MENUS
Lunch
East Coast Oysters 24/46 *
Seasonal accompaniments
Shrimp Cocktail 18/34
Bun’s fancy cocktail sauce, Old Bay
Deviled Eggs 24 *
crème fraîche, chives add caviar 20
Country Ham Croquettes 18
One-year aged white cheddar, dijonnaise, rye breadcrumbs
French Onion Soup 20
Sourdough, Austrian Gruyère
Chopped Kale Salad 24
Granny Smith apples, toasted almonds, two-year aged gouda,
Champagne-Dijon vinaigrette
Romaine Wedge 28
Bleu cheese, pickled mustard seed, sourdough crumbs,
Nueske’s applewood-smoked bacon, buttermilk herb dressing dill
Cavatelli 34 Oxtail ragu, garlic breadcrumbs
Ravioli 28
Chive goat cheese, delicata squash, hazelnut, sage brown butter
Fish and Chips 29
Tartar sauce, malt vinegar, cottage fries
French Dip 35
Prime rib, gruyère, au jus, cottage fries
Dry-Aged Sag Harbor Tavern Burger 34 *
American cheese, white onion, cottage fries
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
* Before placing an order, please inform your server if a person in your party has a food allergy