Menu — Harbor & Ash

To Begin

East Coast Oysters

Raw or wood-roasted · rotating regional selection · house mignonette, cocktail sauce, lemon

$4 each · $22 half-doz · $40 dozen

Charred Leek & Burrata

Wood-fired leeks, hand-torn burrata, smoked almonds, herb oil, sea salt

$24

From the Hearth — Seafood

Grilled King Salmon

Cedar-plank roasted, charred leek purée, dill crème fraîche, crispy capers, lemon

$46

Lobster Tagliolini

Cold-water lobster, saffron butter, Calabrian chili, toasted breadcrumbs, tarragon

$58

From the Hearth — Steaks

40-Day Dry-Aged Ribeye

14 oz bone-in · bone marrow butter, roasted garlic jus, watercress

Market Price

01

Amuse-Bouche

Oyster & Sea

A single wood-roasted oyster with compressed cucumber, finger lime, and dashi foam.

02

First Course

Smoke & Salt

Day-boat crudo smoked over applewood with pickled seasonal vegetables, herb oil, sea salt.

03

Second Course

The Garden in Ember

Seasonal vegetables roasted whole in the hearth with labneh, charred herb oil, and aged cheese.

04

Main Course

Fire & Shore

Chef's featured steak or the whole fish of the day — both over the open hearth with a seasonal accompaniment.

05

Dessert

Ash & Honey

A changing dessert built around fire, caramel, and seasonal fruit — ash-dusted chocolate or charred citrus sorbet.

Reserve the Chef's Table

The tasting menu requires a minimum of 2 guests and advance reservation.

Reserve a Table

Brunch Mains

Lobster Eggs Benedict

Poached eggs, cold-water lobster, Old Bay hollandaise, toasted brioche, chives

$42

Sides

Ready to Dine?

Reservations recommended. Walk-ins welcome at the bar.

Reserve a Table

Dinner Menu

The Chef's Table

Five-Course Tasting Menu

Reserve the Chef's Table

Sides & Extras

Ready to Dine?