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Dinner
East Coast Oysters 24/38
Seasonal Accompainments
Shrimp Cocktail 10/18
Bun’s fancy cocktail sauce, Old Bay
Tempesta Capicola 18
Black pepper, olive oil, grilled sourdough, butter
Cheese Plate 22
Assorted selection with accoutrements
Steak Tartare 25
Matchstick potatoes, whole grain mustard, cornichons, egg yolk, horseradish, grilled sourdough
Country Ham Croquettes 14
One-year aged white cheddar, dijonnaise, rye bread crumbs
French Onion Soup 18
Sourdough, Austrian Gruyère
Chopped Kale Salad 16
Granny Smith apples, toasted almonds, two-year aged Gouda, Champagne Dijon vinaigrette
Romaine Wedge Salad 20
Bleu cheese, pickled mustard seed, sourdough crumbs, Nueske’s applewood-smoked bacon with buttermilk herb dressing
Skull Island Prawns 18
Garlic mojo, herbed butter
PEI Mussels 24
Spicy tomato broth, ‘nduja sausage, fines herbes, charred sourdough
Clam Bucatini 28
Manila clams, white wine, garlic
Cavatelli 28
Oxtail ragu, garlic breadcrumbs
Fish and Chips 26
Tartar sauce, malt vinegar, frites
Grilled Whole Branzino 50
Salsa verde, charred lemon
Dry-Aged Red Hook Tavern Burger 29
American cheese, white onion, frites
Roasted Chicken 38
Yukon Gold mash, chicken gravy, thyme
Pan-Seared Duck Breast 38
Bergamot reduction, citrus salad