppo, za'atar, house pita

12


Coconut Curry Mussels

PEI mussels, coconut curry broth, sourdough

19


Brussels Sprouts (VE)

maple, soy, sesame, green apple

12


Parmesan Fries (V)

scallion aioli, spicy mayonnaise

11


Shishito Peppers (V)

blistered, spicy aioli, togarashi, brioche breadcrumb

11


Chicken Bites

honey chili butter, scallion ranch

14


New England Clam Chowder

potato, cream, chives, paprika

9


Sagaponack Burrata Salad (GF)

arugula, grilled peaches, pickled fennel, pistachio in miso honey vinaigrette

19


Monday–Thursday: Kitchen closes at 9:00 pm | Bar at 10:00 pm
Friday & Saturday : Kitchen closes at 9:30 pm | Bar at 10:30 pm

Happy Hour: Daily from 4:00 pm to 6:30 pm

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