MENUS
Lunch
Demi Baguette 12
Cultured butter
East Coast Oysters 24/44 *
Seasonal accompaniments
Shrimp Cocktail 18/34
Bun’s fancy cocktail sauce, Old Bay
Mortadella 24
Truffle pecorino, olive oil, bread, cultured butter
Deviled Eggs 20 *
Crème fraîche, chives *add caviar 20
Country Ham Croquettes 20
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 *add grilled chicken 12
Romaine Wedge 28
Bleu cheese, pickled mustard seed, sourdough breadcrumbs, Nueske’s applewood-smoked bacon, buttermilk herb dressing, dill
Chicken Caesar Salad 30
Baby gem lettuce, purple endive, caesar dressing, croutons, grilled chicken
Grilled Prawns 26
Garlic mojo, herbed butter, charred sourdough
P.E.I. Mussels 34
Spicy tomato broth, ‘nduja sausage, fines herbes, charred sourdough
Bucatini 29
Cockles, white wine, parsley, chili flake
Cavatelli 34
Oxtail ragu, garlic breadcrumbs
Fish and Chips 29
Tartar sauce, malt vinegar, cottage fries
Soft Shell Crab Sandwich 34
Beer batter, spicy remoulade, butter lettuce
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