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Soup of the Week - 12

seasonal house-made soup, selection changed weekly

-with grilled cheese sandwich +6

Oysters on the Half Shell - 18

1/2 dozen, served with mignonette & cocktail sauce

Cured Salmon Tartare - 22

served with house-made chips

Shrimp Cocktail - 18

1/2 dozen shrimp served with cocktail sauce

Beet Salad - 14

oven roasted red and golden beets, goat cheese mousse , red and yellow beet coulis, shaved radish and fennel

Fall Endive Salad - 18

roasted butternut squash, crispy pancetta, sweet & spicy caramelized walnuts, garlic vinaigrette

Sweet & Spicy Lamp Lollipop - 22
organic lamb served over braised endive

Shishito Peppers - 12

charred and seasoned with toasted almond, thyme and Maldon salt

Deviled Eggs - 12/16

mayonnaise base. 4 classic or tasting flight of 4: pancetta, chive, fruit caviar, & classic


The Estuary Cheeseburger - 22

organic ground beef grilled tomato confit, caramelized onions, choice of cheese (Swiss, Cheddar, Gruyere), rosemary fries

N.Y Strip - 38

10 oz strip, bone marrow butter, rosemary fries

Crispy Skin Chicken - 26

celery root purée, green pea, sugar snap, sage jus

Seared Codfish - 29

jumbo green asparagus, tarragon hollandaise

Deconstructed Fish and Chips - MP
homemade tartar sauce, rosemary fries, pickle cucumber


Vegetarian Entree - 20

daily special


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